Paris-Brest vs. Tarte Tropézienne 🇫🇷

france is so famous for their pastries and there are many beautiful ones throughout the country it’s really hard when you go to a peticeri or bonolerie to decide which ones to order but today I chose these because they both have a really unique story this is the tart trope or uh it’s called other things relevant to the name of the town Sanrope and it said that Bridget Bardaux first fell in love with this pastry because there was a Polish immigrant making them in San Tropé when she was there doing some work and she recommended that he named this pastry after the town that he was making them in and this beautiful beautiful pastry is bio filled with this wonderful pastry cream for this one they’ve added raspberries i don’t usually see them with raspberries but that is a nice touch and then it’s got these little sugar pearls on top so it’s really really quite decadent quite rich and quite beautiful my favorite way that I’ve had them is when they put a little bit of orange blossom water in them and I had them that way in X on Provence and I thought they were one of the best pastries I’ve ever had i hear sheep bleeding this other pastry that I chose today is called the Paris Breast and this was named after a bicycle race now this is not the traditional shape of the Paris breast because normally a Paris breast is made by taking shoe pastry and piping it into a wheel the shape of a bike tire then it’s filled with a wonderful cream and hazelnuts and here I’ll show you this oh this is a little harder to cut into because it’s so delicate but do you see this delicious cream it’s amazing and it’s got the creamy rich nutty flavor of hazelnuts and it’s just truly truly truly delicious and it also has some caramel in it so it’s wonderful and you know we’re somewhere between Paris and breast right now so it’s an appropriate dessert to eat but it was named for the bike tour and became very popular some time ago and it’s a lot of fun to make but you do have to make it in several stages because you have to make of course the pastry then the filling and then all of the wonderful creamy goodness of the caramel and the hazelnuts and it’s delicious