Paris-Brest

Invented for a bicycle race, perfected by a century of pâtissiers. Ours stands on a praliné we grind ourselves from roasted hazelnuts, darker and less sweet than the industrial paste, which is exactly the point.

How it is made

• Choux baked until properly dry, never chewy
• House praliné: hazelnuts roasted and ground here
• Mousseline whipped fresh the morning it is sold
• Finished with toasted hazelnuts and a veil of icing sugar

Good to know

The sharing size serves six and needs 48 hours’ notice through the order form. Keep it cold and take it out twenty minutes before serving, the praliné wakes up at room temperature.