The Paris-Brest is a French pastry composed of choux pastry and a praline cream, decorated with grated almond.
This, at least, is the classic version. We present the interpretation of Andrea Tamagnini, aka Strabba, pastry chef at Strabba Dolceria. What makes his different are two local ingredients: pumpkin and chestnuts, which give his Paris-Brest an unforgettable texture, aroma and flavor. It’s a taste of autumn, of Soave, of goodness!
Strabba makes it look easy, inviting to try making it for ourselves. And we’re accepting the challenge. Armed with patience, we observe his movements carefully and try to replicate them at home!
How It’s Made is a new format for Terra Madre Salone del Gusto 2020. They are accessible for free on this site!
This episode of How It’s Made was produced by Agugiaro&Figna.
Event languages: IT, EN