Paris-Brest Praliné

This tyre-shaped pastry was supposedly invented in honour of a bicycle race of the same name. Today, it’s more common to make it as a series of separate large spheres of dough that grow together while the pastry is baking, whether in the traditional round shape or as a rectangular strip, rather than piping the dough into rings. The crunchy topping has recently become popular in fancy pastry shops in Paris.