Hey! I FINALLY made the Paris Brest that I promised. It was delicious and makes a very beautiful dessert. I even made Paris Brest Minis (I’ll be posting that recipe later) and they were just as beautiful and delicious. But, instead of making a traditional praline filling, I made my own Buttercream Frosting…..yum. I adapted this recipe from Eugenie Kitchen, but I did change a few things. I’m just saying, if you love pastries, then you will probably fall head over heels for this beautiful treat!
Nothing super interesting happened this week. I got contacts yesterday though! It was the first time in 4-5 years that I could look at myself in the mirror, without wearing glasses, and see what I actually look like! I can also wear sunglasses and run without worrying my glasses will fall. But I need to learn how to put my contacts on easier. This morning, it took 25 minutes to put them on. And believe me there was alot of aggravation, and failed attempts when I tried to put my contacts on. But practice makes perfect…:)
Oh I almost forgot! Wednesday morning I was sitting in Band Class. My teacher was explaining to us that we have to sit up better and at the end of the chair. She said “I should be able to walk on the back of each chair” and suddenly, she hopped onto the back of a students chair and was walking (well hobbling)on the back of our chairs! That right there was one of the funniest, and strangest band classes I have ever been in….
Yield: One Large 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
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 large pasty tip, pipe one ring.|
|3. Pipe a second ring around the first ring.|
|4. Pipe a third ring on top.|
|5. Sprinkle the almond slivers on top of the Paris Brest. (I smoothed the choux pastry dough down so it would be even when I placed it in the oven.
6. Bake the Paris Brest for 30-40 minutes.
|12. Enjoy the Pastry!!!!!!!!!!!|