What does a Paris-Brest taste like?

The choice of ingredients is not insignificant either: light choux pastry, rich and energetic praline cream, and flaked almonds for crunch. This nod to the Anjou region inspired its distinctive name: Paris-Anjou. Around the traditional choux pastry, he imagined a chocolate-caramel cream with St-Rémy brandy, a light hazelnut praline cream, a tangy yuzu confit and a crunchy touch of caramelized hazelnuts. St-Rémy brandy brings a warm aromatic depth that sublimates chocolate, praline, hazelnut and caramel-based desserts. Its woody, slightly vanilla profile acts as a connecting thread between sweet and roasted flavors, enhancing the richness of chocolate, balancing the sweetness of caramel, and amplifying the toasty notes of praline and hazelnut.