Paris-Brest by Chef Jacques Genin
After opening his first restaurant at 28, Chef Jacques Genin
became head patissier at La Maison du Chocolat at age 33. In 2010, he was named one of the top French chocolatiers by the Club des Croqueurs de Chocolat. Here, Chef Genin demonstrates the making of a Paris-Brest with hazelnut praline filling. "All my years of work, stress, fear, tears, joy, and happiness made me understand that only love guides us to fulfill ourselves,” says Chef Genin. “If I had to give an advice to the young generation it would be this one: love the product, love the choice you made to do this job, love yourself, and share your love."