FFWD ~ Paris Brest |
Utterly delectable |
I have been making choux pastry for years. Profiteroles, cream puffs, eclairs…I’ve made them all. They have graced my table for many special occasions including baby showers, bridal showers, ladies luncheons and Christmas. However, baking a large ring is a bit different. You have to make sure the ring is dry and firm to the touch. If it is not, it could deflate. A trick I learned from a recipe at Epicurious, was to poke small holes in the top, at the end of baking to let the steam escape, leaving the ring in the oven for a few more minutes. I used a wooden kebob skewer.
The pastry cream I used, was a traditional vanilla pastry cream from Dorie’s “Around My French Table”. Before assembling, crushed candied almonds are folded into the pastry cream. I also added a few tablespoons of Amaretto. Yum!! This ring can be assembled 8 hours before serving, and stored in the refrigerator until that time. My Bunco group is in for a mighty fine dessert table tonight! Happy Friday everyone!
*Some other tips I learned from Epicurious on storing and making the choux ahead of time:
"Choux ring can be baked (but not halved) 8 hours ahead and cooled completely, uncovered, then kept, loosely covered with foil (not plastic wrap), at room temperature. Cooled choux ring can also be frozen, tightly wrapped in plastic wrap, 1 week. Thaw completely in wrapping before recrisping in a preheated 350°F oven 10 minutes. Cool to room temperature before proceeding".
This recipe can be found in Dorie’s Cookbook - Around My French Table. The recipe can also be found on my friend Trevor’s wonderful blog -Sis.Boom. To see how the other Dorista’s did with this one, check it out here.
And so impressive! |
The pastry cream was heavenly |
You should high five yourself this week! Lucky Bunco group.
ReplyDeleteBeautiful photos and great tips!! I am jealous of your bunco group! :)
ReplyDeleteYour Paris Brest is a triumph Kathy!
ReplyDeleteAh, so this is how it was supposed to look. Great result!
ReplyDeletePerfect, Kathy, and thanks for all the tips from Epicurious. I definitely want to try this again
ReplyDeleteand see if I can perfect the rings. Nice job. Enjoy the big game on Sunday, looks as
though the weather will be great.
Absolutely beautiful… your experience with this dough comes through.. really lovely.
ReplyDeleteWow, what a beautiful, perfect Paris-Brest! Lovely work!
ReplyDeleteI have never had a Paris-Brest..let alone baked one! It looks gorgeous, Kathy.
ReplyDeleteHave a lovely weekend!
Angie
Beautiful done!
ReplyDeleteWhat a nice treat for your group!! Your pastry looks just wonderful!
ReplyDeleteSounds like a delightful dessert, I can't imagine anyone not loving this!
ReplyDeleteYou totally deserve that high five, Kathy! Your Bunco group must have been delighted with such a gorgeous dessert. I think it is just beautiful! Hope you have a great weekend and are staying warm.
ReplyDeleteGorgeous! And I love the tips! ~ David
ReplyDeleteWhat a lovely dessert my friend, this pastry is so hard but apparently worth it! :D
ReplyDeleteCheers
Choc Chip Uru
Well, Kathy, you should be pleased as punch with your Paris Brest. I didn't know how to pronounce it correctly so thanks for that. I keep forgetting to always emphasize the last syllable. After your posting the Epicurious article, I went to the link, read it and bookmarked it. You must report about the ous and ahs and comments from your Bunco buddies. I know they are used to your spectacular dessert but this is epic. I am so inspired by everyone's efforts that I am not going to wait until returning to Aspen to make this. I am going to try it next week, the whole things, and then go sit on the street corner and offer it to Cambria residents. Might be a way to meet people. What do you think. Enjoy your month in the sunshine. Aspen got 3' to 4' of snow the past few days. Skiing is great.
ReplyDeleteI bet your Bunco friends oohed and ahhed! Gorgeous results, Kathy!!
ReplyDeleteThis is a dessert to die for ... I've just come from Liz's blog and bother of you have done a great job... Thanks for the great post.
ReplyDeleteLooks utterly delicious!
ReplyDeleteOh my goodness gracious - you outdid yourself this week! Thanks for indulging my choice!
ReplyDeleteYes! You totally nailed it!!! It is perfect! Thank you for sharing those tips! It takes practise to get it right and you are a very talented baker!! Great photographs!!!
ReplyDeleteWell this is lovely--I want to be in your Bunco group! Thanks for the choux pastry tips. Will be most helpful if I decide to take the plunge!
ReplyDeleteHigh Five's to you! That looks absolutely smashing. Lucky Bunco group :)
ReplyDeleteWhat an impressive dessert, sounds great.
ReplyDeleteKathy, I thought I commented on your incredibly amazing, and gorgeous Paris Brest...but now, I think I was on 'facebook' that I saw this 'masterpiece' first. I cannot, and will not try to make this anytime soon; not because I don't want to...but simply because it looks like an 'all day' baking project. (would not want to disappoint family, or myself)
ReplyDeleteAbsolutely DIVINE...congratulations my dear friend!
Oh Kathy, your Paris-Brest is beautiful and I bet everyone in your Bunco group felt like a winner! I thought this was a fun one to make and I learned lots. I will make it again and again in one form or another. In fact, I might make it again tomorrow. Hope you are surviving the weather! I am watching the snow fall here. I was planning a trip to see grand babies but decided to wait until next week because of weather.
ReplyDeleteThank you so much for the tip about the skewer! That is so good to know! I will have to try that next time I make this! Yours looks absolutely divine!
ReplyDeleteKathy, an absolutely perfect Paris-Brest - I will definitely have to make the vanilla pastry cream next time I prepare this - it looks utterly delicious and pretty in your lovely French pastry! I am sure that your broncos group was more than delighted with the dessert!
ReplyDelete...oh, goodness, I cannot believe I wrote "broncos group"...of course, that should read "Bunco group"...that´s what happens if we read so much news coverage about the Super Bowl that it is still omnipresent in my brain...sorry about that! (I had never heard about "Bunco" but I looked it up...). Have a lovely Wednesday!
ReplyDeleteThis is so beautiful Kathy and I am sure your experience with baking so many choux parties all these years helped you a lot in executing correctly this demanding recipe!
ReplyDeleteBeautiful. You are a very accomplished baker. I am sure your bunco group loved it.
ReplyDeleteDear Kathy, This is so beautiful and delicious looking! Elegant to serve to your friends.
ReplyDeleteThey are in for a fine treat.
Blessings dear. Catherine xo
I was wondering why your pastry cream is so pretty. I think it's the amaretto. What a great idea!
ReplyDelete