Épingler A whimsical twist on the classic Paris-Brest, these airy choux rings are filled with creamy vanilla funfetti pastry cream and topped with white chocolate glaze and colorful sprinkles. Perfect for celebrations and sure to delight dessert lovers of all ages.
The first time I made this whimsical Paris-Brest for my family, the kitchen was filled with laughter as we watched the sprinkles swirl into the pastry cream. It’s become a tradition for birthdays and special occasions.
Ingredients
- Water: 125 ml, for choux pastry
- Whole milk: 125 ml (choux), 500 ml (pastry cream)
- Unsalted butter: 100 g (choux), 40 g (pastry cream), 2 tbsp (glaze)
- Fine sea salt: 1/2 tsp
- Sugar: 1 tsp (choux), 120 g granulated (pastry cream)
- All-purpose flour: 150 g
- Eggs: 4 large (choux), 4 large yolks (pastry cream)
- Vanilla bean or extract: 1 bean (or 2 tsp extract)
- Cornstarch: 40 g
- Rainbow sprinkles: 50 g (pastry cream), extra for topping
- White chocolate: 150 g, chopped
- Heavy cream: 2 tbsp
Instructions
- Prepare the Choux Pastry:
- Preheat oven to 200°C (390°F). Line baking sheets with parchment. Combine water, milk, butter, salt, and sugar in saucepan. Bring to boil over medium heat. Stir in flour until a ball forms (1–2 minutes). Cool 5 minutes, beat in eggs one at a time until smooth and glossy. Pipe 8 rings (8 cm) onto baking sheets. Bake 25–30 minutes until golden and puffed. Cool completely.
- Make the Funfetti Pastry Cream:
- Heat milk and vanilla bean in saucepan until just boiling. In bowl, whisk egg yolks with sugar until pale; add cornstarch. Gradually whisk in hot milk. Return mixture to saucepan and cook, whisk constantly, until thick. Stir in butter. Transfer to bowl, cover with wrap touching surface, chill until cold. Fold in rainbow sprinkles before assembling.
- Prepare the White Chocolate Glaze:
- Melt white chocolate, cream, and butter in heatproof bowl over simmering water. Stir until smooth. Cool slightly.
- Assemble:
- Slice choux rings in half horizontally. Pipe or spoon funfetti cream onto bottoms. Replace tops, drizzle with glaze and scatter sprinkles. Chill 20 minutes to set.
Épingler My niece adores helping decorate these choux with extra sprinkles. It’s our favorite way to add a pop of color and fun to family celebrations.
Required Tools
Saucepan, mixing bowls, whisk, piping bag with star tip, baking sheets, and wire rack are essential for this dessert.
Allergen Information
Contains eggs, milk (dairy), wheat (gluten), possible soy (in white chocolate), and may contain traces of nuts. Always check sprinkles and chocolate labels for cross-contamination risks.
Nutritional Information (per serving)
Calories: 390, Total fat: 24 g, Carbohydrates: 38 g, Protein: 7 g.
Épingler Bring joy to any celebration with these choux rings. Their festive look and creamy, sprinkle-filled center make each bite unforgettable.
Questions fréquentes sur la recette
- → What gives the choux rings their light texture?
The combination of steam from water and milk in the dough, along with eggs, creates a light and airy pastry when baked.
- → How is the funfetti pastry cream made?
The cream starts with whisked egg yolks, sugar, and cornstarch combined with vanilla-infused milk, cooked until thick and creamy, then finished with sprinkles for a festive touch.
- → Can I use different chocolate for the glaze?
Yes, dark or milk chocolate can be substituted for white chocolate depending on your preference.
- → How should I store the filled choux rings?
Store filled choux rings in the refrigerator and enjoy them the same day for best texture and flavor.
- → Are there nut-free options for toppings?
You can skip traditional almonds or carefully check sprinkle and chocolate labels for nut-free options.
- → What tools are essential for making this dessert?
A saucepan, mixing bowls, whisk, piping bag with star tip, baking sheets, and wire rack are recommended for best results.