
Milk Chocolate Paris-Brest
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
Ingredients
- 250 gall-purpose flour
- 150 gunsalted butter(softened)
- 200 gconfectioners' sugar
- 1 nulllarge egg
- 20 mlmilk
- 5 gsalt
- 1 mlvanilla extract
- 400 gmilk chocolate chips
- 1 packagepuff pastry(thawed)
Instructions
- 1
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Tip: Optional: Use a silicone mat for easier pastry removal.
- 2
In a medium bowl, whisk together flour, confectioners' sugar, and salt.
Tip: Make sure to sift the confectioners' sugar to avoid lumps.
- 3
Add the softened butter and mix until the dough comes together in a ball.
Tip: Use a pastry blender or your fingers to work the butter into the flour mixture.
- 4
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Tip: This will allow the dough to relax and become easier to roll out.
- 5
On a lightly floured surface, roll out the chilled dough to a thickness of about 3 mm (1/8 inch).
Tip: Use a rolling pin to achieve an even thickness.
- 6
Cut the dough into 8 equal rectangles, about 10 cm x 20 cm (4 in x 8 in) in size.
Tip: You can use a pastry cutter or a knife to cut the rectangles.
- 7
In a small bowl, whisk together the milk, vanilla extract, and a pinch of salt.
Tip: Make sure to whisk until the salt is fully dissolved.
- 8
Place one of the dough rectangles on a parchment-lined baking sheet, leaving a 1-inch border around the edges.
Tip: Press the dough into the corners to prevent it from curling up.
- 9
Spoon the milk chocolate chips onto one half of the dough rectangle, leaving a 1/2-inch border around the edges.
Tip: Make sure to leave enough room for the chocolate to spread evenly.
- 10
Drizzle the milk mixture over the chocolate chips.
Tip: Use a spatula to create a smooth, even layer.
- 11
Fold the other half of the dough rectangle over the chocolate filling, pressing the edges to seal.
Tip: Use a fork to crimp the edges and create a decorative border.
- 12
Brush the tops of the pastries with a little bit of milk and sprinkle with confectioners' sugar.
Tip: This will give the pastries a nice, golden brown color.
- 13
Bake for 20-25 minutes, or until the pastries are golden brown.
Tip: Make sure to rotate the baking sheet halfway through the baking time.
- 14
Allow the pastries to cool on a wire rack for 5-10 minutes before serving.
Tip: This will help the filling to set and the pastry to cool down.
Recipe Variations
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