Brests, Brests, and More Brests

Thanks to my tech-savvy husband and various tools like Google analytics, MyBlogLog, 103bees, etc., I am able to track the number of visitors to this site, what they clicked on, and examine the ways people find this blog. We chuckle every time we notice that poor spelling pervs are finding my site using the search term "brests", which happens to be quite often. This is due to my past post titled Paris Brests. Here are the results of various search engines: Live Search, DogPile, Windows Media, you'll also find it using Google, it's just not on the first results page. Search results fluctuate frequently so my site could have been knocked lower by the time you read this.

Okay, I admit it could be a little misleading so I thought it is only fair that I show them what they are really after. Here you are boobs!!

Boob Cake
Originally uploaded by iampeas.

Tagged as: [ brests paris pastry ]

ROUXBE COOKING SCHOOL & COOKING CLASSES

Posted by Kimberley Slobodian on November 25, 2006

[ Add Your Comment [6] ]•

Email This • Permalink • Add to del.icio.us

Subscribe now with RSS or receive my posts by Email.

09 Sep · Sat 2006

Paris Brests

In school today, we made Paris Brests and they were as delicious as they look. A Paris Brest is made from choux paste, which is what profiteroles and éclairs are made of. During a bicycle race between Paris and Brest back in 1891, a pastry chef had the idea to make rings of choux that were to resemble bicycle wheels. Traditionally, Paris Brests are filled with praline-flavored crème pâtissière, but filling them with strawberries, vanilla-flavored crème pâtissière, and crème chantilly is also common.

Paris Brest Filled With Crème Pâtissière, Crème Chantilly, and Strawberries

Note to self: it was healthy for me really. It has the daily requirement of fruit, dairy and nuts! ;)

Tagged as: [ brests chantilly choux creme nwcav paris pastry patissiere ]

ROUXBE COOKING SCHOOL & COOKING CLASSES

Posted by Kimberley Slobodian on September 09, 2006

[ Add Your Comment [0] ]•

Email This • Permalink • Add to del.icio.us

Subscribe now with RSS or receive my posts by Email.

I am a graduate of the full-time Culinary and Pastry program at the Northwest Culinary Academy of Vancouver and studied at L'Academie de Cuisine in Maryland, USA. Here, I'll share my experiences in the food industry. I currently work at Rouxbe - The world's leading online cooking school.

Search This Site

Subscribe now with RSS or receive my posts by Email.

Unsure what RSS is?