Raspberry Almond Paris-Brest: A French Pastry Masterpiece

Craving a Heavenly French Pastry with a Fruity Twist?

Are you searching for a dessert that’s as visually stunning as it is delicious? Look no further than the Raspberry Almond Paris-Brest! This iconic French pastry, traditionally made with a praline cream, gets a delightful update with the vibrant tang of raspberries and the warm, toasty notes of almonds. Imagine golden, crisp rings of choux pastry, baked to airy perfection, cradling a velvety smooth cream infused with fresh raspberries and rich almond flavor. It’s a sophisticated treat that’s surprisingly achievable in your own kitchen. With an average bake time for choux pastry often around 30-40 minutes, and fillings requiring meticulous chilling, this recipe, though requiring some patience, delivers a truly memorable experience. Today, we’re diving deep into creating this masterpiece, ensuring every bite is a harmonious blend of textures and tastes. Let’s elevate your dessert game with this exquisite Raspberry Almond Paris-Brest!

Ingredients for Raspberry Almond Perfection

Creating a Paris-Brest is an art, and the right ingredients are your palette. We’ve selected each one for its role in achieving that signature crispy shell and luscious filling. Think of the buttery richness of the choux, the bright burst of raspberries, and the comforting depth of almonds.

For the Choux Pastry (Pâte à Choux):

• 1 cup (240ml) Water: The base liquid, crucial for creating steam.
• ½ cup (113g) Unsalted Butter, cubed: Adds richness and helps create a tender crumb. Room temperature is best.
• 1 teaspoon Granulated Sugar: A touch of sweetness to balance.
• ½ teaspoon Salt: Enhances all the flavors.
• 1 cup (125g) All-Purpose Flour: Provides structure; sifted for best results.
• 4 large Eggs, room temperature: Binds the dough and creates the airy structure.

For the Raspberry Almond Cream:

• 1 cup (240ml) Whole Milk: The creamy foundation of our custard.
• ½ cup (100g) Granulated Sugar, divided: Sweetens and helps stabilize the cream.
• ¼ cup (30g) Cornstarch: The thickening agent for a luscious, pipeable consistency.
• 4 large Egg Yolks: Adds richness, color, and helps emulsify.
• ½ cup (113g) Unsalted Butter, softened: For that classic buttercream richness and smooth texture.
• 2 tablespoons Almond Extract: The star nutty flavor! Adjust to your preference.
• ½ cup (about 75g) Fresh Raspberries, lightly mashed: Provides a beautiful pink hue and tangy counterpoint. Don’t over-mash; we want a slight texture.
• ¼ cup (30g) Sliced Almonds, toasted: For garnish and an extra crunch of nutty flavor.
• Powdered Sugar, for dusting: The classic finishing touch.

Substitutions and Notes:

• Flour: While all-purpose is standard, you could experiment with a pastry flour for a slightly more tender crumb, but ensure equal weight.
• Raspberries: If fresh aren’t available, thawed frozen raspberries (drained well) can work, though the flavor might be slightly less vibrant. A good quality raspberry jam could be used sparingly for color and flavor boost, but be mindful of added sugar.
• Almond Extract: A potent flavor. Start with the recommended amount and taste; you can add a touch more if desired.
• Butter: Ensure your butter for the cream is truly softened but not melted for the best emulsion.
• Toasted Almonds: Toasting brings out their nutty aroma and flavor. Spread sliced almonds on a baking sheet and toast in a 350°F (175°C) oven for 5-8 minutes until golden.

Timing is Everything for Paris-Brest Success

Compared to simpler pastries, the Paris-Brest requires a bit more dedication due to its distinct components. While a standard cake might take an hour total, this choux pastry classic involves precise steps for both the pastry and the cream. The chilling time for the cream is essential for achieving the right consistency, making the total active time around 2 hours and 20 minutes, not including cooling and assembly.

Crafting Your Raspberry Almond Paris-Brest: Step-by-Step

Fear not! We’ll break down each stage into manageable steps. The key is precision with the choux and patience with the cream.

Step 1: Make the Choux Pastry

First, let’s create the foundation for our beautiful rings. In a medium saucepan, combine the water, butter, sugar, and salt. Heat over medium heat, stirring occasionally, until the butter is completely melted and the mixture comes to a rolling boil. Once boiling, immediately remove the pan from the heat. Add all the flour at once. Stir vigorously with a wooden spoon until a smooth ball of dough forms and it pulls away from the sides of the pan. This is your panade. Return the pan to low heat and cook, stirring constantly, for about 1-2 minutes. This crucial step, called ‘drying the dough,’ helps evaporate excess moisture, leading to a crispier pastry. You’ll notice a thin film forming on the bottom of the pan. Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Let it cool for about 5-10 minutes, stirring occasionally. This prevents the eggs from scrambling. Now, add the eggs one at a time, beating well after each addition until fully incorporated. The dough will look curdled at first, but keep beating, and it will come together into a smooth, glossy, thick batter that holds its shape. Test it by letting a bit fall from the spoon; it should form a ‘V’ shape. If it’s too stiff, whisk another egg yolk in a small bowl and add it gradually.

Step 2: Prepare the Raspberry Almond Cream

While the choux dough rests, let’s whip up the luscious filling. In a medium bowl, whisk together the egg yolks, remaining ½ cup (50g) sugar, and cornstarch until pale and smooth. In a separate saucepan, heat the milk over medium heat until it just begins to simmer around the edges; do not boil. Gradually temper the egg yolk mixture by slowly whisking about half of the hot milk into it. This prevents the yolks from cooking. Pour the tempered yolk mixture back into the saucepan with the remaining milk. Cook over medium-low heat, whisking constantly, until the custard thickens significantly and comes to a gentle boil. Let it boil for about 1 minute, still whisking, to ensure the cornstarch is fully activated and no raw flour taste remains. Remove from heat. Stir in the almond extract until fragrant. Pour the custard into a clean bowl, cover the surface directly with plastic wrap (to prevent a skin from forming), and chill completely in the refrigerator for at least 1 hour, or until very cold. Once the custard is chilled and firm, beat the softened butter in a large bowl with an electric mixer until light and fluffy. Gradually add the chilled custard to the butter, beating until smooth and well combined. Finally, gently fold in the lightly mashed raspberries until just incorporated; you want streaks of pink and a hint of tartness. Be careful not to overmix, which can make the cream too liquid.

Step 3: Shape and Bake the Choux Rings

Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. Using a pencil, draw two 8-inch circles on each piece of parchment paper, leaving space between them. Flip the parchment paper over so the pencil marks are on the bottom. Spoon the choux paste into a piping bag fitted with a large round or star tip (about ½ inch). Pipe concentric rings around each drawn circle, starting from the outside and working inwards. For a more traditional look, pipe a second, smaller ring on top of the first. You should get about 8 rings. Lightly score the top of the rings with a fork (optional, helps with even baking). Bake for 15 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and bake for another 20-25 minutes, or until the rings are deeply golden brown, puffed up, and feel light and hollow. Crucially, do NOT open the oven door during the initial high-heat baking, as this will cause them to collapse. Pierce each ring once with a skewer or sharp knife immediately after removing from the oven to allow steam to escape, preventing sogginess. Let them cool completely on a wire rack.

Step 4: Assemble and Garnish

Once the choux rings are completely cool, it’s time for the grand finale! Carefully slice each ring in half horizontally using a serrated knife, just like a cake layer. If you prefer, you can slice them into smaller individual portions before assembling. Fill a piping bag (or use a spoon) with the raspberry almond cream. Pipe generous mounds of cream onto the bottom half of each choux ring. Top with the other half of the choux ring. Arrange the assembled Paris-Brests on a serving platter. Dust generously with powdered sugar. Sprinkle the toasted sliced almonds over the cream or around the base for added texture and visual appeal. Serve immediately for the best crispness, or chill briefly.

Nutritional Information (Approximate per serving)

• Calories: 450-550 kcal
• Protein: 8-10g
• Fat: 25-35g (Saturated Fat: 10-15g)
• Carbohydrates: 45-55g (Sugars: 25-30g)
• Fiber: 2-3g
• Sodium: 200-250mg

*Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Healthier Alternatives & Swaps

While traditional Paris-Brest is a decadent treat, you can make mindful adjustments:

• Lighter Cream: Substitute half of the butter in the cream filling with Neufchâtel cheese or light cream cheese for a tangy, lighter texture. You can also use half milk and half Greek yogurt for an even lighter, tangier cream, though it will affect richness.
• Reduced Sugar: Use a sugar substitute blend (like erythritol/stevia) in the cream if desired, though it may alter texture and flavor slightly. Reduce the sugar in the choux pastry to ½ teaspoon.
• Whole Wheat Flour: Replace up to ¼ of the all-purpose flour in the choux pastry with whole wheat flour for added fiber. This may slightly alter the texture and require a touch more liquid.
• Fruit Focus: Increase the amount of fresh raspberries and consider reducing butter/sugar slightly in the cream to let the fruit shine.

Serving Suggestions

Raspberry Almond Paris-Brest is a showstopper on its own. Serve as:

• A magnificent dessert after a French-inspired meal (coq au vin, boeuf bourguignon).
• The centerpiece for a special occasion like birthdays, anniversaries, or even a sophisticated brunch.
• A delightful accompaniment to coffee or tea.
• Serve with a side of fresh berries for an extra burst of freshness.

Common Mistakes to Avoid

Ensure your masterpiece is perfect by steering clear of these pitfalls:

• Soggy Choux: Not drying the dough enough in the pan or failing to pierce baked rings to release steam.
• Flat Choux: Opening the oven door too early or not baking long enough to set the structure.
• Scrambled Eggs: Adding eggs to hot dough. Always let the panade cool slightly.
• Runny Cream: Not chilling the custard thoroughly before mixing with butter, or overheating the custard during cooking.
• Overmixing Raspberries: Folding them too vigorously can release too much juice into the cream, making it watery.

Storing Your Paris-Brest

Paris-Brest is best enjoyed fresh. However, if you have leftovers:

• Assembled: Store assembled Paris-Brests in an airtight container in the refrigerator for up to 24 hours. The choux pastry will soften over time.
• Unassembled Components: Baked choux rings can be stored in an airtight container at room temperature for up to 2 days (they may lose some crispness). The cream filling can be stored in the refrigerator for up to 3 days. Re-assemble just before serving for optimal texture.

Frequently Asked Questions

Raspberry Almond Paris-Brest: A French Pastry Masterpiece

Print Recipe

A French pastry ring reimagined with tangy berries and nutty elegance. Golden loops of choux pastry filled with raspberry almond cream.

• Author: Chef Samantha

Ingredients

Scale 1x2x3x

• 1 cupwater
• 1/2 cupunsalted butter
• 1 cupall-purpose flour
• 4large eggs
• 1/2 cupalmond flour
• 1 cupfresh raspberries
• 1 cupheavy cream
• 1/4 cuppowdered sugar
• 1 tspvanilla extract
• Sliced almonds for garnish

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a saucepan, bring water and butter to a boil. Remove from heat and quickly stir in flour until a smooth dough forms.
3. Beat in eggs one at a time until dough is glossy. Pipe dough into a ring shape on prepared baking sheet.
4. Bake for 30 minutes until golden and puffed. Let cool completely.
5. Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Fold in almond flour and crushed raspberries.
6. Slice cooled pastry ring horizontally and fill with raspberry almond cream. Garnish with sliced almonds and fresh raspberries.

Notes

You can customize the seasonings to taste.