An elegant Honey & Almond Paris–Brest inspired by Bridgerton. Crisp choux pastry filled with light praline cream scented with honey.
Elegant, timeless, and quietly indulgent, this Honey & Almond Paris–Brest is inspired by An Offer from a Gentleman — refined on the outside, rich within.
A crisp ring of choux pastry encases a light almond praline cream delicately rounded with honey. It’s a dessert that feels understated at first glance, yet deeply indulgent once sliced. Nothing loud, nothing excessive — just balance, texture and intention.
This Paris–Brest is perfect for special occasions, intimate gatherings, or when you want to create something that feels a little bit cinematic without being intimidating. Each component can be prepared ahead, making it a surprisingly achievable showstopper.
SERVES
8–10
COMPONENTS
Almond craquelin (optional but recommended)
Choux pastry ring
Honey–almond praline cream
INGREDIENTS
Almond Craquelin
60 g unsalted butter, soft
60 g caster or light brown sugar
50 g cake flour
10 g finely ground almonds
Choux Pastry
125 ml water
50 g unsalted butter
1 tsp sugar
¼ tsp salt
75 g cake flour
2–3 eggs, lightly beaten
Almond Praline
100 g caster sugar
100 g whole almonds
Honey–Almond Praline Cream
250 ml full-cream milk
3 egg yolks
50 g caster sugar
25 g cornflour
100 g almond praline paste
1 tbsp honey
200 ml cream, whipped to soft peaks (optional, for a lighter finish)
METHOD
1. Make the Almond Craquelin
In a bowl, mix the butter and sugar until smooth. Add the flour and ground almonds and mix until a soft dough forms.
Roll between two sheets of baking paper to about 2–3 mm thick. Freeze for 15–20 minutes until firm, then cut strips or shapes sized to fit the choux ring. Keep frozen until needed.
2. Prepare the Choux Pastry
Preheat the oven to 200°C (fan 180°C). Line a baking tray with baking paper.
In a saucepan, bring the water, butter, sugar and salt to a rolling boil. Remove from the heat and add the flour all at once, stirring vigorously until smooth.
Return to medium heat and cook, stirring constantly, until the dough pulls away from the sides and a thin film forms at the bottom of the pan. Transfer to a bowl and allow to cool for 3–4 minutes.
Gradually add the beaten eggs, mixing well after each addition, until the dough is glossy and pipes smoothly. The dough should fall from the spoon in a soft “V” shape — you may not need all the egg.
3. Pipe the Paris–Brest
Transfer the choux pastry to a piping bag fitted with a plain nozzle. Pipe a ring approximately 18–20 cm in diameter. Pipe a second ring directly on top, and if desired, a third ring inside for extra height.
Gently place the frozen craquelin over the piped choux.
4. Bake
Bake for 15 minutes at 200°C (fan 180°C), then reduce the temperature to 170°C and bake for a further 25–30 minutes until deeply golden and dry.
Turn off the oven, crack the door slightly, and leave the choux inside for 10 minutes to dry fully. Cool completely on a rack before slicing.
5. Make the Almond Praline
Line a tray with baking paper. Heat the sugar in a saucepan over medium heat until melted and deep amber in colour. Add the almonds and stir to coat.
Pour onto the prepared tray and allow to cool completely. Once hardened, break into pieces and blitz in a food processor until a smooth praline paste forms.
6. Make the Honey–Almond Praline Cream
Heat the milk in a saucepan until steaming.
In a bowl, whisk the egg yolks, sugar and cornflour until smooth. Slowly pour the hot milk into the yolk mixture while whisking, then return everything to the saucepan.
Cook over medium heat, stirring constantly, until thick. Remove from the heat and stir in the almond praline paste and honey.
Transfer to a bowl, cover the surface with cling film, and allow to cool completely. For a lighter texture, gently fold in the whipped cream once cold.
7. Assemble
Slice the Paris–Brest horizontally using a serrated knife. Pipe the praline cream generously over the base, then replace the top.
Finish with a light dusting of icing sugar or flaked almonds.
STORAGE & MAKE-AHEAD
Unfilled choux can be baked a day ahead and stored airtight
Fill on the day of serving for best texture
Best enjoyed within 6–8 hours once assembled
NOTES & TROUBLESHOOTING
A well-baked Paris–Brest should feel light for its size
If the interior feels damp after slicing, return the base to the oven at 160–170°C for 10–15 minutes before filling
The honey should remain subtle — it’s there to round out the praline, not overpower it
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