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Paris-Brest Pastry with Whipped Cream and Strawberries

Paris-Brest Pastry with Whipped Cream and Strawberries
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Paris-Brest Pastry with Whipped Cream and Strawberries is a classic French dessert featuring a light, airy choux pastry ring filled with fluffy whipped cream and fresh, juicy strawberries. Elegant yet easy to make, this dessert offers a perfect balance of crisp pastry, creamy filling, and refreshing fruit, ideal for celebrations or special treats.

Ingredients

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Choux Pastry

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 4 large eggs (room temperature)
  • 1 tablespoon granulated sugar (optional, for dough)

Whipped Cream Filling

  • 1 cup heavy cream (chilled)
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Fruit and Garnish

  • 1 cup fresh strawberries (sliced)
  • Powdered sugar (for dusting)

Instructions

  1. Prepare the Choux Pastry Dough: Begin by boiling 1 cup water with 1/2 cup butter until melted and bubbling. Remove from heat and add 1 cup all-purpose flour and 1 tablespoon sugar all at once, stirring vigorously until the mixture forms a ball and pulls away from the pan sides. Transfer to a mixing bowl, let cool slightly, then beat in 4 eggs one at a time until smooth and glossy.
  2. Pipe and Bake the Choux Rings: Fit a pastry bag with a large round tip and pipe two concentric rings of dough onto a parchment-lined baking sheet, slightly touching to form a full ring. Bake at 375°F (190°C) for 25-30 minutes until puffed, golden, and crisp. Do not open the oven during baking. Cool completely on a wire rack.
  3. Whip the Cream: Chill the mixing bowl and whisk, then whip 1 cup heavy cream with 2 tablespoons sugar and 1 teaspoon vanilla extract until soft to medium peaks form, creating a light, fluffy cream.
  4. Assemble the Paris-Brest: Horizontally slice the cooled choux ring. Spread or pipe a generous layer of whipped cream inside, then evenly layer sliced strawberries on top. Replace the top half of the ring, dust with powdered sugar, and garnish with extra strawberries if desired.

Notes

  • Keep eggs at room temperature for best dough incorporation and rise.
  • Avoid opening the oven door early to prevent choux deflation.
  • Chill cream bowl and whisk before whipping for better texture.
  • Use fresh, ripe strawberries for maximum flavor.
  • Pipe cream carefully to evenly fill and maintain crisp pastry.

Nutrition

Keywords: Paris-Brest, choux pastry, whipped cream, strawberries, French dessert, baked pastry, cream-filled dessert

Find it online: https://cherrycooks.com/paris-brest-pastry-with-whipped-cream-and-strawberries/