Paris–Brest

A Paris–Brest is a French dessert, made of choux pastry and a praline flavoured cream.

The round pastry, in the form of a wheel, was created in 1910 by Louis Durand, pâtissier of Maisons-Laffitte, at the request of Pierre Giffard, to commemorate the Paris–Brest–Paris bicycle race he had initiated in 1891. Its circular shape is representative of a wheel. It became popular with riders on the Paris–Brest cycle race, partly because of its energizing high caloric value, and is now found in pâtisseries all over France.

In 2000, Balsan’s Paris-Brest was named the “best of best dessert” in the United States by GQ. Balsan was an upscale brasserie in Chicago. It has since closed.

Paris Brest, Hazelnut Nougatine – $9

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