This may be the ne plus ultra of desserts - the best non-chocolate dessert ever! I made my first ever last year in Lyon with the very talented pastry chef and teacher, Lucy Vanel of Plum Lyon. (I highly recommend her classes, but that's another story.) Paris-Brest takes a lot of work, but the results are SO worth it. [Note: Most of the ingredients are listed in grams. It works best to measure this way.]

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