Paris Brest

After watching the French Food Safari episode where they made the french wedding cake I was all inspired again to make profiteroles and some mini Paris Brests.
This recipe for choux pastry is from an old Womans Weekly French cookbook and the creme patisserie for the Paris Brest is just beautiful, so light, however I didn't make enough.
I didn't have chocolate (crazy huh) so I made toffee for the top. Without the shaved almonds it does look a little boring, however I must say they were much more delicious than they look.

I might try and crush this up to use in a cake, kind of like a praline layer, or use as a sprinkle on top of icing.

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