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French Fridays with Dorie: Paris-Brest

January 31, 2014 by susanelester 25 Comments

Would you like one?

This week’s French Fridays with Dorie challenge is for Paris-Brest which is a delightful pastry created to mimic the shape of a bicycle tire in honor of the Paris to Brest race.  Its base is Pâte à Choux and it’s filled with Vanilla Pastry Cream studded with Caramel Almonds.  Of course, I followed Dorie’s Bonne Idée and added 3 teaspoons of Amaretto to the Pastry Cream to enhance the almond flavor!

I have to say, the Caramel Almonds were so delicious that I would have been content eating them by themselves – and I will surely make them again to use in salads, ice cream, and just to snack on. Only Dorie could transform 3 ingredients into such a fabulous treat!

Super light and creamy pastries scented with Caramel Almonds and Amaretto!

Thanks to my fellow Dorista, Christy of Confessions of a Culinary Diva for suggesting using tart pans to make individual servings.  These were the perfect size for dessert – and for breakfast the next day!

Bon Appetit! 

A trio of Snowy Egrets roosting in Santa Barbara
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!

Filed Under: French Fridays with Dorie, Tarts, Pies & Pastries Tagged With: Almond, cream, French Fridays with Dorie, pastry, vanilla

Comments

  1. Michelle says

    January 31, 2014 at 6:15 am

    Oh, amaretto! I wish I had some at home! Yours look wonderful 🙂

    Reply
  2. Trevor Sis Boom says

    January 31, 2014 at 6:28 am

    More than any dessert I was swamped with inspiration for changing it up. Bourbon and a chocolate drizzle? I am intrigued by the shape/texture that your tart pans gave your puff!

    Reply
  3. Cakelaw says

    January 31, 2014 at 8:30 am

    Your minis look great! I had already made mine before the tart pan tip, sadly.

    Reply
  4. Mardi Michels says

    January 31, 2014 at 10:54 am

    So pretty Susan! Thanks for indulging my choice this month!

    Reply
  5. Liz Berg says

    January 31, 2014 at 11:27 am

    Amaretto sounds like a fabulous addition! Love your “minis,” Susan!!!

    Reply
  6. Cher Rockwell says

    January 31, 2014 at 12:54 pm

    Amaretto – great idea. Christy was pretty smart to use the mini tart tins, wasn’t she?

    Reply
  7. Gracie ~ Food Fascination says

    January 31, 2014 at 2:48 pm

    Lovely! I enjoyed nibbling on the almonds too!

    Reply
  8. Chris Scheuer says

    January 31, 2014 at 3:07 pm

    These sound wonderful Susan. I love that you made individual size desserts. What a yummy treat!

    Reply
  9. Nana says

    January 31, 2014 at 6:47 pm

    How did I miss the Bonne Idée? Your little individual cakes looks perfect. Great job. This was so delicious, wasn’t it.

    Reply
  10. Karen Reinsch says

    January 31, 2014 at 6:56 pm

    Yum! Amaretto and a fun size! I didn’t make the almonds but will have to try them soon!

    Reply
  11. Betsy says

    January 31, 2014 at 10:49 pm

    I wish I’d added some amaretto to the pastry cream. And those minis were brilliant, weren’t they? The almonds stole the show. I can’t wait to make them again. Your pastries look fantastic!

    Reply
  12. Diane Balch says

    February 1, 2014 at 12:45 am

    No almonds in our house my daughter has a nut allergy.. they sound amazing. Beautiful individual servings.

    Reply
  13. Sara says

    February 1, 2014 at 2:32 am

    Amaretto is a perfect addition! I didn’t make the almonds, but I’m definitely going to have to give a try soon. Nice work!

    Reply
  14. dulceshome.com says

    February 1, 2014 at 3:26 pm

    Your pastries look delicious!! Great ideas. I didn’t have time to make them again, but at least added my link to when I made them before. What great ideas, now I’m thinking of getting back to making this one again!

    Reply
  15. Have Apron....Will Bake says

    February 1, 2014 at 9:37 pm

    Very pretty dessert! I had never heard of Paris Brest before. Makes for a very fancy looking dish.

    Reply
  16. Laura (Tutti Dolci) says

    February 1, 2014 at 9:43 pm

    Beautiful pastry, I love the touch of Amaretto and the caramel almonds!

    Reply
  17. Cocoa and Lavender says

    February 1, 2014 at 11:29 pm

    It has been really fun to see all the versions of this recipe today – I am definitely going to make this someday soon!

    Reply
  18. Mary Hirsch says

    February 2, 2014 at 12:07 am

    Because of you and Christy I am going to give this a shot this month and work on my pastry techniques. My friends back home are already clamoring to have a taste. So far, the finale for two dinner parties and a house warming. Me and my big, bigger, biggest mouth. The Amaretto is a wonderfully flavorful addition. Lovely, Susan, just lovely.

    Reply
  19. Tanusree Khandai says

    February 2, 2014 at 7:22 am

    The individual servings look so pretty. I am definitely doing it this way next time.

    Reply
  20. Maria Zioga says

    February 2, 2014 at 11:21 am

    Oh I should have read Christy’s comment about the tart rings. I would have saved me from a whole lot of trouble but anyway lesson learned!! There is definitely going to be Amaretto in the cream next time!!!

    Reply
  21. Guyla Mayo says

    February 2, 2014 at 4:51 pm

    Glad you tried the Amaretto. I thought about it then didn’t do it. Next time I will. The tart pans were a good idea and I’m going to try that next time too! Yours look great.

    Reply
  22. Kathy says

    February 4, 2014 at 2:33 am

    Susan, I added some Amaretto to my pastry cream too! Great minds! Your Paris Brest looks wonderful…they’re quite pretty in miniature form! I will definitely make this again! Have a great week!

    Reply
  23. Andrea_TheKitchenLioness says

    February 4, 2014 at 9:17 am

    Susan, I really like your mini/individual Paris-Brest – they look so pretty. I think I will also make some small ones for guests next time I make this recipe. And the addition of Amaretto to the pastry cream sounds quite delicious too! What a wonderful dessert!

    Reply
  24. Emily says

    February 4, 2014 at 4:14 pm

    Looking great! Miniatures the way to go – to eat immediately and for freezing! Great tips – both the Amaretto and tart pans.

    Reply
  25. Christy says

    February 10, 2014 at 4:12 am

    Beautiful pastry – love the tips and Amaretto too! Hope we get to connect this spring when Mary’s here.

    Reply

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