An almond-encrusted choux pastry wheel, pumped full of super-light Creme Legere.
A french patisserie standard, this lovely is baked to commemorate a long-established cycle race from Paris to Brest and back.
I find it miraculous to see how choux dough transforms itself during the baking process. This particular bake involves an almost magic ritual of having the oven intermittently turned on and off.
Broad Street Baker 