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A Paris–Brest is a French dessert made of
A Paris–Brest is a French dessert made of choux pastry
Choux pastry, or (), is a delicate pastry dough used in many pastries. Basic ingredients usually only include butter, water, flour and eggs (auxiliary ingredients and flavorings are also added).
Instead of a raising agent, choux pastry employs ...
and a praline flavoured cream.
History
The round pastry, in the form of a wheel, was created in 1910 by Louis Durand, pâtissier ofMaisons-Laffitte
Maisons-Laffitte () is a commune in the Yvelines department in the northern Île-de-France region of France. It is a part of the affluent outer suburbs of northwestern Paris, from its centre. In 2018, it had a population of 23,611.
Maisons-Laf ...
, at the request of 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 ...
, to commemorate the Paris–Brest–Paris bicycle race he had initiated in 1891
Events
January–March
* January 1
** Paying of old age pensions begins in Germany.
** A strike of 500 Hungarian steel workers occurs; 3,000 men are out of work as a consequence.
** Germany takes formal possession of its new Af ...
.Mollois, Emmanuel. ''Et Voila''. Fremantle Press Its circular shape is representative of a wheel. It became popular with riders on the Paris–Brest–Paris cycle race, partly because of its energizing, high-calorie value and its intriguing name, and is now found in pâtisserie
A () is a type of Italian, French or Belgian bakery that specializes in pastries and sweets, as well as a term for such food items. In some countries, it is a legally controlled title that may only be used by bakeries that employ a licensed ...
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