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| 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!
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| 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!
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| A trio of Snowy Egrets roosting in Santa Barbara |
Oh, amaretto! I wish I had some at home! Yours look wonderful 🙂
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!
Your minis look great! I had already made mine before the tart pan tip, sadly.
So pretty Susan! Thanks for indulging my choice this month!
Amaretto sounds like a fabulous addition! Love your “minis,” Susan!!!
Amaretto – great idea. Christy was pretty smart to use the mini tart tins, wasn’t she?
Lovely! I enjoyed nibbling on the almonds too!
These sound wonderful Susan. I love that you made individual size desserts. What a yummy treat!
How did I miss the Bonne Idée? Your little individual cakes looks perfect. Great job. This was so delicious, wasn’t it.
Yum! Amaretto and a fun size! I didn’t make the almonds but will have to try them soon!
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!
No almonds in our house my daughter has a nut allergy.. they sound amazing. Beautiful individual servings.
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!
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!
Very pretty dessert! I had never heard of Paris Brest before. Makes for a very fancy looking dish.
Beautiful pastry, I love the touch of Amaretto and the caramel almonds!
It has been really fun to see all the versions of this recipe today – I am definitely going to make this someday soon!
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.
The individual servings look so pretty. I am definitely doing it this way next time.
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!!!
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.
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!
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!
Looking great! Miniatures the way to go – to eat immediately and for freezing! Great tips – both the Amaretto and tart pans.
Beautiful pastry – love the tips and Amaretto too! Hope we get to connect this spring when Mary’s here.