Banana Pudding Paris-Brest You’ll Want to Make Again

If you want a Thanksgiving dessert that feels both elegant and nostalgic, this Banana Pudding Paris-Brest is the perfect choice.

It combines two dessert worlds: the delicate French Paris-Brest (a ring of airy choux pastry filled with rich cream) and the sweet, homey flavors of classic banana pudding.

The result is something extraordinary — buttery choux pastry filled with smooth banana pastry cream, layers of crunchy praline, and whipped cream. It’s light, creamy, nutty, and full of that sweet banana comfort everyone loves.

This dessert looks like something from a fancy bakery, but with the right steps, you can easily make it at home — and impress everyone at your Thanksgiving table.

What Is a Paris-Brest?

A Paris-Brest is a traditional French dessert created in 1910 to honor a bicycle race between Paris and Brest. Its signature round, wheel-like shape represents a bicycle tire — made from pâte à choux pastry (the same dough used for cream puffs or eclairs), filled with rich cream and topped with toasted nuts.

In this twist, we replace the traditional praline cream with banana pastry cream and crunchy caramelized praline for a flavor combination that feels luxurious and familiar.

Ingredients You’ll Need

For the Choux Pastry

• ½ cup water
• ½ cup whole milk
• ½ cup unsalted butter (1 stick)
• 1 tablespoon sugar
• ¼ teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs

For the Banana Pastry Cream

• 2 cups whole milk
• ½ cup sugar
• 3 egg yolks
• ¼ cup cornstarch
• 2 ripe bananas, mashed
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter

For the Praline Crunch

• ½ cup sugar
• ¼ cup chopped pecans or hazelnuts
• Pinch of salt

For Assembly

• 1 cup whipped cream (stiff peaks)
• Sliced bananas for layering (optional)
• Powdered sugar for dusting

Step-by-Step Instructions

Step 1: Make the Choux Pastry

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a gentle boil.
3. Add flour all at once and stir quickly with a wooden spoon until the dough forms a smooth ball and pulls away from the sides.
4. Remove from heat and let it cool for 5 minutes.
5. Beat in the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
6. Transfer to a piping bag fitted with a large round tip. Pipe a ring shape (about 8 inches) onto the parchment. Pipe a second ring inside the first, then one on top to make a tall, even circle.
7. Bake for 20 minutes, then reduce the temperature to 350°F (175°C) and bake for another 20–25 minutes until puffed and golden.
8. Cool completely on a wire rack before filling.

Step 2: Make the Banana Pastry Cream

1. In a saucepan, heat the milk over medium heat until just steaming.
2. In a bowl, whisk the egg yolks, sugar, and cornstarch until pale and smooth.
3. Slowly pour the warm milk into the egg mixture while whisking constantly to avoid scrambling the eggs.
4. Return the mixture to the pan and cook over medium heat, stirring constantly, until it thickens (about 3–4 minutes).
5. Remove from heat and whisk in mashed bananas, butter, and vanilla extract.
6. Strain through a sieve (for smoothness) and cover with plastic wrap directly on the surface. Chill for at least 2 hours.

Step 3: Make the Praline Crunch

1. In a dry pan, melt sugar over medium heat until golden brown.
2. Stir in nuts and salt.
3. Spread the mixture onto parchment paper to cool, then crush into small pieces.

Step 4: Assemble the Paris-Brest

1. Slice the cooled choux ring horizontally.
2. Spread a thin layer of banana pastry cream on the base.
3. Sprinkle praline crunch and add sliced bananas (optional).
4. Pipe or spoon more banana pastry cream and a layer of whipped cream.
5. Place the top half of the choux pastry back on.
6. Dust with powdered sugar for a soft, elegant finish.

Tips for Perfect Results

1. Don’t open the oven too early: The choux needs steam to rise.
2. Make ahead: You can prepare the pastry cream and praline a day early.
3. Keep it light: Whipped cream balances the richness of the pastry cream.
4. Add texture: A bit of praline crunch gives it that professional bakery feel.
5. Serve chilled: It tastes best after resting in the fridge for 1 hour before serving.

Why It’s Perfect for Thanksgiving

This dessert feels special — a mix of French sophistication and Southern comfort. It stands out among pies and cakes but still feels familiar because of the banana pudding flavor.

It’s a showstopper on the dessert table, yet light enough to enjoy after a big Thanksgiving meal. Plus, it photographs beautifully — golden pastry, creamy filling, and a dusting of powdered sugar that looks like winter snow.

Serving Ideas

• Serve as individual mini rings for guests.
• Add caramel drizzle for extra indulgence.
• Pair with a hot coffee or a spiced latte for a cozy combination.

Final Thoughts

The Banana Pudding Paris-Brest is the dessert that bridges two worlds — the artistry of French pastry and the heartwarming flavor of American banana pudding.

It’s creamy, crunchy, and full of nostalgic sweetness, yet refined enough to impress anyone at the table.

This Thanksgiving, surprise your guests with something different — a dessert that feels like home and elegance in every bite.