Milk Chocolate Paris-Brest
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
You have to try this milk chocolate Paris Brest! It's one of my favorite elegant desserts to make because it comes together in less than an hour, which honestly surprised me the first time I made it. The beauty of using puff pastry is that it does most of the heavy lifting for you, leaving you more time to focus on that creamy chocolate filling. I love that the milk chocolate brings a smooth, comforting sweetness without being too intense, and there's something really satisfying about biting into those crispy pastry layers. Plus, eggs are packed with choline, which is fantastic for brain health. This isn't just impressive to serve, it's genuinely simple enough for any home baker to pull off beautifully.
Ella x
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)
Detail level
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.
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