IBA19 Badges Nominated

French pâtissier Eric Lanlard shows us how to create this classic pastry, created to resemble the wheel of a racing bike commemorating the Paris-Brest race. 

 Pistachio Paris Brest   Credit Eric Lanlard

Image: Eric Lanlard



For the choux pastry:

  • 125ml milk
  • 1/2 tsp salt
  • 10g sugar
  • 50g butter
  • 75g all-purpose flour
  • 2-3 large eggs

For the pistachio cream mousseline:

  • 500ml milk
  • 3 large egg yolks
  • 100g sugar
  • 45g cornstarch
  • 1 tsp vanilla extract
  • 200g soft butter
  • 200g pistachio paste

For the decoration:

  • 50-60g coarsely chopped pistachos
  • dried edible rose petals
  • Icing sugar



  1. Preheat oven to 180°C. To make the choux pastry, place milk, salt, sugar and butter and bring to boil. Add the flour then lower heat and mix well until a lump of dough is formed.
  2. Transfer the dough into a mixing bowl with a paddle attachment and mix at medium-high speed for 2-3 minutes until the dough has cooled slightly. Add half of the eggs and blend on medium speed. The dough will look like it’s falling apart, but just keep beating it. Continue to gradually add in the eggs until the dough is flexible. Check whether a thin string of dough is formed between 2 fingers. If not, add a little more egg.
  3. Transfer the dough mixture into a piping bag fitted with 2cm serrated piping tip and pipe seven 8cm diameter circles onto a lined oven tray. Sprinkle chopped pistachios on top. Bake for 25-30 minutes or until golden and puffed. Cool completely at room temperature and cut each Paris-Brest in half.
  4. To make the pistachio cream, place the milk in a pan with the egg yolks, sugar, cornstarch and vanilla and beat until combined. Place the pot over medium heat and whisk until you get a uniform, dense and stable cream. Remove from heat and transfer into a flat container. Cover the surface of the cream with plastic wrap and refrigerate until the cream is completely set.
  5. Place butter and pistachio paste in a mixing bowl and whip until blended. Add the cold pastry cream and continue whipping at high speed until a very stable, glossy cream is formed. Transfer the cream to a pastry bag with a 2cm serrated piping tip and pipe generous mounds onto the base of each Paris-Brest. Close each Paris-Brest with the top part and sprinkle with icing sugar.


Have you recreated Eric's pistachio Paris-Brest recipe? Tweet your bakes @goodhomesmag, tag us in your Instagram posts, using the hashtag #thisgoodhome for your chance to be featured on our Instagram feed or share your breadful puns on our Facebook page.


Make sure you grab your earlybird tickets to meet baking stars like Eric Lanlard at the 2020 Cake & Bake Show!

Eric Group

The UK's biggest baking event will be held at Excel, London in October 2020.

The show is brimming with all things baking, cake decorating and sugarcraft. Gain insight from celebrity experts, stock your shelves with the latest baking equipment and be wowed by the spectacular Cake Competition and exquisite wedding cake display tables, plus many more treats for your taste.

Save £10 on the on-the-door price by buying your tickets online quoting our discount code ‘EARLYGH’ at the checkout or by clicking here.

*Book before 31st December 2019. Standard on the door price £18. Concessions not included. Children aged 15 and under go free (max 2 per adult). £1.75 transaction fee applies. Calls cost 7p per minute plus your company's access charge. 



Eric Lanlard galaxy mirror cake glaze

Beautiful kitchen accessories to raise your baking game

5 of the best baking buys to spend your dough on

Candice Brown's coffee, date & walnut marbled bundt cake recipe

Top 9 kitchen accessories for aw19

Kitchenaid Opener

Buyer's guide to kitchen stand mixers

A stand mixer might be an appliance to consider if you're a keen baker. We've put together a handy guide to point you in the...
Cultfunriture Orange Kitchen

Easy kitchen decorating updates for renters

Personalise your rental kitchen with these quick and easy decorating updates.
LG 12FrancisSt 1445 KK

Q&A with Michelin star chef Jason Atherton

In an exclusive interview, Michelin star chef Jason Atherton talks about food trends, family cooking and what the future holds for his brand.
Ruby Bhogal

Ruby Bhogal's Christmas chocolate panforte recipe

Get baking and create this delicious chocolate panforte recipe by Great British Bake Off finalist Ruby Bhogal.
Woman In Kitchen Seasoning Food   Becca Tapert   Unsplash

3 stylish ways to update your kitchen in time for Christmas

With Christmas steadily approaching and all kinds of festive preparations beginning, what better time than to give your kitchen a quick and easy refresh?
Malibu Strawberry Spritz

6 Christmas cocktail recipes

Mix up your favourite classic cocktail by trying out these festive tipples at your Christmas cocktail party with cinnamon, chocolate orange and gingerbread flavour twists....