Master class "Classic Paris-Brest"

A legendary pate-a-choux dessert with nuts creme

You will learn

  • Work with pate-a-choux
  • Make crunchy layer craquelure
  • Make homemade praline
  • Make nut creme based on creme anglaise and praline


Ekaterina Kurbatova
Ekaterina Kurbatova
Practicing pastry specialist. Finished course “Cakes and individual cakes” at the International School of Pastry Olivier Bajard (France). Attended classes by Nina Tarasova, Tatiana Verbitskaya, Patrick Casula, Quentin Bailly, Hans Ovando, Ekaterina Swarovskaya, Andrei Kanakin, Olga Van Jung and others.

Course/lesson composition

Classic eclair “Paris-Brest”
Hazelnut praline
Pate a choux
Creme Paris-Brest
Piping eclairs
Filling eclairs with creme


Paris-Brest is a classic of French pastry art. This is a ring-shaped pat-a-choux dessert with nut crème. In this lesson, we talk about aspects of making pat-a-choux rings and nut crème with light and stable texture.

What says our students

Отличный урок, все получилось с первого раза :) клиенты довольны новинкой!
Julia Jackiewicz
Почему то всегда обходила стороной рецепты заварного теста с кракелином. Казалось что это так сложно. Но после приобретения вашего урока всё получилось с первого раза. Большое спасибо Екатерине за знания! Так классно всё объясняет, всё по полочкам! Ни на секунду не пожалела, что приобрела ваш урок!

What is necessary

  • Mixer
  • Pot
  • Whisk
  • Hand blender
  • Piping bag
  • Small sieve
  • Nostrils: French star №16 and round №8
  • Silpain mat
  • Metallic spatula
  • Transfer sheet for chocolate
  • Milk
  • Cream
  • Butter
  • Salt
  • Sugar
  • Flour
  • Eggs
  • Gelatin
  • Glucose
  • Hazelnut
  • Chocolate
  • Corn starch
  • Cocoa Butter
Master class "Classic Paris-Brest"
  • Duration: 37:37
  • Author: Ekaterina Kurbatova
  • Level: Medium
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