Ingredients

Pâté à Choux (Choux Pastry)

• 1 cup water
• 6 tablespoons unsalted butter
• ¼ teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 large egg, beaten (for egg wash)
• ¼ teaspoon salt (for egg wash)
• ½ cup slivered almonds

Whipped Cream Filling (Optional, for a lighter alternative)

• 1 cup heavy cream, very cold
• 2 tablespoons confectioners sugar
• Pinch of salt
• Extra confectioners sugar for dusting

White Chocolate Buttercream (Yields a generous amount; consider using half a batch if preferred)

• 6 ounces good quality white chocolate, finely chopped
• 4 large egg whites
• 1 cup plus 2 tablespoons granulated sugar
• 1 cup plus 2 tablespoons unsalted butter, softened to room temperature, cut into cubes
• 1 ½ teaspoons pure vanilla extract

Instructions

For the Pâté à Choux (Choux Pastry):

1. Preheat your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper.
2. In a large, heavy-bottomed saucepan, combine the water, 6 tablespoons of butter, and ¼ teaspoon of salt. Bring the mixture to a rolling boil over high heat, ensuring the butter is fully melted.
3. Remove the pan from the heat. Add the all-purpose flour all at once, stirring vigorously with a sturdy wooden spoon until the mixture forms a thick dough that pulls away cleanly from the sides of the pan. This should take approximately 1-2 minutes.
4. Return the pan to medium heat and continue to cook, stirring constantly, for another 1-2 minutes. This crucial step helps to dry out the dough, which is essential for achieving a crisp choux pastry.
5. Remove the pan from the heat and allow the dough to cool slightly for 5 minutes. Then, vigorously beat in the 4 large eggs, one at a time. Ensure each egg is completely incorporated into the dough before adding the next. The final dough should be smooth, glossy, and hold its shape.
6. Transfer the prepared pâté à choux into a piping bag fitted with a 1-inch round tip (or use a sturdy Ziploc bag with a small corner snipped off).
7. On your prepared baking sheet, pipe a 1-inch thick rope of dough into an 8-inch circle. Pipe a second 1-inch rope just inside the first, ensuring the two rings touch. Finally, pipe a third 1-inch ring directly on top of where the other two rings meet, creating a sturdy, multi-layered wheel shape.
8. In a small bowl, whisk together the beaten egg (for egg wash) with the remaining ¼ teaspoon of salt. Gently brush this egg wash over the piped choux pastry ring.
9. Generously sprinkle the slivered almonds evenly over the egg-washed pastry.
10. Bake in the preheated 400°F (200°C) oven for 15 minutes.
11. Reduce the oven temperature to 350°F (175°C) and continue baking for another 30 minutes, or until the pastry is golden brown, firm, and thoroughly dried out.
12. Turn off the oven and prop the door open slightly. Let the pastry cool inside the oven for 5 minutes to allow it to firm up.
13. Remove the pan from the oven. Using a sharp knife, carefully cut a few small slits in the side of the pastry ring to allow any residual steam to escape. This prevents the pastry from becoming soggy. Let it cool completely to room temperature on a wire rack before filling.

For the Filling (Choose your preference):

1. **Whipped Cream:** If opting for whipped cream, whip the very cold heavy cream with the confectioners sugar and a pinch of salt until stiff peaks form. Refrigerate until ready to use.
2. **White Chocolate Buttercream:**
   1. Gently melt the finely chopped white chocolate in a microwave-safe bowl using short 15-30 second intervals, stirring well after each, until smooth and fully melted. Alternatively, melt it over a double boiler. Allow the melted chocolate to cool completely to room temperature.
   2. In the bowl of your stand mixer, combine the egg whites and granulated sugar. Place the bowl over a pot of simmering water (creating a double boiler effect), ensuring the bottom of the bowl does not touch the water. Whisk continuously until the sugar is completely dissolved and the mixture is hot to the touch (around 160°F or 71°C), which should take about 1-2 minutes. This step pasteurizes the egg whites.
   3. Immediately remove the bowl from the heat and attach it to your stand mixer fitted with the whisk attachment. Whip the egg white mixture on high speed until it is very thick, glossy, and has cooled completely to room temperature (this can take about 5-8 minutes). You should have a stable, stiff meringue.
   4. Switch to the paddle attachment (or continue with the whisk if preferred for buttercream) and reduce the mixer speed to medium-low. Begin adding the softened butter, one tablespoon at a time, ensuring each addition is fully incorporated before adding the next. The mixture may look curdled at first, but continue mixing; it will eventually come together to a smooth, creamy buttercream.
   5. Once all the butter is incorporated, add the cooled melted white chocolate and vanilla extract. Mix on medium speed until the buttercream is smooth and uniform. If the icing appears too runny, refrigerate briefly (5-10 minutes), then re-whip until it thickens to the desired consistency.

To Assemble the Paris-Brest:

1. Once the choux pastry ring is completely cool, use a sharp serrated knife to carefully split it crosswise, creating a top and bottom half.
2. Lift off the top half. Generously fill the bottom half with your chosen filling (whipped cream, white chocolate buttercream, or a delightful combination). You can pipe it in for a neater, elegant look or use a spoon for a more rustic presentation.
3. Carefully replace the top half of the choux pastry ring over the filling. Gently press down, but not too firmly, to avoid squeezing out all the delicious cream.
4. Just before serving, dust the top of the Paris-Brest generously with extra confectioners sugar for a beautiful and classic finish. Slice and serve immediately.

Notes

This recipe is lovingly adapted from my dear friend, Becky Shauberger Turner, who was also known by her blog name, Decolady. Her original recipe was a cherished gem.

For an exceptionally uniform round dessert, you may consider baking the choux pastry within an 8-inch springform pan. This method helps maintain a perfect circular shape and structure during baking, resulting in a beautifully symmetrical Paris-Brest.

Recommended Baking Tools

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• USA Pan Bakeware Half Sheet Pan
• Wooden Mixing Spoon
• KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer

Nutrition Information:

Yield: 8 servings | Serving Size: 1

Amount Per Serving:

• Calories: 570
• Total Fat: 38g
  • Saturated Fat: 20g
  • Trans Fat: 1g
  • Unsaturated Fat: 15g
• Cholesterol: 278mg
• Sodium: 356mg
• Carbohydrates: 47g
  • Fiber: 1g
  • Sugar: 34g
• Protein: 12g

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