by Paul Kramer
Around 15 PBP2019-Aspirants came to the PBP Prep Talk yesterday held at the Clarion Hotel in Princeton. A seasoned team of Ancienes (including one Ancienne) spoke on a variety of topics, and videos* of these are available—simply click on the speakers' names.
Nigel Green gave a thorough (and thoroughly interesting) Introduction to PBP—its history, important personalities, milestones, and overall character.
George Swain continued the discussion with tips on Training, Qualifying, and Training some more. He stressed the importance of identifying your personal goals and personal weaknesses, and finding a training plan that helps you overcome the latter to achieve the former.
Chris Newman spoke twice—first, giving an overview on Choosing a Time Limit Group (80 vs 84 vs 90) and Start Time; she later took to the dais again to address the question of Food—What and Where.
Paul Shapiro offered advice—culled from much personal experience—on Making a Ride Plan to help you stay on track, and to keep you from getting overwhelmed as you become more and more sleep deprived.
Jon Levitt offered suggestions on Getting There (and Staying There) With Your Bike, including tips on packing your bike box and suitcase.
Joe Kratovil passed on what he's learned from two starts at PBP to give the audience a fantastic guide to What to Bring on the Bike and also shared his wisdom on the subject of Sleep.
Big Thanks to all the presenters!
For those of you who were unable to attend, and must settle instead for my amateur videos—sorry we missed you! And as a next-best-thing-to-being-there consolation for missing the French-themed lunch, here is the recipe I used for the dessert--the classic French Paris-Brest pastry "in the form of a wheel...created in 1910 by Louis Durand, pâtissier of Maisons-Laffitte, at the request of Pierre Giffard, to commemorate the Paris–Brest–Paris bicycle race he had initiated in 1891." [wikipedia]
YIELD: Makes 10 to 12 servings
ACTIVE TIME: 1 1/2 hr
TOTAL TIME: 3 1/2 hr
For cream filling
For choux pastry
Make cream filling:
Make choux pastry:
Halve pastry horizontally with a serrated knife and carefully invert top onto work surface. Remove and discard any wet dough from interior of top and bottom. Transfer hazelnut cream to cleaned and dried pastry bag fitted with star tip and pipe cream decoratively into bottom half of pastry, then carefully reinvert top half over it. Sprinkle top with reserved praline and dust with additional confectioners sugar.
*NOTE: These videos were shot very unprofessionally (by me), holding an iPhone in shaky hands. I apologize for the poor production value, but the content is what's key!