Creamy Paris-Brest Cake

Introduction

If you’re looking for an elegant yet indulgent dessert that will wow your family and guests, this Creamy Paris-Brest Cake is the perfect choice. Originating in France, the Paris-Brest is a classic choux pastry shaped like a ring, filled with rich cream, and dusted with powdered sugar. Traditionally, it was created to celebrate the famous Paris-Brest-Paris bicycle race, with its round shape symbolizing a bicycle wheel.

This version is a delightful twist—light, airy choux pastry layers filled with a luscious cream that melts in your mouth. It’s a dessert that looks impressive but is surprisingly simple to make once you know the steps. Whether for special occasions, holidays, or just a sweet weekend treat, this cake will surely become a favorite on your dessert table.

Ingredients

For the Choux Pastry:

• 1 cup water
• ½ cup unsalted butter
• 1 tbsp sugar
• ½ tsp salt
• 1 cup all-purpose flour
• 4 large eggs

For the Cream Filling:

• 2 cups heavy whipping cream (cold)
• ½ cup powdered sugar (plus extra for dusting)
• 1 tsp vanilla extract
• 1 (3.4 oz) box instant vanilla pudding mix
• 1 ½ cups cold milk

Instructions

Step 1: Make the Choux Pastry

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a saucepan, combine water, butter, sugar, and salt. Bring to a boil.
3. Add flour all at once, stirring quickly until the dough pulls away from the sides of the pan and forms a ball.
4. Remove from heat. Allow to cool slightly.
5. Add eggs one at a time, beating well after each addition until the dough is smooth and glossy.
6. Transfer the dough into a piping bag and pipe into a ring shape on the baking sheet.
7. Bake for 30–35 minutes, or until golden brown and crisp. Allow to cool completely.

Step 2: Make the Cream Filling

1. In a bowl, whisk pudding mix with cold milk until thickened.
2. In a separate bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
3. Gently fold the pudding mixture into the whipped cream until smooth and fluffy.

Step 3: Assemble the Cake

1. Slice the cooled choux ring in half horizontally.
2. Generously spread the cream filling over the bottom half.
3. Place the top half of the pastry back on.
4. Dust with powdered sugar before serving.

Serving Suggestions

• Enjoy chilled with a cup of coffee or tea.
• Garnish with fresh berries or shaved chocolate for an extra touch of elegance.
• Store leftovers in the fridge for up to 2 days (if it lasts that long!).