Have you ever dreamed of combining the elegance of French patisserie with the comfort of Southern banana pudding? This extraordinary Banana Pudding Paris-Brest is exactly that magical fusion you’ve been craving! The Paris-Brest, originally created in 1910 to commemorate the Paris-Brest bicycle race, traditionally features a wheel-shaped choux pastry filled with praline cream. Our innovative twist replaces the praline with luscious banana pudding cream, creating a dessert that’s both sophisticated and soul-satisfying. This show-stopping treat is perfect for special occasions, dinner parties, or whenever you want to impress your loved ones with something truly unique. Trust me, once you master this Banana Pudding Paris-Brest recipe, it’ll become your signature dessert that everyone will be talking about!

Ingredients List

For the Choux Pastry:

• 1 cup (240ml) water
• ½ cup (115g) unsalted butter
• 1 teaspoon granulated sugar
• ½ teaspoon salt
• 1 cup (125g) all-purpose flour
• 4 large eggs, room temperature
• 1 egg yolk mixed with 1 tablespoon milk (for egg wash)
• ¼ cup sliced almonds (optional, for topping)

For the Banana Pudding Cream:

• 2 cups (480ml) whole milk
• ½ cup (100g) granulated sugar, divided
• 4 large egg yolks
• ⅓ cup (40g) cornstarch
• 3 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• 3 ripe bananas, mashed
• 1 cup (240ml) heavy cream
• 2 tablespoons powdered sugar

For Assembly:

• 2 ripe bananas, sliced
• 1 cup vanilla wafer cookies, roughly crushed
• Powdered sugar for dusting

Substitution Notes: You can use lactose-free milk and butter for a lactose-free version. For a lighter option, substitute half the heavy cream with Greek yogurt.

Step-by-Step Instructions

Making the Choux Pastry:

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly grease it. Using a 9-inch plate as a guide, trace a circle on the parchment paper, then flip it over so the pencil marks are underneath.
2. Prepare the choux dough by combining water, butter, sugar, and salt in a medium saucepan over medium-high heat. Stir occasionally until the butter melts completely and the mixture comes to a rolling boil. This step is crucial—make sure you see those vigorous bubbles!
3. Add the flour all at once and remove the pan from heat immediately. Using a wooden spoon, stir vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan. This usually takes about 1-2 minutes of energetic stirring.
4. Return to low heat for 30 seconds, stirring constantly to cook out excess moisture. You’ll know it’s ready when a thin film forms on the bottom of the pan.
5. Transfer the dough to a stand mixer bowl (or use a hand mixer). Let it cool for 2-3 minutes, then beat on medium speed while adding eggs one at a time. Wait until each egg is fully incorporated before adding the next. The final dough should be smooth, glossy, and hold its shape when piped.
6. Pipe the pastry using a large star tip or round tip in a pastry bag. Pipe a ring following your traced circle, making it about 2 inches wide. Then pipe another ring on top, slightly overlapping the first ring. This creates the classic wheel shape that gives Paris-Brest its name!
7. Apply egg wash gently over the entire surface, then sprinkle with sliced almonds if using. Bake for 20 minutes at 425°F, then reduce temperature to 375°F (190°C) without opening the oven door, and bake for another 15-20 minutes until golden brown and crispy.

Making the Banana Pudding Cream:

8. Heat the milk in a medium saucepan until it just begins to simmer. Don’t let it boil! While it’s heating, whisk together egg yolks and ¼ cup sugar in a bowl until pale and thick.
9. Add cornstarch to the egg mixture and whisk until completely smooth. This prevents lumpy pudding—nobody wants that!
10. Temper the eggs by slowly pouring about ⅓ of the hot milk into the egg mixture while whisking constantly. This gradual process prevents the eggs from scrambling.
11. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and bubbles. This takes about 2-3 minutes. The pudding should coat the back of a spoon nicely.
12. Finish the pudding by removing from heat and whisking in butter, vanilla, and mashed bananas until smooth. Press plastic wrap directly onto the surface to prevent a skin from forming and refrigerate for at least 2 hours.
13. Make the whipped cream by beating heavy cream with powdered sugar until soft peaks form. Gently fold this into the chilled banana pudding until just combined—don’t overmix!

Assembly:

14. Cut the pastry ring horizontally in half using a sharp serrated knife. Be gentle but confident with your cuts.
15. Layer the filling on the bottom half: spread half the banana pudding cream, add sliced bananas, sprinkle crushed vanilla wafers, then add the remaining cream.
16. Top and finish by placing the top half of the pastry ring over the filling. Dust generously with powdered sugar and refrigerate for at least 30 minutes before serving.

Pro Tips & Variations

Time-Saving Trick: Make the choux pastry and pudding base a day ahead. The pastry actually stays crispier when stored in an airtight container overnight, and the pudding flavors develop beautifully.

Flavor Enhancement: Add a tablespoon of instant banana pudding mix to intensify the banana flavor, or fold in a handful of mini chocolate chips for extra indulgence.

Texture Tip: For the perfect contrast, make sure your vanilla wafers are just slightly crushed—you want some bigger pieces for that satisfying crunch.

Healthier Version: Substitute Greek yogurt for half the heavy cream and use sugar substitute in the pudding. You can also add chopped walnuts for healthy fats and extra texture.

Tropical Variation: Add shredded coconut to the filling and top with toasted coconut flakes for a tropical twist that’ll transport you straight to paradise.

Make-Ahead Magic: The assembled Paris-Brest actually tastes better after sitting in the refrigerator for 2-4 hours, as the flavors meld together beautifully.

Storage & Reheating Tips

Store your Banana Pudding Paris-Brest covered in the refrigerator for up to 3 days. The pastry will soften slightly over time, but it’s still absolutely delicious! For best results, consume within 24 hours of assembly for optimal texture contrast.

If you need to store components separately, keep the baked choux pastry in an airtight container at room temperature for up to 2 days, and the banana pudding cream refrigerated for up to 4 days. Assemble just before serving for the crispiest results.

Pro Storage Tip: If the pastry loses some crispness, pop it in a 350°F oven for 3-5 minutes before filling. Let it cool completely before assembling.

This dessert doesn’t freeze well once assembled due to the cream and fresh bananas, but you can freeze the unfilled choux pastry for up to 1 month. Thaw at room temperature and crisp in the oven before using.

Frequently Asked Questions

Can I make this dessert ahead of time?

Absolutely! You can prepare all components up to 2 days ahead and assemble the morning of your event. The flavors actually improve with a few hours of chilling time, making it perfect for entertaining.

What can I substitute for vanilla wafers?

Graham crackers, shortbread cookies, or even crushed banana chips work wonderfully. Each brings its own unique texture and flavor to complement the banana pudding cream.

Can I use frozen bananas in the pudding?

Yes, but thaw them completely and drain excess liquid first. Frozen bananas actually work great because they break down easily and create an intensely banana-flavored pudding.

How do I prevent the choux pastry from deflating?

The key is not opening the oven door during the first 20 minutes of baking. The steam inside creates the puff, and opening the door releases that crucial steam too early.

Can I make individual Paris-Brest instead of one large ring?

Definitely! Pipe 8-10 smaller rings and reduce the baking time to 15-18 minutes at 425°F, then 10-15 minutes at 375°F. They’re perfect for elegant individual servings.

Nutritional Information

Per serving (serves 8-10):

• Calories: approximately 385
• Protein: 8g
• Carbohydrates: 42g
• Fat: 21g
• Fiber: 2g
• Sugar: 28g
• Sodium: 195mg

Note: Nutritional values are approximate and may vary based on specific ingredients used and portion sizes.

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Recipe Card

Banana Pudding Paris-Brest

Prep Time: 45 minutes
Cook Time: 40 minutes
Chill Time: 2 hours
Total Time: 3 hours 25 minutes
Servings: 8-10

Ingredients:

Choux Pastry:

• 1 cup water
• ½ cup unsalted butter
• 1 tsp sugar
• ½ tsp salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 egg yolk + 1 tbsp milk for wash

Banana Pudding Cream:

• 2 cups whole milk
• ½ cup sugar, divided
• 4 egg yolks
• ⅓ cup cornstarch
• 3 tbsp butter
• 2 tsp vanilla extract
• 3 ripe bananas, mashed
• 1 cup heavy cream
• 2 tbsp powdered sugar

Assembly:

• 2 bananas, sliced
• 1 cup vanilla wafers, crushed
• Powdered sugar for dusting

Instructions:

1. Preheat oven to 425°F. Line baking sheet with parchment.
2. Boil water, butter, sugar, and salt. Add flour, stir until smooth ball forms.
3. Cool slightly, beat in eggs one at a time until smooth.
4. Pipe ring shape, brush with egg wash, bake 20 min at 425°F, then 15-20 min at 375°F.
5. Make pudding: heat milk, whisk yolks with sugar and cornstarch, temper, cook until thick.
6. Stir in butter, vanilla, and mashed bananas. Chill 2 hours.
7. Fold whipped cream into chilled pudding.
8. Cut pastry in half, fill with pudding, bananas, and wafer pieces.
9. Top and dust with powdered sugar. Chill before serving.

Notes: Can be made 1 day ahead. Store refrigerated up to 3 days.

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