Name: Paris-Brest with Banana Cream
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8 servings
Cuisine: French
Ingredients: For the craquelin: 50 g unsalted butter, softened; 50 g light brown sugar; 60 g all-purpose flour; For the choux pastry: 125 ml water; 125 ml whole milk; 100 g unsalted butter, cut into cubes; 1/2 tsp salt; 1 tsp granulated sugar; 150 g all-purpose flour; 4 large eggs, at room temperature; For the banana pastry cream: 500 ml whole milk; 4 large egg yolks; 100 g granulated sugar; 30 g cornstarch; 1/4 tsp salt; 2 ripe bananas, mashed (about 200 g); 1 tsp vanilla extract; 2 tbsp unsalted butter, softened; For assembly: 100 g hazelnuts, toasted and chopped; Confectioners' sugar, for dusting (optional)

Method

9 steps

Prepare the craquelin: In a small bowl, mix softened butter, brown sugar, and flour until a soft dough forms. Roll between two sheets of parchment paper to about 2 mm thick. Freeze for 15 minutes.
Make the choux pastry: Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. In a medium saucepan, combine water, milk, butter, salt, and granulated sugar. Bring to a boil over medium heat, stirring until butter melts.
Remove from heat and add flour all at once, stirring vigorously with a wooden spoon until a smooth ball forms. Return to medium heat and cook, stirring constantly, for 2 minutes to dry the dough. Transfer to a bowl and let cool for 5 minutes.
Beat eggs in a small bowl. Add eggs to the dough one at a time, mixing well after each addition, until the dough is smooth, glossy, and holds a soft peak. You may not need all the egg; stop when the dough falls slowly from the spoon.
Transfer dough to a piping bag fitted with a 1.5 cm star tip. Pipe a 20 cm ring on the prepared baking sheet. Pipe a second ring inside the first, touching it. Remove craquelin from freezer, cut into a ring slightly larger than the choux ring, and place on top.
Bake at 200°C (400°F) for 15 minutes, then reduce temperature to 170°C (340°F) and bake for another 25-30 minutes, until deep golden brown and firm. Do not open the oven during baking. Turn off oven, leave door ajar, and let the ring cool inside for 10 minutes. Transfer to a wire rack to cool completely.
Make the banana pastry cream: In a medium saucepan, heat milk over medium heat until just simmering. In a bowl, whisk egg yolks, sugar, cornstarch, and salt until pale. Slowly whisk in half of the hot milk to temper, then return mixture to the saucepan.
Cook over medium heat, whisking constantly, until thickened and bubbly, about 2 minutes. Remove from heat and stir in mashed bananas, vanilla, and butter. Pour into a clean bowl, cover with plastic wrap直接 touching the surface, and refrigerate until cold, at least 2 hours.
Assemble: Once choux ring is cool, use a serrated knife to slice it horizontally in half. Remove any soft dough inside. Fill a piping bag with banana pastry cream. Pipe cream over the bottom half, then replace the top half. Sprinkle with toasted hazelnuts and dust with confectioners' sugar if desired. Serve immediately or refrigerate for up to 2 hours.

Recipe notes

Helpful tips

For a smoother pastry cream, blend the mashed bananas into the milk before heating.
Ensure the choux ring is completely cool before filling to avoid soggy pastry.
Toast hazelnuts in a dry skillet for 3-4 minutes until fragrant.

Equipment

Saucepan
Wooden spoon
Piping bags
Star tip (1.5 cm)
Baking sheet
Parchment paper
Wire rack
Serrated knife
Whisk
Bowls

Storage

Best enjoyed the same day. Refrigerate leftovers in an airtight container for up to 2 days; the pastry will soften over time.

Additional tips

Contains dairy, eggs, wheat, and nuts. Be careful when working with hot sugar and oven.

Recipe inspiration

Inspired by Süße Blog

Watch video

Estimated nutrition

Per serving: 450 calories

Fat: 28 g · Carbs: 40 g · Protein: 9 g

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