A birthday treat inspired by Eclairs
Did you try and like my Easy Chocolate Eclair Recipe? The choux pastry is so light and airy, filled with dreamy mascarpone cream and topped with melted chocolate. Using exactly the same recipe, this time I made a Berry Paris Brest Recipe for my Mum’s birthday.
Instead of piping into long eclair shapes, the Paris Brest is baked as a large wreath. The filling is my usual mascarpone cream but this time with fresh berries added in to balance the richness. Using the same ingredients, I ended up with a beautiful and delicious birthday cake.
What is a Paris Brest?
A Paris Brest is a French classic – a ring-shaped choux pastry inspired by the Paris-Brest-Paris bicycle race. Traditionally, it’s filled with praline cream but this version is a little lighter, using mascarpone cream with fresh berries. This Berry Paris Brest Recipe makes a wonderful centrepiece for celebrations – elegant, impressive yet not overly sweet.
How to make the choux pastry
To start, I add butter, water and a pinch of salt into a pan and bring to a boil. Then I add flour and stir vigorously with a wooden spoon until the batter pulls away from the sides of the pan. After removing from the heat, I keep stirring for a couple more minutes to release steam, then transfer the dough to the stand mixer bowl to cool for 10-15 minutes.
Next, with the mixer on medium, I add the eggs one at a time until smooth and glossy. The batter is then ready to pipe.
Shaping the Paris Brest
On a piece of baking paper set over a silicone mat, I draw an 8-inch circle (on reverse side) to guide me. I pipe one round along the circle, then another inside and one outside of it to create a strong base. I pipe two more rings on top for thickness and zigzag across the gaps. Finally, I sprinkle almond slices on top for crunch and flavour.
Bake in a preheated oven at 200°C (fan) for 10 minutes, then reduce to 160°C and continue for 35 minutes. At the end, open the oven slightly to release steam and bake for another 5 minutes. The wreath should be golden, crisp and beautifully puffed. Let it cool completely on a rack.
Making the mascarpone cream
For the filling, beat mascarpone with icing sugar for a minute then add double cream and whip until stiff peaks form. Add a splash of vanilla but don’t overmix or the cream may split. This cream is rich, light and pairs perfectly with the fresh fruit.
Assembling the Berry Paris Brest
Once the choux wreath has cooled, slice it in half with a serrated bread knife. Pipe the mascarpone cream generously on the bottom half, scatter plenty of berries on top, then gently place the top half back on. Dust with icing sugar for a final touch.
The perfect celebration cake
This Berry Paris Brest Recipe turned out to be the perfect birthday cake for my Mum. It’s light yet indulgent, creamy but balanced with the tartness of the berries. A showstopper on the table and just as delicious as it looks.
Will you give it a go?
Berry Paris Brest Recipe
Description
This Berry Paris Brest Recipe takes the classic French pastry and gives it a fruity twist. A crisp choux wreath is generously filled with light mascarpone cream and fresh berries, making it the ideal centrepiece for birthdays, holidays, or special gatherings. Light, creamy, and not overly sweet, this cake is as beautiful as it is delicious.
Ingredients
For the choux pastry
For the filling cream
For decoration
Instructions
-
Make the choux pastry
- In a pan, heat butter, water and salt until boiling.
- Add the flour and stir vigorously until the dough pulls away from the sides.
- Remove from heat, stir for 2 minutes to release steam then transfer to mixing bowl to cool for 10 - 15 minutes.
-
Add the eggs
- Beat the eggs one at a time until the mixture is smooth and glossy.
- Transfer to a piping bag with a round or star nozzle.
-
Shape the Paris Brest
- On a baking paper, draw an 8-inch on reverse side as a guide.
- Pipe one ring along the circle, another inside and one outside.
- Pipe two more rings on top and zigzag to fill gaps.
- Sprinkle almond slices on top.
-
Bake
- Preheat the oven to 200°C (fan). Bake for 10 minutes then reduce to 160°C and bake for 35 minutes.
- Open the oven door slightly and bake for 5 more minutes.
- Cool completely on a rack.
-
Make the cream
- Beat mascarpone with icing sugar for 1 minute.
- Add double cream and vanilla, whip until stiff peaks form. Do not overmix.
-
Assemble
- Slice the choux wreath in half horizontally.
- Pipe the mascarpone cream generously onto the bottom half.
- Scatter with fresh berries.
- Place the top half back on and dust with icing sugar.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 483.02kcal
- % Daily Value *
- Total Fat 37.82g59%
- Saturated Fat 22.4g112%
- Trans Fat 0.92g
- Cholesterol 178.08mg60%
- Sodium 138mg6%
- Potassium 140.63mg5%
- Total Carbohydrate 29.99g10%
- Dietary Fiber 0.47g2%
- Sugars 17.26g
- Protein 7.18g15%
- Vitamin A 384.47 mcg
- Vitamin C 0.3 mg
- Calcium 78.96 mg
- Iron 1.6 mg
- Vitamin D 1.2 mcg
- Vitamin E 1.58 mg
- Vitamin K 2.94 mcg
- Thiamin 0.16 mg
- Riboflavin 0.33 mg
- Niacin 1.15 mg
- Vitamin B6 0.07 mg
- Folate 21.8 mcg
- Vitamin B12 0.33 mcg
- Phosphorus 119.34 mg
- Magnesium 15.9 mg
- Zinc 0.66 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
