Marc Heu Pâtisserie Paris introduces his PARIS BREST! This is a ring-shaped pâte à choux cake. The first layer of this cake is the bottom of the choux, which is firm, chewy and airy. Next, a smaller choux filled with oozy praliné (hazelnut caramel) is placed inside. Then a mountain of creamy praliné mousseline (hazelnut caramel buttercream) rests under the hat of the pâte à choux, as a thin layer of craquelin, finely chopped caramelized hazelnuts and 24K gold leaf finish this handsome dessert.