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Paris–Brest
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 Paris–Brest–Paris bicycle race he had initiated in 1891. The pastry, providing typically 640 kcal largely from fat and sugar, 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. See also * List of choux pastry dishes This is a list of choux pastry dishes. Choux pastry, or ''pâte à choux,'' is a light pastry dough that contains only butter, water, flour and eggs. The high moisture content of the dough causes it to produce steam when cooked, which puffs the p ... * References External links Food and drink introduce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paris–Brest–Paris
Paris–Brest–Paris (PBP) is a long-distance cycling event. It was originally a bicycle race in France from Paris to Brest and back to Paris in 1891. The last time it was run as a race was 1951. The most recent edition of PBP was held on 20 August 2023. In 1931 amateur cyclists were separated from professionals. There are two independent long distance bicycle tours. One is the '' brevet'' (also called ''randonnée'') organised by the Audax Club Parisien, in which cyclists ride individually. The goal is to make it within 90 hours, but with no competition. This event is held every four years. The other is an '' audax'' organised by the Union des Audax Françaises where cyclists ride in a group. The ''brevet'' As in all ''brevet'' events, there is emphasis on self-sufficiency. Riders buy supplies anywhere along the course, but support by motorized vehicles is prohibited except at checkpoints. There is a 90-hour limit and the clock runs continuously. Many riders sleep as l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pierre Giffard
Pierre Giffard (; 1 May 1853 – 21 January 1922) was a French journalist, a pioneer of modern political reporting, a newspaper publisher and a prolific sports organiser. In 1892, he was appointed ''Chevalier'' (Knight) of the Légion d'Honneur and in 1900 he was appointed an ''Officier'' (Officer) of the Légion d'Honneur. Parisian newspapers used sporting events as circulation aids, and Giffard created the Paris–Brest–Paris cycle race in 1891, the 380 kilometre Paris–Belfort running race in 1892, the world's first car race from Paris to Rouen in 1894, the Paris Marathon in 1896, and a foot-race from Bordeaux to Paris in 1903. Giffard served as the editor of '' Le Petit Journal'' and then the sports daily ''Le Vélo'', where his passionate support for Alfred Dreyfus and thus his opposition to the car-maker Comte Jules-Albert de Dion over the whole Dreyfus affair led de Dion to create a rival daily, '' L'Auto'', which in turn created the Tour de France cycle race. Ear ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France, officially the French Republic, is a country located primarily in Western Europe. Overseas France, Its overseas regions and territories include French Guiana in South America, Saint Pierre and Miquelon in the Atlantic Ocean#North Atlantic, North Atlantic, the French West Indies, and List of islands of France, many islands in Oceania and the Indian Ocean, giving it Exclusive economic zone of France, one of the largest discontiguous exclusive economic zones in the world. Metropolitan France shares borders with Belgium and Luxembourg to the north; Germany to the northeast; Switzerland to the east; Italy and Monaco to the southeast; Andorra and Spain to the south; and a maritime border with the United Kingdom to the northwest. Its metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea. Its Regions of France, eighteen integral regions—five of which are overseas—span a combined area of and hav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert
Dessert is a course (food), course that concludes a meal; the course consists of sweet foods, such as cake, biscuit, ice cream, and possibly a beverage, such as dessert wine or liqueur. Some cultures sweeten foods that are more commonly umami, savory to create desserts. In some parts of the world, there is no tradition of a dessert course to conclude a meal. Historically, the dessert course consisted entirely of foods 'from the storeroom' (''de l’office''), including fresh, stewed, preserved, and dried fruits; nuts; cheese and other dairy dishes; Cookie, dry biscuits (cookies) and wafers; and ices and Ice cream, ice creams. Sweet dishes from the kitchen, such as freshly prepared pastries, meringues, custards, puddings, and baked fruits, were served in the Entremet, entremets course, not in the dessert course. By the 20th century, though, sweet entremets had come to be included among the desserts. The modern term ''dessert'' can apply to many sweets, including fruit, custard ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry
Pastry refers to a variety of Dough, doughs (often enriched with fat or eggs), as well as the sweet and savoury Baking, baked goods made from them. The dough may be accordingly called pastry dough for clarity. Sweetened pastries are often described as ''Flour confections, baker's confectionery''. Common pastry dishes include pies, tarts, quiches, croissants, and Turnover (food), turnovers. The French word pâtisserie is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. Originally, the French word referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Definitions The precise definition of the term pastry varies based on location and culture. Common doughs used to make ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Choux Pastry
Choux pastry, or (), is a delicate pastry dough used in many pastries. The essential ingredients are butter, water, flour and eggs. Instead of a raising agent, choux pastry employs its high moisture content to create steam, as the water in the dough evaporates when baked, puffing the pastry. The pastry is used in many European cuisines, including French cuisine, French and Spanish cuisine, Spanish, and can be used to make many pastries such as Éclair, eclairs, Paris-Brest, cream puffs, Profiterole, profiteroles, crullers, beignets, Churro, churros and funnel cakes. History The full term is commonly said to be a corruption (linguistics), corruption of French (). The term "choux" has two meanings in the early literature. One is a kind of cheese puff, first documented in the 13th century; the other corresponds to the modern choux pastry and is documented in English, German, and French cookbooks in the 16th century. s.v. 'chou' This dough was sometimes baked, sometimes frie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paris Brest Pastry Variation By Philippe Conticini
Paris () is the Capital city, capital and List of communes in France with over 20,000 inhabitants, largest city of France. With an estimated population of 2,048,472 residents in January 2025 in an area of more than , Paris is the List of cities in the European Union by population within city limits, fourth-most populous city in the European Union and the List of cities proper by population density, 30th most densely populated city in the world in 2022. Since the 17th century, Paris has been one of the world's major centres of finance, diplomacy, commerce, culture, Fashion capital, fashion, and gastronomy. Because of its leading role in the French art, arts and Science and technology in France, sciences and its early adoption of extensive street lighting, Paris became known as the City of Light in the 19th century. The City of Paris is the centre of the Île-de-France region, or Paris Region, with an official estimated population of 12,271,794 inhabitants in January 2023, or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
