|Place of origin||France|
|Main ingredients||Choux pastry, praline cream|
|Cookbook: Paris-Brest Media: Paris-Brest|
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.
- Mollois, Emmanuel. Et Voila. Fremantle Press