Paris-Brest

We made a Paris-Brest, which is (bottom to top): pate a choux with nuts, hazelnut pastry cream, pate a choux, more pastry cream, nougatine (!)

Archive 2005-10-01 Emma Goldman 2005

We made a Paris-Brest, which is (bottom to top): pate a choux with nuts, hazelnut pastry cream, pate a choux, more pastry cream, nougatine (!)

Queen, Revisited Emma Goldman 2005

The dessert called Paris-Brest is not usually my kind of treat: it is a sort of giant profiterole: a bit girlie for me, but popular in patisseries all over France.

Telegraph.co.uk - Telegraph online, Daily Telegraph and Sunday Telegraph Stevie Parle 2012

So you have your amandines and your Paris-Brest which is a long delicate cream-filled pastry like an eclair and your Religeuses which look sinful and your Mocha Eclairs and dozens of other petite delicacies.

Archive 2006-08-01 2006

So you have your amandines and your Paris-Brest which is a long delicate cream-filled pastry like an eclair and your Religeuses which look sinful and your Mocha Eclairs and dozens of other petite delicacies.

What I cooked last night. 2006

He is synonymous with the joy of desserts for dieters such as his delicious signature Paris-Brest concoction made with egg whites and a smattering of whipped cream ( "It is the amount of cream that is the assassin," he says).

French Master Chef Reinvents His Art Emma-Kate Symons 2010

Mr. Ansel's interpretation of a Paris-Brest uses soft caramel, chocolate ganache and peanut butter cream.

Save Room for Dessert 2012

His so-called Paris-Metz is a riff on the classic Paris-Brest, created in the late 19th century to celebrate the grueling 750-mile bike race from the country's capital to the western edge of Brittany.

Flora Lazar: Pastry Outside of Paris: Museum and 'Mets' in Metz Flora Lazar 2011

In the classic bistro dessert the Paris-Brest, its piped into the shape of a tire, layered with cream, and garnished with almonds.

Ratio Michael Ruhlman 2009

Paris-Brest: ring of choux, piped with a star tip and topped with almonds before baking, cut in half like a bagel then filled with six blobs of a mixture of pastry cream, buttercream, and praline paste

A Place for Your Stuff Emma Goldman 2005