Paris-Brest Is the New Creme Brulee | Eater
"A Michelin-starred kitchen that deconstructs the Paris-Brest into a composed, seasonal plated dessert: miniature cream-puff rings get a craquelin lid and rotate through fillings, recently featuring caramel mousseline and black cherries and served with a spoonful of vanilla-bean ice cream to turn the traditional pastry into an elegant, changing presentation." - Daniela Galarza
