Mini Paris Brest


So, on my Paris Brest adventure, I thought it would be amazing to have little bite sized pastries. I mean lets face it, pretty much everything is better and adorable when it is bite sized. Also, you have a little pastry all to yourself and you don’t have to feel guilty about eating it because its only a little snack! Anyways, I adapted this recipe from Eugenie Kitchen, but I did change quite a few things. I really love baking these because they are so simple and very easy to make. Also, they are also very delicious so you don’t have to work very hard to get something so amazing! 

On Valentines Day, I ended up getting 5 carnations in school! 

And two of which were from my “admirers” ….. Haha anyways, in the morning my moms friend took me to a store so I could buy gifts for my mom and my brother. I got my mom a rose, a balloon, and a box of her favorite chocolates. And I got my brother a big case of his favorite cookies. My mom got me a HUGE 2 pound jar of Honey! (If I haven’t said this before, my addiction and one true love of my life is honey! Its just perfection ♡) She also got me this suuuper cute balloon in the shape of a cupcake that says “Sweet Valentine” on the bottom. Finally, my brother got me this beautiful bouquet of flowers! So overall, 
my Valentines was pretty great this year. 

 I did indeed change my blog a little bit. I just decided it was time to change the color scheme. For a month now, I was looking at my blog and came to a conclusion that it was just too bright. The blue was attacking me with brightness and my blog was overly wide. But, I finally had the energy on Sunday to do something about it. And I have got to say that I absolutely love the way my blog looks right now! It’s calming, but corky and sweet wrapped in one! Please, feel free to comment your thoughts on how my blog looks right now! Do you think its better now?? 🙂

My moms Birthday is coming up soon (February 25th) and I asked her what she would like me to bake for her. So, she chose a Lemon Cake. I searched for days on Lemon Layer Cakes and I finally found a recipe that looks promising. To be honest I’m a little nervous because this isn’t just any person I’m baking for, it’s my MOM. But, I will try my best to make a delicious lemon cake! Maybe next week there will be a new recipe? 


Aren’t these Adorable?


Yield: 12 Mini Paris Brest
Choux Pastry Dough:
2/3 cup of all-purpose flour
2 large eggs
1 tablespoon of vanilla extract
2 teaspoons of vanilla bean paste
1/4 cup of slivered almonds
1/4 cup of butter
1/2 cup of water

Frosting:
3 cups of powdered sugar
1/4 cup of heavy whipping cream
1/4 cup of butter


1. Pre-heat the oven to 390 degrees

2. In a saucepan, melt the butter and water. Bring the mixture to a boil.

3. Remove the pan from the heat and add stir in the flour.

4. Place the pan back onto the heat and keep stirring until the mixture forms a ball. Remove from the heat and let the saucepan cool.

5. In a separate bowl, vigorously whisk the eggs for one minute.

5. Add the eggs into the saucepan and stir until the mixture is combined.

5. Finally, add in the vanilla bean paste and the vanilla extract.

To Pipe the Choux Pastry

1. Place the choux pastry mixture into a piping bag. Then, using a small pasty tip, pipe one ring.

3. Pipe a second ring around the first ring.


4. Pipe a third ring on top.


5. Re-peat this process until you have 12 little pastries on the baking sheet.

6. Sprinkle the slivered almonds on top of the Mini pasties. 

7. Bake the pastries in the oven for 20-24 minutes.

8. Once the pastries have finished baking, let them cool on the cooling racks for 10 minutes.

9. Using a serrated knife, slice the pastries in half (lengthwise).

10. To make the frosting: heat the heavy cream in a saucepan until it bubbles.


11. Transfer the heavy cream into a mixing bowl. Add in the powdered sugar and butter and mix until the frosting is at a thick and creamy consistency.


12.Place the frosting into a piping bag and pipe the frosting onto the button half of each pastry. Then, Place the top half of each pastry on top of the frosting. Now the frosting should be in-between the two halves of each mini Paris Brest.

13. ENJOY each Mini Paris Brest!!!!!!!!!!!!!

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