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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 Paris-Brest is also made with pâte à choux, which is piped into a wheel shape, baked, sliced in half lengthwise, and filled with praline cream. It was named after the 1891 Paris-Brest ...
It was created in 1891 to commemorate the Paris–Brest–Paris bicycle race. [70] Its circular shape is representative of a wheel. It became popular with riders on the Paris–Brest cycle race, partly because of its energy-giving high calorific value, and is now found in pâtisseries all over France . Paste: Mexico: Pastry from Hidalgo, Mexico ...
Paris–Brest – Pastry; Petit four – French confection; Puits d'amour – French pastry filled with cream or jelly; Religieuse – French pastry; Savarin – Cake saturated in rum; St. Honoré cake – French pastry dessert; Tarte des Alpes – Pastry originating from the southern Alps
'Paris Brest' pastry variation by Philippe Conticini. 'Pâtisserie des Rêves', Paris. Verrines (1994): he transformed the world of gastronomy and pastry [10] by being the first to serve dishes and desserts 'vertically' in glasses rather than horizontally in plates (traditional serving).
Paris–Brest–Paris (PBP) is a long-distance cycling event. It was originally a 1,200 km (750 mi) bicycle race in France from Paris to Brest and back to Paris in 1891. [1] The last time it was run as a race was 1951. The most recent edition of PBP was held on 20 August 2023. In 1931 amateur cyclists were separated from professionals.
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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. Each case is topped with a ganache of the same flavour as the filling, then attached to each other using piped ...