It is said that Philippe Conticini makes the best Paris-Brest in Paris. Indeed, a visit to La Patisserie des Reves reveals a master has been at work.
But what about Jacques Genin? His Brests are nothing to sneeze at.
It was essential to plunge into this delicious debate. A Paris-Brest is a rare treat. I've had only a handful in my life. Having two in one week was pure hedonism.
Conticini's creation is six petite pieces of choux pastry strong together like an exquisite necklace of pearls. Except inside each puff is a thick and rich, decadent crème pralinèe. In other words: heaven.
Jacques Genin takes a little more liberty with his crème pralinèe (for some, bigger is better, n'est-ce pas?) His pastry is a more traditional ring, dusted with hazelnuts.
Everyone has their own preferences and predilections. I would go for either man's brest. Conticini's is compact, refined, densely powerful. Genin's is light and airy, over the top wonderful. Both are wonderful specimens.