Paris-Brest

Name: Paris-Brest
Cuisine: French

Pâtisserie • France

350

kcal

Protein

32g

Carbs

22g

Fat

Data source: CalorieFrançaise

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À propos de Paris-Brest

Ring-shaped choux pastry with praline cream

How to Make Paris-Brest (Traditional & Healthy Version)

Prépa: 15 min

Cuisson: 20 min

2 portions

Moyen

Paris-Brest is a classic French dessert, renowned for its elegant presentation and rich, nutty flavors. Created in 1910 by pastry chef Louis Durand in honor of the Paris-Brest-Paris bicycle race, this pastry features a ring-shaped choux dough filled with luscious praline cream. The circular form symbolizes a bicycle wheel, making it a unique piece of French culinary history. With its airy pastry and creamy filling, Paris-Brest is a favorite in patisseries across France, especially in the Île-de-France region. Traditionally, Paris-Brest is indulgent, but this healthy adaptation maintains the authentic taste while reducing calories and saturated fat. The light choux pastry and hazelnut cream offer a delightful balance of texture and flavor, perfect for anyone seeking a guilt-free dessert. Its nutty and subtly sweet profile appeals to both locals and visitors, and it’s often enjoyed during special occasions or as a treat with afternoon coffee. With this recipe, you can savor the taste of France at home while keeping your diet in check.

Adapté au diabète Perte de poids Adapté aux enfants Adaptable en vegan

Allergènes: gluten, dairy, eggs, nuts

Ingrédients(pour 1 individual Paris-Brest ring (approx. 8 cm diameter))

3/4 cup Whole wheat flour (Farine complète)
1/2 cup Water
2 tablespoons Unsalted butter (Beurre doux)
2 large Eggs (Œufs)
1/4 teaspoon Sea salt (Sel de mer)
1/4 cup Hazelnuts (Noisettes, toasted and ground)
1/2 cup Low-fat milk (Lait écrémé)
2 teaspoons Cornstarch (Maïzena)
2 tablespoons Maple syrup (Sirop d’érable, as a natural sweetener)
1/2 teaspoon Vanilla extract (Extrait de vanille)
1 teaspoon Powdered sugar (Sucre glace, for dusting) - facultatif

Instructions

1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper and draw two 8 cm circles as guides.
5 minutes
Use a template for even, round shapes.
2
Prepare the choux pastry: In a saucepan, combine water, butter, and salt. Bring to a boil, then add flour and stir vigorously until a smooth dough forms.
4 minutes
Stir continuously to prevent lumps.
3
Remove from heat. Add eggs one at a time, mixing well after each addition until the batter is glossy and smooth.
4 minutes
Ensure eggs are fully incorporated for a silky dough.
4
Transfer the choux pastry into a piping bag. Pipe rings onto the prepared circles. Sprinkle ground hazelnuts over the rings for crunch.
3 minutes
Pipe evenly for uniform baking.

Pourquoi ce plat est sain

By substituting whole wheat flour and low-fat milk, this Paris-Brest keeps calorie count lower without sacrificing flavor. Hazelnuts are heart-healthy, and maple syrup is a natural sweetener, reducing reliance on refined sugar. This approach makes it suitable for calorie-conscious dessert lovers, fitting well into a balanced diet. The choux pastry is light, and the filling is rich in nutrients, making this a smart choice for those wanting a traditional treat without excess fat or sugar.

This healthy Paris-Brest recipe features whole wheat flour for added fiber and complex carbohydrates, supporting digestive health and prolonged energy. Hazelnuts offer healthy fats, vitamin E, and magnesium, while low-fat milk helps reduce saturated fat and supplies calcium. Maple syrup replaces refined sugar, providing antioxidants and a lower glycemic index. Eggs contribute protein and essential vitamins, making each serving balanced in macros. The dessert is vegetarian and free from artificial additives.

Astuces

💡Tip 1: Toast hazelnuts for deeper flavor before grinding.
💡Tip 2: Let choux pastry cool completely before filling to prevent soggy texture.
💡Tip 3: Use a piping bag for smooth, attractive rings and filling.

Conservation et service

Store Paris-Brest in an airtight container in the refrigerator for up to 2 days. For best texture, fill just before serving. Choux rings can be frozen unfilled for up to 1 month.

À déguster de préférence: Breakfast or Lunch