Introducing the Paris-Brest, a cake that is famous not only in France but internationally. It features a pâte à choux shell filled with chocolate hazelnut crunch. It supports a layer of delectable whipped hazelnut praline cremeux. It is completed with a craquelin crunch top. And yes, to make it easier to enjoy on-the-go, we made it in a slender shape, just like éclairs!
A Brief History
The Paris-Brest cake was created in 1910 by pastry chef Louis Durand. It was made to commemorate the Paris-Brest-Paris bicycle race. The cake was designed as a symbol of endurance and resilience and inspired by the shape of a bicycle wheel. It features a choux pastry filled with praline-flavored cream, [photo: the original Paris-Brest in family format]
The Paris-Brest-Paris | a 620 miles race in 90 hours non stop!
The Tour de France is undoubtedly the most popular cyclist race in the world. However, the Paris-Brest-Paris (PBP) presents a different kind of challenge. This challenge is completed by highly trained, non-professional cyclists. First held in 1891, this historic long-distance event covers approximately 620 miles (1,000 km) between Paris and Brest and back. Participants are ultra-distance cyclists. They often ride for 80 to 90 hours nonstop. They take strategic rest stops and brief naps instead of continuous sleep. It is regarded as one of the most prestigious and demanding permanent cycling events in the world.
