Special ingredient: Nutella
I loved assembling the Paris-Brest. The structure is just so pretty. I liked this twist on the classic of having a peanut butter pastry cream filling. It was a lot of work creating it though from the pastry cream turned into diplomat cream, that was then incorporated with a buttercream and peanut butter. The flavor was fantastic. I will say I went rogue and did a couple of changes that I normally wouldn't do but I thought they would be okay without disrupting the integrity of the pastry.
I used about 25% additional diplomat cream because I didn't want the peanut butter flavor too intense so it was just perfect. I also did a little experimentation and spread Nutella to half of the base just so I can compare the two and see which I preferred. The peanut butter on it's own was delicious but I liked having the addition of the Nutella for an extra surprise of flavor. Before Nutella I even thought to use jam but thought the Nutella matched nicely. More on my blog: http://www.deliciouslynoted.com/2013/09/bouchon-bakery-paris-new-york/
standard bake and measure
variation: omitted diplomat cream
Another delicious pate a choux recipe! Again, this one uses 3 different creams plus peanut butter to create the filling. I chose to omit the diplomat cream because I again didn't want to make a whole batch of pastry cream just to use a little bit. So instead I used just buttercream and peanut butter together, which was delicious. I only had a little bit leftover, but I didn't fill all the pastries, only 2. The filling was so rich but still light, which I love about the buttercream.
I also thought about using jam like Jenn, but decided to forgo that for next time. This recipe felt like second nature, having made the choux so many times before.
I had a guest photographer this week, my friend Nick (click for website) came over with his fancy photo equipment and we had a real photo shoot. It was a lot of fun trying different angles and settings and lighting. The end result is just beautiful, as you can see.
Guest Baker: Julie
Check out Julie's blog for her results, she loved making these as well!