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A Paris–Brest is a French dessert, made of choux pastry and a praline flavoured cream.

Type Pastry
Course Dessert
Place of origin France
Main ingredients Choux pastry, praline cream
Cookbook: Paris-Brest  Media: Paris-Brest
'Paris Brest' pastry variation by Philippe Conticini
A Paris–Brest sold in Japan, albeit a rather simple one


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.[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 alsoEdit