Usually this pastry is made in a round “wheel” shape in honor of the famous Paris-Brest cycle race.

For this Paris-Brest pastry, the chef baked the choux base in a tube shape using a special technique and filled in the ready choux tube with hazelnut praline, light cremeux and nice chocolate ganache.

The Paris-Brest is topped off with a swirl of whipped ganache and thin chocolate sticks. It looks elegant and original.

Enjoy a creative process and delicious outcome!