Friday, January 31, 2014

FFWD: Pastry Bags and Paris-Brest

I am so glad the Paris-Brest was the chosen recipe for this week.  First of all, I love a good cream puff and secondly, I got to bring out my pastry bag and tips.  it has been many years since I retired from commercial baking and the much too early hours and soar wrists, but brought back good memories. Photobucket Pictures, Images and Photos I thought it was very brave of Dorie Greenspan to include the Paris-Brest in her book Around My French Table. If I hadn't spend most of my life in the food industry, I would have found this recipe choice quite a challenge. I think for all the steps require to make these delicate little puffs and the delicious cream filling, you may as we'll make a hundred, so you can share with friends and celebrate all the work! Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos I am not sure if I will make these again soon, but I recommend everyone try it once, you won't regret it! Click here to check out the other Doristas and their Paris-Brest experience.

18 comments:

  1. I want to steal your process photos. They explain this one perfectly.

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  2. I liked the concept of one large pastry, but I will probably go back to the single serving puff/ eclair concept in the future.

    Love all your variations in shape.

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  3. Love all of your process photos!

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  4. Your ring and puffs look fabulous! I enjoyed this and the only thing stopping me from repeating it is my own laziness.

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  5. Nice job, Gracie, this was good. Tricia and I are having a family Super Bowl party at my house on Sunday and I will be thinking of you all the way.....

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  6. Great photos… its wonderful to see an old pro work magic.

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  7. Great photos, Gracie! I like how you made the ring, the cream puffs AND eclairs! Way to make the most of your pastry kit coming out of storage!

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  8. Lovely photos, Gracie! I love the way your pastry came out with the star tip…so pretty! I really enjoyed the challenge of making the Brest. Happy Weekend….go Seahawks!!

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  9. Oh, Gracie, thank you for posting your Paris-Brest progression photos. I was saving this week's recipe to bake when I return to Colorado (where it snowed between 3' to 4' the past few days) and can bake it for friends. I know no one here in California to share with. But, I got so many tips from everyone and it looks so delicious, I am going to make it next week. Practice makes perfect and, unlike you, my technique needs work. Nice show and, once again, thank you for the pix. I'll be cheering for the Broncos tomorrow, of course, but will be thinking of you during the game.

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  10. Gorgeous photos, Gracie! It was a fun recipe to try, wasn't it?

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  11. BEAUTIFUL work - thanks for playing along :)

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  12. This is how a professional tackles a recipe like this. With excitement anticipation and organisation! And the result is perfect!

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  13. Great photos of the process! I also adore your pastry bag. Definitely a keeper, and not as hard as I imagined it would be to make -

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  14. Great step by step photos! I love the piping tip! They look beautiful!

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  15. Lovely photos that show how its done! I don't have a local place to buy Paris-Brest but if I did that's what I'd do too!

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