A stunning French choux pastry ring filled with rich hazelnut praline cream and topped with sweet cherries and powdered sugar — this Paris-Brest with Hazelnut Cream and Cherries is a showstopping dessert that’s as elegant as it is indulgent. Traditionally created to commemorate the Paris–Brest–Paris bicycle race, this exquisite pastry combines delicate textures and bold flavors into a masterpiece perfect for refined occasions.

Why You’ll Love This Recipe

This Paris-Brest offers a delightful balance of textures and flavors: crisp and airy choux pastry, smooth hazelnut cream, and bright, juicy cherries. It looks as impressive as it tastes, making it ideal for birthdays, dinner parties, or holiday celebrations. The rich nutty filling paired with a subtly sweet topping creates a dessert that’s sophisticated without being overly sweet. Plus, the components can be prepared ahead, making assembly simple and stress-free.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the choux pastry:
water
whole milk
unsalted butter
granulated sugar
salt
all-purpose flour
large eggs

For the hazelnut cream filling:
unsalted butter, softened
heavy cream
hazelnut praline paste
powdered sugar
vanilla extract

Toppings:
powdered sugar
fresh or glazed cherries
toasted chopped hazelnuts (optional)

Directions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and trace an 8-inch circle as a guide. Flip the parchment over so the drawing is on the underside.
2. In a saucepan, combine water, milk, butter, sugar, and salt. Bring the mixture to a boil.
3. Remove from heat and quickly stir in the flour. Continue stirring until a dough forms and pulls away from the sides.
4. Return the saucepan to medium heat and cook the dough for 2 minutes, stirring constantly to dry it out slightly.
5. Transfer the dough to a bowl. Let it cool slightly, then beat in the eggs one at a time, mixing thoroughly after each addition until the dough is smooth, glossy, and pipeable.
6. Spoon the dough into a piping bag fitted with a large round or star tip. Pipe a ring of dough onto the parchment paper following the traced circle.
7. Bake for 35–40 minutes until puffed and golden. Do not open the oven during baking. Cool completely on a wire rack.
8. To make the filling: Beat softened butter and powdered sugar until light and fluffy. Add hazelnut praline paste and vanilla extract, mixing until smooth.
9. In a separate bowl, whip the heavy cream until soft peaks form. Fold the whipped cream into the hazelnut mixture until fully incorporated.
10. Slice the cooled choux ring horizontally using a serrated knife.
11. Pipe or spoon the hazelnut cream onto the bottom half of the pastry ring.
12. Gently place the top half over the filling.
13. Dust with powdered sugar and garnish with fresh or glazed cherries. Add toasted chopped hazelnuts, if desired.
14. Chill until ready to serve.

Servings and timing

Servings: Serves 8
Prep Time: 40 minutes
Cook Time: 40 minutes
Chill Time: 1 hour
Total Time: Approximately 2 hours 20 minutes

Variations

• Chocolate Twist: Add 1 tablespoon of cocoa powder to the hazelnut cream or drizzle the top with chocolate ganache.
• Berry Filling: Replace cherries with fresh raspberries or strawberries for a tart contrast.
• Almond Cream: Substitute hazelnut praline with almond paste for a different nutty profile.
• Coffee Infusion: Add a touch of espresso powder to the cream for a mocha flavor.
• Mini Paris-Brests: Pipe individual rings (about 3 inches in diameter) to make elegant single-serving pastries.

Storage/Reheating

Paris-Brest is best enjoyed fresh the day it’s assembled but can be stored in the refrigerator for up to 2 days in an airtight container. The choux ring can be baked ahead and stored unfilled in a sealed container at room temperature for 1 day or frozen for up to 1 month. Allow to thaw and crisp in a 300°F (150°C) oven for 5–7 minutes before filling. The cream should always be refrigerated and added just before serving. Do not reheat once assembled.

FAQs

Can I make the hazelnut cream in advance?

Yes, the cream can be made up to 2 days in advance and stored in the refrigerator. Whip briefly before using to restore texture.

Where can I find hazelnut praline paste?

It’s available at specialty baking stores or online. You can also make your own by blending toasted hazelnuts with caramelized sugar.

Can I freeze the assembled Paris-Brest?

It’s not recommended to freeze once filled, as the texture of the cream will be compromised.

Why didn’t my choux pastry puff properly?

This could be due to undercooked dough, not drying the mixture enough, or opening the oven door too early during baking.

What piping tip should I use for the dough?

A large open star or round tip works best for a classic Paris-Brest look and even baking.

Can I make this without cherries?

Yes, the cherries are a beautiful garnish but can be omitted or replaced with other fruits or toppings.

What’s the difference between pastry cream and hazelnut cream?

Pastry cream is custard-based, while this hazelnut cream is butter-based and lightened with whipped cream for a mousse-like texture.

How do I store leftovers?

Store in the refrigerator in a sealed container for up to 2 days. Bring to room temperature slightly before serving.

Can I use a different fruit?

Yes, strawberries, raspberries, or poached pears pair beautifully with the hazelnut flavor.

Is this suitable for making ahead?

Yes. Prepare the choux ring and cream separately a day in advance, then assemble before serving for the best texture.

Conclusion

Paris-Brest with Hazelnut Cream and Cherries is a stunning French dessert that’s sure to impress both in flavor and presentation. With a crisp choux shell, velvety hazelnut cream, and a beautiful cherry garnish, this elegant pastry is perfect for marking special occasions or simply elevating your dessert repertoire. Whether you’re a seasoned baker or exploring French patisserie for the first time, this classic dessert offers a deliciously rewarding challenge.

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