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#donuts#pastry#viennoiserie#cinnamon#yummyyummy#food#foodblogger#sweet food#foodphotography#baking#dessert#cooking
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This is a Paris Brest! It’s named after a French bicycle race between Paris and a Brittich city named Brest. It was created in 1910 and is supposed to resemble the wheel of a bicycle. Chef Louis Derand created this dessert to commemorate the 20 year anniversary of the race. The high calorie count is supposed to sustain riders and the shape is supposed to remind you of the event and the popularity of this dessert exploded across France.
Source:
Left Bank Brasserie. “Paris Brest.” Left Bank, 27 Sept. 2018, www.leftbank.com/paris-brest/.
http://www.leftbank.com/paris-brest/
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(Cream Puff Part 2)
Now you should cut out your craqueline into a circle larger than what you intend to pipe. Use cutters to draw circles on the parchment and pipe out your desired puffs. Place your craqueline on top and bake. Make sure to tape off the oven so people don’t accidentally open it and release the steam needed to make the cream puffs puff! It’s also good practice to write the time you need to check the puffs. when they are done, let them cool while you whip up some creme parisienne and gather your garnishes. Fill your puffs with any jam or compotes like the raspberry seed I used in mine. Then fill with your cream and too with fresh garnishes like raspberries and mint! Now you have fresh cream puffs!
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Pate a Choux Batter (Cream Puffs Part 1)
First step is gathering all your ingredients and setting your butter to melt. Once that melts you can add all of your flours at once and whisk it quickly. Once combined, use a wooden spoon to move the mixture around. When a thin film coats the bottom of the pot and the dough comes together, you can transfer to a mixer. Mix on the lowest speed until no longer hot and slowly incorporate one egg at a time. Eggs are a variable ingredient so to check if the dough is ready you can lift the paddle and if a “V” forms like pictured above, you are ready to go. It should be shiny and smooth at this point. Transfer to a piping bag with an 806 tip to begin piping the cream puffs.
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Last we have a creme brûlée! This was by far the easiest dessert we made and my favorite part wasdefinitely torching them! They came out perfectly and were so delicious. I was so sad when I ate the last bite and can’t wait to make more!
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This is my Paris Brest! It’s made of a Pate a Choux ring with toasted hazelnuts on top and filled with a praline mousseline! I’ve never heard of this pastry before but it became one of my favorite things so far in this class. I think next time I could pipe the rings a bit more evenly but I loved the final product. It tasted amazing and looks good too!
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These are my beautiful chocolate cream puffs. They’re made with a chocolate craquelin skin and filled with raspberry seed and chocolate creme parisienne. I love cream puffs and these were so much fun to make and they came out so pretty. The raspberry seed brought the flavor needed to cut the cream and chocolate perfectly. I think next time I could pipe the creme parisienne into the cream puff better but I loved how these turned out!
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Today we made Eclairs! Filled with pastry cream, dipped in chocolate ganache and garnished with cacao nibs and white chocolate drizzles, this dessert was very much anticipated. Filling them was so much fun but I had some trouble with dipping and garnishing . I managed to get this one decent eclair out of the four I made. The ganache actually had set too much before I could do the white chocolate designs I had originally planned but these came out okay. Next time I hope to finish these much better.
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This is my Band de Fruit! It’s a slab of puff pastry with beautiful fruits arranged and “glued down” with some pastry cream. This was fairly easy to make and the end result is stunning! Again, I think my scoring on the sides could’ve been much better. I loved arranging the fruits on this. I’ve had a fruit tart before and this seemed to me like another variation that was definitely enhanced by the puff pastry vs regular old pie dough.
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Here I’ve got a Jalousie de Pomme! Again, not the biggest fan of apple desserts but this was an interesting way of making one. These pastries are supposed to resemble a certain type window called Jalousie windows. Inside there are apples and pears covered with puff pastry stripes. I think in the future I should let the dough cool a bit more before cutting the slits. I let it sit too long and the dough got warm and sticky, making it harder to move the slatted dough nicely on top. This led to some “tangles” on the top that took some extra picking to make it look presentable. In the end they could’ve looked better but they’re not the worst they could have been.
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This is my Pithivier! Its a “sun” of puff pastry with some raspberry jam and almond cream filling. I loved making this dessert but I did have a small freezer accident in where someone smashed the side of my pastry. I was able to salvage it but the Pithivier did leak where it got dented in. Other than the accident, I think it turned out pretty well. I enjoyed scoring the details and loved the way it browned in the oven. I’m not the biggest fan of almond cream but I still enjoyed tasting it.
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