Paris Brest Recipe (Cream Puff Wreath)

– cup water – 1/2 cup unsalted butter – 1 tsp sugar – 1/2 tsp salt – 1 cup all-purpose flour – 4 egg for the custard – 2 cups whole milk – 3 egg – 1 egg yolk – 2/3 cup granulated sugar – 1/4 cup cornstarch – 1/4 cup all-purpose flour


Begin creating the recipe several hours before (or the night before, if possible) by first creating your custard filling.

In a medium saucepan, heat milk until it’s scalding hot, but not boiling. Then remove from heat.

Pour the hot custard into a large bowl, then add the vanilla extract. Whisk to incorporate the vanilla and smooth out any clumps in the custard.

On the day you'd like to serve the dessert, you'll want to create the pate a choux (the pastry dough).

Add in the flour and stir with a wooden spoon. Move the saucepan back over to low heat and continue to stir the mixture until the flour is completely incorporated and the dough no longer sticks to the bottom or sides of the pan.

Add in the eggs, stirring very well after each addition. The mixture will look glossy at first when you stir in the egg, but once the egg is mixed in well, the mixture should start looking like a paste/dough.