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:)
Thank you very much for taking an interest in my blog. This is a post dedicated to you and I baked a thank you cake in appreciation of your support.
About 3 months ago I started this blog with no idea what I was doing. I did not have a lot of direction and I had never blogged before either, but I loved to create and wanted to share my work with others. That desire led to the creation of skreative – my savior during a really tough summer for me. I love thinking about post ideas and interacting with fellow bloggers.
The reason for this post is that I have officially reached 100 followers – a goal I never even dreamed of! It is an exciting moment for me and I look forward to future blogging accomplishments:)
Now, onto the cake. It is a chocolate mousse – vanilla layered yellow cake. This is the first homemade cake recipe I have ever baked. It turned out delicious! The cake is a lot heavier than the boxed cake mix, but I feel like I am actually eating something solid. I love how it ended up and I don’t think I will go back to my boxed cake mix again. The chocolate mousse was delicious, fluffy, and not too sweet. All in all, a complete success. So although you can’t taste it unfortunately, I promise it was perfect!
Thank you again and enjoy your Wednesday:)
It might not be pretty, but we had not leftovers… it vanished! That’s the ultimate compliment:)
If I was stuck on a deserted island and could only have one food, well, let’s just call it a desserted island to be more precise! It would be ice cream. I love all food, and I hate to discriminate, but ice cream is the most amazing food in the world. Depressingly, I do not have an ice cream freezer and have never made homemade ice cream. But, I did find a recipe that only uses a regular freezer and that was the project for today!
- 3 egg yolks
- 14 oz can of condensed milk
- 4 teaspoons vanilla extract
- 1 cup crushed Oreo cookies
- 2 cups heavy cream, whipped
Directions (20 min)
- In a large bowl, beat the egg yolks and stir in the condensed milk and vanilla. Fold in the crushed cookies and whipped cream. Pour mixture into a 9×5-inch loaf pan lined with foil. Cover and freeze for 6 hours or until firm.
Finally! I have accomplished 6 new recipes in 7 days. Other than the minor bump in the road on Sunday, I would call it a success:) Now, back to some other projects – I think I am going to take a little break from the cooking and baking. Don’t want to overwhelm you guys too much. Be ready for some art updates soon… I’ve been working hard.
Rhubarb Muffins! First, I have an absolute obsession with muffins, so naturally this is Recipe #1. The rhubarb came from the garden which always makes the final result that much better:) There is nothing more satisfying than a muffin and a cup of coffee for breakfast in the morning. It starts the day off on the right note. These came out deliciously with no major problems. The cake was moist and the right texture and the sourness of the rhubarb paired perfectly with the sweetness of the cake. Loved it! Below is the recipe.
- 2 1/2 cups flour,
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups brown sugar
- 1/2 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups diced rhubarb
- 1/2 cup chopped walnuts
- 1 tablespoon melted butter
- 1/3 cup white sugar
- 1 teaspoon ground cinnamon
Directions (50 min):
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
- In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
- Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.
Success:) You should really try these out!