Raspberry Paris Brest

Raspberry Paris Brest | ZoeBakes photo by Zoë François

This Raspberry Paris Brest is a beautifully nontraditional take on a very traditional French pastry. The name, Paris Brest, comes from a bicycle race that happens in France between (you guessed it) Paris and the town of Brest. According to Larousse Gastronomique, a pastry-cook, whose shop was along the route of the race, got it in his head to make a pastry shaped like the wheel of a bike from choux paste (the same pastry used for eclairs and profiteroles). He filled it with a butter-rich, praline flavored pastry cream. My take on this classic involves lots of Driscoll’s Raspberries to lighten up the dessert and make it even more beautiful. Instead of stirring praline into the pastry cream, I made an easy raspberry quick jam out of fresh berries and then mixed it in. The result is fresh and light, which will be a welcome end to your holiday dinner. What makes Driscoll’s Organic Raspberries the perfect choice for this is that Driscoll’s has spent years carefully breeding Raspberries, and with thousands of berry varieties they select the top 1% to sell under the Driscoll’s name.

You can watch me make this raspberry pastry in my instagram video.

#BerryTogether GIVEAWAY: For the past few years, Driscoll’s has been championing this belief that life is better spent around the table, over food, with friends and family – #berrytogether, in other words.  Things don’t have to be fussy or complicated to have a good time and to get in the mood for the holidays you can enter to win some sweet prizes from Driscoll’s – (a KitchenAid® Artisan Stand Mixer, a Williams Sonoma Stoneware Pie Dish, Set of 3, and Berries for a Year); see the bottom of the post for details.* (more…)

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Raspberry Rose Angel Food Dream Cake

Raspberry Rose Angel Food Dream Cake Recipe | Photo by Zoë François

For Mother’s Day (and Valentine’s Day) I always bake something I’d like my beloved children to bake for me, as a not-so-subtle hint to them. This website is basically a reference for my boys to use whenever they are looking for ideas of what to make me. (If only they ever read my blog!) I think Angel Food is perfect. The name alone is fitting for us moms, considering what we do to keep our darling children alive, well fed and mostly happy. I received a lovely new cookbook yesterday and it fell open to the angel food cake recipe. Jessie Sheehan’s The Vintage Baker is a wonderful book, full of classic desserts with her twist on them. She made the perfect angel food cake, split it in half, then filled and topped it with a beautiful blueberry whipped cream. It really is a dream. I was completely smitten. I didn’t have any blueberries, but did have raspberries. Here in MN we’re just hitting spring and the very start of a growing season, so I rely on Driscoll’s to deliver perfect CA berries. I need the bright color and dose of summer.

The ethereal texture of this Raspberry Rose Angel Food Dream Cake is created by whipping a dozen egg whites to meringue perfection, then gently folding cake flour into it. I added some zest and rose water to make this beautiful cake even more festive. That’s the beauty of angel food cake, it is easy to play with different flavors. The secret to keeping the lightness of the cake is to cool it upside down. I have an old, super cheap, pan that I got at a garage sale in college, which doesn’t benefit from having feet on it, so I have to balance it over a wine bottle to cool. You can watch my instagram videos to see me bake this dream cake and many more. (more…)

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