We made a few different things today: pastry cream, chocolate pastry cream, and the cream that’s inside of these little sandwiches. The outer shell is an almond dacquoise (egg white, sugar, almond powder), and it’s filled with a mixture of pastry cream, walnut powder, butter, confectioners’ sugar, and port. These were really, really good. They had sort of a graham cracker taste to them. I gave mine all away though. I’m not in the mood for sweets.
Except I just baked sugar cookies at home. I don’t know how that happened! And why am I watching this episode of Toddlers and Tiaras? That’s so weird.
We made more mini éclairs from choux paste.
And little Paris-brests. Not to be confused with Paris breasts.
Two totally different things, guys. Let’s be mature about this.
Sorry, but I'm incapable of being mature. I read that as "Paris Breasts" right away.
ReplyDeleteOoooooh....the dacoise look devine: Make into a cake, cover with ganache.....garnish with Marcona almond bark.
ReplyDeleteYes! I love marconas.
DeleteI love Paris-Brest (I'm from Paris, teehee!) Anyway, have you filled them with the hazelnut buttercream? it's to die for. I made my first last week and everybody loved it, I'm even considering a peanut butter/chocolate version.
ReplyDeleteJulie, yes! I think we did. I'm getting hazelnut paste confused with pralinette paste. We might have used pralinette.
DeleteI like your chocolate-peanut butter idea!