The Paris-Brest. This is a French dessert described as both elegant and delicious. Who knew I could pull it off with a broken food processor, no pastry bag, and zero experience!
The dessert consists of hazelnut cream between two layers of pastry puff and there is also a ring of pastry puff within the cream that is not visible in this picture. Roasted, chopped hazelnuts are sprinkled on top for the finishing touch and all in all, one word comes to mind: delicious! The cream is really what makes the dessert and it is well worth the effort.
Now, Paris-Brest; what is that supposed to mean? The history behind this pastry is what intrigued me the most. Dating back over 100 years to 1910, a baker located on the route of the 1,200 km Paris-Brest-Paris bicycle race invented it. He invented the dessert in honor of the cyclists, hence the shape of a bicycle tire. Even the inner pastry ring is meant to represent the inner tube of a bicycle tire. Cool, right? As a cyclist, I had to give this dessert a try and it was very rewarding to make:)
It has been much too long since I posted here. The past three months have been overwhelming with schoolwork and just life in general. I’m sorry!
But I miss it. I miss blogging. Having started the blog around 8 months ago, I never though I would’ve said that. My goal from now on is tone more regular about blogging and my creative activities. I will also continue to do the weekly photo and writing challenges.
So, starting tomorrow I will tackle my first weekly photo challenge in months and we will go from there. Thanks for not leaving me:) and here’s a late valentines cake: white chocolate cake with cherry preserves as layers and a homemade whipped cream frosting. It was delicious.