Paris–Brest
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A Paris–Brest is a French
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, ...
made of
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 ...
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 Maisons-Laffitte () is a Communes of France, commune in the Yvelines Departments of France, department in the northern Île-de-France Regions of France, region of France. It is a part of the affluent outer suburbs of northwestern Paris, from its ...
, 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 KCAL may refer to: * KCAL (AM), a radio station (1410 AM) licensed to Redlands, California, United States * KCAL-FM, a radio station (96.7 FM) licensed to Redlands, California, United States *KCAL-TV KCAL-TV (channel 9) is an independent tel ...
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
pâtisserie A (), patisserie in French or pastry shop in English, is a type of bakery that specializes in pastries and sweets. In French language, French, the word ''pâtisserie'' also denotes a pastry as well as pastry-making. While the making and selli ...
s 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 introduced in 1910 French pastries Choux pastry {{france-dessert-stub