They’re actually supposed to be something known as a Paris-Brest, a particularly special variant of a cream puff.
It all started with a bicycle race called the Paris-Brest-Paris (named after its route), which began in 1891 and is still run today, although not as an actual competition apparently. This celebratory version of a cream puff was created to commemorate the race, because everyone knows that pastry cream is exactly what you need when you’re riding a bicycle for 1200 kilometers (roughly 745 miles).
Traditionally, the Paris-Brest is a cream puff that is piped into the shape of an 8-inch ring, cut in half after baking, and filled with an almond-spiked pastry cream. It’s said that the ring shape mimics the shape of a bicycle wheel, which I suppose is true enough considering that they’re both circular. The dessert can be quite impressive to look at and undoubtedly requires some pastry-making skill.
I like to think I have some pastry-making skill and could make a Paris-Brest if I had the time and energy to do so. But, I have a two-month old baby, and time and energy are in short supply. I decided to simplify things and just make cream puffs.
I’ve made the pâte à choux before, long ago when the Doristas made the goat-cheese puffs in 2012. It’s easy to do, but – as I noted then – once started, they require full attention. Just like a baby! The pastry cream is pretty much the same type of thing, in that it demands full attention once it’s started. I made the pastry cream Wednesday evening while Geordie watched Hannah, and I was exceedingly pleased with it. It may be an involved process, but it’s a relatively short one, and one that ends with glorious results. One moment, the milk and egg and sugar mixture is all liquid and loose – the next, it’s lovely and thick and creamy. Very fine, indeed. The choux pastry I didn’t have a chance to make until today, in the afternoon. Hannah cooperated, for the most part; she woke up just as I was mixing in the eggs, cried a bit while I spooned out the puffs, and then pouted all the while they were baking. I think she’s just upset that she’s going to have to wait quite a bit before she can have one herself.
I’d pout too if I were her.
They’re not the prettiest little cream puffs ever made, but they’re delicious. I wish I’d made less of them, because I’m extremely tempted to make them my dinner. Much like the goat cheese puffs, I find these completely irresistible. The puffs are delightful enough by themselves, but the addition of the pastry cream puts them completely over the edge. Delicious doesn’t actually do them justice. They are beyond terrific. I want them all the time, except I also want to lose weight, so that’s right out.
I’ll be dreaming about these cream puffs tonight, that’s for sure. They’ll be haunting me for weeks. I can’t wait to make them again. Perhaps when Hannah is a little more autonomous. It certainly is a nice little treat I can’t wait to share with her in a few years.
To see some very lovely and proper Paris-Brest creations, check out the French Friday links. This seems to have been a popular dessert with the Doristas, no matter how the pastry came out. And no surprise!
14 comments
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January 31, 2014 at 7:56 pm
Diane (@SimpleLivingEat)
If I didn’t have my little pastry chef to make the big wheel I would have probably gone with the cream puff…why not it still tastes the same.
January 31, 2014 at 11:23 pm
yummychunklet
Same. Would’ve done the cream puffs instead.
February 1, 2014 at 12:00 am
Cakelaw
I adore cream puffs too – and they are scary easy to make.
February 1, 2014 at 12:18 pm
Cher
Personalized sized desserts feel a little more special sometimes, I think. There is something irresistible about bite size morsels like this!
February 1, 2014 at 2:46 pm
bakeawaywithme.com
I love your cream puffs…they look beautiful! And that pastry cream was wonderful!
February 1, 2014 at 3:21 pm
betsy
I think the cream puffs were a great way to get the taste in a little package. Nice job!
February 1, 2014 at 6:56 pm
Nana
The cream puffs are a great way to go with this recipe when you have
a time limit to get things accomplished with a little one. I give you a lot
of credit for even attempting this. They turned out very nice and look
quite delicious.
February 2, 2014 at 9:47 am
Mardi (eat. live. travel. write.)
If you can pipe those puffs you can pipe a ring! They look gorgeous – thanks for playing along this week!
February 2, 2014 at 11:18 am
oneexpatslife
The great thing about the dough is that they freeze really well and can be popped straight in the oven. This little strategy is the only thing which can keep me from eating an entire batch of gougeres in one sitting!
February 2, 2014 at 2:27 pm
Christy
I had the same problem of too many puffs – they did freeze well, and reheat exceptionally well. I’d be pouting too if I couldn’t taste these!
February 2, 2014 at 3:50 pm
Maria Zioga
Oh they look so cute especially the second one! I remember making the cream puffs last year while I was in Athens my first time with pate a choux and they came out quite good. This time I was not so confident and I struggled a bit!
February 3, 2014 at 7:11 pm
Karen
I LOVE Dorie’s pastry cream recipe! Good job making something that worked for you and your current parent-of-a-2-month-old situation!
February 4, 2014 at 10:42 am
jora
I love it when babies cooperate (and/or someone helps) and the baking actually works out! It’s so fun to think about the babies actually being old enough to help cook/bake, and to get to eat the fun things we make.
February 5, 2014 at 2:47 am
TheKitchenLioness
Dear Sara, first of all, congratulations to the birth of your beautiful daughter Hannah (sorry, I am a bit late). She looks adorable and happy!
And as far as your cream puffs are concerned – they look fabulous and I am sure that the vanilla pastry cream must have been so delicious too – I will make sure to make some next time I prepare this recipe!
All the very best and have a nice week!