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Paris-Brest | ||
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The name Paris-Brest
refers to an old French bicycle race between two cities, starting in the
capital and ending in Brittany. To commemorate the annual event,
this classic pastry was created in 1891 to look like a large bicycle wheel.
Pate a choux is piped in the shape of a wheel, topped with almonds and baked. After cooling it cut in half horizontally and piped with hazelnut buttercream filling.
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Serves: 8-10 | ||
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This
cake, as with all éclair type desserts, should be served cool.
The cake should be kept refrigerated and for best results it should be removed from the refrigerator 15 minutes before serving. |
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After serving the remaining cake should be wrapped and refrigerated. | ||