Pastry chefs tend to adopt a favorite shape for their creations. Many love the organic flow of crumbles and foams while other go-to’s include spheres, rectangles, and clean lines. I try to use a variety of forms, but I’m a sucker for rings. Not only do rings evoke both order and movement, but they remind me of jewelry, donuts, and bicycle wheels. That’s right, I said bicycle wheels. As an avid cyclist, I’m a huge fan of the Paris-Brest, which was created in 1891 to commemorate the 1200 kilometer bicycle race between the French cities of Paris and Brest.  This classic pastry consists of a ring of pate a choux filled with softly whipped praline cream.

For this Paris-Brest I used a pate a choux recipe  from the amazing Francisco Migoya and enhanced the rich caramel and praline flavors of the pastry with some delicious, crunchy hazelnut nougatine lining the filling.




About Joe the Baker

Joe the Baker is a classically-trained pastry chef who specializes in French macarons and viennoiserie. He currently sells his delicious confections online, at the Coppell Farmers Market, and at DFW-area gourmet grocers.

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