Since becoming a Mama 3 1/2 months ago, I occasionally get myself into something that I call “baby lockdown.” I’m in the recliner, with a sleeping baby sprawled all over me after what may be a long stretch of napless-ness. So I’m desperate for him to stay asleep, but I’m hungry or thirsty or needing to pee. Is it worth the risk of moving/waking him to take care of whatever I need at that moment?
Nope. It’s really not.
So- I just accept that I’m on “baby lockdown,” and hopefully have the remote handy! I’ve gotten good at recording shows that are the perfect combination of entertaining and mindless for my general state of exhaustion. My new favorite is Martha Bakes on PBS- have you seen it? There is a new theme every week and Martha demos a few different creations each time. Last week was “Classic French Pastries,” and I got very inspired to try my hand at one of them: Paris Brest.
Are you familiar? It’s Pate a Choux, which is the dough used for Cream Puffs, Eclairs etc, served as a wreath filled with pastry cream and whipped cream. I loved the idea of it, but didn’t have the energy for pastry cream, so filled it with lots of whipped cream and strawberries. It’s a light and crisp pastry shell filled with light and fluffy berries & cream. I devoured about a third of this, it’s so light and not-too sweet.
The most challenging part of this was piping it in a ring- and as you can see mine looks kinda just like 7 cream puffs in a circle. And in hindsight- I may as well have just have piped the dough into rounds and made cream puffs, but I did think the “wreath” was pretty :)
I’m so lucky to get to spend my first Mother’s Day with my own Mom who arrives later today! I’ve never been more appreciative of her or all mothers after my first 3 months with a baby. How she had the patience to raise 5 kids I’ll never know! My own Mama would love this dessert- I wish I hadn’t eaten it all already…;)
Ingredients Instructions Notes Recipe slightly adapted from Martha Stewart *I halved this recipe in the version I photographed, but am sharing the whole recipe. Either way works:)
Recipe slightly adapted from Martha Stewart
*I halved this recipe in the version I photographed, but am sharing the whole recipe. Either way works:)