Paris Brest

Dish information

The Paris-Brest is a legendary French pastry, a ring-shaped choux pastry delight filled with a praline-flavored cream, named in honor of the 1903 Paris–Brest–Paris bicycle race. The pastry was created by Louis Durand, a pâtissier from Maisons-Laffitte, in 1910 to commemorate the grueling 1,200-kilometer cycling event, which was established by Pierre Giffard in 1891. The circular shape of the pastry is said to represent a bicycle wheel, complete with spokes imagined by the scattered almond slivers and powdered sugar on its surface. Louis Durand's son, also named Louis, continued his father's legacy, selling the pastry at his own pâtisserie in Paris. Over the decades, the Paris-Brest has become a beloved classic, celebrated for its unique combination of textures and flavors – the crisp yet tender choux shell, the light and airy praline crème mousseline (a richer, butter-infused version of pastry cream), and the crunchy texture from the almonds. It's a testament to French ingenuity, blending culinary artistry with a nod to sporting history. The popularity of the Paris-Brest has solidified its place as a timeless icon in the French patisserie repertoire.

Timeline

• 1891

  The first Paris–Brest–Paris bicycle race is organized.

  ---

• ---

  1910

  Louis Durand creates the Paris-Brest pastry to honor the bicycle race.

  ---

• ---

  1920s

  The pastry gains popularity and is sold in Paris bakeries.

  ---

• ---

  1950s

  The recipe for the praline cream filling is refined and popularized.

  ---

• ---

  1970s

  Paris-Brest becomes a recognized classic in French haute cuisine.

  ---

• ---

  2000s

  Continued international renown for the iconic pastry.