Paris-Brest was one of the first classic French pastries that I fell in love with and what’s not to love about it. Traditionally made in a ring to represent the classic spring bike race, but we have adjusted the shape for our new smaller desserts. While we have made the traditional version in the past, I was craving pistachio so we made the switch. A delicate cream puff with just a touch of sweetness from the brown sugar craquelin top is filled with rich, buttery pistachio cream, and homemade pistachio praline. So delicate and delightful.
common allergies: eggs//dairy// pistachios//wheat