5   38
1   34
1   30
8   49
0   27
1   40
2   29
6   37
7   87
2   74

French buttercream


This is the photo of a  Paris-Brest!  A traditionnal French pâtisserie created in 1910 to celebrate a cycle race between Paris and Brest in Brittany.

This is why the shape is circular to represent the wheel.

It was so popular that it is now a classic that you can find in any French pâtisserie.

It is made of choux pastry (–> for recipe click here) and a french praline buttercream.

French buttercream is different from the other buttercream where it only consists of mixing butter and icing sugar. It requires a little bit of techniques because a hot syrup is poured onto whisked egg yolks. Only then the butter (soft) is added.

You can add the flavour you want: vanilla paste for a Fraisier, praline for a Paris Brest or chocolate for a classic Christmas log.

If you can not find Praline paste you can make your own and keep it in a jar for 2 months, for recipe click here.


Ingredients :

  • 200 g butter (at room temperature)
  • 150 g sugar
  • 30 mL water
  • 5 yolks
  • 2 Tsp Praline paste


  • Put 5 yolks on the bowl of your mixer.


  • Put water and sugar over medium heat up to 120 degrees, pour immediately onto the yolks and mix it.


  • Let it cool down to about 40 degrees and add the butter into little pieces little by little.
  • Add the praline paste.
  • Let cool in the fridge before piping.



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