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Recipe: Paris Brest

This recipe makes two small, or one large to serve 4 to 6 people. To learn how to make choux pastry, click here.

Strawberry or cherry cream

Berry fruit coulis

100 g Caster sugar
150 g Frozen berries
100 ml Water



  • Make the choux pastry following this recipe
  • Preheat the oven to 200C and line a baking sheet with baking paper.
  • Place the choux in a piping bag with nozzle and pipe the choux into one large ring 10cm in diameter or two small rings of 5-6cm in diameter. 
  • Pipe a second ring inside the first so that they are touching. Pipe a third ring on top of both so that they are “glued” together. If you have more paste, pipe a fourth ring adjacent to the third.
  • Or use two dessert spoons to make a ring of connected balls 10cm in diameter or two small rings of 5-6cm in diameter.
  • Bake in the oven at 200C for 30 minutes, until golden. Remove from the oven. 
  • With a serrated knife, cut between the top and bottom rings. Lift off the top ring. If there is a lot of uncooked paste, you can scrape this out.
  • Return the two rings to the oven to crispen up for another 5 minutes, then cool.
  • To serve, place on a plate and spoon in the strawberry cream (recipe below) and drizzle with icing sugar. Serve with coulis (recipe below).

Strawberry or Cherry Cream

  • Hull the strawberries and cut into quarters or pit the cherries. Sprinkle with 1-2 Tbsp icing sugar
  • Add 1-2 Tbsp icing sugar to the cream and whip until soft.
  • Fold through the strawberries or cherries and 2 Tbsp berry fruit coulis for colour. 

Berry Fruit Coulis

  • In a pan, heat the sugar, fruit and water until soft.
  • Allow to cool, then purée and sieve.
  • The coulis should be the consistency of a thin sauce. This can keep for several weeks in the refrigerator.

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CHEF FINN GYBEL  Originally from Denmark, Finn trained as a chef in leading Danish restaurants before heading to New Zealand with his family two years ago.

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Celia Hay

Celia Hay's fascination of flavoursome food, international cuisines,  fine wine and the art of hospitality led her to establish *Hay's Restaurant* in 1994 and the *New Zealand School of Food and Wine* in 1995 in Christchurch, New Zealand.

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