ParisBrest

Paris-Brest is a French pastry shaped as a circular wheel, made from choux pastry that is baked into a ring and filled with praline cream. The dessert is traditionally decorated around the outer edge with toasted almond slices and often finished with a light glaze or dusting of sugar. The filling is typically a praline-flavored cream, such as crème mousseline mixed with praliné paste, though variations may use additional whipped cream or different praline blends.

Origin and name

The pastry is closely associated with the Paris-Brest-Paris bicycle race, first organized in 1891. Its circular form is meant to resemble a bicycle wheel, and the name honors the event. The exact origin and inventor of Paris-Brest are not universally agreed upon; several Parisian pastry shops and chefs in the late 19th century contributed to its development and popularization.

Preparation and composition

A choux paste is piped into a ring and baked until hollow and crisp. After cooling, the ring is typically split and filled with praline cream. The use of praliné, a mixture of caramelized nuts (usually almonds or hazelnuts) ground into a paste, is central to the flavor profile. The exterior is commonly garnished with almonds, and the surface may be glazed or lightly dusted with sugar.

Variants and serving

Modern versions may vary the praline recipe, incorporate chocolate glaze, or use different nut pastes. Paris-Brest is usually served as a dessert or coffee pastry and is favored for its combination of crisp choux texture and rich, nutty filling. It remains a recognized classic in French patisserie and is found in many bakeries and patisseries worldwide.