Thursday, November 27, 2014

NOVEMBER 2014 DARING BAKERS' CHALLENGE -MINI PARIS-BREST


Assalamo alaikum,

Being part of the Daring Baker is so much fun every month there something new to bake and its get more exciting as you are baking specialties from other countries how fun !!!
The November Daring Baker's challenge took us on a ride!Luisa from Rise of the SourdoughPreacher challenged us to make Paris-Brest,a beautiful pastry celebrating the Paris-Brest bicycle race.

this recipe is basically a Choux Pastry which is not new to me as it is also base of Eclairs Alhamdulilah made a lot of them but sadly never posted here ,it was before my blogging journey began.lots of lesson learned while making this pastry you have to pipe it with a piping bag as i have none i used Ziploc bags which ripped on me so better get a piping bag lady!!
Surely head to the Daring Baker here as you can view the original recipe as with the filling i went simple using whipping cream but would love to use the original cream that is Praline cream, must be really delicious, in sha Allah (if Allah wills) next time !!

PARIS-BREST

ingredients:

flour 1 cup
sugar 2 tsp
salt 1/2 tsp
water 1 cup
butter 10 tbsp
eggs 4 lightly beaten
Pistachio sliced 1/3 cup




filling:
sweetened whipped cream

direction

heat oven at 400F and line a baking tray with foil

mix together dry ingredients that is flour, sugar and salt

bring to boil water and butter

remove from  heat and add flour mix  with a wooden until all comes together

after cooling slightly the eggs mix , it will look messy but keep on mixing until forms a sticky paste, if you leave it for a while after mixing it will be much easier to handle as it will become more until





place a ziplock bag in a cup and then fill it with the dough,snip a corner

using a small biscuit cutter to mark on foil lined baking tray and pipe dough forming circle

sprinkle sliced pistachioes


bake for 15 mins and please dont peep it will deflate the pastry

after 15 mins open your oven slightly,poke small hole in the pastry to let steam out and let it cool for 10 mins

take it out of oven cool completely and slice it half



fill it with cream and dust with powdered sugar and enjoy!!









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