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Terrington chef is a tour de force

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There were no leftovers when Terrington’s 2 AA rosette holder chef Andrew Jones served 20 of these magnificent Paris-Brest desserts at lunch on the first day of the Tour de Yorkshire. The traditional French dessert, which is made from choux pastry and praline cream, was created by chef Louis Durand in 1910 to resemble the wheel of racing bicycle to commemorate the Paris-Brest bicycle race.

 

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