Paris-Brestwith three different flavors of buttercream

We filled our Paris-Brest, a classic French pastry, created to commemorate the Paris-Brest-Paris bicycle race, with three different flavors of buttercream.

Makes 3
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  1. ½ cup (113 grams) unsalted butter
  2. ½ cup (120 grams) water
  3. ½ cup (120 grams) whole milk
  4. 1 teaspoon (4 grams) granulated sugar
  5. ½ teaspoon (1.5 grams) kosher salt
  6. 1¼ cups (156 grams) all-purpose flour
  7. 5 large eggs (250 grams), divided
  8. 1/8 teaspoon kosher salt
  9. ½ cup (57 grams) sliced almonds
  10. Crème Filling (recipe follows)
  11. Confectioners’ sugar
  1. Preheat oven to 400°F. On a sheet of parchment paper, trace 3 (4-inch) circles; place on a baking sheet.
  2. In a medium saucepan, melt butter over medium heat. Add ½ cup water, milk, granulated sugar, and salt; bring to a boil. Remove from heat, and stir in flour. Place back over medium heat, and cook, stirring constantly, until a skin forms on bottom of pan. Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment; let cool for 3 minutes. Add 4 eggs, one at a time, beating at low speed until combined. Transfer mixture to an 18-inch piping bag fitted with a #8 tip.
  3. Using even pressure, pipe around the inside of one of the 4-inch circles on the sheet of parchment. Once you have completed a full circle, move your tip inward, and pipe a second circle abutting the first. Pipe a third circle on top of the crevice where the first two rings meet. Repeat the same piping technique for the second and third Paris-Brest.
  4. In a small bowl, whisk together salt and remaining 1 egg. Using a pastry brush, lightly brush Paris-Brest with egg wash. Sprinkle with almonds.
  5. Bake until puffed, about 15 minutes. Reduce oven temperature to 375°F. Bake until fully puffed and golden brown, about 30 minutes more, covering with foil after 15 minutes of baking to prevent excess browning, if necessary. Turn oven off, and carefully remove from oven. Using a knife or wooden skewer, poke holes in top and sides of Paris-Brest to release excess moisture. Return to oven, and leave Paris-Brest in oven, uncovered, with door cracked for 1 hour. (Paris-Brest can be covered if almonds start to brown too much.)
  6. Using a serrated knife, cut Paris-Brest in half. Fill a pastry bag fitted with an Ateco 827 tip with Crème Filling. Pipe bottom half of each Paris-Brest in concentric circles with one flavor of Crème Filling. Place top half of Paris-Brest on top, and lightly sprinkle with confectioners’ sugar.
Bake from Scratch
Crème Filling
Makes about 6 cups
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  1. 1 cup (227 grams) unsalted butter
  2. 1 (2-pound) package (910 grams) confectioners’ sugar
  3. 5 tablespoons (75 grams) heavy whipping cream, divided
  4. 1 tablespoon (6 grams) dark roast instant coffee
  5. 1½ tablespoons (3 grams) orange zest
  6. 1 tablespoon (15 grams) fresh orange juice
  7. ½ teaspoon (2 grams) almond extract
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy, 2 to 3 minutes. Add confectioners’ sugar, 1 cup (120 grams) at a time, beating until combined. Add 2 tablespoons cream, beating until smooth. Divide buttercream among 3 bowls.
  2. For coffee cream: In a small bowl, combine 2 tablespoons cream and coffee, stirring until smooth. Add to one bowl of buttercream, stirring until smooth.
  3. For orange cream: Add orange zest and juice to one bowl of buttercream, stirring until smooth.
  4. For almond cream: Add almond extract and remaining 1 tablespoon cream to one bowl of buttercream, stirring until smooth.
Bake from Scratch

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