I realise I don’t have time (don’t take time out) to do more then take care of my 10-month old but this pastry made my mouth water and reminisce about my baking days! I’m making a note to start baking again one of these days and this is on top of my list! How delicious does it look guys?
The November Daring Baker’s challenge took us for a ride! Luisa from Rise of the Sourdough Preacher challenged us to make Paris-Brest, a beautiful pastry celebrating the Paris-Brest bicycle race.
A Paris–Brest is a French dessert, made of choux pastry and a praline flavoured cream.The pastry was created in 1910 to celebrate the Paris–Brest–Paris bicycle race which began in 1891. The Paris brest is always shaped like a circle. The circular shape is supposed to represent the bicycle wheel.
The filling for the Paris brest is usually Creme mousseline — also known as German buttercream — if you are not familiar with it, it is this heavenly, silky and decadent combination of pastry cream and butter. I love pastry cream, it is my favorite filling for cakes, knafe, and Mille-feuille and up until this challenge, I honestly thought that there was no way that you can make pastry cream any better.
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