sweet breads & pastriesfrenchbaking
Paris-Brest with Banana Cream
Make Paris-Brest with Banana Cream from Süße Blog with 17 ingredients and 28 clear steps.
From YouTube · Jan 12, 2026
Make Paris-Brest with Banana Cream from Süße Blog with 17 ingredients and 28 clear steps.
40 min
Prep time
40 min
Cook time
2 hrs
Total time
8 servings
Yield
Ingredients
15 ingredients- CHOUX PASTRY
- 100 ml water
- 100 ml milk
- 80 g butter
- 1 pinch salt
- 120 g plain flour
- 3–4 eggs, depending on size
- Flaked almonds, as needed
- BANANA FILLING
- 400 g peeled bananas
- 50 g sugar
- 40 g butter
- 2–3 tsp lemon juice
- 600 g mascarpone or full-fat cream cheese
- 70 g icing sugar
- 180 g butter, softened
- Icing sugar, for finishing
Method
28 steps- Preheat the oven to 200°C (390°F) and line a baking tray with baking paper.
- Draw a circle approximately 20 cm in diameter on the reverse of the baking paper as a piping guide.
- Place the water, milk, 80 g butter and salt in a saucepan.
- Heat until the butter has melted and the liquid reaches a full boil.
- Add all the flour at once.
- Stir vigorously over medium heat until the dough forms a smooth ball and a thin film appears on the base of the pan.
- Transfer the dough to a mixing bowl and leave it to cool for approximately 5 minutes.
- Beat the eggs in a separate bowl.
- Add the egg gradually to the dough, mixing well after each addition.
- Stop adding egg when the dough is glossy and falls slowly from the spoon in a thick V shape.
- Pipe or spoon the dough into a thick ring using the marked circle as a guide.
- Sprinkle the top with flaked almonds.
- Bake at 200°C for 15 minutes.
- Reduce the temperature to 180°C (350°F) and bake for another 20–25 minutes, until deeply golden and firm.
- Do not open the oven during the initial baking period.
- Turn off the oven, open the door slightly and leave the pastry inside for 10 minutes.
- Transfer the ring to a wire rack and leave it to cool completely.
- For the banana mixture, mash or finely chop the bananas.
- Place the bananas, 50 g sugar, 40 g butter and lemon juice in a saucepan.
- Cook over medium heat for approximately 5 minutes, stirring regularly, until thickened.
- Leave the banana mixture to cool completely.
- Beat the 180 g softened butter with the icing sugar until pale and fluffy.
- Gradually beat in the mascarpone or cream cheese.
- Fold or beat in the cooled banana mixture.
- Slice the cooled choux ring horizontally.
- Pipe or spoon the banana cream over the lower half.
- Replace the top of the ring.
- Dust with icing sugar before serving.
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