Friday, January 31, 2014

FFwD - Paris Brest


French Fridays with Dorie this week is Mardi's pick - Paris Brest.  With its rather suggestive name (at least to the uninitiated), I dare not call it that at work, and it became "a choux pastry thingy filled with custard".  I have wanted to make a Paris Brest for a while, so this was a welcome challenge.

Making this little beauty went off without a hitch.  I'd probably pipe the ring a bit thicker next time, but otherwise, there were no problems.  The custard did go a little claggy/lumpy looking when I added the ground caramelised almonds, but this is a minor quibble.

Don't you love the look of the caramelised almonds:


Better yet, I got two "cook's treat" cream puffs (as suggested by Dorie) just for me - and I enjoyed them with relish.

To see what the other Doristas thought, visit the LYL section of the website.

21 comments:

yummychunklet said...

Totally skipped the step with the caramelized almonds! They do look pretty, though.

Kari said...

The name does always make me smile! You did a great job with this, and those almonds look delicious.

Guru Uru said...

Paris Brest looks so classy my friend! Delicious, especially with the gourmet caramelised nuts :)

Cheers
CCU

Arwen (Hoglet K) said...

The caramelised nuts sound like a lovely flavour even if they make your custard lumpy. LOL to not naming Paris Brest at work.

Liz Berg said...

I think my chocolate filling was too much for this dessert...I'd love to try yours...especially the filling with the almonds added :)

Cher Rockwell said...

No matter how old I am, there are some things I will never be able to say with a straight face. This dish hits on one of them :-)

Glad you enjoyed!

Trevor Sis Boom said...

I was not afraid to use its name at work! But I said it with an accent "pareebrest" just to make my point that it was French pastry!

Lorraine @ Not Quite Nigella said...

This is one of my favourite pastries! It looks so divinely gorgeous Cakelaw :D

Mardi Michels said...

Well done - it looks beautiful!

Betsy said...

Looks wonderful! I thought those caramelized almonds were the best part. Yum!
We heard of the 12 Apostles off the coast of Australia for the first time today. The photos look magnificent. Have you ever been there?

Diane Balch said...

Maybe I will make the nuts for my husband and I. My daughter is allergic… but everyone keeps raving about them.

Cakelaw said...

Hi Betsy, they are off the coast of Victoria. I have been there twice. It's a beautiful drive, but very winding - be ready if you suffer from motion sickness. Lots of people drive from Melbourne and stay at a small seaside town like Lorne or Apollo Bay overnight to break up the journey.

~~louise~~ said...

I'm almost embarrassed to admit I have never heard of this pastry, Cakelaw. What rock have I been living under, lol...The caramelized almonds do look mighty enticing as does this dessert no matter how you pronounce it:) Thank you so much for sharing...

Gracie said...

That's so funny, I had no idea this was named after a bike race either!

Kathy said...

Your Paris Brest came out beautiful, Gaye! Oh and the almonds were wonderful! I loved this recipe!

Karen said...

I do love the look of those caramelized almonds! Glad this was a success for you. I can't wait to make it!

Maria Zioga said...

I found a recipe that made the caramelised almonds and hazelnuts into a nut butter which was delectable on its own but together with the pastry cream they were exceptional! I am glad you liked this recipe I struggled a bit with the choux pastry but the the result is so rewarding!!

Guyla Mayo said...

Paris-Brest got a few giggles in my world too, Gaye:) Your almonds do look gorgeous. I ground mine in the food processor and sprinkled them on top of the creme instead of stirring them into it. They were good but I didn't feel like they were a necessity.

The Caked Crusader said...

Yes please, big slice!

Emily said...

You did great with a large single piece! Looking forward to making mine soon.

Christy said...

Excellent! That almond brittle is making me in the mood to make this again. Sous Chef had his head in the gutter again with the suggestive dessert name....