Cyril Lignac's Paris-Brest Recipe: Master the French Pastry Classic with Pro Tips

The Paris-Brest stands as one of the timeless classics of French pastry. Featuring crown-shaped choux pastry, praline mousseline cream, and slivered almonds, one bite captivates any gourmet. Created in 1910 by pastry chef Louis Durand from Maisons-Laffitte to honor the Paris-Brest-Paris cycling race organized by Pierre Giffard of Le Petit Journal, its circular form evokes a bicycle wheel. Today, this beloved dessert remains essential, inspiring numerous variations.

Cyril Lignac's Pro Tips for Flawless Choux Pastry

Achieving the perfect Paris-Brest demands technique, especially for the choux pastry. Acclaimed chef Cyril Lignac shares his expertise weekly on RTL. For success, choux should be soft inside, crisp outside, and well-risen. Key steps include thoroughly drying the dough to remove moisture for ultimate tenderness, incorporating beaten eggs gradually for ideal texture, and adding a signature cracker atop each choux for extra crunch.

Ingredients for Cyril Lignac's Paris-Brest

For the cracker: 71 g unsalted butter, 90 g wheat flour, 90 g caster sugar, 17 g praline.

For the choux pastry: 3 eggs, 87 g unsalted butter, 69 g wheat flour, 60 g whole milk, 6 cl mineral water, 2.5 g caster sugar, 2.5 g fine salt.

For the praline mousseline cream: 3 egg yolks, 250 g whole milk, 50 g heavy cream, 65 g unsalted butter, 37 g caster sugar, 37 g cornstarch, 72 g praline.

For the praline feuilletine: 55 g all-butter lace crêpe flakes, 11 g butter, 60 g milk chocolate, 112 g praline.

For assembly: 12 whole roasted hazelnuts, 25 g praline, 50 g icing sugar.

Step-by-Step Guide to Cyril Lignac's Paris-Brest

Prepare the cracker:

1. In a bowl, mix all ingredients into a ball, then spread thinly between two sheets of baking paper.
2. Transfer to a baking sheet, remove one sheet of paper, and cut small 2.5 cm circles with a cookie cutter. Freeze until ready.

Prepare the choux pastry:

1. In a saucepan, combine milk, water, sugar, salt, and cubed butter. Heat until melted, remove from heat, and stir in flour. Mix vigorously, then dry the panade over heat.
2. Transfer to a bowl, gradually add beaten eggs, mixing to a smooth ribbon stage. Spoon into a piping bag with a plain tip.
3. Preheat oven to 180°C.
4. On a parchment-lined baking sheet, pipe choux in staggered rows. Top each with a cracker disc and bake for 12 minutes. Cool completely.

Prepare the praline mousseline cream:

1. Whisk egg yolks, sugar, and cornstarch in a bowl. Set aside.
2. Boil milk and cream in a saucepan, then pour over yolk mixture, whisking. Return to pan, bring to boil, cool slightly, and stir in praline.
3. In a stand mixer, whip with cubed butter until light. Transfer to piping bag and chill.

Prepare the praline feuilletine:

1. Melt milk chocolate and butter in a saucepan.
2. Stir in broken lace crêpes and praline.
3. Spread 3 mm thick on film-lined plate. Freeze 20 minutes, then cut into 10 x 1 cm sticks. Freeze until assembly, thaw 10 minutes prior.

Assemble:

1. Slice choux lids and pipe in praline mousseline cream.
2. Add a roasted hazelnut to each base, position a feuilletine stick in the center, then stack two filled choux halves on sides.
3. Dab more praline, replace lids, dust with icing sugar, and serve.

Also read:

Cyril Lignac's rice pudding: his ultra-creamy recipe with sensational flavor ("It literally melts in your mouth!")

Cyril Lignac's chocolate tart: an easy, truly delicious recipe ("Le gourmand-croquant at its peak"!)

Cyril Lignac's lemon tart: his "ultra-easy" and irresistibly delicious recipe ("So soft and moist!")