 Paris–Brest | |
| Type | Pastry |
|---|---|
| Course | Dessert |
| Place of origin | France |
| Main ingredients | Choux pastry, praline cream |
A Paris–Brest is a French dessert made of choux pastry and a praline flavoured cream, covered with flaked almonds.
History
The pastry, round, i.e. wheel-shaped, was created in 1910 by Louis Durand, pâtissier of Maisons-Laffitte, at the request of Pierre Giffard, to commemorate the 1,200 km (750 mi) Paris–Brest–Paris bicycle race he had initiated in 1891. [1] The pastry, providing typically 640 kcal largely from fat and sugar, [2] became popular with riders on the Paris–Brest–Paris cycle race, partly because it provided the calories required for intensive sports and its intriguing name, and is now found in pâtisseries all over France. [3]
See also
References
- ^ Mollois, Emmanuel (1 September 2009). Et Voilà!. Fremantle Press. ISBN 978-1-921361-40-1.
- ^ Razon, Kristina (1 April 2021). "Paris-Brest Is Pâte à Choux's Crowning Glory". Serious Eats.
- ^ Tom Kevill-Davies (2009-06-16). "Paris Brest – The Breakfast of Champions". The Hungry Cyclist. Archived from the original on 2009-10-15. Retrieved 2009-09-26.
External links
Media related to
Paris-Brest at Wikimedia Commons
 | This French dessert-related article is a stub. You can help Wikipedia by expanding it. |
|
Paris–Brest | |
| Type | Pastry |
|---|---|
| Course | Dessert |
| Place of origin | France |
| Main ingredients | Choux pastry, praline cream |
A Paris–Brest is a French dessert made of choux pastry and a praline flavoured cream, covered with flaked almonds.
History
The pastry, round, i.e. wheel-shaped, was created in 1910 by Louis Durand, pâtissier of Maisons-Laffitte, at the request of Pierre Giffard, to commemorate the 1,200 km (750 mi) Paris–Brest–Paris bicycle race he had initiated in 1891. [1] The pastry, providing typically 640 kcal largely from fat and sugar, [2] became popular with riders on the Paris–Brest–Paris cycle race, partly because it provided the calories required for intensive sports and its intriguing name, and is now found in pâtisseries all over France. [3]
See also
References
- ^ Mollois, Emmanuel (1 September 2009). Et Voilà!. Fremantle Press. ISBN 978-1-921361-40-1.
- ^ Razon, Kristina (1 April 2021). "Paris-Brest Is Pâte à Choux's Crowning Glory". Serious Eats.
- ^ Tom Kevill-Davies (2009-06-16). "Paris Brest – The Breakfast of Champions". The Hungry Cyclist. Archived from the original on 2009-10-15. Retrieved 2009-09-26.
External links
Media related to
Paris-Brest at Wikimedia Commons
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| This French dessert-related article is a stub. You can help Wikipedia by expanding it. |