Tag Archives: dessert

Dessert for Monday

eclair

Happy Easter my blogger friends!!! I haven’t publish long time and decided to start doing that again.

I want to share with you my favorite recipe for Eclairs, or Choux Pastry. It is very yummy pastry which you can made with different fillings (vanilla custard, buttercream, whipped cream etc). For many of you it seems complicated but if you give a try (ok, maybe several tries) you will be rewarded with very yummy result. And most important – you will do it yourself and you will make it with fresh and natural ingredients!

What you will need:

90 gram (3 ounces) unsalted butter
3/4 cup water
1 cup all purpose flour
1/8 teaspoon salt
1 teaspoon sugar
4 eggs

Preheat oven to 450 degrees. On a parchment paper sift your flour. In a small pot combine together water, butter, salt and sugar.Bring to a boil on a medium-high heat. When butter is completely melted take from the heat and dump sifted flour at once. Start stirring with wooden spoon until everything is incorporated.

Return pot on the stove and continue stirring on a medium heat about 1-2 minutes. Dough will start looking like a ball and walls of the pot will be covered with thin film. It is time to take from the heat.

Next step can be made with a stand mixer or with manual one. Either way, first you have to start mixing on low speed for 2-3 minutes to cool down a dough little bit. Otherwise eggs will be cooked in a very hot dough, right? Then start adding eggs, one on a time. After each addition you have to mix properly until each egg is totally incorporated in a dough. After the last one the dough should start making ribbons and look shiny.

Now it is time to put on a baking sheet. Cover heavy duty baking sheet with parchment paper and secure edges with a dab of dough to keep paper on place. Fill pastry bag with still warm dough with #5 tip. Pipe mounds in your prefered size (1 1/2 inch or smaller ones for a bite size eclairs) about 2 inch apart from each other. Bake for 10-15 minutes (with conventional oven it is usually 12 minutes) until they puffed and start looking gold. Then reduce heat to 350 degree and bake for another 10-12 minutes. You have to keep eye on them all the time especially if you trying first time. After that turn your oven off but keep eclairs in the oven for additional 8-10 minutes to let them dry completely.

Remove and let them cool on the cooling rack. You can start filling them after they are completely cool.

I hope the recipe and encouragement will help somebody to try. And what about you? What is your favorite recipe?eclair2

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Gluten and Guilt Free

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I do love to bake, really, I do. But sometimes my family complains about putting on pounds.

And last weekend I decided to make something sweet but in the meantime not so heavy. So, this is gluten-free dessert for you, without any flour.

All you need is 4 egg whites and 1 cup of sugar. Some recipes call for 1,5 cups sugar for that amount of egg whites, but I used only a cup and it turned out just fine. And who needs extra sugar anyway?

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Preheat the oven to 200 F (or 95 C). Line baking sheet with parchment paper.

First you have to carefully divide eggs, because even a smallest amount of yolk can ruin your merengue. It is better to divide egg whites when eggs are cold.

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Bring egg whites to room temperature before starting.

To clean the bowl of any fat or oil you can wipe it with some vinegar or lemon juice.

Place your egg whites in the bowl and start mixing them on the medium speed for 3-5 minutes. After that put on a maximum speed and beat until eggs become foamy but not dry.

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Start adding sugar with a spoon, keep the mixer on.

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When the mixture looks stiff and shiny, stop mixing. Transfer the meringue to the baking sheet with a spoon or a piping bag. This is totally your choice.

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Baking time actually varies from 1,5 to 2 hours, until meringues are dry. After turning off the oven, leave the meringue inside and keep the oven door open. When they are completely cool, remove from the oven and the baking sheet.

You can serve merengue like that or you can put your favorite icing between two merengue and it will become fancy pastry.

I decided to put orange zest in the icing and covered the meringue with my favorite drizzle – chocolate ganache. Three components – meringues itself, flavor of orange and chocolate made the magic! Light, fancy and sophisticated dessert.

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What is your favorite gluten-free dessert?

Enjoy!

P.S. For those, who had the patience to read my really long post, I want to also invite you to my Facebook page, where you can find much more variety of yummy pastries.

 

Small Sweet Indulgence – Puff Pastry Cream Horns

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I love working with puff pastry dough. Nowadays it’s easily available in every supermarket’s frozen food section, ready to use.

In this post I want to share with you how to make cream horns. In our family it was a tradition to make them around the holidays. Sweet times…

The molds I am using are very old and almost antique. My grandma was using them and I think she got them from her mother-in-law. So imagine how old they must be now!

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OK, enough of history, here we go:

  • Preheat oven to 410 F. Prepare your baking sheets by putting parchment paper or silicone sheets. You don’t have to grease them.
  • If you are using ready-to-bake puff pastry dough, read the instructions on the label. Usually, you have to keep it in the refrigerator overnight to thaw, or in room temperature for couple of hours. Dough should still be cold when you touch it. Roll the dough into a rectangle form and ¼ of an inch thick.
  • Cut the dough into 1 inch stripes. I normally use a pizza cutter.

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  • Gently wrap the dough stripes around the molds, overlapping the edges.

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  • Put on the baking sheet, leaving enough distance between them. It is puff pastry, remember?

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  • Bake in the preheated oven (very important for puff pastry!) for about 15 -17 min. You can decrease the temperature after 10 min to 400 F.
  • The shells are ready, when they turn golden.

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  • Remove them from the oven, let cool for a little bit, then move to the cooling rack. When completely cool, remove the shells from the molds by gently (!) twisting them off.

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  • Now you can fill them with whipped cream or your favorite icing.
  • Final touch – dust your pastries with icing sugar.

Now it’s time for a coffee!!!

Enjoy!

Nune

P.S. About the molds, if you don’t have any available, you can find them online, just Google cream horn molds.

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