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Paris brest

Created by a Parisian baker in the 19th century, this wheel shaped cake was designed in honour of the annual bike race between the cities of Paris and Brest.

  • 5.0 Star
  • Timer Prep 15 min
    Cook 40 min
  • Chart 448.0 cal/
  • Chef hat Hard


Break the plain chocolate into pieces.


  1. 1 You will need 1 flat baking sheets lined with greaseproof paper
  2. 2 Preheat the oven to 200°C (180°C fan) gas 6. In a medium saucepan heat the butter with 250ml water until the butter melts and the water boils.
  3. 3 Remove saucepan from the heat and add the flour, all at once. With a wooden spoon vigorously stir until the mixture leaves the side of the pan and forms a ball.
  4. 4 Add the eggs, one at a time, beating well with the wooden spoon after each addition until the choux pastry becomes smooth and satiny.
  5. 5 Using a 17.5cm plate as a guide, trace a circle in flour on the piece of greaseproof paper. Drop 10 mounds of dough - by heaping tablespoons and pushing the dough off with a rubber spatula - to form a ring around the circle.
  6. 6 Bake for 40 minutes or until puffed up and golden. Turn off the oven and leave the choux ring in the oven for 15 minutes. Transfer to a wire rack to cool.
  7. 7 6. Using a long serrated knife, slice the ring horizontally in half. Whip the double cream to soft peaks and spoon onto the bottom ring. Replace the top pastry ring.
  8. 8 For the glaze simply heat all the ingredients together until melted and smooth. Carefully drizzle the glaze over the top of the pastry ring. Refrigerate if not serving immediately.
  9. 9 Variation: Fill the Paris Brest with sliced bananas and glaze the top with salted caramel sauce and a handful of toasted flaked almonds.

2 Reviews

  • Brycey D

    Easy and delicious... Didn't manage to get the ring to join but wasn't bothered. Made a chantilly cream which is really easy and worked well

  • Dawn

    Lovely recipe and the results were fantastic. Just be aware if reducing amount of people you reduce the amount of water required as well otherwise you will get a gloopy mess.

  • Average per serving
  • Calories 448.0kCal
  • Fat39.3g
  • Saturated23.6g
  • Salt0.15g
  • Carbohydrates18.9
  • Sugar9.0g
  • Protein5.7g
  • Fibre0.9g