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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 light and airy choux pastry rings filled with luscious whipped cream and fresh, juicy strawberries. This elegant yet accessible treat combines crisp pastry, rich cream, and vibrant fruit for a perfectly balanced and visually stunning dessert, ideal for gatherings or special occasions.

Ingredients

Scale

Choux Pastry Ingredients

  • 1 cup water
  • 1/2 cup whole milk
  • 1/2 cup unsalted butter (1 stick)
  • 1 tablespoon granulated sugar
  • 1 cup all-purpose flour
  • 4 large fresh eggs (room temperature)

Whipped Cream Filling

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

Fruit and Garnish

  • 1 pint fresh strawberries, sliced
  • Slivered almonds or sugar pearls (optional, for garnish)

Instructions

  1. Prepare the Choux Pastry: In a saucepan, warm 1 cup water, 1/2 cup whole milk, 1/2 cup unsalted butter, and 1 tablespoon granulated sugar over medium heat until the butter melts completely. Remove from heat and add 1 cup all-purpose flour all at once, stirring vigorously with a wooden spoon until the dough pulls away from the sides and forms a ball. Return the pan to low heat and cook the dough for 1-2 minutes to dry it out slightly. Transfer the dough to a bowl and let it cool for a few minutes. Beat in 4 large eggs, one at a time, making sure each is fully incorporated, until the dough is smooth, shiny, and pipeable.
  2. Shape and Bake the Pastry Ring: Preheat oven to 375°F (190°C). Fit a piping bag with a large round tip and pipe a large circle (about 8 inches in diameter) onto a parchment-lined baking sheet. Pipe a second, identical circle directly on top of the first to create a ring with height and dimension. Optionally, sprinkle with slivered almonds or sugar pearls. Bake for 25-30 minutes or until golden brown and puffed. Do not open the oven door during baking. Once baked, let cool completely on a wire rack before slicing the ring horizontally into two layers.
  3. Whip the Cream: Chill your mixing bowl and beaters in the refrigerator for at least 15 minutes. Pour 1 cup heavy whipping cream into the bowl, add 1 teaspoon vanilla extract and 2 tablespoons powdered sugar. Beat on medium-high speed until soft peaks form, meaning the cream holds its shape but is still light and fluffy.
  4. Assemble the Paris-Brest: Place the bottom choux pastry ring on a serving plate. Pipe or spoon a generous layer of the whipped cream evenly over the ring. Scatter sliced fresh strawberries over the cream. Carefully place the top choux ring over the filling, pressing down lightly. Dust the top with powdered sugar and garnish with extra strawberries or slivered almonds for a beautiful finish.

Notes

  • Make sure to cook the choux dough until it pulls away from the pan to avoid sogginess in the pastry.
  • Add eggs gradually at room temperature to achieve the perfect dough consistency.
  • Use steady, even pressure when piping to create uniform rings.
  • Always whip cream in a chilled bowl to get stable and fluffy peaks faster.
  • Choose ripe yet firm strawberries to maintain shape and vibrant color after assembly.
  • For longer stability of whipped cream, consider adding a cream stabilizer or gelatin if not serving immediately.
  • Store assembled pastry in an airtight container in the refrigerator and consume within 24 hours for best freshness.
  • Freeze unassembled choux pastry shells wrapped tightly for up to one month; defrost fully before filling.
  • Reheat choux shells briefly in a warm oven to restore crispness before assembling to prevent melting or wilting the cream and fruit.

Nutrition

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

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