Dulce de Leche Paris-Brest
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
My take on the classic Paris Brest combines the best of two worlds: that elegant French pastry everyone loves and the rich, caramel sweetness of dulce de leche. What I adore most is how quick it comes together, taking just 45 minutes from start to finish, which makes it perfect for impressing guests without spending all day in the kitchen. The brown sugar adds wonderful depth and molasses notes while providing minerals like calcium and potassium compared to regular sugar. This recipe simplifies the traditional choux pastry approach without sacrificing that heavenly combination of buttery cream and caramelized milk that makes this dessert so irresistible. Trust me, once you try this version, you'll be making it constantly.
Ella x
Ingredients
- 250butter
- 400 gall-purpose flour
- 200 ggranulated sugar
- 100 gbrown sugar
- 2eggs
- 1 mLvanilla extract
- 400 mLdulce de leche
- 400 mLpastry cream
- 1 gcinnamon
- 100 gcocoa powder
- 5 gsalt
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Prepare a baking sheet lined with parchment paper.
Tip: Use a sharp knife to cut a strip of pastry for glazing the Paris-Brest later.
- 2
Combine the butter, granulated sugar, brown sugar, eggs, vanilla extract, and cinnamon in a bowl. Mix until a dough forms.
- 3
Knead the dough for 5 minutes until it becomes smooth and elastic.
- 4
Roll out the dough to a thickness of 3mm (1/8 inch). Use a round cookie cutter to cut out 6 circles.
- 5
Place a dough circle in a muffin tin. Spread a thin layer of dulce de leche on the dough.
- 6
Repeat the process to create a total of 6 Paris-Brests.
- 7
Bake for 20 minutes or until golden brown.
- 8
Allow the Paris-Brests to cool completely.
- 9
Melt the chocolate by placing the cocoa powder in a double boiler. Remove from heat and stir until smooth.
- 10
Glaze the Paris-Brests with the melted chocolate.
Tip: Use a sharp knife to cut a strip of pastry for glazing the Paris-Brest later.
- 11
Glaze the Paris-Brest with the remaining dulce de leche.
- 12
Serve the Paris-Brest chilled.
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