The Paris-Brest is one of the most celebrated creations in French patisserie, prized for its delicate choux pastry and luxurious cream fillings.
Here are four stunning variations that showcase its versatility, from nutty and refined to fruity and vibrant.
Each recipe below is a teaser from Savour Online Classes, where you’ll find full video tutorials, step-by-step technique guidance, and access to over 600 recipes across chocolate, patisserie, and confectionery.
1. Hazelnut Paris Brest
90 minutes · Beginner
A refined take on a Parisian classic. Crisp choux pastry with a sable crust is filled with crunchy hazelnut praline and velvety hazelnut cream, finished with a touch of gold powder and roasted hazelnuts.
Elegant, approachable, and perfect for beginners, this version delivers a sophisticated flavour with minimal complexity.
The full recipe is available to Savour members — access it directly here or explore a Savour membership to unlock the complete library.
2. Modern Paris-Brest
155 minutes · Advanced
A modern interpretation of the traditional Paris-Brest. Sable-topped choux pastry is layered with raspberry jelly and vanilla custard on a Breton shortbread base with salted caramel. The creation is crowned with a dark chocolate disc and garnished with raspberry cubes, white chocolate curls, edible flowers, and micro mint, resulting in a visually stunning centrepiece dessert.
This version is ideal for advanced bakers seeking a show-stopping presentation.
The full recipe is available to Savour members — access it directly here or explore a Savour membership to unlock the complete library.
3. Nicolas Haelewyn’s Pistachio Paris-Brest
180 minutes ·Intermediate
Originally created for the iconic Paris-Brest cycle race, this interpretation elevates the classic with pistachio-infused crispy choux and light, airy crème légère. The nutty flavours and delicate textures create a refined dessert that is as visually appealing as it is delicious.
Intermediate bakers will find it both challenging and rewarding.
The full recipe is available to Savour members — access it directly here or explore a Savour membership to unlock the complete library.
4. Strawberries & Cream Paris-Brest
240 minutes · Intermediate
Delicate, pink, and bursting with flavour. This Paris-Brest features expertly piped choux filled with raspberry gel, fresh strawberries, freeze-dried berries, and creamy vanilla Chantilly. The choux is coated in pink white chocolate and finished with Swiss meringue kisses, strawberry pieces, and edible flowers, creating a dessert that is almost too beautiful to eat. One taste, however, is enough to captivate the senses.
This recipe offers both a technical challenge and a visually striking result.
The full recipe is available to Savour members — access it directly here or explore a Savour membership to unlock the complete library.
Learn These Recipes with Savour Online Classes
Every recipe above is available in full through Savour Online Classes, including detailed instruction, downloadable recipe cards, and expert tips.
Our library encompasses over 600 recipes across chocolate, patisserie, viennoiserie, and more, taught by world-class chocolate and patisserie educators.
Whether you are developing professional skills or exploring an advanced hobby, Savour Online Classes focus on teaching technique as much as creating exceptional desserts.
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