Choux Pastry Cream Cake (Paris-Brest Style)
A light, airy, and decadent dessert, the Choux Pastry Cream Cake is a show-stopping creation. Made from golden choux pastry filled with luscious cream, it strikes the perfect balance between crisp, fluffy pastry and rich creaminess. This guide will walk you through everything from ingredients to storage, with plenty of pro tips to guarantee success.
Ingredients
For the Choux Pastry
- 1 cup water (240 ml)
- 1/2 cup unsalted butter (113 g)
- 1 tbsp sugar
- 1/4 tsp salt
- 1 cup all-purpose flour (120 g)
- 4 large eggs
For the Pastry Cream
- 2 cups whole milk (480 ml)
- 1/2 cup sugar (100 g)
- 4 egg yolks
- 1/4 cup cornstarch (30 g)
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For the Whipped Cream
- 1 1/2 cups heavy cream (360 ml)
- 1/4 cup powdered sugar (30 g)
- 1 tsp vanilla extract
For Assembly
- Powdered sugar (for dusting)
Step-by-Step Instructions
Step 1: Make the Choux Pastry
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, combine water, butter, sugar, and salt. Bring to a boil.
- Add flour all at once, stirring until a smooth ball forms. Cook 2 minutes to remove moisture.
- Remove from heat and cool 5 minutes.
- Beat in eggs one at a time until glossy dough forms.
- Pipe into a ring shape on baking sheet.
- Bake 30–35 minutes until golden brown. Cool completely.
Step 2: Make the Pastry Cream
- Heat milk until steaming.
- Whisk yolks, sugar, and cornstarch until pale.
- Temper with hot milk, then return to saucepan.
- Cook until thickened.
- Remove from heat, stir in butter and vanilla.
- Chill completely before using.
Step 3: Make the Whipped Cream
- Beat cream, sugar, and vanilla until stiff peaks form.
Step 4: Assemble
- Slice choux ring in half horizontally.
- Spread pastry cream on bottom half.
- Pipe or spread whipped cream over pastry cream.
- Replace top half, dust with powdered sugar.
Variations
- Chocolate Cream Filling: Add melted chocolate to pastry cream.
- Hazelnut Praline: Fold praline paste into whipped cream for a Paris-Brest classic.
- Berry Twist: Add sliced strawberries, raspberries, or blueberries between cream layers.
- Mini Cream Puffs: Pipe smaller circles instead of one large ring.
Nutritional Information (per slice, 1/10 of cake)
| Nutrient | Amount |
|---|---|
| Calories | 360 |
| Protein | 7 g |
| Carbohydrates | 29 g |
| Sugars | 15 g |
| Fat | 24 g |
| Saturated Fat | 14 g |
| Fiber | 1 g |
| Sodium | 160 mg |
Storage and Reheating Tips
- Store assembled cake in refrigerator, covered, up to 2 days.
- For longer storage, keep choux pastry shell unfilled at room temperature up to 2 days. Fill just before serving.
- Do not freeze assembled cake — cream will separate.
- To refresh pastry shell, warm briefly in oven at 300°F (150°C) for 5 minutes before filling.
Pro Tips for Success
- Bake pastry until deep golden — underbaking leads to collapse.
- Pierce baked pastry with a knife tip to release steam.
- Chill pastry cream thoroughly before assembly.
- Use chilled bowl and whisk for whipped cream to stabilize peaks.
- Pipe creams neatly for professional presentation.
FAQs
Why did my choux pastry collapse?
It wasn’t baked long enough, or oven door was opened too early.
Why is my cream runny?
Pastry cream wasn’t cooked enough or whipped cream wasn’t beaten stiffly.
How do I avoid soggy pastry?
Assemble cake just before serving and make sure pastry shell is dry and crisp.
Can I make this ahead?
Yes, prepare pastry shell and creams up to 2 days ahead. Assemble right before serving.
