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.
Totally skipped the step with the caramelized almonds! They do look pretty, though.
ReplyDeleteThe name does always make me smile! You did a great job with this, and those almonds look delicious.
ReplyDeleteParis Brest looks so classy my friend! Delicious, especially with the gourmet caramelised nuts :)
ReplyDeleteCheers
CCU
The caramelised nuts sound like a lovely flavour even if they make your custard lumpy. LOL to not naming Paris Brest at work.
ReplyDeleteI think my chocolate filling was too much for this dessert...I'd love to try yours...especially the filling with the almonds added :)
ReplyDeleteNo 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 :-)
ReplyDeleteGlad you enjoyed!
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!
ReplyDeleteThis is one of my favourite pastries! It looks so divinely gorgeous Cakelaw :D
ReplyDeleteWell done - it looks beautiful!
ReplyDeleteLooks wonderful! I thought those caramelized almonds were the best part. Yum!
ReplyDeleteWe heard of the 12 Apostles off the coast of Australia for the first time today. The photos look magnificent. Have you ever been there?
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.
DeleteMaybe I will make the nuts for my husband and I. My daughter is allergic… but everyone keeps raving about them.
ReplyDeleteI'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...
ReplyDeleteThat's so funny, I had no idea this was named after a bike race either!
ReplyDeleteYour Paris Brest came out beautiful, Gaye! Oh and the almonds were wonderful! I loved this recipe!
ReplyDeleteI do love the look of those caramelized almonds! Glad this was a success for you. I can't wait to make it!
ReplyDeleteI 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!!
ReplyDeleteParis-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.
ReplyDeleteYes please, big slice!
ReplyDeleteYou did great with a large single piece! Looking forward to making mine soon.
ReplyDeleteExcellent! 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....
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