I was charmed when I found that Dorie included this iconic dessert in her book - that celebrated a famed bike race - Paris-Brest. I am, unfortunately, a single-month-only fan, though I occasionally peek at other results. But, I thought, it would be fun to create some bicycle-themed desserts to enjoy while celebrating the ultimate test of cycling ability.
Dorie's recipe (and the classic dessert, I'm sure), contemplates a large cream puff, resembling a bicycle wheel. I, on the other hand, thought that individual "wheels" would be fun - so I endevoured to create small circles, but still filling with the amazing-sounding filling.
|blanched almonds are coated in caramel coating|
once complete, they go onto parchment to cool
then are whirled in a blender to chop finely
|the chopped carmelized almonds are stirred into a classic vanilla pastry cream and then|
piped into the wheels
|dusted with a bit of powdered sugar and served with a |
glass of French bubbly to toast the heroic efforts of the riders
in the TDF (go Mark Cavendish!)
I thought this was a lot of fun to make. If I were having a party, the large, single puff would be lovely with its toasted almonds on top. But this made for a nice little dessert, in honor of the boys of the peleton (who tonight will likely get to have some bubbly of their own. Though tomorrow they still have a ride, the Tour is mostly over - except for that last sprint along the Champs Elyses). Enjoy Paris!