Mini Paris-Brest Recipe

Mini Paris-Brest Recipe

A light and fluffy choux bun filled with a light praline cream and topped with flaked almonds. Perfect for afternoon tea or sweet canapes.

  • Preparation
  • Cooking time
  • Rest time
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(21 votes) 4.1/5

Les ingrédients

Pour people
  • For the cream
  • Double cream : 50 ml
  • Whole milk : 200 ml
  • Whole egg(s) : 1 whole
  • Egg yolk(s) : 1 whole
  • Caster sugar : 100 g
  • Corn starch : 30 g
  • Unsalted butter : 50 g
  • Praline paste : 75 g
  • For the pastry
  • Water : 220 ml
  • Unsalted butter : 85 g
  • Whole egg(s) : 3 whole
  • Plain flour : 105 g
  • Fine salt : 1 pinch(es)
  • For the garnish(es)
  • Flaked almonds : 10 g
  • Icing sugar : 10 g



    Lightly beat the sugar, egg yolk and the whole egg with a tablespoon of the milk. Add the flour and stir well, making sure the mix is free of lumps. Bring the remaining milk to the boil, pour over the egg mix and combine. Return to the heat and cook until the mixture is thick and the flour is cooked. Remove from the heat and whisk in the butter. Add the praline and mix well. Once cool, place in a piping bag.


    Preheat the oven to 210°C.

    Cut the butter into small pieces.
    Place the water, sugar, salt and butter in a saucepan and bring to the boil. Once boiling, remove from the heat and mix in the sifted flour. Return to the heat and mix until the mixture no longer sticks to the bottom of the pan. Transfer into a food processor and beat in the eggs one by one. The mixture should be shiny and smooth and have a dropping consistency. You may not need to add the whole of the third egg.

    Place the mixture into a piping bag and pipe circles on to a baking tray. Sprinkle with flaked almonds and then transfer to the oven and bake for 10 to 15 minutes.


    Cut each circle of choux bun in half and pipe the praline mix on to the bottom half. Close with the second half, dust with icing sugar and serve.

Chef's tip

«Try making this recipe using chocolate or salted butter caramel cream.»

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