Hazelnutty wheel-shaped dessert created by Chef Louis Durand to celebrate the 1910 Paris-Brest bicycle race in northwest France. A ring of pâte à choux, or cream puff dough is split horizontally and filled with praline mousseline.
Did I say mousseline? Not for this gourmet version. Chef Bruno Albouze goes with Crème Diplomate. He also bakes and tops the pate a choux with a crusty chocolate crumble.