Paris Brest

The Paris Brest is a relatively simple French pastry treat made using a ring of choux pastry filled with a praline flavoured cream. Following the success of our Tarte Tatin, we have continued our education of pastry making by focusing on choux. In some ways this is a more simple kind of pastry because you don't need a delicate touch or certain technique when handling it. But because it is cooked twice, once in a pan and then in the oven, it is a slightly tricky process which relies on a certain level of concentration! Our effort was far from perfect but we think we know where we went wrong, so hopefully next time will be better. For now though, this was very tasty and did look the part.

Chicken with Rhubarb

 

Our house is full of cookbooks, but one which has caught my attention more than most is the Flavour Thesaurus by Niki Segnit - www.flavourthesaurus.com It gives a comprehensive guide to how different flavours can work together. These are very often quite strange pairings but it has started to make me think I should be a little more experimental in the kitchen. So last night for tea, we made a rhubarb sauce to go with our roast chicken.