Paris-Brest is a French desert, made of pâte à choux and a praline flavoured cream. The pastry was created in 1910 to commemorate the Paris-Brest bicycle race begun in 1891. Its circular shape is representative of a wheel. It became popular with riders on the Paris-Brest cycle race, partly because of its energising high caloric value, and is now found in cake shops all over France.
I made my own praline paste from 50% organic sugar and 50% roasted almond to make sure I get them and without any preservatives and additives. It turned out well.
The cream used is Crème mousseline au praliné.
I baked the remaining dough as small choux pastry and fill them with remaining cream.