Paris-Brest Pastry with Whipped Cream and Strawberries

Discover the creamy, fruity delight of Paris-Brest Pastry with Whipped Cream and Strawberries, a heavenly treat that blends light, airy choux pastry with luscious whipped cream and fresh, juicy strawberries. This dessert perfectly balances texture and flavor to satisfy any sweet craving, making it a showstopper for gatherings or a special self-indulgence. Whether you’re a baker or a dessert enthusiast, this recipe offers both elegance and simplicity in every bite.

Why You’ll Love This Recipe

• Classic French Elegance: A timeless pastry that brings a touch of Parisian sophistication to your kitchen.
• Perfect Flavor Fusion: The creamy whipped topping and tart strawberries complement the crisp choux pastry exquisitely.
• Light but Decadent: Despite its indulgent taste, the airy texture keeps it from feeling too heavy.
• Impressive Yet Accessible: Looks spectacular on the table but is easy enough for home bakers of any skill level.
• Customizable: Easily adapted with seasonal fruits or different creams to suit your tastes.

Ingredients You’ll Need

Gathering a handful of simple, quality ingredients ensures your Paris-Brest Pastry with Whipped Cream and Strawberries turns out spectacular. Each component plays a vital role in building the perfect balance of flavor, texture, and visual appeal.

• Choux Pastry Flour: Choose all-purpose flour for a sturdy yet light pastry base.
• Fresh Eggs: Provide structure and richness to the choux dough.
• Unsalted Butter: Ensures a tender, flaky texture while adding buttery flavor.
• Granulated Sugar: Adds subtle sweetness to both the choux and cream.
• Whole Milk: Enriches the dough and smoothens the whipped cream.
• Heavy Whipping Cream: Whipped to soft peaks for light, fluffy topping.
• Fresh Strawberries: Use ripe, bright red berries for the juiciest, freshest flavor and vibrant color.
• Vanilla Extract: Elevates the whipped cream’s flavor with warm, aromatic notes.
• Powdered Sugar: For dusting and sweetening the cream perfectly without graininess.
• Almonds or Sugar Pearls (optional): Add a crunchy garnish to finish the pastry with flair.

Variations for Paris-Brest Pastry with Whipped Cream and Strawberries

You can easily customize this recipe to suit different palates, dietary needs, or seasonal availability. Mix and match ingredients for a fresh spin on this classic delight.

• Berry Mix: Substitute or combine strawberries with raspberries, blueberries, or blackberries for a colorful medley.
• Chocolate Whipped Cream: Gently fold cocoa powder into the whipped cream to add a rich chocolate twist.
• Nutty Surprise: Incorporate crushed pistachios or toasted hazelnuts inside or as decoration for extra crunch and flavor.
• Dairy-Free Option: Use coconut cream or another plant-based whip to accommodate lactose intolerance without sacrificing creaminess.
• Fruit Compote Filling: Swap fresh strawberries for a tangy strawberry compote to intensify the fruitiness.

How to Make Paris-Brest Pastry with Whipped Cream and Strawberries

Step 1: Prepare the Choux Pastry

Warm water, milk, butter, and a pinch of sugar in a saucepan until the butter melts. Remove from heat, add flour all at once, and stir vigorously until the dough forms a ball. Return to low heat briefly to dry the dough, then transfer to a bowl to cool slightly before beating in eggs one at a time until smooth and shiny.

Step 2: Shape and Bake the Pastry Ring

Using a piping bag fitted with a large round tip, pipe a large circle onto a parchment-lined baking sheet, stacking two rings on top of each other for height and dimension. Sprinkle with slivered almonds or sugar pearls if desired. Bake at 375°F (190°C) for 25-30 minutes until golden and puffed. Let cool completely before slicing horizontally.

Step 3: Whip the Cream

Chill your mixing bowl and beaters. Whip the heavy cream with vanilla extract and powdered sugar until soft peaks form, creating a light and airy topping that holds its shape but melts on your tongue.

Step 4: Assemble the Paris-Brest Pastry with Whipped Cream and Strawberries

Place the bottom ring on a plate, pipe or spoon a generous layer of whipped cream over it, then scatter sliced fresh strawberries evenly on top. Carefully place the top ring over the filling, press lightly, and dust with powdered sugar. Garnish with extra strawberries or almonds for a beautiful finish.

Pro Tips for Making Paris-Brest Pastry with Whipped Cream and Strawberries

• Dry the Dough: Make sure to cook the choux dough until it pulls away from the pan to prevent sogginess.
• Egg Temperature: Add eggs gradually and at room temperature for the perfect dough consistency.
• Pipe with Confidence: Use a steady hand and consistent pressure when piping the rings for even, uniform shapes.
• Chill Cream Bowl: Always whip cream in a chilled bowl to achieve stable peaks faster.
• Fresh Strawberries: Choose ripe but firm berries to maintain shape and vibrant color after assembly.

How to Serve Paris-Brest Pastry with Whipped Cream and Strawberries

Garnishes

Dust the top with powdered sugar and sprinkle slivered almonds or toasted coconut flakes for texture and visual appeal. Fresh mint leaves also add a refreshing pop of color and a hint of herbaceous aroma.

Side Dishes

Serve alongside a light fruit salad or a small scoop of vanilla or strawberry ice cream for a complementary pairing that enhances the fruity creaminess of the pastry.

Creative Ways to Present

Slice the Paris-Brest into individual portions and plate with a drizzle of strawberry coulis or chocolate sauce. Alternatively, serve mini versions using smaller rings for elegant party bites or afternoon tea treats.

Make Ahead and Storage

Storing Leftovers

Store the assembled pastry in an airtight container in the refrigerator for up to 24 hours to keep the whipped cream fresh and the strawberries juicy.

Freezing

It’s best to freeze the choux pastry shell before assembling. Wrap tightly in plastic wrap and freeze for up to one month. Defrost fully before filling with freshly whipped cream and strawberries.

Reheating

Reheat just the choux pastry shells briefly in a warm oven to restore crispness, then allow to cool before adding cream and strawberries to avoid melting or wilting.

FAQs

Can I use frozen strawberries for this recipe?

While fresh strawberries are preferred for their texture and freshness, you can use thawed frozen strawberries if necessary, but drain excess liquid well to avoid soggy cream.

Is there a way to make the whipped cream more stable?

Adding a small amount of cream stabilizer or using gelatin can help whipped cream hold its shape longer, especially if the dessert won’t be eaten immediately.

Can I prepare the components in advance?

Yes, you can bake and freeze the choux pastry shells ahead of time, but assemble the dessert just before serving to keep the whipped cream fresh and strawberries vibrant.

How do I prevent the choux pastry from collapsing?

Make sure to bake at the right temperature and allow the pastry to cool in a slightly open oven or with a crack in the oven door to let moisture escape slowly.

What other fruits pair well with this pastry?

Besides strawberries, raspberries, blueberries, blackberries, and even thinly sliced peaches or kiwi make excellent fresh additions or alternatives.

Final Thoughts

Paris-Brest Pastry with Whipped Cream and Strawberries is one of those rare desserts that feels both special and approachable, perfect for impressing guests or treating yourself. Its lightness, creaminess, and fresh fruitiness make every bite a joyful experience. Ready to create a little slice of Paris at home? Grab your ingredients and get baking—you won’t regret it!

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