Tuesday, June 4, 2013

My Recipe Box

I haven't even made these yet and they are going into my recipe box as I will be making them in the near future! They looked so easy to make and there is also a video on the link.

This recipe for eclairs and profiteroles was featured on the Toronto Marilyn Denis show.

The bakers are from Bobette and Belle, a delightful bakery on Queen St. E in Toronto. Check out their blog!

Recipe and image source

Classic Éclair and Profiteroles

Whip up a successful dessert with this classic éclair recipe from Bobbette & Belle.
Choux Paste Ingredients:
  • 3/4 cup 2% milk
  • 3/4 cup water
  • 1/2 cup + 2 Tbsp unsalted butter
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 2/3 cups all-purpose flour
  • 5 large eggs, at room temperature
  1. Bring the milk, water, butter, sugar and salt up to a full simmer over medium high heat.
  2. Reduce the heat to low and stir in the flour with a wooden spoon, stirring vigorously until the dough no longer sticks to the sides of the saucepan. Scrape this mixture into a large bowl and use electric beaters or a stand mixer fitted with the paddle attachment and beat on medium speed for a minute or 2 to cool it a little.
  3. Break two eggs into a small dish and whisk them just to blend a little. Add these to the flour mixture while still on medium speed and mix until blended. Add the remaining 3 eggs one at a time and mixing well after each addition.
  4. Work with this recipe while the batter is still warm.
  5. Bake in oven at 400F for 10 minutes, then turn down oven to 375 for further 15 minutes or until rich golden colour.
Pastry Cream Ingredients:
  • 2 cups whole milk
  • 6 egg yolks
  • 6 tbsp sugar (put 3 tbsp with milk and 3 tbsp with egg yolks)
  • 4 tbsp corn starch
  • 2 tbsp butter
  • 2 tsp vanilla
  1. In a sauce pot over medium heat bring the milk and half the sugar to a simmer. In a separate bowl whisk together the other half of the sugar with the egg yolks and then whisk in the cornstarch.  Temper the egg mixture with the hot milk mixture and then add the tempered eggs back in to the pot and cook over low heat, stirring constantly until it boils, thickens and starch is cooked out.  This will take approx. 5 mins.
  2. Remove the pastry cream from heat and add in the vanilla and butter.
  3. Place custard in a container and lay plastic wrap right over top of it to prevent a skin from forming.
  4. Cool completely in the fridge for approx. 2 hours.
  5. Once the custard has cooled completely, remove from fridge. Poke holes into eclairs or profiteroles and pipe in custard using piping bag.
  6. Per half cup of finished pastry cream you can add 2tbsp of mango/passionfruit puree, or 2tbsp of raspberry puree, or 2 tbsp cooked banana puree or 1/4 toasted coconut
  7. For added flavour, dip filled éclair into melted chocolate and let cool.

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