Paris Brest in a glass

Recipe: Paris Brest in a glass

Recipe from Paris Brest in a verrine, this verrine always has a lot of effect, I like to present it on a dessert buffet. In Paris Brest, I like the dough as much as the buttercream. When I garnish the cabbages I find it very difficult not to taste every five minutes, in case the taste could change in a few minutes. But I also take great pleasure in making these verrines, the dose of choux pastry is quite difficult to dose and be careful to think about reducing the cooking a little because in the glasses it heats up even more. Paris Brest is, and always will be, one of my favorite pastries and even more now that I make them.

Recipe ingredients

  • Paris Brest recipe in verrines for 8 people:
  • 5 eggs
  • 110 g butter
  • 12.5 cl of water
  • 140 g flour
  • 12.5 cl of milk
  • 1 pinch of salt
  • For the cream
  • 150 gr of pastry cream
  • 100 gr of chocolate praline cream
  • 200 gr of butter
  • 2 tablespoons of flaked almonds
  • 2 egg yolks


  1. Bring the water to the boil with the milk and the butter cut into small squares, until the butter is melted.
  2. Add the flour off the heat all at once.
  3. Stir with a spoon until the mixture comes off the spoon and the pan.
  4. Return the saucepan to the heat for 3 minutes to dry out the dough, stirring continuously.
  5. Pour into a bowl to stop cooking.
  6. Incorporate egg by egg, mixing vigorously.
  7. The choux pastry is ready.
  8. Generously butter the verrines.
  9. Fill three quarters of choux pastry with a notched pocket.
  10. Brown the top with the egg yolk
  11. Bake in the oven for 15 to 18 minutes, beware the cooking in the verrines is different, monitor.
  12. Let cool in the oven.
  13. The next day.
  14. For the cream
  15. Add the chocolate praline cream to the pastry cream
  16. Mix this cream with the soft butter, add the egg yolks.
  17. Fill a pocket and fill the Brest paris in the verrines.
  18. Sprinkle with flaked almonds.

Preparation time: 20 minutes
Cooking time: 30 minutes
Number of people: 8
4 star rating: 1 review

What wine to drink with: Paris Brest in a glass

My favorite wine for this recipe: Jurançon Cépage Gros and Petit Manseng and Corbu blanc
Temperature between 06 ° and 08 °

Prepare the choux pastry Choux pastry and buttered verrine A few slivered almonds Cook in the oven Praline cream

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