Chef Kenny's Strawberry and Rose Paris-Brest

Chef Kenny's Strawberry and Rose Paris-Brest

Chef Kenny's Strawberry and Rose Paris-Brest

Enjoy a slice of Strawberry & Rose Paris-Brest, created by Chef Kenny, in the sun with pouring cream and a Warner’s Strawberry Blush cocktail.

For the macerated strawberries:

  1. Dice the strawberries into small cubes and combine with the sugar and gin.
  2. Allow to macerate at room temperature for at least 1 hour.

For the choux pastry:

  • 250ml water
  • 115g unsalted butter, cubed
  • ½ tsp salt
  • 1 tsp caster sugar
  • 200g plain flour
  • 4 eggs + 1 egg for egg wash
  • 120g flaked almonds
  1. Preheat oven to 180C.
  2. Add the water, butter, salt and sugar to a large saucepan and bring to a rolling boil for 2 minutes.
  3. Remove from the heat and add the flour, stirring quickly with a wooden spoon until the pastry is coming away from the sides of the pan in a ball and has a smooth sheen to it. This should take about 5 minutes.
  4. Allow to cool for a further 5 minutes before mixing in the eggs one at a time, mixing continuously until you have a smooth paste.
  5. Transfer to a piping bag with a round nozzle.
  6. Next, line a round tart tin base with parchment paper.
  7. Then, using the round base to guide, pipe a ring of the choux pastry around the outside edge of the tin base. Then pipe two more rings on the inside of it to form a three ring base of the choux bun. On top of the base pipe two more rings overlapping the base to form a second layer. Lastly, pipe one more ring overlapping the second layer.
  8. To complete, brush the pastry ring with the egg and scatter it with flaked almond until it is covered.
  9. Bake in the oven for 30 minutes until the almonds and pastry are golden brown.
  10. Finally, remove from the oven and allow to cool before slicing it in half as you would a bagel.

For the buttercream:

  • 200g unsalted butter, softened
  • 400g icing sugar
  • 35g almond butter
  • 2 tbsp milk


  1. Whisk together all of the ingredients until pale and fluffy.
  2. Transfer to a piping bag fitted with a star nozzle and leave to one side.

For the assembly:

  1. Pipe the butter cream onto the bottom half of the Paris-Brest, working with the buttercream in a figure of 8 motion. Reserve some of the buttercream for the garnish.
  2. On top of the buttercream spoon over the macerated strawberries, evenly distributing them around the ring.
  3. Place the top layer of the Paris-Brest on top, then place in the fridge for 15 minutes to firm up before decorating.


For decoration:

  • Handful of strawberries, cut into quarters with the tops intact
  • Rose petals (fresh or dried)
  • Left over buttercream
  • Dark chocolate


  1. Transfer your Paris-Brest to a large serving plate.
  2. On the top of the Paris-Brest pipe 5 swirls of the buttercream.
  3. Place a strawberry on top of each swirl of the buttercream.
  4. Grate over some dark chocolate using a fine grater.
  5. Scatter the rose petals over the top and dust generously with icing sugar to complete your Paris-Brest.


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