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The pastry, round, i.e. wheel-shaped, was created in 1910 by Louis Durand, pâtissier of Maisons-Laffitte, at the request of Pierre Giffard, to commemorate the 1,200 km (750 mi) Paris–Brest–Paris bicycle race he had initiated in 1891. [1]
The traditional version is as wide as a cake and served in slices, but individual, cupcake-sized ones are becoming more popular. ... Paris-Brest. The Paris-Brest is also made with pâte à choux ...
Charlotte – Icebox cake; Clafoutis – French dessert traditionally made of black cherries and batter, forming a crustless tart; Coconut cake – Cake with white frosting and covered in coconut flakes [2] Crème brûlée – Custard dessert with hard caramel top [3] Crème caramel – Custard dessert with soft caramel on top
Saint-honoré cake cross-section. The St. Honoré cake, usually known by its French name gâteau St-Honoré, and also sometimes called St. Honoratus cake, [1] is a pastry dessert named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus (d. 600 AD), Bishop of Amiens. [2]
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The first mention of the recipe appeared in Vincent De La Chapelle ' s 1735 recipe book Le cuisinier moderne (the modern cook). La Chapelle presented two recipes for a gâteau de puits d’amour (puits d'amour cake) consisting of a large puff pastry vol-au-vent topped with a pastry handle and stuffed with redcurrant jelly, the ensemble was meant to resemble the bucket of a well.
A religieuse (French pronunciation: [ʁəliʒjøz] ⓘ) is a French pastry made of a small choux pastry case stacked on top of a larger one, both filled with crème pâtissière, commonly flavoured with chocolate [1] or mocha.
The invention of the croquembouche is often attributed to Antonin Carême, [4] who includes it in his 1815 cookbook Le Pâtissier royal parisien, but it is mentioned as early as 1806, in André Viard's culinary encyclopedia Le Cuisinier Impérial, and Antoine Beauvilliers' 1815 L'Art du Cuisinier.