Today, I've baked the famous...
Paris-Brest
It may seem fairly plain at first but don't be fooled. Behind this French pastry is hidden a cake of delicate taste:
-The crust is made of choux pastry, a special kind of dough that costs relatively little and which serves as the basis of many French pastries such as the Saint-Honoré, Eclairs, Salambos, Religieuses and of course the Choux! (You can actually a little choux on the left side of the photo. These are the results of the leftover dough.)
-The cream is very simple: It's an addition of Crème pâtissière (Egg yolks, sugar, flour, milk and vanilla) and butter, whipped to a fluffy texture. We French actually call this a Crème Mousseline. I've added praline to the whole thing to add a bit of crunchiness.
The combination of soft and aerial choux pastry and more dense cream is pleasant to the tongue. As usual, I've tried to make this cake not overly sweet. I prefer pastries this way, since it doesn't hide the taste of the more delicate ingredients.
That's it for the Sunday Pâtisserie! I'll see you next week for another sweet thing and I'll post the detailed recipe of the Paris-Brest very soon. Thank you!
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