Mini Paris-Brest with white chocolate & crystallised fruit

Mini Paris-Brest with white chocolate & crystallised fruit

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Prep: 40 mins Cook: 25 mins - 30 mins

More effort

Serves 8
This gorgeous confection was invented to celebrate the Paris-Brest cycle race – it's meant to resemble a bicycle wheel

Nutrition and extra info

  • Choux can be frozen

Nutrition: per serving

  • kcal421
  • fat31g
  • saturates17g
  • carbs32g
  • sugars21g
  • fibre2g
  • protein5g
  • salt0.25g
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    For the choux pastry

    • 70g plain flour
    • 50g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 2 large eggs



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    For the filling

    • 250ml double cream
    • 1 tsp vanilla paste or extract



      The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

    • 150g white chocolate
      White chocolate squares, stacked

      White chocolate

      why-t chok-lit

      To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

    • 140g crystallised fruit, chopped
    • 2 tbsp toasted flaked almonds, chopped


      arr-mund or al-mund

      Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

    • icing sugar, for dusting


    1. Heat the oven to 200C/180C fan/gas 6. Line a large baking sheet with baking paper and mark 8 circles about 8-9cm across using a glass or mug. Turn the paper over. Sift the flour onto a sheet of baking paper. Put the butter and 150ml water into a pan, then bring slowly to the boil until the butter has melted. When the water is bubbling, remove quickly from the heat, tip in the flour all at once and beat quickly with a wooden spoon until it forms a dough that leaves the side of the pan clean. Remove from the heat and cool for 3 mins.

    2. Lightly beat the eggs with a fork. Add the egg to the dough gradually, beating well with each addition until the dough is smooth and glossy. Put this dough into a piping bag fitted with a large plain nozzle (about 2cm across) or use a large food bag with the corner snipped off. Pipe 8 thick rings onto the baking sheet using the marked circles as a guide.

    3. Bake the buns for 20-25 mins until crisp and golden, then split them carefully in half through the centre using a sharp knife in a sawing action; return to the oven for 5 mins. Transfer to a cooling rack, taking care to keep the tops and bottoms together, and leave to cool. Whip the cream to soft peaks and stir in the vanilla. Melt 100g of the chocolate for 1-2 mins in a microwave. Leave to cool slightly, then fold into the cream.

    4. Stir half the crystallised fruit and the almonds through the cream. Fill the choux rings with the mixture using two teaspoons. Melt the remaining chocolate and drizzle over the choux rings. Scatter with crystallised fruit and leave to set. Dust with icing sugar before serving.

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    Comments, questions and tips

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    23rd Jun, 2013
    this recipe is wonderful!!! although i didn't use the fruit or the vanilla essence and i added about 2-3 teaspoons of icing sugar to the whipping cream. I'd defiantly make it though. i'm not so sure how it tastes with the fruit however...
    23rd Jun, 2013
    i thought this recipe was amazing!!! its a definite make again i didn't add the vanilla essence though, and i added about 2-3 teaspoons of icing sugar to the whipping cream.
    10th Mar, 2013
    awful, complete waste of my Mothers day morning, mixture far too slack, other recipes have more flour and a pinch of salt in, these taste like cold yorkshire pudding !!!!
    meeeeeeeeee's picture
    4th Nov, 2013
    what is paris breast?
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