Éclairs and a Family Reunion

There were always éclairs (amongst other pastries) at family gatherings when I was a child. I didn't like éclairs as a child, well, I did but not the dough. I ate the filling, licked off the chocolate and left the shell, ravaged. My mother and father would "tsk".

The first time I made pâte à choux was about 5 years ago and I thought, "Yes! I can actually make an eclair and enjoy the dough." Well, yes and no: I liked the dough just fine. I didn't like the proportions of the full size eclair. Yup, I'm a proportion type of gal. I need to have the right proportion of filling and glaze to dough. The second time I made them they were mini-eclairs that could be eaten in two bites, one if you are my Marine.

This months Daring Baker's Challenge was chosen by Meetak and Tony Tehhan (fabulous sites to visit!). The challenge: Chocolate Eclairs. The recipe comes from a cookbook written by Dorie Greenspan: Chocolate Desserts By Pierre Hermé.

The recipe I've used in the past for pâte à choux is from Sherry Yard's Secrets of Baking. But, part of the challenge rules was that "the dough used for the eclairs must be a pâte à choux from the recipe given below." There were only two other rules for this challenge: "Keep one chocolate element in the challenge. The recipe below is for a chocolate glaze and a chocolate pastry cream. You choose which chocolate element you want to keep. Then feel free to mix and match flavors to the base recipe. And, everything else is fair game."

I made the pâte à choux according to the recipe found in Chocolate Desserts. For the chocolate element I made a mocha pastry cream with orange flavoring for the filling. Instead of glazing with chocolate I dipped the eclairs in caramelized sugar, giving them a nice crunchy crackle when they hardened. I love the combination of the cream and the crunch.

Upon viewing my photos I was disappointed, but I was beyond bleary eyed when taking them. I've been baking a bit for Pay it Forward and a whole lot for a family reunion, which I will attend tomorrow and enjoy a long weekend away. At this reunion I will see family that I haven't seen since I was 7 years old! (That would be 1976!!) And, it will be for the first time in my history of family gatherings that I will actually get to eat the entire éclair and enjoy it! (As you see from the photo above, I've already started eating them.)

Pierre Hermé’s Cream Puff Dough Recipe from Chocolate Desserts by Pierre Hermé

(makes 20-24 Éclairs)

• ½ cup (125g) whole milk

• ½ cup (125g) water
• 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces

• ¼ teaspoon sugar

• ¼ teaspoon salt

• 1 cup (140g) all-purpose flour

• 5 large eggs, at room temperature

1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the boil.

2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium and start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough will be very soft and smooth.

3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your hand mixer or if you still have the energy, continue by hand. Add the eggs one at a time,beating after each egg has been added to incorporate it into the dough.You will notice that after you have added the first egg, the dough will separate, once again do not worry. As you keep working the dough, it will come back all together again by the time you have added the third egg. In the end the dough should be thick and shiny and when lifted it should fall back into the bowl in a ribbon.

4) The dough should be still warm. It is now ready to be used for the éclairs as directed above.

Notes:

1) Once the dough is made you need to shape it immediately.

2) You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined baking sheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the piped shapes into freezer bags. They can be kept in the freezer for up to a month.

I'm sorry..too tired and no time for the filling and caramelized sugar recipes, but if you want them just let me know and I'll post them.

Violet Beauregarde's Blueberry Delight

I have a few thank yous that I'd be glad to share in person in the form of the dessert which follows if I only could. This isn't an anniversary post and nothing special has happened, but I am just grateful for this little blogosphere world and those who reside within it:

I want to thank Fifi of Fifi Flowers for Pay It Forward. It has been a lot of fun! I sent out my surprises today :) I think it brought as big a smile to my face as receiving.

A great big THANK YOU to Deborah of Your Destiny is Stone Golden for posting about my blog and Pay It Forward. I've never had anyone post about me using my photos. It made me feel, for lack of a better description, just plain happy!

Thank you to Michelle of Cicada Daydream for giving me the inspiration to blog and advice on how to do it. Also, for the thought provoking questions so that anyone who was interested could know me better. (See the post below.)

I have entered a new phase in blogging in that I am reading more and mine is being read a little more. I look forward to seeing comments from fellow bloggers and for this I am grateful. In the blogosphere there are so many supportive, talented people that I am always amazed at who will take the time to see what this ordinary housewife has to say. Because of moving every to 3 years I don't get to be with my dearest friends. It has, up to this point, been hard to feel connected. So, before I get too sappy, many thanks to those who tune in to see what is going on in my world: Elra's Baking, The Wine Makers Wife, Please Sir to name a few.

If I could have these lovely, talented ladies over for a cup of tea I'd serve them this yummy little dessert that had me eating blueberries until I began to turn violet. And, hence the name of this post which comes from this quote: "Violet, you're turning violet, Violet!!" - Sam Beauregarde, Willy Wonka and the Chocolate Factory.

The idea for this dessert came out of the book "Icebox Cakes" by Lauren Chattman who has a wonderful recipe for blueberry and spice icebox cupcakes. I immediately liked the idea, but really didn't want the full wallop of gingersnaps as are needed according to the recipe. I also wanted to use a creme fraiche/whipped cream combo, but didn't want to leave out the cream cheese in the original recipe. What can I say, I love my dairy products! With the inspiration from "Icebox Cakes" I came up with this little dessert that I'll call:

Violet Beauregarde's Blueberry Delight

Lemon Grass and Crystallized Ginger Cookies
Ingredients
3 cups all purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

½ teaspoon salt

2 sticks (1 cup) unsalted butter, room temperature

½ cup granulated sugar

½ cup light brown sugar, firmly packed

1 large egg

¼ cup lemon grass, puree

¼ cup crystallized ginger puree (add more if you want more flavor)

1 tablespoon lemon juice, freshly squeezed

Preheat oven to 350 degrees. Line two baking sheets with parchment. In a bowl whisk together the flour, baking soda, cream of tartar and salt. In the bowl of an electric mixer (paddle attachment) beat the butter and sugar until light and fluffy. Add the egg, lemon grass, ginger and lemon juice Beat until combined. Add the flour mixture, beat until just combined. Chill overnight. Roll out onto a well floured surface until dough is about 1/8 inch. Cut cookies to preferred shape and bake for about 5-8 minutes. *You must work quickly with the dough and keep it chilled while not working it. I work in small batches so that the majority of the dough is always in the refrigerator. *I use a coffee bean grinder to make the lemon grass puree and the ginger puree.
*You don't need all of these cookies for the Blueberry Delights. I only used half the dough and froze the rest for another day.

Blueberry "Filling"

Ingredients
2 cups blueberries
2 tablespoons sugar

In a saucepan place 1 1/2 cup blueberries and the sugar. Heat, gently breaking the blueberries. Do not mash them. When they have cooked down so that they are in a syrup add the remaining 1/2 cup of blueberries. Stir them in to coat with the syrup (do not mash them at all )and then remove the pan from the heat and let sit until cooled.

Cream Cheese/Creme Fraiche/Whipped Cream
Ingredients

3/4 cup creme fraiche
1/2 cup heavy cream
1/4 cup confectioners' sugar

1/2 cup whipped cream cheese

In a medium bowl whip together the creme fraiche, sugar and heavy cream until thickened and soft peaks form. Add the whipped cream cheese and mix until blended. Don't over mix.

To Assemble:

Place a cookie on a plate, pipe the cream cheese mixture onto the cookie. Spoon on a small amount of the blueberry "filling" and then create another layer by repeating he process. You can add about 4 layers before it looks like the Leaning Tower of Pisa. I prefer two layers. Chill or at least 45 minutes-1 hour before serving.

Mutated By Michelle Excellent Blog & Share TidBits About Yourself Award.

My post about the lemon grass/ginger cookies and blue berry dessert that I had planned to post will be delayed a day because...

My dearest friend, Michelle at Cicada Daydream, whom I've known since we were 5 years old, has awarded me the Mutated By Michelle Excellent Blog & Share TidBits About Yourself Award. (I love the name of this award!)

I read Michelle's anwsers and thought to myself, "Geez! My life is a bit droll!" But, I'll be glad to share with all who care to read.


What are the last 3 things you purchased?
* This painting by Fifi (second painting from the top)
* This shelf from West Elm
* Groceries (boring, I know, but I like to cook and bake so exciting for me!)


What are the last three songs you downloaded?
* The Wedding Samba: Xavier Cugat and His Orchestra
* Yassus: Sheva
* Harem: Sarah Brightman

What were the last three places you visited?
* Rahway, NJ
* Washington, DC
* San Diego, CA

What are your three favorite movies? (Oh, geez, so hard!!..)
* Billy Elliot
* Snatch
* Dr. Zhivago

What are your three favorite possessions?
* All of my photos
* My computer (keeps me connected)
* My bakeware and cookware

What three things can you not live without (other than family and friends)?
* Electricity and running water
* My bakeware and cookware
* My computer

What would be your three wishes?
* Good health until a ripe old age
* Success and happiness for my children
* A craftsmen style house in the heart of Old Town Fredericksburg

What are three things you haven't done yet?
* Gone back to school
* Travel to each and every continent with the exception of Antarctica (well, I think I'd go if some one would take me.)
* Skulling...I've always wanted to try, the olympics made me want to try even more.

What are your three favorite dishes?
* eggplant parmesan (Made the way it was handed down to me).
* bread, any kind, warm and toasty
* cheese, cheese and more cheese with fresh fruit

What three celebrities do you want to hang out with most?
* Ellen Degeneres
* Mel Brooks
* Alton Brown

Name three things that freak you out?
*If I hear one of my boys yell out in pain...hasn't happened often and they are super tough, so I know something is wrong when it does happen.
* The thought of my boys driving...have you seen the statistics about teenage drivers!?
* I can't read or watch anything else with a doomsday theme.

Name three unusual things you are good at...
* organization
* remembering numbers
* leg wrestling (I can beat my husband:)...it said unusual.

What are three things you are currently coveting?
* Time
* Time
* A home in old town

Pay It Forward and a Perfect Summer Day

I had a wonderfully perfect summer day yesterday. The weather was beautiful; sunny, dry and in the 80's. I took my children to our YMCA where my oldest and I did laps in the exercise pool and then we met friends at the water park pool. (My YMCA is awesome!..three pools including a water park.)

We spent a glorious afternoon at the water park and then I had fantastic evening out with "the girls". We went to a local tapas wine bar (more on that tomorrow). It was a perfect summer evening. To top off the day I had received a package from Fifi Flowers. Inside were lovely note cards and a bookmark.

If you haven't been to Fifi's blog I strongly suggest a visit. Her artwork is whimsical and refreshing. I just recently took a peak at her blog and I am now a fan. The best part of the package was that it was a gift because I was one of the first three to comment on her post regarding PAY IT FORWARD. Fifi sent me the note cards and bookmark and now it is my turn to PAY IT FORWARD.

The PAY IT FORWARD exchange focuses on doing an act of kindness without expecting anything in return. The recipient will, in their turn, pass the kindness along and pay it forward.

Here are the rules: I agree to send something fun, cute, and nice to the first 3 blog owners who post a comment on this entry. In turn, those three will post this information and pick 3 people they want to send something to and so on. Unfortunately, due to postage costs, I can only pay it forward within the United States. If you are interested in participating, be one of the first 3 blog owners to leave a comment!

You have to promise that you will then post about this on your blog, link to me, and then send something to the first three people who comment on your blog so that this continues. When I have the first three to comment I will email you a request for your shipping address and I will send out something that I hope will make you smile!

The Easiest, Yummiest Chocolate Cookies Ever

When I first bought the book Chocolate Epiphany by Francois Payard with Anne E. McBride I thought that it was going to contain not only scrumptious chocolate based recipes, but also challenging recipes. (I bought it without looking through it. Really...Chocolate Epiphany, Francois Payard, who needs to look inside?) I guess I really should have taken to heart the tag line: Exceptional Cookies, Cakes and Confections for Everyone because I was skeptical about finding recipes that could be for everyone. I'm up for the challenges, but sometimes it is nice to have a quick go-to dessert for the family. My doubts were quickly dashed when I baked the Flourless Chocolate Cookies on page 56.

I'd love to post the recipe for these, but I'm not certain about all the legalities. Can you post a recipe from a published cook book? I welcome any advice regarding the posting of a recipe. Does it have to be an original recipe and if so what constitutes original? There are many basic recipes for certain items so how many ingredients have to be changed to be original? UPDATE: I've posted the recipe below, but still would love to hear any opinions regarding this issue.

I think I am safe in saying that these cookies have very few ingredients. (Can I list the ingredients if not the quantity?) They are beyond simple to make and my son makes them without any assistance from me. They are, hands down, the easiest cookie I've ever baked. And, most importantly, they are like eating a cross between a cookie and a brownie. I've been wanting to sandwich some ice cream in between them, but no one wants to wait for them to set in the freezer, so it is with a cold cup of milk that these cookies are enjoyed.

Flourless Chocolate Cookies

Adapted from Chocolate Epiphany by Francois Payard

Ingredients
¾ cup dutch-processed cocoa powder
3 cups confectioner’s sugar
Pinch of salt
2 ¾ cup toasted pecans
4 large egg whites at room temperature
1 tablespoon vanilla

Place oven racks in the upper and bottom thirds of the oven and preheat the oven to 350 degrees
Line two baking sheets with parchment.
Combine the cocoa, confectioner’s sugar, salt and pecans in the bowl of an electric mixer. Mix until combined, about 1 minute.
Slowly add the egg whites and the vanilla. Mix on medium speed for about 3 minutes.
Scoop the batter onto the lined baking sheets in a heaping tablespoon., leaving room for the cookie to spread.
Put the cookies in the oven and lower the temperature to 320 degrees. Bake for about 15 minutes or until small cracks appear on the cookie.
You can make these any size, just keep in mind to leave room between the cookies and if they are small they may cook faster.

Nectarine Frangipane Tartlet and Pistachio Tartlets with Creme Fraiche and Berries

It's been years since I've made tarts or tartlets. It was upon the discovery that I was the only one in the house that really liked any form of pie, to include tarts and tartlets. So, for the sake of my hips I stopped making them except on the rare occasion when I could bring it to a friends. This is hard to do when you always move and live hundreds (or thousands) of miles from your dearest friends and family.

With all the yummy fruit tartlets I've seen on the food blogs I got a hankering for a tartlet, hips be damned. All my favorite tarts, tartlets, pies are rich because they were seasonally appropriate for fall or winter. (I didn't do a lot of baking in the summer when I lived in the desert or the south.) So, I hit the books and the web. I found two recipes to try and truth be told I picked them not only because they looked great but because I had all the ingredients on hand.


The first tartlet is a Nectarine in Frangipane. I used the dough recipe from Martha Stewart's Baking Handbook. The frangipane and glaze recipe I used can be found at epicurious. I love the combination of the nectarines and frangipane and I had fun arranging the nectarines. My only mistake: I got carried away with the frangipane. I should not have used as much because my cute little nectarine designs were over run by the frangipane.

The second tartlet comes straight out of Martha Stewarts Baking Handbook (page 255). Pistachio tartlet with creme fraiche and berries. This was delicious and I loved the pistachio tartlet dough. I had to make my own creme fraiche, which is very easy, but needs to be done about two days before you actually assemble and serve the tartlet.

So, did I have to "suffer" and enjoy these tartlets on my own? Nope! My family, formally anti-pie and anti-tartlet, devoured them. I was lucky to eat half of a nectarine tartlet and one of the pistachio/berry tartlets because every time I turned around there was a dish in the sink with tartlet crumbs in it. I can't complain. I'm thankful for changing taste buds and growing boys: saviors of their mother's hips.

Pate Feuilletee and Lemon Swiss Meringue Buttercream

To me one of the most refreshing flavors of summer is lemon. I love lemon flavored pastries. When I was younger I was an admitted choco-holic. However, as I've aged, so have my taste buds. I still love chocolate and am very suspicious when people say, "I don't like chocolate". I can't imagine not liking chocolate, but I have discovered a world of flavors that I would, as a child, wrinkle my nose and look past.

One of those flavors was lemons. I didn't care for lemonade as a child. I favored tea and still do but now I add lemon rather than omit it. If it was a dessert and it included lemons I walked away, but now I run to those desserts. I don't know when this change in my taste buds occurred, but I am glad that it did.

I suspect it had something to do with motherhood. And, I think it was bound to happen as I grew up surrounded by Italian bakeries, full of a variety of flavors which made their way to my house on special occasions. If all the chocolate pastries were eaten I had no choice but to eat the other pastries. Well, I had a choice: don't eat the pastry, but what kind of person would make that choice?! Certainly not me.


I recently made puff pastry (pate feuilletee) with swiss meringue buttercream. They are a light and tasty summer treat. I love the melt-in-your-mouth quality. I used the recipe in Martha Stewart's Baking Handbook for the swiss meringue buttercream. The only thing I changed was the extract, using lemon instead of vanilla.

I also like the recipe for the puff pastry in the Baking Handbook. I think the photos are priceless if you are first making puff pastry. It really helps. I have another cookbook called The American Boulangerie by Pascal Rigo. I just recently tried and finished using my stash of this puff pastry in July. I liked this recipe and will use it again. (The recipe in The American Boulangerie uses a different type of flour and less butter than Martha Stewart's recipe.)

For these pastries I cut the puff pastry into 1 inch squares.

I cut the 1 inch square puffs and sandwiched the buttercream by piping it in between the two puff pastry squares. I garnished with powdered sugar and a little lemon rind.

The bottom line is that pate feuilletee is hard to make and takes a lot of patience and time. I have the patience, but I'm short on the time. As I mentioned, I used the last of my homemade puff pastry in July. Since then I haven't made another batch, which I freeze and save. (The recipes from both books yield about 3 pounds.) But, my children asked me to make "those lemon things" again. I did, but because I was short on time I used a purchased puff pastry dough, which is not bad and makes this dessert a breeze when you are in a pinch.

Note: The recipes provided by the links to Martha Stewart's website actually differ a bit from the book. I like the recipes in the book and have not tried the ones online. If you want the recipes from The American Boulangerie you'll have to purchase the book.

I Miss You Belve-dear!

My dishwasher went home! My dad calls himself "Belvedere" when he is here because he likes to keep my kitchen sink clear. It gives him pleasure to help out in the kitchen. Who am I to deprive him of this pleasure? He was of particular help when I made the July Daring Bakers challenge. I had an abundance of dirty dishes, bowls and saucepans that he gladly washed for me. So, when I could no longer bribe him to stay with a promise of a trip to the Krispy Kreme store, more butterscotch pudding and all his other favorites I realized I'd better prep myself for his departure. I will miss my "Belve-dear".

Normally I throw whatever it is I can into the dishwasher. But, there are those items that require hand washing. Prior to his visit I blew out my kitchen gloves. I literally wore them out, not because I bake, but because I have two boys who know how to prepare their own food and never leave the kitchen. But, then my dad came for a visit and I didn't wash a single dish for three weeks so I delayed buying a new pair of gloves. I'm glad I did because I found these little gems.

I had to have these Gloveables even though they cost triple of what I would normally pay for those institutional yellow gloves. They are so cute that I almost cannot wait to do the dishes...almost.

I bought them at a lovely little boutique, but I've seen them online at a site called Bubbles, in the Domestic Diva department. I've seen them on other sites, but I like Bubbles' aprons, too.

But, enough with the girly silliness. I had better go to bed because I have a lot planned for tomorrow. One of the things on my to-do list is to get back on track and focus on my goal of reading The Professional Chef. (I haven't even gotten to the recipe section!) This summer, I have learned that when life comes at you with the unexpected it is best to take it in, adjust, let it pass and then get back on track. Well, my household is back to summer normalcy and I'm ready to renew my focus on my goal, my journey.

Magic Cookies

It's time for me to step up onto my soap box. My son is on two swim teams. One is a summer swim team where young children will first get their feet wet (pun intended) to see if swimming is a good fit for them. Older children who play other sports and want to stay fit during the summer will also join the team and then there are the year-round swimmers, like my son who do it for the fun of it and the lighter nature of the competition. What does this have to do with baking? The policy of baking "magic cookies" for the young children has made me think that there really is a reason America's children are at risk for obesity.

"Magic cookies" are brought to the morning practice the day of a swim meet. This is meant to boost up the younger children. Each child gets a "magic cookie" because it will help make them swim faster that evening at the meet. In this era of rising obesity in America's youth do we really need to give a child a cookie and tell the child that it will make them swim faster? It completely contradicts the reason the children are participating in the sport: fitness and fun.

I'm not stuffy about baked treats, but I think the psychology behind the "magic cookie" is warped. How about giving the children a "magic carrot" and save the baked treats for the social gatherings and the awards picnic? I think baked goods have a time and place regarding athletics and I do not think cookies should be used as a reason a child might swim fast. Call me uptight, but it is just how I feel.

So, what did I do when it was my turn to bring in 2 dozen magic cookies? I debated making cookies that were beyond healthy. But, I figured (a) the kids wouldn't even look at them and (b) I'd go down in history as the "mom who made the yucky cookies". So, I compromised. I made a pumpkin-coconut-oatmeal cookie...complete with the requisite "magic cookie" sugar and butter levels. The cookie and icing recipes have been adapted from Paula's Loaded Oatmeal Cookies (Paula Dean).

The swim team participated in finals this weekend. They went into finals undefeated and walked away the division champs. And, I'd like to give credit where the credit is due: Congratulations to the swimmers!! (Who swam fast because they gave 100% at practice....not because they ate "magic cookies". )

Pumpkin Coconut Oatmeal Cookies

Ingredients

1 stick butter, softened

2 eggs

1 cup brown sugar

1/2 cup pumpkin puree

1/2 cup honey

1/2 cup buttermilk

1 teaspoon vanilla extract

1 3/4 cup flour

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ginger

1 teaspoon nutmeg

1 teaspoon cinnamon

1/4 teaspoon cloves

2 1/2 cups oats, quick cooking

1 cup raisins

1 cup coconut

Icing Ingredients

1/2 cup butter

3 cups powdered sugar

1 teaspoon lemon extract

3 tablespoons water

1. Sift together the flour, salt, baking soda, baking powder, ginger, nutmeg, cinnamon, and cloves. Set aside.
2. Whisk the butter and sugar until light.
3. Add the eggs and whisk until blended
4. Add the pumpkin, honey and buttermilk and vanilla extract until well blended.
5. With the paddle attachment blend in the flour mixture.
6. Add in the oats and mix until combined.
7. Gently mix in the raisins and coconut
8. Chill the batter while your oven is pre-heating to 350 degrees. Grease two cookie sheets. When oven is finished preheating drop batter by rounded spoonfuls onto the cookie sheet. Bake for 10-15 minutes.

Icing

1. Heat the butter over medium heat until golden brown.
2. Pour the butter into a medium bowl. Stir in the powdered sugar and lemon extract.
3. Stir in the water, gradually, so that the icing will easily drizzle onto the cookies.