ffwD: Paris brest

20140115_190119

Whenever I see pâte à choux, I automatically think whipped cream as a filling. Even after I saw “pastry cream” as the filling in this week’s recipe, I still thought “whipped cream”. I just feel like “pastry cream” is misleading (at least to me) because pastry cream’s texture is more like a pudding. So, in my mind, it should be called pastry pudding. But, whatever.

This week’s assignment, Paris brest, involved a simple pâte à choux dough piped in a circular pattern, baked with sliced almonds on top, and then filled with pastry cream. However, I didn’t have any sliced almonds on hand, so I skipped that part.

My dessert wasn’t as impressive as I thought it would be mainly because I didn’t pipe my choux dough high enough. Instead, I piped it 1-inch wide, making the circle too flat to slice in half. Good thing the recipe produced enough dough to make two circles. So, I improvised and used one circle for the base and the second for the top.

This Paris brest was made for French Fridays with Dorie, a group of bloggers who are cooking their way through Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.

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78 Comments (+add yours?)

  1. Cher
    Jan 31, 2014 @ 11:43:15

    I am right there with you on the “pastry pudding” concept. Pudding does way more for me than whipped cream.

    Looks great!

  2. InCucinaDaME
    Jan 31, 2014 @ 11:49:06

    Brilliant, I have done it back in 2006 and never tried it ever since :)

  3. Monica
    Jan 31, 2014 @ 13:01:08

    That looks mighty impressive to me. I adore Paris Brest and will get it whenever I can get my hands on it!

  4. Promenade Claire
    Jan 31, 2014 @ 13:01:12

    Whether you improvised or not the result looks stunning!

  5. Elaine @ foodbod
    Jan 31, 2014 @ 13:44:06

    Wow!!!

  6. apuginthekitchen
    Jan 31, 2014 @ 13:53:17

    I love Paris brest, always has been one of my favorites. They really are wonderful. I have never made them but would like to try. Your’s sound delicious!

  7. thebestdressup
    Jan 31, 2014 @ 14:00:50

    ciao! i want a bite…no, i want the whole sweet.
    thebestdressup

  8. Karen
    Jan 31, 2014 @ 14:08:00

    Good idea with the second circle of dough! I hadn’t though about the cream as pudding but you are right!

  9. Geraldine Saucier
    Jan 31, 2014 @ 14:18:34

    Beautiful – you did a fantastic job:)

  10. Cakelaw
    Jan 31, 2014 @ 14:29:04

    Your Paris Brest looks fab! I loved this, even though it wasn’t as high as it probably ought to have been.

  11. Inger Wilkerson
    Jan 31, 2014 @ 15:50:22

    Your improvisation worked perfectly–most impressive looking!

  12. Corina
    Jan 31, 2014 @ 16:02:53

    It looks incredible – even if it didn’t turn out exactly as you wanted it to. I’d never have known if you hadn’t said!

  13. The Squishy Monster
    Jan 31, 2014 @ 16:12:31

    Pretty! And nice improv!

  14. Hotly Spiced
    Jan 31, 2014 @ 16:14:20

    Even though you had some challenges, I think this dessert looks amazing. Is it a custard cream filling? I love that with choux pastry xx

  15. Cathleen
    Jan 31, 2014 @ 17:27:48

    Looks delightful! I have always wanted to make a Paris-Brest.

  16. Mardi (eat. live. travel. write.)
    Jan 31, 2014 @ 18:28:37

    “pudding” an interesting way of looking at crème pâtissière!

  17. Diane (@SimpleLivingEat)
    Jan 31, 2014 @ 19:52:27

    Yes, I find the cream thing misleading. I think the shape and the grooves in your ring came out quite well.

  18. Fae's Twist & Tango
    Jan 31, 2014 @ 20:12:46

    This is beautiful, Yummy! It is time for me to make one again. I made a mediocre one when I posted my pâte à choux. ;)

  19. Carolyn Jung
    Jan 31, 2014 @ 22:28:21

    I think you should give yourself more credit. This looks plenty impressive to me, not to mention thoroughly delectable, too.

  20. Tandy | Lavender and Lime
    Jan 31, 2014 @ 22:29:50

    I think it looks fantastic :)

  21. Three Well Beings
    Jan 31, 2014 @ 23:11:45

    It might not have been as high as you’d hoped, but it looks tremendous! I think it’s impressive! And I learned something…never knew what pastry cream really was. I thought it was whipped cream!

  22. Betty
    Jan 31, 2014 @ 23:28:05

    Beautiful dessert! I love both whipped cream and pastry cream. :)

  23. Anita Menon
    Jan 31, 2014 @ 23:58:37

    It looks very impressive. I love any pastry cream filling.

  24. thekalechronicles
    Feb 01, 2014 @ 08:08:07

    I admire anything that involves piping — I don’t do that. Your pastry looks good enough to eat for breakfast.

  25. bakeawaywithme.com
    Feb 01, 2014 @ 09:40:29

    Give me whipped cream, custard or pastry cream…I love them all…including pudding! I think your Paris Brest came out beautiful!

  26. WhatJessicaBakedNext...
    Feb 01, 2014 @ 10:51:14

    Wow, this sounds and looks amazing! Cream and Choux is the best thing ever! :)

  27. bitsandbreadcrumbs
    Feb 01, 2014 @ 11:12:08

    It looks beautiful, especially your pastry. I’m also more of a fan of pudding than pastry cream, and have also had many a Paris Brest with sliced strawberries and piped whipped cream, though I’m sure that isn’t authentic.

  28. betsy
    Feb 01, 2014 @ 15:09:11

    I don’t like whipped cream, so pastry cream being custard/pudding was OK by me. I love how you improvised using a whole ring for each layer. Looks terrific.

  29. SandraM
    Feb 01, 2014 @ 15:28:34

    I love the look of it. I just want to pick it up and take a bite! :) (Or maybe slice and share…maybe!)

  30. mireia badia
    Feb 01, 2014 @ 17:34:29

    Well, the result looks good, I love Paris Brest!!

  31. Simply Life (@SimplyLifeBlog)
    Feb 01, 2014 @ 17:52:47

    I’ve never seen this before! I’m sure it’s absolutely delicious!

  32. Lilli @ Sugar and Cinnamon
    Feb 01, 2014 @ 18:40:16

    It looks so good! What a fancy and elegant recipe :) I’ve always been scared of pate au choux dough but I might have to try it!

  33. Liz
    Feb 01, 2014 @ 19:08:12

    Brava for your fast thinking! Two rings made for a lovely, tall Paris-Brest!

  34. Kristi @ My San Francisco Kitchen
    Feb 01, 2014 @ 19:41:48

    How beautiful! I agree, pastry “cream” is more like a pudding!

  35. Choc Chip Uru
    Feb 01, 2014 @ 19:53:31

    So delicious my friend, such a classy dessert :D

    Cheers
    Choc Chip Uru

  36. Mary Hirsch
    Feb 01, 2014 @ 20:54:18

    Your Paris-Brest looks pretty alright to me. It’s beautiful and I’m sure it tasted pretty alright also. Nice job.

  37. Raymund
    Feb 02, 2014 @ 01:22:42

    That pastry looks simply, WOW!!!

  38. dedy oktavianus pardede
    Feb 02, 2014 @ 03:39:09

    Beautifull pastry!!!

  39. monicaharmony
    Feb 02, 2014 @ 04:41:10

  40. Sawsan@ Chef in disguise
    Feb 02, 2014 @ 05:30:45

    I think your pastry looks heavenly!

  41. Maureen | Orgasmic Chef
    Feb 02, 2014 @ 08:10:11

    It’s nice to see that you go for it every single time. I’d eat that whole thing in a heartbeat.

  42. Amanda Chic
    Feb 02, 2014 @ 10:48:55

    Yummy

    http://www.facebook.com/AmandaChicFashionRoomLounge?ref=hl

    twitter & instagram : @fashionrlounge
    Fashion room lounge

    A chic kiss ;)

  43. Rufus' Food and Spirits Guide
    Feb 02, 2014 @ 10:54:38

    It sure looks impressive!

  44. cquek
    Feb 02, 2014 @ 10:55:34

    These look perfect! Going on the menu for this week!

  45. tastytreats13
    Feb 02, 2014 @ 11:12:27

    It looks amazing!

  46. Confessions of a Culinary Diva
    Feb 02, 2014 @ 15:06:21

    Pretty – looks terrific!

  47. Alex
    Feb 02, 2014 @ 15:09:47

    I quite agree with “pastry pudding” being a more suitable name. Meanwhile, I started thinking of pastry cream and my mouth started to water.Would you say the almonds were needed to complete it, or if you do it again, you’ll skip them, but this time on purpose?

  48. thinklikealion
    Feb 02, 2014 @ 17:10:09

    Coucou!
    Je voudrais t’informer du déménagement de mon blog “amoroccantouch” , dorénavant mon blog est “http://thinklikealion.wordpress.com/” et j’aimerai beaucoup, si ça te dérange pas, que tu partage cette info pour que tout le monde puisse voir mon tout nouveau blog!
    N’hésites pas non plus a t’abonner a mon blog et à y laisser un petit commentaire pour me dire ce que tu penses de ce gros changement :)
    Merci beaucoup, désolée du dérangement et gros bisous!!

    http://thinklikealion.wordpress.com/

  49. Pamela @ Brooklyn Farm Girl
    Feb 02, 2014 @ 18:09:29

    I think this is impressive and oh so beautiful!

  50. melolimparfaite
    Feb 02, 2014 @ 19:35:48

    it looks just perfect

    http://www.melolimparfaite.com/

  51. TrafficDiva
    Feb 03, 2014 @ 06:03:32

    That’s the most delicious looking “mistake” I’ve ever seen! =)
    Let me know and I’ll be MORE THAN HAPPY to get rid of any future “mistakes”…In my BELLY!! LOL

  52. foodfashionandflow (@FoodfashinFlow)
    Feb 03, 2014 @ 11:17:06

    This looks absolutely amazing!

  53. Gloria
    Feb 03, 2014 @ 11:52:40

    Ahhhh! Makes me so hungry!
    xoxo

  54. Andrea
    Feb 03, 2014 @ 15:31:56

    Just beautiful!

  55. The Foodie Affair
    Feb 03, 2014 @ 16:58:08

    I would have no problem digging into this gorgeous dessert! I think it looks perfect!!

  56. Cindy
    Feb 03, 2014 @ 20:25:35

    Looks so delicious!!

  57. sprinklesandsauce
    Feb 03, 2014 @ 21:23:05

    looks so appetizing! reminds me of the italian zeppole!

  58. Beth
    Feb 04, 2014 @ 04:19:40

    It still looks pretty impressive to me! Nicely done.

  59. ivysew http://simplybeautifulhealthyliving.blogspot.com
    Feb 04, 2014 @ 07:28:29

    Hi YC, Gong Xi Fa Chai to you!! What an impressive and lip smacking dessert!!

  60. Jessica Maher (@kbelleicious)
    Feb 04, 2014 @ 07:37:38

    i have never tried this but I NEED TO! As it looks utterly divine! so impressive my friend

  61. Bam's Kitchen
    Feb 04, 2014 @ 08:51:17

    Kong Hei Fat Choy! This is a gorgeous dessert and I love how you made 2 layers and cream in the center. I have never made anything like this and I’m sure my family would like for me to try this recipe straight away.

  62. jora
    Feb 04, 2014 @ 11:13:29

    Very smart improvisation! This is beautiful.

  63. ashley
    Feb 04, 2014 @ 13:07:30

    Wow this is so impressive!!!

  64. GiGi Eats Celebrities
    Feb 04, 2014 @ 13:08:17

    You might not think this is good, but it’s amazing in my eyes!

  65. sara
    Feb 04, 2014 @ 14:39:38

    Pretty! I think the same thing about pastry cream. :) Definitely just fancy pudding!

  66. Juliana
    Feb 04, 2014 @ 17:42:35

    Looks awesome! I need to try to make this one of this days…
    Have a wonderful week :D

  67. Renee Iseson
    Feb 04, 2014 @ 18:54:24

    I think yours looks fabulous! I had a similar instance with mine- so I remade it. But what a good idea!

  68. CakeWhiz
    Feb 05, 2014 @ 01:03:51

    i have been so intimidated to make pate a chaux that i haven’t attempted it yet…lol. but, i always admire people who can make them so perfectly like you :)

  69. Katerina
    Feb 05, 2014 @ 05:15:49

    This looks absolutely perfect!

  70. Johanna GGG
    Feb 05, 2014 @ 06:54:16

    I’ll never forget my first time in Lygon Street – a place known for Italian food – I was so used to choux pastry with cream that I found the pastry cream or custard very odd and hated it – fortunately my tastes have matured since then – your paris brest looks lovely

  71. Karen
    Feb 05, 2014 @ 07:26:09

    This is a pastry that I have never tried making but it certainly does sound good.

  72. Amanda Chic
    Feb 05, 2014 @ 11:08:21

    delicious :)

    http://www.facebook.com/AmandaChicFashionRoomLounge?ref=hl

    twitter & instagram : @fashionrlounge
    Fashion room lounge

    A chic kiss ;)

  73. Daniela
    Feb 05, 2014 @ 13:06:40

    This looks amazing!
    Pure temptation on a dessert plate:)

  74. Mary Frances
    Feb 05, 2014 @ 16:16:49

    Absolutely gorgeous! Nice work!

  75. Nami | Just One Cookbook
    Feb 07, 2014 @ 12:15:13

    Whether you improvised or not, this dessert looks so delicious and beautiful!

  76. Karen @ Karen's Kitchen Stories
    Feb 12, 2014 @ 01:12:14

    It looks pretty impressive to me!!! Wow!

  77. A Couple in the Kitchen
    Feb 17, 2014 @ 08:30:53

    Agreed on the pastry “cream” but think your dessert looks beautiful! Wish we had been able to join in that week!

  78. Dana @ Simply Romanesco
    Feb 20, 2014 @ 12:28:56

    This is a mouthwatering dessert! Absolutely incredible; yum :)

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