Paris Brest

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.