Fluffy Raspberry Paris Brest Recipe: A Sweet French Delight

Raspberry Paris brest crafts classic French pastry into a dreamy dessert that dances between delicate and decadent.

This elegant circular treat originated from a legendary bicycle race, celebrating culinary creativity and athletic endurance.

Delicate choux pastry creates a light, airy ring that cradles rich cream and vibrant raspberries.

Crisp nutty edges provide a perfect contrast to smooth, velvety fillings that melt on your tongue.

Sophisticated yet approachable, this dessert brings together traditional techniques with contemporary flavor combinations.

Layers of texture and subtle sweetness make each bite a memorable experience that feels both luxurious and comforting.

You’ll find this recipe elevates any special occasion with its stunning presentation and irresistible taste.

Raspberry Paris Brest: Light Meets Luscious

• Craft Delicate French Pastry: Experience the elegance of a classic Paris Brest with a raspberry twist, transforming a traditional dessert into a stunning homemade treat that feels like a culinary adventure.
• Play with Luxurious Textures: Enjoy the crisp, golden choux pastry contrasting with the creamy, smooth raspberry-infused filling, creating a delightful dance of crunch and silkiness in every bite.
• Master Impressive Technique: Learn the art of French pastry-making through a step-by-step process that builds confidence in creating professional-level desserts right in your own kitchen, impressing friends and family with your baking skills.
• Celebrate Seasonal Berries: Highlight fresh raspberries in a dessert that captures the essence of summer, turning simple ingredients into an extraordinary sweet experience that celebrates natural fruit flavors.

Everything You’ll Need for Raspberry Paris Brest

• Milk: Fresh dairy base that helps create a rich, smooth pastry texture with creamy consistency.
• Water: Provides necessary liquid for achieving perfect dough structure.
• Butter: Adds richness and helps create flaky, golden pastry with smooth mouthfeel.
• Sugar: Enhances flavor and helps with browning of the pastry.
• Salt: Balances flavors and strengthens gluten development.
• Flour: Structural foundation that binds ingredients and creates choux pastry.
• Eggs: Provide structure, lift, and rich flavor to the pastry.
• Sliced Almonds: Adds crunch and decorative element to pastry surface.
• Egg Wash: Creates golden, shiny exterior for the pastry.

• Raspberries: Fresh, vibrant fruit that provides natural sweetness and tartness.
• Sugar: Sweetens and helps thicken raspberry jam.
• Lemon Juice: Adds brightness and helps preserve raspberry jam.
• Cornstarch: Thickening agent for pastry cream.
• Vanilla: Provides warm, aromatic flavor to pastry cream.

• Butter: Creates smooth, rich texture in filling and pastry cream.
• Pastry Cream: Provides creamy, luxurious filling with classic French technique.
• Powdered Sugar: Provides delicate sweetness and elegant finish.
• Fresh Raspberries: Bright, fresh garnish that complements the creamy filling.

How to Make Raspberry Paris Brest

Step 1: Prepare the Oven and Baking Sheets

Warm up the oven to 375°F. Line 2 baking sheets with parchment paper. Sketch a 6-inch circle on each sheet.

Step 2: Create Choux Pastry Base

• Milk
• Water
• Butter
• Sugar
• Salt

Bring to a rapid simmer. Dump flour all at once and stir energetically until dough becomes smooth and pulls away from pan edges.

Step 3: Mix Pastry Dough

Transfer dough to mixer with paddle attachment. Add eggs one at a time, mixing until completely smooth and silky.

Step 4: Shape and Decorate Pastry

Pipe dough into circle shapes on prepared sheets. Gently brush with egg wash. Sprinkle sliced almonds over top.

Step 5: Bake the Pastry

Bake for 30 minutes at 375°F. Reduce heat to 350°F and continue baking 20 more minutes. Let cool inside oven for 1 hour.

Step 6: Prepare Raspberry Quick Jam

• Raspberries
• Sugar
• Lemon juice

Simmer until thickened, about 30 minutes. Allow to cool completely.

Step 7: Create Pastry Cream

• Milk
• Sugar
• Butter
• Salt
• Vanilla

In separate bowl, mix cornstarch, sugar, and eggs. Slowly add hot milk mixture. Return to heat, whisking until thick.

Strain cream and cool, covering surface with plastic wrap.

Step 8: Make Raspberry Jam Filling

• Butter
• Jam
• Salt

Until light and fluffy. Fold into cooled pastry cream.

Step 9: Assemble the Paris Brest

Slice cooled pastry in half. Fill with raspberry cream mixture and fresh raspberries. Replace top. Dust with powdered sugar.

Serving Tip: Best enjoyed fresh and chilled. Perfect for elegant gatherings or special dessert moments.

Tips for Fluffy Pastry and Berry Cream Balance

• Precision Piping: Use a star-tipped pastry bag for even, professional-looking choux circles that bake uniformly and look gorgeous.
• Humidity Control: Leave the choux in the oven after baking to dry out completely, ensuring a crisp exterior and preventing sogginess.
• Temperature Timing: Follow precise oven temperature changes to achieve a perfectly golden, crisp pastry shell with a hollow interior.
• Cream Consistency: Whisk pastry cream constantly while cooking to prevent lumps and achieve a silky-smooth texture.
• Filling Finesse: Chill the pastry cream before mixing with jam to create a stable, spreadable filling that won't separate.

Storing these Raspberry Paris Brest

• Refrigeration: Store assembled Paris Brest in an airtight container for up to 2 days. Keep chilled to maintain cream's texture and prevent bacterial growth. Protect delicate pastry from absorbing moisture.
• Freezing: Wrap individual portions tightly in plastic wrap, then place in freezer-safe containers. Freeze components separately for best quality. Consume within 1 month for optimal taste and texture.
• Reheating: Thaw refrigerated dessert at room temperature for 15-20 minutes before serving. Avoid microwave reheating, which can make pastry soggy. Gently dust with fresh powdered sugar just before enjoying to restore its beautiful presentation.

What Works Best with Raspberry Paris Brest

• Pair with Sparkling Raspberry Champagne: A crisp, bubbly champagne with raspberry notes complements the delicate pastry and fruity filling, enhancing the dessert's light and refreshing character.
• Match with Almond-Infused Espresso: A rich, smooth espresso with subtle almond undertones perfectly balances the sweet raspberry cream and adds depth to the nutty choux pastry.
• Serve alongside Vanilla Bean Gelato: A creamy, cold gelato provides a luxurious contrast to the warm, textured Paris Brest, creating a delightful temperature and flavor interplay.
• Complement with Rosé Wine: A delicate, slightly sweet rosé wine echoes the raspberry's brightness and cuts through the richness of the pastry cream, creating a harmonious tasting experience.

Fancy Flavor Twists Worth Trying

• Berry Bliss Variation: Replace raspberries with mixed summer berries like strawberries and blackberries for a vibrant, multi-colored filling that bursts with seasonal freshness.
• Nutty Chocolate Raspberry Edition: Incorporate chopped dark chocolate into the pastry cream and sprinkle roasted hazelnuts on top for a rich, decadent variation with deep flavor complexity.
• Lavender Raspberry Remix: Infuse the pastry cream with subtle lavender extract and add dried lavender flowers as a delicate garnish, creating an elegant French-inspired dessert with aromatic notes.
• Tropical Fusion Spin: Swap some raspberries with passion fruit puree in the filling and add toasted coconut flakes for a bright, tropical-inspired Paris Brest that transports your taste buds.

Raspberry Paris Brest Recipe

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4.5 from 10 reviews

• Total Time: 1 hour 30 minutes
• Yield: 8 1x

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Description

Raspberry Paris Brest showcases French pastry elegance with a delicate choux pastry ring filled with silky raspberry cream. Nutty praline and fresh raspberries crown this classic dessert, offering a refined sweet experience that delights culinary enthusiasts.

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Ingredients

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Main Ingredients:

Pâte à Choux:

• ½ cup (120 milliliters) whole milk
• ½ cup (120 milliliters) water
• ½ cup (113 grams) unsalted butter, cut into small pieces
• 1 cup (135 grams) all-purpose flour
• 4 large eggs, room temperature

Dry and Seasoning Ingredients:

• 1 tablespoon sugar
• ½ teaspoon salt
• ¼ cup sliced raw almonds

Cream and Filling Components:

• 2 cups (480 milliliters) milk
• ½ cup (100 grams) sugar
• 2 tablespoons unsalted butter
• ½ vanilla bean, split and scraped, or 1 teaspoon pure vanilla extract
• 3 tablespoons cornstarch (or arrowroot)
• 1 whole egg
• 3 egg yolks
• 2 sticks (226 grams) unsalted butter, softened
• ½ cup raspberry quick jam or store-bought raspberry preserves
• Pinch of salt
• Fresh raspberries for filling
• Confectioners’ sugar for dusting

Egg Wash:

• 1 egg mixed with 1 tablespoon water

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Instructions

1. Prepare a precision workspace by preheating the oven to 375°F (190°C) and lining two baking sheets with parchment paper, carefully tracing 6-inch diameter circles as guidelines.
2. In a heavy-bottomed saucepan, combine milk, water, unsalted butter, granulated sugar, and salt, bringing the mixture to a vigorous rolling simmer.
3. Swiftly add all-purpose flour to the simmering liquid, stirring continuously with a wooden spoon until the mixture transforms into a smooth, cohesive dough that cleanly separates from the pan’s sides.
4. Transfer the hot dough to a stand mixer fitted with a paddle attachment, allowing it to cool slightly before incorporating eggs one at a time, ensuring complete integration after each addition.
5. Load the choux pastry into a piping bag with a large round tip, carefully pipe uniform circles following the traced outlines on the prepared baking sheets.
6. Gently brush the piped dough with egg wash and generously sprinkle sliced almonds across the surface for a delicate, textured finish.
7. Bake the pastry for 30 minutes at the initial temperature, then reduce heat to 350°F (175°C) and continue baking for an additional 20 minutes until golden and crisp.
8. Turn off the oven and allow the pastry to rest inside for one hour, promoting a perfect crisp exterior and soft interior.
9. For the raspberry quick jam, combine fresh raspberries, granulated sugar, and fresh lemon juice in a saucepan, simmering and stirring until the mixture thickens to a jam-like consistency, approximately 30 minutes.
10. Prepare the pastry cream by heating milk, sugar, butter, salt, and vanilla extract until just boiling.
11. In a separate bowl, whisk cornstarch, additional sugar, and eggs, then gradually temper with the hot milk mixture, returning to heat and whisking until the cream reaches a thick, smooth consistency.
12. Strain the pastry cream and cover the surface directly with plastic wrap to prevent skin formation, then refrigerate until completely cooled.
13. Create the raspberry jam filling by whipping softened butter with prepared raspberry jam and a pinch of salt until light and fluffy.
14. Gently fold the cooled pastry cream into the butter-jam mixture, creating a luxurious, smooth filling.
15. Carefully slice the cooled choux pastry horizontally, generously fill with the raspberry cream, and intersperse with fresh whole raspberries.
16. Replace the top half of the pastry and delicately dust with powdered sugar for an elegant finishing touch.

Notes

• Master this classic French dessert by preparing components ahead of time to streamline assembly.
• Achieve perfectly crisp choux pastry by keeping oven door slightly ajar during final baking stage to release moisture.
• Use room temperature eggs for smoother pâte à choux dough and better incorporation with minimal beating.
• Invest in quality fresh raspberries and pure vanilla extract to elevate the dessert’s overall flavor profile.
• Allow pastry cream and choux to cool completely before filling to prevent structural collapse and maintain texture.
• Professional tip: Pipe filling gently to prevent crushing delicate pastry layers and maintain elegant presentation.

• Prep Time: 40 minutes
• Cook Time: 50 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 520 kcal
• Sugar: 22 g
• Sodium: 230 mg
• Fat: 42 g
• Saturated Fat: 25 g
• Unsaturated Fat: 14 g
• Trans Fat: 1 g
• Carbohydrates: 32 g
• Fiber: 2 g
• Protein: 8 g
• Cholesterol: 240 mg