Benjamin Barrett gogaku at IX.NETCOM.COM
Mon Jan 9 02:09:26 UTC 2012

Yeah, I had a little bit of a problem with the description, but it definitely looks different from the typical cream puff.

Maybe kind of like how every difference in style yield a different hat name: porkpie, homburg, Tyrolean....

Benjamin Barrett
Seattle, WA

On Jan 8, 2012, at 3:07 PM, Victor Steinbok wrote:

> "Choux pastry" would suggest that it is basically a doughnut-shaped
> cream puff with praline in the cream. Sounds very 1891.
> I suppose, if you give it a touch of chocolate icing, you can call it
> eclair doughnut. Either Balsan made a particularly exceptional eclair or
> GQ is full of hot air--and their people don't get out much.
>     VS-)
> On 1/8/2012 5:34 PM, Benjamin Barrett wrote:
>> Google gives 138K raw hits for this dessert. It's not in the OED, though.
>> According to Wikipedia (, it was named the best dessert in the US in 2010 (the one served at Balsan in Chicago, that is).
>> Also, it appears that the term has spread beyond merely a praline filling, something not noted in the Wikipedia article.
>> has "Paris Brest (choux pastry with mocha filling, France)." It appears that the Paris-Brest here is basically a cream puff, with the top half the same size as the bottom half.
>> A chocolate Paris-Brest (failure) can be found at

The American Dialect Society -

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