Day Ninety-Four

IMAG0903

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.   

IMAG0901
We made more mini ├ęclairs from choux paste.

IMAG0899

And little Paris-brests.  Not to be confused with Paris breasts. 

IMAG0898

Two totally different things, guys.  Let’s be mature about this. 

6 comments:

  1. Sorry, but I'm incapable of being mature. I read that as "Paris Breasts" right away.

    ReplyDelete
  2. Ooooooh....the dacoise look devine: Make into a cake, cover with ganache.....garnish with Marcona almond bark.

    ReplyDelete
  3. I 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.

    ReplyDelete
    Replies
    1. Julie, yes! I think we did. I'm getting hazelnut paste confused with pralinette paste. We might have used pralinette.

      I like your chocolate-peanut butter idea!

      Delete

Sup?

Related Posts Plugin for WordPress, Blogger...