Origins of the Paris-Brest
Ah, the Paris-Brest! This emblematic dessert of French patisserie has an origin as tasty as it is symbolic.
It was created in 1891 by pastry chef Louis Durand, at the request of Pierre Giffard, founder of the Paris-Brest-Paris cycle race. The idea? To design a pastry in homage to this endurance event. Hence its circular shape, reminiscent of a bicycle wheel.
The choice of ingredients is not insignificant either: light choux pastry, rich and energetic praline cream, and flaked almonds for crunch. Originally, this dessert was even appreciated by racers for its caloric content.
Since then, Paris-Brest has conquered pastry shop windows and the hearts of gourmands. Today, it is available in individual and family versions, with other flavors such as chocolate or coffee.
Angevine version of Paris-Brest
On our website, let us surprise you with a bold reinterpretation of the traditional Paris-Brest: a delicately golden choux pastry filled with a light cream subtly flavored with Cointreau, whose orange notes add a fruity, elegant touch to this great classic. This nod to the Anjou region inspired its distinctive name: Paris-Anjou.
The St-Rémy Paris-Brest
During a demonstration in China in June 2024, organized by our partner Sinodis, M.O.F. pastry chef Jean-Michel Perruchon unveiled a refined interpretation of the Paris-Brest: around the traditional choux pastry, he imagined a chocolate-caramel cream with St-Rémy brandy, a light hazelnut praline cream, a tangy yuzu confit and a crunchy touch of caramelized hazelnuts.
St-Rémy brandy brings a warm aromatic depth that sublimates chocolate, praline, hazelnut and caramel-based desserts. Its woody, slightly vanilla profile acts as a connecting thread between sweet and roasted flavors, enhancing the richness of chocolate, balancing the sweetness of caramel, and amplifying the toasty notes of praline and hazelnut.
