This dessert is based on the showstopping French pastry, the Paris-Brest. It’s named after a cycling race that ran between Paris and Brest in France that predated the Tour de France, a nod to its ring shape. This festive dessert is pretty easy to make once you get the hang of a few classic techniques: A ring of fluffy choux pastry is split and stuffed with lightened pastry cream and fresh strawberries. I found my freeze-dried strawberries at Trader Joe’s. To make a grain-free variation of the puff pastry, I used Otto’s Naturals brand of cassava flour.

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