Banana Pudding Paris-Brest Recipe

Banana pudding Paris-Brest is a hybrid dessert that swaps the classic French choux pastry ring’s praline cream for a silky banana pastry cream and a cloud of lightly sweetened whipped cream. It keeps the dramatic, wheel-like shape of the original Paris-Brest—created in 1910 to honor the Paris-to-Brest bicycle race—but fills it with the comforting flavors of Southern banana pudding. The result is a showstopping dessert that’s easier to assemble than it looks, with crisp choux, creamy banana filling, and a caramelized banana topping that adds just the right amount of sophistication.

Ingredients

For the choux pastry:
1 cup (240 ml) water
1/2 cup (115 g) unsalted butter, cut into pieces
1 tbsp (12 g) granulated sugar
1/4 tsp salt
1 cup (125 g) all-purpose flour
4 large eggs, at room temperature
1 egg beaten with 1 tsp water (for egg wash)
For the banana pastry cream:
2 cups (480 ml) whole milk
1/2 cup (100 g) granulated sugar
1/4 cup (30 g) cornstarch
4 large egg yolks
1 tsp vanilla extract
2 ripe bananas, mashed (about 1 cup / 225 g)
2 tbsp (30 g) unsalted butter
For the whipped cream:
1 1/2 cups (360 ml) heavy cream
3 tbsp (22 g) powdered sugar
1 tsp vanilla extract
For the caramelized bananas:
2 ripe but firm bananas, sliced into 1/4-inch rounds
2 tbsp (25 g) granulated sugar
1 tbsp (15 g) unsalted butter
For garnish:
1/4 cup (30 g) sliced almonds, toasted
Powdered sugar for dusting

Instructions

Make the choux pastry: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium-high heat, stirring until butter is melted. Remove from heat and add flour all at once. Stir vigorously with a wooden spoon until a smooth ball forms and pulls away from the sides of the pan. Return to low heat and cook for 1-2 minutes, stirring constantly, to dry out the dough. Transfer to a mixing bowl and let cool for 5 minutes.
Add eggs one at a time, beating well after each addition, until the dough is glossy and smooth. It should hold a soft peak when lifted with a spoon. Spoon the dough into a piping bag fitted with a large round tip (about 1/2 inch). Pipe a 9-inch (23 cm) ring onto the prepared baking sheet. Pipe a second ring just inside the first, touching it, and then a third ring on top of the seam where the first two meet. Brush with egg wash, being careful not to let it drip down the sides (which can prevent rising).
Bake for 15 minutes at 425°F (220°C), then reduce oven temperature to 375°F (190°C) and bake for 25-30 minutes more, until deep golden brown and crisp. Turn off oven, prop the door open with a wooden spoon, and let the choux cool completely in the oven (about 30 minutes). This helps it stay crisp.
Make the banana pastry cream: In a medium saucepan, heat milk over medium heat until steaming but not boiling. In a separate bowl, whisk sugar, cornstarch, and egg yolks until pale and thick. Gradually whisk about 1/2 cup of the hot milk into the egg mixture to temper it, then pour the egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil (about 3-4 minutes). Boil for 1 minute, then remove from heat. Stir in vanilla, mashed bananas, and butter until smooth. Transfer to a bowl, cover with plastic wrap directly on the surface, and refrigerate until chilled, at least 1 hour.
Make the caramelized bananas: In a skillet over medium-high heat, melt butter and sprinkle sugar over it. Add banana slices in a single layer and cook for 1-2 minutes per side until golden and caramelized. Remove from heat and let cool on a plate.
Make the whipped cream: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Keep chilled.
Assemble: Slice the cooled choux ring horizontally with a serrated knife. Set the top aside. Spread the chilled banana pastry cream into the bottom half of the ring. Pipe or dollop the whipped cream over the pastry cream. Arrange the caramelized banana slices on top of the whipped cream. Place the top half of the choux ring back on. Dust with powdered sugar and sprinkle with toasted almonds. Serve immediately or refrigerate for up to 2 hours before serving.

Tips

Choux pastry must be dry: If the dough is undercooked on the stove, it won’t puff properly. Cook it for the full 1-2 minutes after it forms a ball, and don’t skip the drying step.
Eggs at room temperature: Cold eggs will seize the dough and make it lumpy. If you forget to take them out, place them in a bowl of warm water for 5 minutes.
Banana pastry cream can be made ahead: It keeps well in the fridge for up to 2 days. Just re-whisk before using to smooth it out.
Substitutions: For a gluten-free version, use a 1:1 gluten-free flour blend, but note the choux may be slightly less crisp. For a lighter filling, fold 1/2 cup of the whipped cream into the pastry cream before assembling.

Serving Suggestions

Serve this banana pudding Paris-Brest as the centerpiece of a brunch or dessert table. It pairs beautifully with strong coffee or espresso, which cuts through the richness. For a more indulgent touch, drizzle with warm caramel sauce or chocolate sauce just before serving. Sliced into wedges like a cake, each serving shows off the beautiful layers of choux, cream, and banana.

Variations

Chocolate-Banana: Add 2 oz (55 g) melted dark chocolate to the pastry cream after cooking, and garnish with chocolate shavings.
Peanut Butter-Banana: Swirl 1/4 cup (65 g) creamy peanut butter into the pastry cream, and top with chopped roasted peanuts.
Classic Paris-Brest: Omit the banana and use a praline pastry cream (add 1/2 cup praline paste) and top with sliced almonds.
Individual Mini Rings: Pipe small 3-inch rings and reduce baking time to 20-25 minutes total. Great for parties.

Storage and Reheating

Assembled banana pudding Paris-Brest is best enjoyed the day it’s made, as the choux will soften over time. You can refrigerate leftovers for up to 2 days, but the texture will become softer and less crisp. To refresh, place the choux (without filling) in a 350°F (175°C) oven for 5 minutes to crisp up, then re-assemble. The pastry cream and whipped cream can be stored separately in the refrigerator for up to 3 days. Do not freeze assembled dessert, as the cream will separate and the choux will become soggy.

Frequently Asked Questions

Can I make the choux pastry ahead of time? Yes, you can bake the choux rings up to 2 days ahead. Store them in an airtight container at room temperature. To re-crisp, bake at 350°F (175°C) for 5 minutes before filling.

Why did my choux pastry not puff up? The most common reasons are: the dough was too wet (eggs added too quickly or dough not dried enough), the oven temperature was too low, or the egg wash dripped down the sides and glued the pastry to the pan. Make sure to bake at the initial high temperature and don’t open the oven door during the first 15 minutes.

Can I use instant banana pudding mix instead of making pastry cream? You can, but the texture will be much softer and less stable. If you do, use 1 package (3.4 oz) instant banana pudding mix prepared with 2 cups milk, and fold in 1/2 cup whipped cream to stabilize it.

How do I keep the choux crisp after filling? The choux will inevitably soften as it absorbs moisture from the cream. To minimize this, fill the ring no more than 2 hours before serving. You can also brush the inside of the choux with a thin layer of melted white chocolate to create a moisture barrier.

Can I use frozen bananas for the pastry cream? Yes, thaw them first and drain off excess liquid. The flavor will be slightly more intense, but the texture may be a bit softer.

Is it necessary to caramelize the bananas? No, you can use fresh banana slices instead. Caramelizing adds a deeper flavor and prevents browning, but fresh slices are fine if you’re short on time.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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