21 Jan

Paris Brest pastry

Another Birthday, another year older for Mr. Cakes. Better get baking then. He likes cycling, I like cycling, we both like cake. Paris-Brest then, created in 1891 to commemorate the Paris–Brest–Paris bicycle race and is supposed to look like a bicycle wheel.

Spaghetti Vongole and Steamed Pollack

But we can’t *just* eat cake. Well, we can, but we probably shouldn’t so a spot of Spaghetti vongole, and steamed pollock to prepare our tummies for pastry, custardy heaven to follow.

Stages of Paris Brest

This was my first attempt at choux pastry. Actually, it was my second. The first went in the bin as it was too runny, so do be careful adding your eggs when making choux.

Sliced Paris Brest

Paris-Brest Birthday Cake
1 x choux pastry
Egg wash
Flaked almonds, to sprinkle
300g crème patissière
100g praline paste175g softened butter
icing sugar, to dust

Line a baking sheet with greaseproof paper, on this pipe your choux pastry into a 20cm circle. Then pipe another circle on the inside of the first, and a third circle on top of the other two. Brush with the egg wash, and sprinkle on the almonds (I used about 50g) Bake at 200°C/fan180°C/gas 6 until golden brown, around 30 minute. When the pastry ring comes out the oven cut in half horizontally to allow the steam out. If it’s still a big doughy, put back in the oven briefly to dry out.

Cream together the butter, praline paste and crème patissière to a smooth, piping consistency. When the pastry has completely cooled, pipe this cream onto the bottom layer of the cake. Place the other half on top and dust with icing sugar. Then scoff!

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