Kitchen Conundrum

  • Home
  • About
  • Eat
    • Appetizers
    • Bread
    • Breakfast & Brunch
    • Desserts
    • Fish
    • Meats
    • Pasta
    • Poultry
    • Side Dishes
    • Sauces, Dressings and Condiments
    • Soup and Stews
    • Vegetables
  • Drink
    • Beer
    • Cocktails
    • Wine
  • Recipe Index
  • Travel
    • NYC/Metro
    • Cambodia
    • England
    • France
    • Greece
    • Italy
    • Spain
    • Vietnam
  • Kitchen Sink
    • Classes
    • Contests
    • Cookbooks
    • Cook The Book Fridays- My Paris Kitchen
    • French Fridays with Dorie
    • Kitchen Gear & Gadgets

Paris Brest- French Fridays with Dorie

February 2, 2014 by Renee

They say in bicycling, that when you fall off your bike, you get back on and ride again. That’s exactly what I did this week with this Paris Brest for French Fridays with Dorie. Hence, my Friday post became a Saturday post!

This circular pastry was created in 1891 to commemorate the  Paris–Brest bicycle race. Its shape is representative of a wheel- and I am thinking the almonds must be the little, sharp pebbles that you ride over that deflates your tire. My first choux pastry arrived out of the oven only slightly puffed. And it fell flatter than a pancake as it cooled. The éclairs I made with the left over dough were impeccable though! I don’t know exactly what went wrong but I have an idea.

Regardless, there was absolutely no way to slice it horizontally, and I thought of cutting it vertically in half and using one side of the circle for the top and one for bottom but decided a semi circle just would not do. So I made the dough again. This time, the second time was the charm.

I believe the key is to begin with a super hot oven. The higher heat gives the pastry a crust and once the crust forms and puffs up, this crust is what helps the pastry keep its inflated shape. So when making this, keep that in mind.

Filled with pastry cream that has been infused with caramelized almonds, topped with more almonds  and sprinkled with confectioners’ sugar, this Paris Brest, is a truly delightful and delicious treat. And I am even eating my mistake. Not a bad deal at all. But I actually should get on a bike after that! Paris Brest-6586

While I cannot share the actual recipe, you can (and should!) buy the book and cook along with us. It’s great fun! Every Friday we make a new recipe. Looking forward to next weeks! For details and to see how others are recreating the dishes from this awesome book, check out the FFWD site.

Buy the book:

greenspan

frenchfridayswithdorie16

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email this to a friend (Opens in new window)

Related

Filed Under: Eat, Kitchen Sink, Desserts, French Fridays with Dorie Tagged With: Choux, French Fridays with Dorie, Paris Brest, Pastry Cream

« Moules Mariniere or Fisherman’s Mussels – French Fridays with Dorie
Driscoll’s Berry Giveaway and Valentine’s Day Are A Perfect Match! »

Comments

  1. Mardi (eat. live. travel. write.) says

    February 2, 2014 at 10:55 am

    This is absolutely beautiful – well done and thanks for playing along with my recipe choice this week!

  2. nana says

    February 2, 2014 at 12:55 pm

    Beautiful creation, looks so delicious. We really loved everything about this recipe. I need to perfect making the rings, but it will be
    fun. Have a wonderful weekend.

  3. Christy says

    February 2, 2014 at 2:11 pm

    Funny post, I wish it was that easy to get back on the bicycle again. It looks gorgeous. I completely missed the part of slicing it and filling it, looks so pretty with the filling in between!

  4. Maria says

    February 2, 2014 at 5:51 pm

    I love how flawless your pastry looks! I wish mine was as much as great looking as yours!!

  5. Cher says

    February 3, 2014 at 12:00 pm

    This is a mistake worth eating 🙂

    Lovely job

  6. Kathy says

    February 3, 2014 at 8:55 pm

    Renee, Beautiful job on your Brest! I found some info on Epicurious that helped with the the problem of deflating. The article tells you to bake as Dorie’s does…but at the end of baking, poke small holes into the top to let the steam escape, then continue baking for another 10 minutes. It should be dry and firm. I used a kebob stick for the holes and it worked. This week was a challenge!

  7. EmilyC says

    February 4, 2014 at 9:55 pm

    Good job Renee!

  8. jora says

    February 8, 2014 at 10:03 am

    What perseverance! Mine didn’t rise that well, but I just sliced it in half as best I could.

Categories

Archives

© Copyright 2017 Kitchen Conundrum · Privacy Policy & Disclosures · All Rights Reserved ·

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.