Tiny Hand With Light Blue Heart

Jodie│SWE.
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prettygirlfood: Academy Award Worthy Chocolate Glazed Eclairs From Executive Pastry Chef Sherry Yard’s “The Secrets of Baking” Yield: 24 eclairs Piped into finger-length batons, these chocolate-glazed puffs are filled with pastry cream that can be made in a variety of flavors. The name means “flash,” as in a flash of light or lightening, which is fitting because that’s how quickly they disappear. Eclairs are made by piping pate a choux paste through a pastry bag fitted with a medium plain or starred tip (the starred tip makes a very pretty eclair). To pipe straight, draw lines on the underside of the parchment paper as a guide. Be sure to draw the lines on the underside, or the marks will transfer to the eclair during baking. Make each component first and then assemble the eclairs. Once assembled, they are ready to serve immediately or will hold in the refrigerator up to 4 hours. Vanilla Pastry Cream From Executive Pastry Chef Sherry Yard’s “The Secrets of Baking” Yield: 2 to 2-1/4 cups, enough for 2 (9-inch) tarts The French name for this recipe is creme patissiere, or “pastry chef’s cream.” It uses the same method as vanilla sauce, but the ingredients are a little different. The liquid is all milk and there is added starch. This binds the milk, producing a thick, silky cream with the consistency of pudding. I prefer to use flour as my starch, but other chefs use cornstarch, tapioca, or even Agar Agar, a gelatin derived from seaweed. Pastry cream has dozens of applications. It is creamy but firm, so it makes the perfect filling for fresh fruit tarts. Add chocolate, coconut, or bananas, and it becomes an incredible cream pie filling. Classic cream puffs, eclairs, and napoleons are filled with it as well. I also use pastry cream as a base for souffles and cookies. Do not use an aluminum pot for this recipe: constant stirring will scrape aluminum into the cream and turn it gray. When I’m in a hurry, I strain the finished pastry cream onto a baking sheet lined with plastic film. The thin layer cools quickly, and the plastic keeps the cream and the tray clean. This recipe works equally well using yolks or whole eggs. Egg yolks only will yield a richer, yellower pastry cream. INGREDIENTS 2 cups milk 1/2 cup sugar, divided 1-1/2 tsp finely chopped orange zest 1/2 vanilla bean, split and scraped, 2 tsp vanilla extract, or 1 tsp vanilla extract plus 1 tsp vanilla paste 3 tbsp all-purpose flour or cornstarch Pinch of salt 5 large egg yolks or 3 large whole eggs, chilled 1 tbsp unsalted butter, softened METHOD If you need to cool this quickly, line a baking sheet with plastic film and set aside. Bring the milk, 1/4 cup of the sugar, the orange zest, and the vanilla bean and seeds to a simmer in a medium-sized nonreactive saucepan over medium heat. Meanwhile, sift together the remaining 1/4 cup sugar, the flour or cornstarch, and salt onto a piece of parchment paper. Whisk the egg yolks or eggs in a large bowl. Add the sifted dry ingredients and whisk until fluffy. When the milk comes to a simmer (small bubbles breaking the surface), remove from the heat and ladle out 1/2 cup of the hot milk. Drizzle this slowly over the eggs while whisking constantly. (This is tempering, bringing the eggs closer to the temperature of the other ingredients, minimizing the chances of scrambling them!) Once the 1/2 cup milk has been incorporated into the eggs, pour the mixture back into the hot milk, whisking constantly. Be sure to scrape all the eggs into the pan with a rubber spatula. Immediately begin to rapidly whisk the pastry cream. In less than 1 minutes it will boil and begin to thicken. Continue to whisk for about 3 minutes, or until it has the consistency of pudding. To test the cream for doneness, tilt the saucepan to one side. The cream should pull away from the pan completely. Rinse and dry the large bowl. Strain the pastry cream through a fine-mesh strainer back into the cleaned bowl. Add the butter and stir until it is melted and incorporated. If the cream seems grainy, pulse it in a food processor or blender until smooth. The cream is now ready to use, or it can be cooled to room temperature and refrigerated for up to 3 days. To cool the pastry cream quickly, spread it out on a plastic-lined baking sheet. To prevent a skin from forming as it cools, place a sheet of plastic film directly on the surface. Ganache Glaze From Executive Pastry Chef Sherry Yard’s “The Secrets of Baking” Yield: 2 cups, enough for 2 (9-inch) cakes This is a sexy glaze for topping any type of cake. It has a beautiful, velvety shine. It’s based on the firm ganache variation, with corn syrup added for gloss and a touch of apricot jelly to balance the overall flavor. For the most glistening glaze, be sure to use a smooth, clear apricot jelly and not a chunky jam. The key to successful glazing is to keep the ganache at 90°F so it stays thins and viscous. It should flow easily over the cake without much prompting from a spatula. Covering a cake with ganache is not hard, but it can be messy. (Don’t wear white if it’s your first time.) INGREDIENTS 8 oz bittersweet chocolate 4 tbsp apricot jelly 1/2 cup heavy cream 1/4 cup milk 2 tbsp light corn syrup METHOD Using a serrated knife (which is safer because it won’t slip off the chocolate as easily), finely chop the chocolate into 1/4-inch pieces and place it in a medium heatproof bowl. Warm the apricot jelly in a small saucepan over low heat for 2 to 3 minutes, stirring until it is melted. Whisk in the cream, milk, and corn syrup. Increase the heat to medium and bring the mixture to a boil. Pour the hot cream mixture over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, and then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, about 2 minutes. When all the chocolate has melted, insert a candy thermometer. The temperature should be 90°F for the best glazing results. If the temperature is too low, place the bowl over a saucepan with a little simmering water in it, creating a double boiler, and gently stir until the thermometer reads 90°F. If the temperature is too high, occasionally stir the ganache off the heat until its ready to be poured. Glazing should be done as soon as the ganache reaches 90°F for maximum viscosity. The glaze can be chilled for later use, and then reheated slowly over simmering water. If the reheated glaze seems too thick, add 1 tbsp water. Master Pate a Choux Recipe From Executive Pastry Chef Sherry Yard’s “The Secrets of Baking” Yield: 1-1/2 lb dough, enough for approximately 24 large, 36 medium, or 48 small cream puffs, eclairs, etc. This simple Pate a Choux is the basis for countless dessert and savory items. The classic cream puff starts with a medium or large puff and is filled with whipped cream or pastry cream. Medium puffs can be filled with ice cream for profiteroles or stacked high in a pyramid for Croquembouche. Small puffs make terrific cheese puffs or canapes stuffed with savory fillings. Professional chefs use a pastry bag to form puffs because it’s the fastest, easiest way. Old-fashioned canvas pastry bags should be washed immediately after each use. For easy cleanup, I prefer using disposable plastic pastry bags. A small ice cream scoop works ell for making uniform puffs. Dip it into cold water after each scoop to prevent the pastry from sticking to it. You can also dollop spoonfuls onto the baking sheets, although the result is a little less uniform. This dough will yield more or fewer pastries, depending on the size tip you use for piping. For crispy, golden crusts, I put a cup of hot water in a pan on the floor of the oven, which circulates more steam in the oven. Added moisture allows the crust to stay soft longer, enabling it to stretch a little thinner (becoming crispier.) The moisture also promotes browning by converting more starch to sugar for caramelization. I prefer the center of my puffs to be slightly moist, but some chefs like to dry out the center. You may also use all-purpose flour instead of bread flour, but the puffs will be less substantial. INGREDIENTS Pastry 1 cup bread flour or all-purpose flour 1 tsp sugar 1/4 tsp salt 1/2 cup water 1/2 cup whole milk 6 tbsp (3/4 stick) unsalted butter 4 to 5 large eggs Egg Wash 1 large egg 1 egg yolk METHOD Sift together the flour, sugar, and salt in a large bowl. Set aside. Bring the water, milk, and butter to a boil in a large saucepan over medium heat. At the boil, remove the pan from the heat and add the flour mixture all at once. Using a sturdy spoon, stir vigorously to combine. Return the mixture to medium heat and stir constantly in figure eights. Cook for at least 4 minutes, or until the mixture has a smooth, mashed potato-like appearance. This helps to break down the starch and develop the gluten. Remove it from the heat. MIXER METHOD: Transfer the hot mixture to the bowl of a standing mixer fitted with a paddle attachment or use a hand mixer. Mix on low speed for 1 to 2 minutes, or until the dough cools to 180°F. Add 4 of the eggs, one at a time. Be sure to let the batter absorb each egg and scrape down the sides of the bowl with a rubber spatula before adding the next egg. Before adding the last egg, test for consistency. Pinch off about 1 tsp of dough with your thumb and index finger, and then pull your fingers apart. The dough should stretch rather than break. If it breaks, add the last egg. Mix on low speed until thoroughly incorporated, about 2 minutes. Do the consistency test again. The dough should be shiny and smooth. It is now ready to be piped. To store for later use, cover the surface with plastic wrap and refrigerate for up to 2 days. SAUCEPAN METHOD: If you don’t have a standing mixer or you want to avoid dirtying an extra bowl, you can do everything in the saucepan. Once you’ve removed the pan from the heat, stir by hand with a sturdy spoon to cool the dough down to 180°F. Add 4 of the eggs, one at a time, mixing until thoroughly incorporated before adding the next egg. Pinch off about 1 tsp of dough with your thumb and index finger, and then pull your fingers apart. The dough should stretch rather than break. If it breaks, add the last egg. SHAPING: Fit a large (#6) plain tip into a large plastic piping bag. Make a big cuff at the top of the bag and fill the bag halfway with choux paste. Unroll the top and twist it to push the contents toward the tip. For large cream puffs, pipe mounds of pate a choux 2 inches in diameter and 1 inch high onto the first baking sheet, 2 inches apart. For medium puffs, the mounds should be 1-1/2 inches in diameter and 1 inch high. Small puffs should be 1/2 inch in diameter and 1/2 inch high. At this stage the unbaked cream puffs can be frozen. Cover with plastic film and freeze for up to 2 weeks. Defrost at room temperature about 30 minutes before baking. EGG WASH AND BAKING: Preheat the oven to 425°F. Adjust the rack to the center of the oven and place a heatproof baking dish or pan on the floor of the oven (or on a rack set at the lowest level). Line a baking sheet with parchment paper. “Glue” each corner of the parchment to the sheet with a dab of the choux paste. This keeps the paper in place during piping and baking. Line a second baking sheet with parchment paper and place a wire rack on it. Make the egg wash by whisking the egg and yolk in a small bowl. Brush lightly but evenly over the puffs witha pastry brush. Place the puffs in the oven and pour the hot water into the pan on the oven floor. Quickly close the door to keep all the steam in the oven. Bake for 10 minutes, or until puffs begin to rise, then turn the oven down to 350°F and rotate the baking sheet (spin it front to back). Prop the oven door open slightly with a wooden spoon and bake for 18 to 20 minutes more for large puffs, or until the puffs turn nutty brown. (For medium puffs, bake 15 to 18 minutes more; for Small puffs, bake for 10 to 12 minutes more.) Remove from the oven and cool completely on a rack, about 15 minutes, before filling and serving. At this stage, the cream puffs can be frozen for later use. Place the cooled puffs in an airtight plastic bag and freeze for up to 2 weeks. They will also keep for 24 hours at room temperature (wrapped tightly in plastic) before being filled. Chocolate Glazed Eclairs To Form the Eclairs: Fit a large (#6) plain tip into a large piping bag and fill the bag halfway with Pate a Choux dough (from above). Pipe 24 (4-inch) strips on the parchment paper. Stagger the rows on the diagonal and space them 1 inch apart. Brush the eclairs with the egg wash, but before baking, run a fork down the length of each puff. These score marks will help the eclair expand evenly. Bake the eclairs then allow them to cool completely. Wash and dry the pastry bag and tip. When the eclairs are completely cool, cut the top half off each one and set the tops on a rack set over a second baking sheet. Spoon the Ganache Glaze over each eclair top, letting the excess run off onto the baking sheet below. Place the tops in the refrigerator to set, about 15 minutes. Fill the Eclairs: Fit the large tip (either plain or star) into the piping bag, fold back a thick cuff on the top and fill halfway with the Pastry Cream. Fill the entire length of the eclair by piping a slow, steady strip. (The pastry cream can also be dolloped in with a spoon and smoothed out.) When all the eclairs are filled, place them in decorative paper cups or on a serving platter. Top with the glazed top halves. Serve immediately or store in the refrigerator up to 4 hours.
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    Eclair!!! HMMMMMM
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