The Queen of French pastries hold its origin from a story dating back to 1891 when a newspaper editor Pierre Giffard tried to encourage bicycle riding in Brest by launching a race to Paris, which became the famous race on cobblestones Paris to Brest. He then asked the famous pastry chef Louis Durand to create a pastry to celebrate the race in 1910. The dessert is a circle of choux pastry filled with a hazelnut creme mousseline (creme patissisere whipped with butter) and topped with crunchy hazelnuts and almonds.
Size is for 8-10 people.
Contains eggs, dairy, nuts and gluten.
PLEASE NOTE: The appearance of cakes and other items may differ slightly from the website photos, due to the creative licence of the chef, but the taste and appearance still remain of the highest standard.