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This French pastry was created back in 1910 in celebration of a cycling event, a race from Paris to Brest, and back. The choux pastry of Ginett's Paris-Brest is crispy and filled with hazelnut praline. The smooth, creamy and velvety texture of the nutty and subtle woody flavor of hazelnuts emulsified into the cream coaxes you to repeatedly take bites out of this sinful dessert. While it is rich and creamy, the mousse-like texture of the hazelnut praline is still surprisingly light and fluffy, and the almonds that top the choux pastry add the perfect flavor and crunch.