Cs&Cs: Paris Paris

How’s it going with David’s version of the Paris-Brest?

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4 thoughts on “Cs&Cs: Paris Paris

  1. I’m making mini-puffs. We’ll see how it goes, but David does not have the puffs crisp up. I’ve seen longer times for baking, or drying after the initial baking that David doesn’t use. Hmmm…

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  2. It was REALLY hard NOT to make my own recipe for all of these elements! I’d cook these at a higher temp to really get them to crisp up. This recipe made 12 éclairs (5-inch) and I was able to fill 10 of them with the filling. SO good. I used my own glaze (chocolate, butter and a touch of light corn syrup for gloss) and they looked lovely!

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  3. OK, I said we should test our skills, but not on eclairs. Everything was working perfectly until I tried to spread the eclair. Did not have a pastry bag that worked properly, so I used a zip lock. Unfortunately, they are the skinniest eclairs I have ever seen. Would not even consider them in patisserie.

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