|Place of origin||France|
|Main ingredient(s)||Choux pastry, praline cream|
The pastry was created in 1910 to commemorate the Paris–Brest bicycle race created 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 energy-giving high calorific value, and is now found in pâtisseries all over France. Alan Richman of GQ Magazine named the Paris–Brest pastry at the Balsan restaurant of the Elysian Hotel (now Waldorf Astoria Chicago), Chicago the best dessert in the U.S. for 2010.
- Mollois, Emmanuel. Et Voila. Fremantle Press