This Week: Paris-Brest
Not very long ago, a regular reader asked if I wouldn’t mind demonstrating how to make praline paste. I put it off since I wasn’t sure what I’d make with it. Then Paris-Brest hit the top of the to-do list — perfecto! This is going to be a high-calorie week. Remind me to put some extra time in on the treadmill.
It must have been apparent to anyone watching that I would turn out to be a pastry chef, when at age 15 I found a recipe for Paris – Brest and made it, much to the chagrin of my middle class, white bread folks.
Ha! I bet they changed their tune when they tasted it!