In one month’s time, I will be back in New York. I, of course, have mixed feelings about this. But one thing is for sure: I have a lot of sweets to get through. Today…
Named by the pastry chef who created it in honor of the 1200-kilometer bike race that every four years goes from Paris to Brest and back to Paris again (commonly known as "PBP"), the Paris Brest is a ring of choux pastry, piped full of with praliné-flavored whipped cream.
Meant to resemble a bicycle wheel, it can be espresso-flavored, drizzled in chocolate and nuts, individually sized, or large enough for your dinner party of eight.
Here, Jacques Genin’s light and lovely specimen.
Tell me if there’s anything you want to sample vicariously through me… it would be a honor. And my pleasure.