Paris-Brest – Bruno Albouze

Indulge in the iconic Paris-Brest pastry, a delicious round wheel-shaped treat with a rich history dating back to 1910. Originally created by Chef Louis Durand to celebrate the Paris-Brest bicycle race, this pastry is a true French classic. Filled with decadent diplomate hazelnut cream, soft caramel, and gooey praliné spread, this gourmet version of the Paris-Brest has received a modern upgrade that will surely delight your taste buds. Curious to learn more about the story behind this delectable pastry and its mouthwatering ingredients?
Join me in this virtual culinary journey!

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[pearpenguin]

Usually I think "I can do that" but not today. This is beyond my skills. Will gladly participate in the eating instead.

[Turnpost]

The guy is pure class. This is what everything should be like.

[nancyalfaro]

This is one of my favorite desserts! I’ve made his earlier version many times and it is absolutely delicious!!!

[mark]

That looks insanely good. I don't have the tools to make it (or the fortitude to attempt to try), but wow, it looks luscious.

[InigoTucker]

I was just planning on making a Paris Brest tonight/tomorrow! Just in time!

[DavidPlante]

C'est assurément un des meilleurs Paris-Brest j'ai vu dans ma vie. Bravo!

[kasiaasd]

Beautiful cake ❤
Bruno I love your work and all your recipes. I wish you teach me your technique, but I think that's not possible. I will follow you all my life. Bless You 🌺

[Herskaldetikkestaanoe]

Thank you so much for making a longer video 🎉🎉🎉🎉

[susanmessenger]

you had me at hazelnuts....Christmas dessert coming up ! Grazie Bruno!

[vanschat]

Oh my goodness. This looks fantastic. Will definitely have to give this one a try! Thanks for sharing.

[Vandelay]

I don't plan to get married, but if I ever meet a woman who makes me one of your exuberant recipes, I will marry her.

[christopherrichardwadedett]

Bruno #1 Franco-American Chef with Jean Pierre!!!

[elfiepapini]

OMG I CAN TASTE IT…MY DAUGHTER WENT TO FRENCH PASTRY SCHOOL IN CHICAGO SHE CAME HOME WITH THIS DESSERT IT WAS LOVE AT FIRST BITE😋😋😋

[hiddenknowledge]

I've only ever baked betty crocker cakes from a box and I'm gonna try making this soon. Wish me luck!

[roysmeets]

It's a lot of work, but so great....I love it

[SweetMamaG]

A lot of steps, but seems fairly simple!

[eem]

That's 3 star Michelin or 5 stars hotel category or rather yet royalty class level. Bruno is in the champion league while I'm in elementary school level.
I'll stick with my simple, basic 10min' prep' cakes.

[alexanderantol]

As you said. INSANE ❤👨‍🍳🤟🙏✌️👍 I believe it tastes incredibly good🥳

[cmanroseful]

Chef Bruno has never encountered ingredients that don’t need mixed with an immersion blender

[stefanopassiglia]

Amazing pastry and skills!
A question I always had is if pate a choux can be frozen?