How to make a delicious Paris-Brest with Thermomix?

Do you love Paris-Brest and want to make it yourself with your Thermomix? Let me guide you step-by-step to make this delicious, emblematic French pastry. Thanks to my tips and recipes, you’ll be able to treat yourself with ease, and impress your friends and family with a homemade Paris-Brest like you’ve never tasted before!

To make a delicious Paris-Brest in the Thermomix, you’ll need the following ingredients for the choux pastry: 150 g water, 80 g butter, 1 pinch salt, 1 pinch sugar, 120 g flour and 3 eggs. Start by heating the water, butter, salt and sugar in the Thermomix, then add the flour and eggs to form a homogeneous dough. Place in the oven to obtain a puffy, golden crown of choux pastry.
For the praline cream, mix milk, sugar, egg yolks, cornflour, butter and praline in the Thermomix. Allow the cream to cool before adding to the choux pastry. Cut the crown in half, garnish generously with praline cream and dust with powdered sugar. Your homemade Paris-Brest is ready to enjoy and impress your guests!

Ingredients required

There’s nothing like a homemade Paris-Brest to impress your guests. This praline-filled choux pastry crown is effortlessly prepared with the Thermomix.

For the choux pastry :

• 150 g water
• 80 g butter
• 1 pinch salt
• 1 pinch sugar
• 120 g flour
• 3 eggs
• 50 g slivered almonds
• Powdered sugar (for dusting)

For the praline cream :

• 500 g milk
• 130 g sugar
• 4 egg yolks
• 60 g cornflour
• 200 g butter
• 200 g praline

Start by preparing the choux pastry. Place the water, butter, salt and sugar in the Thermomix. Program for 5 minutes at 100°C, speed 1.

Then add the flour and mix for 1 minute 30 at speed 3. Leave to cool a little, then add the eggs one by one, mixing for 30 seconds at speed 5 after each addition.

Transfer the dough to a piping bag and form a crown on a parchment-lined baking sheet. Sprinkle with slivered almonds. Bake at 200°C for 25-30 minutes, until golden brown.

Meanwhile, prepare the praline cream. Pour the milk into the Thermomix and program for 4 minutes at 90°C, speed 1.

Add sugar, egg yolks and cornflour. Program for 7 minutes at 90°C, speed 4. Once the mixture has thickened, leave to cool.

Add the butter and praline, then blend for 30 seconds at speed 5. Refrigerate the cream to firm up.

To assemble, cut the choux pastry crown in half. Fill generously with praline cream using a piping bag. Replace the top part of the crown and sprinkle with powdered sugar.

Your homemade Paris-Brest is ready to enjoy!

For the choux pastry

Want to treat your friends and family to a delicious homemade Paris-Brest? The Thermomix is your ally in making this emblematic pastry a success! Follow these steps and see how easy it is.

You will need the following ingredients:

• 150 g water
• 80 g butter, cut into pieces
• 1 pinch salt
• 1 pinch sugar
• 120 g flour
• 3 eggs

Start by pouring the water, butter, salt and sugar into the Thermomix bowl. Set to 100°C, speed 1 for 4 minutes. Then add the flour all at once and mix for 1 minute 30, speed 3.5, until the dough is smooth.

Leave the dough to cool in the bowl for 10 minutes. Add the eggs one by one through the opening in the lid, with the knives running at speed 5. Mix for a further 30 seconds after the last egg.

Transfer the dough to a piping bag and pipe a circle of dough onto a parchment-lined baking sheet. Bake at 180°C (th.6) for 20-25 minutes, until golden and puffed up. Leave to cool on a wire rack.

For the filling, prepare a delicious praline cream, and don’t forget to add a finishing touch with powdered sugar on top. This is one Paris-Brest that’s sure to impress your guests!

For the mousseline cream

– 150g water


– 80g butter


– 1 pinch salt


– 120g flour


– 3 eggs


– 1 teaspoon sugar

– 500g milk


– 40g flour


– 2 eggs


– 100g sugar


– 200g butter


– 1 teaspoon vanilla extract

Place the water, butter, salt and sugar in the Thermomix bowl. Program at 100°C, speed 1 for 5 minutes.

Add the flour all at once and blend for 1.5 minutes on speed 3. The dough should pull away from the sides of the bowl.

Leave the dough to cool for 10 minutes. Add eggs one at a time, at speed 5, until smooth.

Pour the pastry into a piping bag and form a crown on a baking sheet lined with baking parchment.

Bake in a preheated oven at 180°C for 25-30 minutes, until golden and puffed.

Place the milk, eggs, sugar, flour and vanilla extract in the Thermomix bowl. Program at 90°C, speed 4 for 7 minutes.

Cool the cream in a bowl. Once cool, add the softened butter and whisk on speed 4 until smooth and light.

Pour the cream into a piping bag.

Cut the choux pastry in half lengthways.

Generously garnish the base of the wreath with the prepared crème mousseline.

Cover with the choux pastry cap.

Sprinkle with powdered sugar for an elegant finishing touch.

For finishing

Making a Paris-Brest on the Thermomix is child’s play when you’ve got all the ingredients. Here are the ingredients you need to make this gourmet dessert at home.

For the choux pastry :

• 150 g water
• 80 g butter
• 1 pinch salt
• 10 g sugar
• 120 g flour
• 3 eggs

For the praline mousseline cream :

• 500 ml milk
• 1 vanilla pod
• 4 egg yolks
• 130 g sugar
• 45 g cornstarch
• 200 g soft butter
• 150 g praline

For the praline :

• 125 g hazelnuts
• 125 g sugar

Once you’ve made your beautiful choux pastry wreath and topped it with the praline mousseline cream, it’s time to add the finishing touch:

• Powdered sugar for dusting
• Praline to garnish the top

Now your Thermomix Paris-Brest is ready to enjoy. Don’t forget to share it with your family and friends (or not!) and enjoy this homemade delight.

Preparation

To prepare the choux pastry, start by heating 125 ml water, 50 g butter and a pinch of salt in the Thermomix bowl, 5 minutes, 100°C, speed 1.

Then add 75 g flour and mix for 1 minute at speed 3. Leave the dough to cool for 10 minutes. Then add the 3 eggs one at a time, mixing for 30 seconds at speed 4 between each addition.

Preheat oven to 200°C. On a baking sheet lined with baking parchment, pipe a crown of choux pastry. Sprinkle with flaked almonds.

Bake the choux pastry wreath for 20-25 minutes, then leave to cool.

To make the crème mousseline praline, start by placing 500 ml milk, 100 g sugar, 1 sachet vanilla sugar and 2 eggs in the Thermomix bowl. Blend for 30 seconds at speed 5.

Then add 50 g flour and mix for 30 seconds at speed 5. Heat for 7 minutes, 90°C, speed 4. Transfer the cream to a bowl, cover with cling film and leave to cool.

When the crème pâtissière is cold, place it back in the Thermomix bowl and add 200 g soft butter and 100 g praline. Blend for 1 minute at speed 4, then chill in the fridge.

Cut the choux pastry crown in half, horizontally. Using a piping bag, generously fill the lower part with praline mousseline cream. Replace the upper part of the choux pastry.

Finally, dust the Paris-Brest with powdered sugar before serving. The result is a delicious dessert worthy of the best French pastries.

Preparing the choux pastry

If you’re a pastry lover and want to impress your friends and family with a Paris-Brest worthy of the best pastry chefs, this article is for you! Thanks to your Thermomix, you’ll discover just how easy it is to prepare this classic French pastry.

Start by preheating your oven to 180°C (gas mark 6). Place 150 ml water, 80 g butter, 1 pinch salt and 1 pinch sugar in the Thermomix bowl. Program for 5 minutes at 100°C, speed 1.

Then add 120g flour all at once and mix for 1 minute 30 seconds at speed 3. Leave to cool for 10 minutes.

Once the dough has cooled, add 3 eggs one at a time, mixing for 30 seconds at speed 5 between each egg.

Pipe the pastry into a pastry bag fitted with a large fluted tip. On a baking sheet lined with baking paper, form a ring of dough. Be sure to leave enough space between each circle to allow the dough to rise.

Bake for 25-30 minutes until golden brown. Leave to cool on a wire rack.

Place 500 ml milk, 4 egg yolks, 120 g sugar, 50 g flour and 1 vanilla pod (scraped) in a clean, dry Thermomix bowl. Program for 7 minutes at 90°C, speed 4.

Add 200 g butter in pieces and mix for 1 minute at speed 4. Once the cream has cooled, add 100 g praline and mix on speed 3 until smooth.

Cut the choux pastry crown in half horizontally. Fill a piping bag with praline mousseline cream and generously fill the base of the crown. Cover with the top part of the choux pastry.

Sprinkle with powdered sugar and refrigerate for at least 1 hour before serving.

Enjoy your meal!

Preparing the crème mousseline

To make a divinely delicious Paris-Brest with Thermomix, start by preparing the choux pastry. Preheat oven to 200°C. Place 150 g water, 80 g butter pieces, a pinch of salt and a teaspoon of sugar in the Thermomix bowl. Heat at 100°C, speed 1 for 5 minutes.

Then add 120 g flour all at once and mix on speed 3 for 1 minute. Leave the dough to cool for about 10 minutes. At speed 4, add the eggs one at a time through the hole in the lid, waiting 20 seconds between each addition. Transfer the choux pastry to a pastry bag fitted with a star tip.

On a baking tray lined with baking parchment, shape the choux pastry into a crown. Bake for 25 minutes at 200°C, then leave to cool completely.

To make the crème mousseline: Place 500g milk, 3 egg yolks, 100g sugar, 40g cornflour and a split vanilla pod in a clean Thermomix bowl. Cook at 90°C, speed 4 for 7 minutes. Leave to cool completely.

Then add 200g soft butter cut into pieces and blend on speed 4 for 2 minutes. Keep the cream in a cool place. For an even more delicious Paris-Brest, you can add 2 tablespoons of praline to the crème mousseline before mixing.

To assemble, cut the choux pastry crown in half horizontally. Using a piping bag, fill the base generously with crème mousseline, then top with the upper part of the choux pastry. Sprinkle with powdered sugar before serving.

Paris-Brest assembly

Ah, the Paris-Brest, that masterpiece of French pastry-making! Who can resist this delicious praline-filled dessert? With the Thermomix, you’ll discover just how easy it is to make this pastry jewel at home.

Start with the choux pastry. Place 150 ml water, 80 g butter cut into pieces, 1 pinch salt and 10 g sugar in the Thermomix bowl. Set to 100°C, speed 2 for 5 minutes.

Then add 120 g flour all at once and mix on speed 3 for 1 minute. Leave the dough to cool for a few minutes, then add 4 eggs one at a time, mixing at speed 5 until smooth.

Transfer the dough to a piping bag and form a crown on a parchment-lined baking sheet. Sprinkle with flaked almonds and bake in a preheated oven at 180°C for 25-30 minutes, until golden and crisp.

Meanwhile, prepare the praline mousseline cream. In a clean Thermomix bowl, mix 500 ml milk, 2 eggs, 40 g flour, 100 g sugar and 1 sachet vanilla sugar. Set to 90°C, speed 3, for 7 minutes.

Leave the crème pâtissière to cool, then add 200 g soft butter and 150 g praline. Mix at speed 4 until the cream is smooth and homogeneous.

Cut the choux crown in half horizontally. Using a piping bag fitted with a fluted tip, generously fill the base with praline mousseline cream. Place the crown on top.

Sprinkle with powdered sugar for an elegant finishing touch. Serve immediately or chill until ready to eat.

Now your Paris-Brest is ready to impress your guests! Enjoy your meal!

Q: What ingredients do I need to make a Paris-Brest with Thermomix?

A: To make a delicious Paris-Brest in the Thermomix, you’ll need flour, butter, sugar, eggs, water, salt, almonds, pastry cream and powdered sugar.

Q: How do I make choux pastry with the Thermomix?

A: To prepare the choux pastry with the Thermomix, simply mix the flour, butter, water and salt in the Thermomix bowl, then program for 5 minutes at 100°C on speed 4. Then add the eggs one at a time, mixing at speed 5 until smooth.

Q: How do you bake the choux pastry for Paris-Brest?

A: To bake the choux pastry for the Paris-Brest, preheat your oven to 180°C, then form circles of choux pastry on a baking sheet lined with baking paper. Bake for around 30 minutes, until golden and puffed.

Q: How do I assemble a Paris-Brest in the Thermomix?

A: Once the choux are cooked and cooled, cut them in half horizontally. Fill the inside with crème pâtissière and insert slivered almonds. Sprinkle with powdered sugar before closing the choux. Serve and enjoy!