Le Paris-Brest
This choux pastry reveals the quintessence of almond and hazelnut praliné.
The round pastry, in the form of a wheel, was created in 1910 by Louis Durand, at the request of Pierre Giffard, to commemorate the Paris–Brest–Paris bicycle race he had initiated in 1891.
It's unique circular shape represents the shape of a cycle wheel.
It gained popularity with riders on the Paris–Brest cycle race, partly because of its energizing high calorific value, its intriguing name, and is now found in patisseries all over France.
It is one of the signature desserts of Monique and is said to be the shortest way to France from your doorstep.