Learn how to make a French classic gâteau: Le Paris-Brest. This delicious hazelnut praliné based cake was created in 1910 by pastry chef Louis Durand for the famous bicycle race between Paris and Brest. Bruno Albouze – Executive Producer of THE REAL DEAL Cooking Channel on Youtube: A generous approach of making things simple, sometimes more complex but always delicious. «The impact goes beyond my expectations; I think people seek out real food and techniques from real pros now. Millions of viewers are enjoying it – What’s fantastic about cooking and baking is that there is not limit!» KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO: Hamilton beach mixer http://goo.gl/4VtCSl Cuisinart food processor http://goo.gl/n3EKcH John Boos cutting board http://goo.gl/Kw9Zfc Pro Portable Electronic Balance http://goo.gl/DYweuq Pastry bowls http://goo.gl/pTTBc7 Vollrath whisk http://goo.gl/6RZIJC Global Knife 18 inch (30cm) http://goo.gl/wrWIhC Wire cooling rack http://goo.gl/V3BzHp Silpat / Silicon Mat http://goo.gl/HBiPFS http://www.brunoskitchen.net/home Facebook https://www.facebook.com/BrunosKitchen Twiter https://www.twitter.com/BrunoAlbouze Instagram https://www.instagram.com/brunoalbouze Pinterest https://www.pinterest.com/brunoalbouze Paris Brest Gâteau Recipe. Yield 2 Wheels 8 Servings each or 16 Individual Paris-Brest Cakes. For the history, the Paris Brest cake was created in 1910 by pastry chef Louis Durand, upon request from the organiser of a bicycle race between Paris and Brest. The cake has a large ring shape resembling bicycle wheels. This race began in 1891 and it's the oldest cycling event still being run. Praliné Recipe / Hazelnut Paste 4 ounces (120g) almonds 2.7 ounces (80g) hazelnuts A pinch of salt 7 ounces (210g) powdered sugar, granulated or pearl sugar. Method Toast nuts in a hot skillet or in a 375ºF (190ºC) preheated oven for about 10 minutes. Let cool. Meanwhile make caramel a sec (dry caramel). In a hot saucepan add sugar over medium high heat and cook until it turns brown but not dark brown. Then, add the remaining sugar and cook until melted and brown. Turn off the heat and fold in the toasted nuts. Transfer the caramelized nuts onto a silicon mat and let cool completely. Break into pieces (save some to be crushed for stuffing). While the food processor is running, throw in the caramelized nuts pieces and blend for 5 minutes or until it turns into paste. Save 8 ounces (250g) for the praliné mousseline and refrigerate praliné leftover for months for later use.