Profiteroles

Profiteroles

So we’ve now come to the end of another week of Victorian recipes and a Victorian meal. Are you as full as I am? Amongst the many desserts and vegetable dishes (I’m not quite sure why they were listed under the sweets portion of the menu), the Queen was served “Les Choux glacés à la Duchesse” which translates to “Iced Puff Pastries” or in my mind “Profiteroles”. Now no matter how you slice it, whether with the Victorian version of the recipe:

Les Choux glacés à la Duchesse

Or the modern day recipe that I have below, I will fully admit that this is not one of those “Shake-and-Bake” recipes where you can blink and be done with it. It’s got steps, lots of them, and it’s a wee bit finicky and pain-staking. Having made it sound like oh so much fun, I can say one thing for it… it’s delicious and super-duper impressive! Especially if you make a tower out of them. Have a mother-in-law you want to impress? This will do it! You can try making this dish with non-dairy ingredients, replacing the butter with margarine and the milk with soy/almond/cashew milk, but I’m not 100% sure how well it will come out.

Ingredients:

Choux Pastry:
½ cup water
½ cup milk
1/3 cup unsalted butter
1 teaspoon sugar
¼ teaspoon salt
1 cup all-purpose flour
4 eggs

Vanilla Pastry Cream:
4 egg yolks
2 cups milk
¾ cup sugar
¼ cup cornstarch
1 teaspoon vanilla

Chocolate Glaze:
60 g (1/3 cup or 2.1 oz.) bittersweet chocolate, finely chopped
2 tablespoons unsalted butter
2 teaspoons corn syrup

Directions:

Choux Pastry:
In medium sized sauce pan, bring the water, milk, butter, sugar and salt to boil over medium-high heat until the butter is melted. Using wooden spoon, stir in flour until mixture forms ball and film forms on the bottom of the pan.

Cook, stirring, for 1 minute. Remove the pan from the heat, and continue to mix the pastry dough for another minute so that it can cool a bit. One at a time, beat in 3 of the eggs, beating well after each addition until the dough is smooth and shiny.

Line two baking sheets with parchment paper. Using a piping bag fitted with a ½ inch plain tip or spoon, pipe (or spoon) the dough into twenty-four 1 ½ inch wide mounds on the prepared baking sheets. Whisk the remaining egg with 1 tablespoon of water; and using a pastry brush, brush the mixture over the mounds, gently flattening any peaks in dough.

Bake in 425°F oven until the mounds are puffed and golden, about 15 minutes. Reduce the heat to 375°F and bake until golden and crisp, about 10 more minutes. Turn off the oven, and let them stand in oven for another 15 – 25 minutes to dry.

Transfer the pastry mounds to a wire rack, and using the tip of a knife, poke hole in bottom of each profiterole. Let the pastry cool completely. (If you are making these ahead: Store in airtight container for up to 24 hours, then re-crisp in 350°F oven for 5 minutes, then cool again before filling.)

Vanilla Pastry Cream:
In bowl, whisk together the egg yolks, ½ cup of the milk, the sugar and cornstarch. In heavy-bottomed saucepan, heat the remaining milk over medium heat just until bubbles form around the edge. Gradually whisk the warmed milk into egg yolk mixture. Return the combined mixture to the saucepan and cook, whisking, until thick enough to coast the back of a spoon, about 5 minutes.

Strain the cream through a fine-mesh sieve into clean bowl, and then stir in the vanilla. Cover the bowl with some plastic wrap, laying the wrap directly on the surface of the cream (this way a skin doesn’t form). Refrigerate the cream until chilled, about 3 hours. (If you are making this ahead: Refrigerate in airtight container for up to 24 hours.)

Chocolate Glaze:
In heatproof bowl over a saucepan of hot (not boiling) water*, melt together the chocolate, butter and corn syrup, stirring until smooth. Remove from heat, leaving the bowl over the saucepan to keep warm.

* Click here to see my tips on using a double boiler.

Assembly:
Using a piping bag fitted with ¼ inch plain tip, pipe pastry cream into each profiterole through the hole in the bottom. Dip the tops of each into the glaze. Let each stand until set, about 20 minutes. (If you are making these ahead: Refrigerate them for up to 4 hours.)

Chocolate Bourbon Pecan Pie

Chocolate Bourbon Pecan PieThere is nothing like a good pecan pie! This southern classic gets a kick from the chocolate layer and the hit of bourbon! You can make this dessert dairy free by using margarine instead of butter, and alcohol free by omitting the bourbon. Make sure that you get a deep-dish style pie shell though, or else you might get some spill over! This recipe will serve 8.

Ingredients:

⅔ cup white sugar
1 cup corn syrup
2-4 tablespoons bourbon* (depending on taste)
3 eggs
⅓ cup melted butter/margarine
½ teaspoon salt
1 ½ cups pecans (either halves or pieces)
1 cup semi-sweet chocolate chips
1 (9 inch) refrigerated deep pie crust (brought to room temperature)

* Click here to see a list of kosher alcohols.

Directions:

Preheat oven to 375 degrees. Beat the sugar, corn syrup, bourbon, eggs, butter/margarine, and salt together in a mixing bowl until smooth and creamy. Fold in the pecans. Line the bottom of your pie crust with the chocolate chips, then pour the pecan mixture into the pie crust. Lower the oven temperature to 350 degrees. If desired, cover the edges of the pie with aluminum foil strips to prevent excessive browning. Bake in until the centre sets, about 60 minutes. Cool before serving.

Post-Fast – Indulgence!

Creme Brulee

Crème Brûlée French Toast

I know this goes against what I was saying about not gorging yourself after the fast, but if you’re ever going to eat something rich and calorie loaded like this dish, this is the time to do it! What’s even better about this dish is that it’s even better if you prepare it the day before and let it sit in the fridge overnight, having the bread soak up all the flavours, and then bake it right after the fast and eat it hot! This recipe will make 12 servings.

Ingredients:

2 sticks (1 cup) unsalted butter
2 cups packed brown sugar
4 tablespoons corn syrup
1 large challah
10 large eggs
3 cups half-and-half or whole milk
2 teaspoons vanilla
2 teaspoons orange flavoured liqueur or orange juice concentrate
1/2 teaspoon salt

Directions:

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13×9 inch baking dish, making sure that the pan is at least 2 inches deep. Cut the challah into large cubes. You can remove the crusts or keep them, it’s a matter of personal taste. Arrange the bread cubes in the baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half-and-half/milk, vanilla, liqueur/juice concentrate, and salt until combined well and pour evenly over bread. Do not toss, as you want the sugar/syrup mixture to stay on the bottom of the pan. At this point you can let the dish sit for 15-20 minutes to allow the bread to soak up the egg and milk mixture, or you can refrigerate the bread mixture, covered, at least 8 hours and up to 1 day. Preheat oven to 350° Fahrenheit, and if you’ve chilled the dish, bring bread to room temperature. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes. Serve hot french toast immediately. TIP: When you serve this, turn the piece upside down on the individual’s plate, to allow the caramel-y goodness (and the Crème Brûlée aspect of the recipe), run down over the toast!