Grand classic of French pastry, this cake filled with praline cream is a taste delight. From the historic house to Maisons-Laffitte to the Dorner brothers in Lyon who revisited it crisp, here is our selection which smells good the hazelnut.
by Gilbert Pytel
Crown-shaped cake, Paris-Brest is made up of cabbage dough filled with praline muslin cream or buttercream and dotted with almonds or roasted hazelnuts. Unlike many classics of French pastry, Paris-Brest is a rather recent creation since it dates from 1910.
It all starts, when Pierre Giffard, sports journalist and creator of the Paris-Brest-Paris cycling race, asks a Parisian suburbs of subwoofer to create a cake for his race, which the participants will taste when they arrive. As often, hexagonal bakers and pastry chefs then appropriated this recipe by bringing their personal touch to it.
After having tasted and noted more than a small forty cakes according to different specific criteria (visual, texture of the cabbage dough, flavor of the cream and praline, without forgetting the sacro-saint quality-quantity-price-prix ), here is our selection for 2023.
at Maison Durand, the history
In 1910, it was in this Parisian suburban shop that Paris-Brest was invented by Paris-Brest by Pastry chef Louis Durand. Today is Stéphane Lévêque, his great-grandson, who directs this brand. On the menu, pastries, pastries and very classic chocolates made in the rules of the art.
Our opinion: The recipe for this Paris -Brest has – almost – not changed for over a hundred and thirteen years. In the form of a wheel – or saddle – of bicycle depending on the versions, this cake was designed in tribute to the eponymous cycling race. Both soft and crisp, the cabbage dough is garnished with a very generous praline cream, the roasted almonds bringing a touch of intensity. A childish treat.
Composition: cabbage dough, praline cream in Paris-Brest, tapered almonds, icing sugar.
Price: € 4.60. Maisons-Laffitte (Yvelines).
at DIYers of sweets, the Marseillais
in 2015, Aurélie Pauletto and Clément Higgins created their pastry brand in their image. They make all their creations with organic ingredients or from reasoned agriculture, without any coloring or additives and at very reasonable prices. They also want to highlight seasonal and preferably products from local producers.
Our opinion: The light cream gives a sensation similar to that of a lighter muslin, while the flowing praline insert brings a gluttony supplement and the point of fleur de sel attenuated sugar in the mouth. The crisp hazelnut finally brings an additional texture compared to a classic Paris-Brest.
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