French Éclairs

♥♥♥ Advanced

If you've seen the Pate a Choux recipe, then you know where my inspiration for Éclairs came from. Aside from the fact that it's one of my absolute favorite desserts. My grandma makes them better than anyone (although, mine are prettier...ooooo!) and everyone requests hers when she's in town. However, these are a quick second, and are especially good when the pastry and chocolate are still warm. Seriously, try them warm with a cold Crème Patissiere... it will knock you off your feet. 

"I find it hard to disagree with the possibility that the height of luxury might not be an expensive car, a yacht in Monte Carlo, or a villa in Jamaica, but may instead be a really, really, really good chocolate eclair." -Andre K. Crump

What you'll need: 

Eclair Shells: 

* Pate A Choux Sucree (Cream Puff Dough) 

* 1 Egg, for the egg wash

* A pinch of Salt

Crème Patissiere

* 6 Egg Yolks

* 1/2 Cup Sugar

* 6 Tablespoons of Flour

* 2 Tablespoons Cornstarch

* 2 Cups of Milk

* 2 Tablespoons of Vanilla Extract

Chocolate Icing

* 10 oz. (1 1/4 Cup) Dark or Milk Chocolate 

* 3 Tablespoons Milk

* 4 Tablespoons Unsalted Butter, cut into small pieces

* 4 Tablespoons Sugar

How it's done: 

Éclair Shells: 

1. Preheat the oven to 400*F, and butter a baking sheet. 

2. Using a 1/2 Inch Nozzle, pipe 3-4 inch long logs of Pate a Choux Dough on the sheet. Allow adequate spacing! 

3. In a bowl, beat the egg and salt to form a glaze. Brush the top of each log with the glaze. Use the back of a fork dipped in the egg wash to score the top of each log. Drag prongs lightly across the top of the logs length, creating rows of shallow lines. 

4. Bake for 25-30 minutes, until light golden brown, and somewhat crisp, but not hard. Remove from oven and cool on a wire rack. 

Crème Patisseiere: 

1. In a bowl, whisk eggs and sugar together until they thicken and are pale yellow. Fold in the flour and cornstarch. 

2. In a saucepan, bring the milk to a low boil, then pour hot milk into the bowl of egg yolks. Stir well. Then pour mixture back into saucepan and heat to a boil. Lower heat and allow Crème to thicken, stirring regularly. When thickened, remove pan from heat, pour into a bowl and mix in vanilla extract. Cover the creme with parchment or saran wrap, which prevents a skin from forming on top, and chill to cool. 

Chocolate Icing: 

1. Slowly bring butter, sugar, and milk to a low boil in a saucepan, stirring continuously to make sure sugar dissolves. Add chocolate and remove from heat. Stir until chocolate has melted and icing is a smooth texture. Allow to cool some before using. 

To Assemble: 

1. Make a horizontal slice down the middle of the length of the Eclair shell. Pipe or spoon Creme Patissiere into the cavity of the Eclair shell. Top with the other half of the shell. Spoon the warm chocolate on top of the eclair, or dip the eclair into the frosting. 

Pâte à Choux Sucrée - Puff Pastry Dough

♥♥ Intermediate 

This past week, I took Ms. McKinley in to the Borders (5 days until they close for good!) to pick out some children's books on the cheap. Come to find out, the children's section was the first section to be raided by moms and teachers alike, as soon as the 'Everything must go!' sign went up in the window. However, there were still a few books left in the baking section - three of which I thought would make a great addition in cookbook collection. Sorry Kinley, we'll find you some books another day...

One of the books I picked up is called, Chocolate French. It's compiled by pastry chefs all over the world and focuses on the French influence on global cuisine. Totally up my alley. (The cover of the book shows some very tasty looking Eclairs, so I was sold on it instantly!)

The following pastry recipe is used in several different ways. It can be used to make cream puffs, eclairs, or profiteroles. It's the base to all great pastry treats!!!

Let's get baking.

What you'll need:

* 1 Cup of Flour
* 8 Tablespoons of Unsalted Butter
* 1/2 Cup of Water
* 1/2 Cup of Milk
* 5 Eggs
* 1 Tablespoon of Sugar

How it's done:

1. Place the butter in a saucepan with the water, milk, sugar, & salt. Stir, then bring slowly to a boil, allowing the butter to melt.

2. As son as the butter is melted, remove from the heat. Add all the flour into the liquid at once, then mix with a spoon until smooth.

3. Return to heat and continue to stir. Remove from heat when dough no longer sticks to the side of the pan. Transfer to a bowl and let mixture cool slightly.  (I let it cool for 5 minutes in a stainless steel bowl.)

4. Add the eggs one at a time, mixing each thoroughly until totally absorbed into the dough. The chox dough should be smooth, shiny, and thick. Stir it a bit more with the spatula to add air to the door and to lighten its texture.

5. Set the choux dough aside for use in profiteroles, eclairs, or cream puffs.

Yields approximately 20 large choux! 

Pluot & Cream Cheese Tart

♥ Beginner

Do you have any idea what a Pluot is? I didn't. It showed up in my Green B.E.A.N. Delivery this week, and honestly I was a little scared of it.  So, I googled it.

A Pluot is a hybrid fruit of a Plum and an Apricot. They are sweet and sour all at once, and honestly if you love plums then you'll love the Pluot. I went to slice them for this tart, and once I tasted them I couldn't stop eating them. They are pretty tasty for being a fruit I had never heard of before! And their color is beautiful too, once you cut into them you just have to taste it.

What you'll need:

• 3-4 Pluots
• 1 Sheet of Puff Pastry
• 8 oz. of Cream Cheese
• 1 Cup Sugar
• 2 Eggs

How it's done:

1. Preheat oven to 375*F.

2. After defrosting your puff pastry, cut off 1/3 of the sheet making it a rectangle. Place on baking sheet. Slice all of your Pluots into thin slices.

3. Combine in mixing bowl the Cream Cheese, ONE Egg, and 1/2 Cup Sugar until well blended.

4. Spread the cream cheese mixture onto the puff pastry, leaving a one inch border all the way around.

5. Lay all of your Pluot Slices on top of the cream cheese, layering as lightly or heavily as you would like.



6. Fold up the sides of the puff pastry, and pinch the corners to keep it closed. Take the other egg, and beat lightly and brush onto the tart. Sprinkle with remaining sugar.

7. Put into the oven for 30-40 Minutes or until puff pastry is golden brown.

Enjoy! (This is great for breakfast or dessert!)

Pain Au Chocolat (Chocolate Bread)

♥ Beginner

If there's one thing I know, it's that the French have had a lot to do with the things that I love the most. Pastries.  I can give credit where credit is due.  Europe is notorious for bringing us some of our favorite little treats, and even occasionally some new treats as well.

This pastry has been around for a LONG time, but it's not one you'll commonly find in a bakery here in the U.S.A. I'm not sure if it's just too simple or what, but they are awesomely easy to make, and are super yummy - especially straight out of the oven!

In a sense, it's chocolate wrapped in a puff pastry covered in sugar.  My three favorite things in one treat! What's even better?  Only 4 ingredients!

What you'll need:

• Frozen Puff Pastry Sheets 
• 2 Cups Chocolate Chips
• 3 Tablespoons Butter
• 1/4 Cup Sugar

How it's done:

1. Defrost your puff pastry - roughly 40 minutes.

2. Preheat your oven to 500*F - They should go that high, but if yours doesn't just adjust the cooking time for longer as needed.

3. Roll out your puff pastry, and cut it into 12 equal squares. Place a few chocolate chips in the middle of each one, and roll them up!

4. Pinch the seams so they stay closed. Brush with melted butter, and sprinkle with sugar.

5. Place them on parchment on the cookie sheet, and bake for 5-7 minutes.  Until puffed and golden.

6. Serve and enjoy!

You could top them off with some powdered sugar, or a chocolate drizzle for an even better pastry but that's up for you.  I am also a fan of a raspberry drizzle if you're really in the mood for something special.

***You could use pre-made croissant dough if you were desperate but it wont taste as good!

Strawberry Rhubarb Torte

♥♥♥ Advanced

My husband always seems to ask about rhubarb when summer is at the door.  His Grandma always spoiled him with homemade strawberry rhubarb pies while he was growing up, and now he affectionately believes that they are just another part of summer.  It sure is good that he married me, because no one else in my immediate family even likes rhubarb, and sadly I had never even heard of it before him. Even though I too am a fan of a strawberry rhubarb pie, I felt like I could dress up the typical pie and make it something even better.  I'm not sure you can even compare the two since this is so far from a typical pie, but the flavors remain the same and the texture is fantastic!

The texture and flavors of this torte will have you asking for more and more.  It's healthy because there is rhubarb in it, right?

What you'll need:

• 2 (or more if you want it more sour) Cups Fresh Rhubarb (Cut into one inch pieces) 
• 1/3 Cup of Water
• 4 Tablespoon & 4 1/2 Teaspoons Sugar (Divided) 
• 3 Tablespoons plus 1 Teaspoons Strawberry Gelatin
• 2 Cups Whipped Cream 
• 14 - 20 Lady Fingers (Halved)

Glaze:

• 1 Teaspoon Cornstarch
• 1 Teaspoon Cold Water
• 1/2 Cup Fresh Sliced Strawberries

How it's done: 

1. In a small saucepan bring to a boil the water, rhubarb, and sugar. Once boiling, reduce to a simmer and leave uncovered for 6-8 minutes (rhubarb will be soft). Cover and refrigerate 1/3 Cup of the water to use in the glaze later.


2. Puree rhubarb and remaining mixture in the food processor. Return the puree to the saucepan, bring to a boil, and stir in the gelatin until disolved. Refrigerate for 15 minutes or until slightly thickened.

3. Gently fold whipped cream into the rhubarb mixture.

4. Grease a tall, flat bottomed dish (or springform pan if you own one).  Place one layer of lady fingers on the bottom of the pan.  Spread half of the rhubarb mixture into the pan on top of the lady fingers. Repeat for second layer. Refrigerate torte for 8 hours or overnight (I suggest overnight so the lady fingers can soften a little.)

5. Place remaining rhubarb water into a small saucepan with the remaining sugar. Bring to a boil and add cornstarch. Stir until smooth.  Stir and boil for 2 minutes or until thickened. Let cool. Toss glaze with strawberry slices.  Use strawberries to top the torte.

6. Enjoy!  Please leave your comments and let me know what you think!