Paris–Brest
From Wikipedia, the free encyclopedia
This article is about the sweet pastry. For the cycle race after which it is named, see Paris–Brest–Paris.
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| Type | Pastry |
|---|---|
| Course | Dessert |
| Place of origin | France |
| Main ingredients | Choux pastry, praline cream |
 Cookbook: Paris–Brest  Media: Paris–Brest |
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A Paris–Brest is a French dessert, made of choux pastry and a praline flavoured cream.
'Paris Brest' pastry variation by Philippe Conticini
History[edit]
The pastry was created in 1910 to commemorate the Paris–Brest–Paris bicycle race begun in 1891.[1] 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. 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.[2]
See also[edit]
References[edit]
- ^ Mollois, Emmanuel. Et Voila. Fremantle Press
- ^ http://www.gq.com/food-travel/alan-richman/201101/best-desserts-2011-alan-richman
