Paris-Brest is a classic French confectionery product that is actually a halved pastry in the shape of a hoop and filled with praline cream.
It was created in 1910 by Louis Durand, a confectioner from Maisons-Laffitte, at the request of Pierre Giffard (who has been puppetry since 1891 for the Paris-Brest-Paris bicycle race). The shape of the cake symbolizes the wheel of a bicycle.In 1994, Philippe Conticini renewed the cake. He sprinkled a crispy praline around the cream and lightened the cream by adding 30% milk. It is now available in almost every confectionery in France and is widespread worldwide.
Its pasta is a classic baked pasta, such as that of our representative donut or profiterole. It is squeezed out of a foam bag in the form of a ring for baking. After baking, cut it flat in half and fill it with hazelnut praline cream. Put the top back on the cream and sprinkle with powdered sugar and toasted almond slices.