Angelina has been a Parisian institution since 1903, and their approach to the Paris-Brest honors their legacy of refined indulgence. Served in their elegant tea room or available to take away, their version stands out for its generous proportions and commitment to traditional flavors. The choux pastry achieves a satisfying crispness while maintaining a tender interior, creating the perfect vessel for their praline cream. The filling is notably rich and abundant, with a smooth, buttery texture and pronounced hazelnut flavor that feels like a luxury from another era. While some modern pâtissiers might opt for lighter creams, Angelina embraces the original decadence of the dessert. The presentation is classically beautiful, with a light dusting of powdered sugar and carefully placed hazelnuts that speak to their attention to detail. This is a Paris-Brest that transports you to the golden age of Parisian tea rooms.

Cédric Grolet has earned his reputation as one of the world's most innovative pastry chefs, and his interpretation of the Paris-Brest demonstrates why. Available at his boutique in the 1st arrondissement, this creation manages to respect tradition while incorporating Grolet's signature technical brilliance. The choux pastry achieves perfect texture, but it's the filling where Grolet truly distinguishes himself. His praline cream incorporates multiple textures and temperature contrasts, with a core that remains slightly cooler than the exterior for a surprising sensory experience. The flavor profile is remarkably precise—intense hazelnut notes with carefully calibrated sweetness that showcases the quality of the nuts. The presentation is, as expected from Grolet, visually stunning, with architectural precision that makes it almost too beautiful to eat. Almost.

Gaston Lenôtre revolutionized French pastry in the 20th century, and his legacy lives on in the maison that bears his name. Their Paris-Brest exemplifies the precision and technical mastery that made Lenôtre famous. The choux pastry achieves that elusive perfect texture—crisp exterior giving way to an airy, tender interior. What sets their version apart is the exceptional quality of the praline itself, made from a proprietary blend of hazelnuts and almonds that creates a complex, nuanced flavor profile. The cream has a luxurious mouthfeel while maintaining a lightness that allows you to savor every bite without feeling overwhelmed. The presentation is classically elegant, with a pristine appearance that reflects the brand's attention to detail. This is a Paris-Brest that demonstrates why Lenôtre continues to be a standard-bearer for French pastry excellence.

Walking into Stohrer is like stepping back in time—this historic establishment, founded in 1730, carries the weight of French pastry heritage on its shoulders. Their Paris-Brest honors this legacy with a classically executed version that demonstrates why some recipes don't need reinvention. The choux pastry is textbook perfect—amber-colored, crisp, and light. Their praline cream follows traditional methods, with a silky texture and pronounced hazelnut flavor that never veers into excessive sweetness. What distinguishes Stohrer's Paris-Brest is its remarkable consistency—this is a pastry that has been refined over decades to achieve the perfect balance. The top is dusted with powdered sugar and adorned with sliced almonds, creating a pastry that's as beautiful as it is delicious. In a city constantly chasing the next trend, Stohrer reminds us why classics endure.