Paris-Brest Gâteau Recipe - Bruno Albouze

This round pastry, in the form of a wheel, was created in 1910 by Chef Louis Durand to commemorate the Paris-Brest bicycle race. Its circular shape is representative of a wheel. This iconic pastry is now found in patisseries all over France. The original Paris-Brest is filled with hazelnut mousseline; a buttered hazelnut pastry cream. This gourmet version has met a few upgrades. The pate a choux is topped and baked with a crusty chocolate crumble. I chose diplomate cream over mousseline; a pastry cream enlightened with mascarpone and whipped cream, offering a better mouthfeel and texture. The whole pastry wheel is then layered with a gooey hazelnut praliné, and soft caramel.
To get the full recipe go to brunoalbouze.com/paris-brest-...
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#baking #cuisine #food #cake #paris #restaurant #pastry #

[@raretulip2739]

I love his sense of humor

[@Nicolas-zb9uw]

Me , too. His recycling the bicycle made me laugh so loud I think I woke up neighbours .His facial body language made me catch the joke which was going through without me . ( I guess he must hire some scripts to write him such jokes .)

[@mirandagaby3720]

Lol I think it is not humour but may be he think to communicate very well with this tone of voice 😅

[@Camps2630]

"This will serve 8"....or I can keep it all for myself :)

[@nodezsh]

You can make a third one to share

[@Gigi-us4jk]

@@nodezsh no sharing!!

[@mchan2141]

I like the second option

[@TallCloverFarm]

Without a doubt, the best baking instructions on KZbin! Thank you!

[@dailyde]

I'm making already. Custard cream is ready, caramelized nuts too! Tomorrow will bake the ring and will finish the cream. So excited! Wonderful recipe!

[@BrunoAlbouze]

+Zivile Ziviliukas wow! you will enjoy it for sure..gone in 5 min!

[@myself2011]

Was it ok?

[@TrisPatisserie]

What did you think of it!? I must try this recipe soon, I love making Paris Brest

[@mariajoannou9936]

Zivile Ziviliukas how did your pate a choux turn out?

[@rowenn1729]

It seems she was abducted before tasting it

[@AZyzk]

this is a piece of heaven... I was searching the recipe since I went to Paris 2 months ago.. Mille mercis!

[@zahrakordi2190]

really great french desert has many amazing techniques first time I see this desert ..thanks to you

[@tootsla1252]

My daughter has loved this dessert since she was a teenager when she visited France with her high school French club. I made Bruno's fantastic recipe for Paris-Brest pastry for her, and it is absolutely do-able by the home chef - easily do-able, because of his excellent recipe and directions. It was perfection. Making for her again tonight for her Mothers' Day Surprise. Thank you, Bruno. We love you!

[@squange20]

Again, pure magic. Eventhough I haven't tasted this, and have been more of a savoury person, I'm now converted.

[@alliemollie]

Magnificent! I would love to have a bite of this. It looks so elegant and delicious. Thanks chef! 😊

[@deniseproctor7190]

Thanks, Bruno!!! This is one of my favorite desserts and it's making me miss Paris!!! Beautiful video AND I hope that I can make this at home!! 🇫🇷🗼

[@yvonneb7524]

it is a masterpiece! Thank you Bruno! Cooking and baking is my passion and you are very inspiring!

[@benjaminroman916]

This is one of my favorites desserts ever!!! I could eat the praline mousse filling by buckets

[@ericmangubat9253]

how i wish i could taste that french delicacies. 😍

[@elipeter5027]

This is probably the best of the best recipe for Paris-Brest cake that I have seen so far, should try to make it soon. Merci chef Bruno!

[@sujadergham2378]

No words can be used to describe how much I appreciate your time and your effort. God bless you wishing you all the best in your life and your career.

[@soraninja]

New subscriber! I love it! Youre the first French person Ive seen who has a sense of humour about cooking!

[@EZGlutenFree]

You never cease to amaze me Bruno.

[@eghbalehkhahi5344]

EZGlutenFree :

[@andrewpianojunkie]

I feel SO happy, even just watching you cook.

[@druidiguess]

your channel is amazing, im actually a teacher and i use your recipe in class to teach the kids wonderfull creations. i'd like to see more bakkery creations !

[@gabriel.nascimm]

Thank you for creating this channel! You are an inspiration to me and so I started to create my recipes to have my own business. Thank you so much!

[@UranijaZeus]

Amazing craftsmanship , such a joy to watch!

[@InTheKitchenWithJonny]

Omg! I love that so much. Looks fantastic

[@patricialordinot3359]

J’en ai l’eau à la bouche! J’imagine les senteurs de noix grillées. Le final : un mélange de texture croquante et mousseuse ... bravo chef! Votre timbre de voix nous transporte dans un « film » culinaire ! Vous devriez penser à doubler des voix d’acteurs !👍🏽👏🏽

[@jennykuo9459]

Looks amazing! Will definitely try this

[@klaridezsofi1235]

I've made some of your recipes for Easter, and they are amazing! Thank you so much! Happy Easter!

[@cheriecherie8635]

This looks really delicious *.* i need to try this, i always searched for a recipe like that thank you!

[@donnaeturner]

Such a long time since I had a real pastry. Thank you.

[@_Murp_]

I'm in the last phase, waiting for the custard to be chilled, and this looks amazing !!!

[@Embole-uk1tl]

I made this, my husband and i love it....thank you Chef as always👍👍👍

[@kamelryke31]

Merci pour la vidéo. Rapide, clair et net. Bonnes fêtes.

[@larrychan622]

OMG this is obscene gastronomic decadence in all it's glory. the art of pastry making at it's best.

[@jinngeechia9715]

The length of time of which this takes to complete is similar to the time it takes to complete the Paris-Brest-Paris Randonneur!

[@EmmelineSama]

Actually, the time it will take to get a bit if this cake, if bought in Paris, would take longer. Say, a year. Because now, you should'nt travel..

[@agathe17]

Appétissant ! Un gâteau que j'adorais enfant, ça me rappelle les dimanches chez ma grand-mère !

[@Myn197]

I’m writing the recipe and I’m in a third page still half way not finished yet. Should have gotten whole book. This is a cooking masterpiece.

[@meriemseverydayfood9912]

Ca fait longtemps que je veux les faire merci chef! Love the mini ones 😍😍

[@martha5656]

Spectacular desert, I love France and food is just amazingly delicious. I will make one day

[@MsstfKsr]

dear bruno, I am in love with the food you make as a cook and understanding of humor. good job

[@skylilly1]

OMG I'm melting...this looks so yummy! Thanks Bruno!

[@kseniamatos2158]

omg, my favourite desert, it looks amazing and so complicated, must have taken hours to prepare it

[@jonvdveen]

I've been dreaming of these ever since I had one a year ago. I will be making these as soon as I have the ingredients.

[@MayMay-sk1iw]

The BEST Paris Brest recipe I have come across!

[@khoahthong4434]

why do i always watch your videos when i'm hungry and it's late??? TAT

[@averoes4029]

Kho Ah Thong lool.... my situation right now

[@zaynabkarima7000]

OMG I am speechless, quel dommage que je n'ai pas le talent pour reproduire une telle merveille. Merci, Brigitte from Dordogne

[@mjremy2605]

Why not? No one is born with talent. You work at it. This is an easy cake!

[@mjremy2605]

The baked pieces came out just right, a master chef touch, lovely! Merci Chef Bruno! This is the same pate a choux as the cream puffs. The way these were made in Paris was simpler, filled with whipped cream and fresh strawberries. I would leave out the praline as I am following a keto diet and don't need this amount of sugar, yikes. Sugar, unfortunately, is the source of all metabolic disease. I would use whipped cream and fresh berries. If you make rounds instead of donut shapes, cook the same way minus the almonds, you have a cream puff bun. Cut a little cap off, fill with whipped cream, stick cap back on, dust with powdered sugar, and voila! Creme puff. The master touch with cream puffs is to put some lemon zest into the dough, and vanilla essence in the whipped cream. You won't believe what a difference that makes. Ditto for Paris Brest, but ... don't add lemon zest if you are doing a Praline - that won't match well.

[@Snookyooz]

Amazing skills. Respect!

[@jamierogers3866]

Have been looking for a proper pate a choux recipe for some time now, we learned in school to bake the choux at two different temperatures and this is the closest to how I learned. Thank you!

[@norahalwohayeb3015]

I made this one year ago! I still remember how good it tastes.

[@69Safran]

je faisais le Paris Brest avec une recette classique mais vous apportez le tout à un niveau supérieur ! merci Bruno !

[@trueleyes]

Bruno. What an amazing Chef you are. I lived 12 years in France. "Etampes" where my mom met my dad during the liberation of France WW2 1945. I came back to Ca. 2010 to take care of my mom here in California. I learned a lot about cooking during my time in France and I consider France as my home. You are such an accomplished chef and I have tried many of your recipes with much delight to all my guest. BRAVO Bruno.

[@kendrick607]

This man is a master chef every video is top notch his presentation is beautiful

[@sanayahya6689]

wow just wonderful ,I just love this cake,thanks for sharing Bruno.

[@danifel8]

this is the prettiest thing I have ever seen! I'm literately Drooling

[@wifi2166]

oh my holy moly, i think this is now my favourite cake. i love almonds and hazelnut

[@Fleursauvages51]

Yummy and Magical 👌🏻👌🏻👌🏻 Oui c’est à tomber par terre

[@gunelhuseynova8378]

I made it... Amazing! Delicious... Thank you very much! You are the best !!!

[@sumontamuli]

after checking your recipe just felt good nd inspired.

[@pennysmith6657]

You went too far this time, Bruno! this is my favorite of all time dessert. anyone who has enjoyed this dessert will understand why you fell at the end. crazy perfection!!!

[@Blancaugartequiroz]

Extraordinrio Bruno! Muchas gracias!!

[@dailyde]

WOW! Now I know what treat I'm gonna make this weekend.. Thank you Bruno for sharing!

[@Wavykitchen]

Thank you so much! I am going to make this dessert for Easter. Can't wait to try it!:)

[@TheGuitarlad84]

I have tried it myself. I am having issues with the Choux Pastry...work in progress. Hope you have better luck!

[@mommabear5059]

This looks amazing. I would eat this right now for breakfast with my coffee. 😋

[@FaeezHendricks]

Such a brilliant dessert! wow.... It looks so gorgeous that I wouldn't want to eat it lol I wish I had such talent and time!

[@lilyandfriends2]

YUMMMMMMM!!! I'll be sure to order this when I next go to a french patisserie.

[@fretingtopolice]

You are a Genius Bruno ,Food is ,love, flare and science and competence

[@rosannalibanezasosa4895]

Mmm delicious delicioso gracias

[@Designedbyalebanese]

Magnifique!

[@davidtamangrumba8214]

Chef your inspirational you inspire me everyday to create a new dish.....your every dishes is amazing and i follow you Chef

[@hechetonchieres]

Everything you make looks heavenly. . . . .

[@ciaspiciaspi2610]

made it yesterday...it s really amazing...my hubby rated it 10.5 out of 10 just like the ispahan macaron ,n made it again today morning too. thanks again chef bruno for another great recipe n tutorial.

[@FrancisMeng]

Every one of your video is so intense, but I love it. I watched your croissant video so many times and practice at least 5 times to make it as good. But it is indeed very professional. Thanks so much for all the videos.

[@panospylar]

Bruno Albouze is the the Rocco Siffredi of online cooking shows.

[@laurids2007]

Who is Rocco?

[@Gigi-us4jk]

@@laurids2007 why you know the surname?? hahahaha

[@mirandagaby3720]

@@laurids2007 À porn star ! 😅

[@chefnouelcatis]

Hahaha!

[@blogginsriverbymnl48isabop86]

Bruh. XD

[@noragarza8628]

C'est Magnifique!

[@medmalika2884]

juste excellent merci pour tout !!

[@salmasalman6990]

I really liked the all your sweets so yummy:-) I will try to make it tomorrow. Thank you so much Chef.

[@ladyd0330]

Oh my! you should have 1million subbies by now...thanks for sharing your awesome talent with us..Bonne continuation chef B! 😊😋👍

[@suziedepingu]

LOVE THIS !!! THANKS for sharing!

[@83juancpt]

the terminator of pastry 😂

[@robyart70]

Magnifique recette... GRAZIE MILLE.

[@ofeliaballocanag3297]

wow i love it i will try one day chef thank you for sharing Chef

[@cecilyfortune8164]

I made this, it was so good. The recipe was easy to follow. Thank you.

[@oceaneyes7540]

How long can you keep it in the fridge?

[@leahzi]

Thank you!! It come perfect!!!

[@jasmeetkaurmasson849]

Peace of art nd ur great artist ..i love this recipe ...nd try this ...oh god help me 🙏🙏...and mr. bruno give me best wishes ✋

[@laszlokabai5391]

Thanks a million Bruno! You are a dream teacher! Thanks for sharing Your secrets! I became the best baker in the family thanks to You! I can't wait to see another artwork of Yours!

[@vsondexmusic]

Thank you so much for your work. I am very impressed with your work, you inspire active work. Thanks.

[@Emma-ll5wv]

The Paris Brest is my favourite. It's divine, and your video makes it look (almost) achievable!

[@ImperialRis]

That looks amazing!

[@joaninearriscado]

I have to try making these Yum

[@abdulkayuommajeed2151]

CHEF MANY THANKS FOR GIVING LOATS OF KNOWLADGE, REALLY GREAT PRODUCTION....

[@germanporras5867]

Realmente extraordinario. Congratulations!!!!!

[@Schapkamuetze]

It´s so beautiful, i could cry...

[@mersihakoca8661]

This is dream...veeeerry delicious and looks sooo beautiful 👌👌great job Bruno👏,I will try to make this delicious pastry.

[@luzmmontero1237]

I will make it and eaten my self TY Bruno 👏

[@Dodo_hanna]

wow!!! ohhh it looks so tasty .. i wish to taste it

[@eufemiabuono9195]

Elegantly presented and i bet it must be absolutely delicious 🤗

[@igormelchert2280]

This is nothing less than a masterpiece!

[@dodyfahed3852]

I tried it and it was so tasty 🌸💙 can't wait to try more recipes

[@sweetymarry286]

Merci bcp. J'adore et je hate pour l'essayer. Milles merci

[@theresanovak4199]

Looks so worth the trouble! Imagine serving this at afternoon tea.

[@TheRika22]

He makes everything look so cute and easy ❤️

[@user-te7ck5je6k]

Спасибо Вам большое за Ваши рецепты!!! Я Вас люблю!!!