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This round pastry, in the form of a wheel, was created in 1910 by Chef Louis Durand to commemorate the Paris–Brest bicycle race. This iconic pastry is now found in patisseries all over France. This is an invitation in depth to a Paris-Brest 10 minutes masterclass video, and step-by-step, photo illustrated recipe. Learn how to make pate a choux wheel topped with a chocolate hazelnut crumble. The crusty puff dough is filled with a luscious diplomate hazelnut cream, a gooey hazelnut praliné, and soft caramel; all from scratch! To purchase this limited offering go to Recipes / Shop / Gallery / Events / Blog @ Instagram@ Facebook@ Pinterest@ Twitter@
