In 1910, pâtissier Louis Durand, who had a shop along the route of the Paris-Brest bike race, invented this choux pastry shaped like a bike wheel to honour the passing cyclists, then filled it with praline crème mousseline and covered it with slivered almonds. It was a big hit, especially among the riders themselves.
You can find big dessert Paris-Brests or little individual ones. In restaurants, they may throw on some crème anglaise to gild the lily.
Image by Hotel du Vin & Bistro