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"Bite-Mare" at DC's Summer Fancy Food Show



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Attending the opening day of the Summer Fancy Food Show in Washington, D.C., is a little bit like being given a bottomless plate at a never-ending, take-one-taste-of-everything buffet dreamed up by Chef Ferran Adrià — a phantasmagorian “bite-mare.”

Where to start? When to stop?

This year, there were 2,400 exhibitors from around the world at the three-day show, almost all of them purveyors of consumer or institutional food and drink and most of them offering at least a half-dozen tasting possibilities. You do the math — tens of thousands of possible nibbles, sips, and slurps.

As I’m not a buyer trying to anticipate customer interest, I set out to do some creative grazing.

The first thing I saw was caviar, but you can’t start grazing with caviar — everything would be downhill from there. So instead I tried skillet bacon jam (bacon, balsamic, brown sugar, onions) from Skillet Street Food, a good choice to get the gastric and creative juices flowing.

A small block of chocolate seemed the logical next choice, and I sampled a “single origin” Morobe from Amano with flavors of dark cherry and citrus. Continuing with the basic food groups, I had some grilled halloumi cheese from Cyprus (“you can grill it, you can bake it, you can fry it — kebabs are good”) before going back to porking, with a crunchy bacon crouton from J&D’s.

OK, next, something vegetarian and Asian to show that I have a broad palate — how about a healthy, crispy, dark-green seaweed snack (it almost tasted like bacon) from Godbawee? Then it was time for something sweet again, so a bite of white chocolate cranberry with orange peel bark from the New England Cranberry Company.

At this point I'm at the seventh mini-course of my roaming buffet, and I spy the booth of Comté, the eastern French gourmet cheese, one of whose members I visited a couple of years ago — bite you back! And what’s cheese without a chip — crunchy white Cheddar and toasted sesame from Food Should Taste Good. Then sweet again, with a Dancing Deer cranberry and orange cookie.

Bite #10: “This is 5% Cabernet Sauvignon, so you have to be an adult,” someone tells me. I try to be most of the time, and the chocolate cabernet ice cream from Mercer’s Dairy may grow some much-needed hair on my chest. Over there’s Trident Seafoods — love their flaky smoked salmon from the Pacific Northwest much more than the gravlax style.

Sweet again, as I hit on Jer’s peanut butter candy ball with ground-up pretzels. And could I help it if a jumbo Granny Smith apple with a coating of white chocolate and macadamia nut (“it retails for about $22.95”) from Mrs. Prindables caught my eye?

Change of pace again. I think the last time I ate a crêpe might have been 1975, so the chicken crêpe from Crepini sent me awash in nostalgia. Next, off to the halal products of packaged meals and snacks from Saffron Road. “I tell the layman that halal is the Muslim equivalent of kosher,” I am told, “but the prayer is different.” Say one for the very dry chicken nuggets.

Perhaps what the chicken needs is a dab of East Shore Specialty’s refreshing Key lime (“we use no salt”) mustard. Also refreshing were Clearbrook Farms’ tarts with separate sweets — “just fill it and serve it.” The tart-sweet tart of rhubarb and strawberry is quite nice.

Oh, my god — at the next booth is wine! No one told me there would be alcohol here. I’ve stumbled across Vignoble Guillaume’s Pinot Noir from Franche-Comté, nothing that would put Burgundians over a barrel, but it does hit the spot. And even more so does the Forget-Brimont Champagne (must remember to do something about that first name), which is very crisp and tart and quite delicious and, by the way, is looking for an American importer. Also from the Champagne region is a very-tangy, very-tasty sauerkraut (“cooked with pork fat, bacon, juniper berry, carrots, onion”) from André Laurent that I fork up.

By now, my palate is beginning to flag, and I’m thinking about popping out for a cigarette, even though I’ve never smoked.

Before I can get to the door, two more products are yelling “bite me, bite me.” First is dry-cured ham from the Surryano (wink, wink, pun, pun) brand from Surry Farms, which is quite well done even considering the groaner. Finally, a drink of cool, white wine to finish off my mini-meal — a spicy, dry, refreshing, and thoroughly unusual blend of white Grenache, Albarino, and Muscato from Clos Pons made in Spain’s Catalunya region.

But before I leave, maybe I really should grab another glass of “Unforgettable-Brimont” Champagne and sneak back to the caviar booth.


Strawberries and Cream Eclairs

Homemade Strawberries and Cream Eclairs – light and airy pastry filled with whipped cream and fresh strawberries!

Sometimes I go on this “no-desserts” for a while thing. It never lasts for more than 5 days. If you might have noticed, I haven’t shared much of desserts recently. I don’t know if this was deliberate but now that I think about it, maybe it was. The amount of dessert recipes I share on this blog is directly proportional to my weight. Just kidding! But honestly last few months have been super busy and I have been eating out a lot. Eating out for me mostly means eating dessert as well. So it’s just that I was getting more than enough of my sugar quota and so my body was craving savory food. But that’s behind now and once I get onto the dessert bandwagon, there’s no stopping me and you guys know that very well.

Let’s talk about these eclairs, shall we? Do you guys like eclairs? They used to be these treats in these fancy bakery stores that I always noticed but never bought them. Maybe the cake always looked more tempting! So I ate them pretty late in life but now I really like them, the chocolate one is my favorite. The first time I made eclairs was at this french pastry class which I took some 2 years back at Sur La Table. I think I mentioned about this class when I shared the puff pastry recipe . It was also then that I made pâte à choux for the first time. By the way pâte à choux is pronounced as pat a shoe, it’s french, I didn’t know till I attended that class! It’s a pastry dough which is used to make a lot of treats like eclairs of course, and profiteroles, gougères , cream puffs etc. So once you master this dough, you can enjoy all these treats at home. The good news though is that it’s a very forgiving dough. Not complicated at all and most probably you will get it right the 1st time!

You need very basic ingredients to make these strawberries and cream eclairs, you most probably will have everything on hand. Eclairs are usually filled with pastry cream but I wanted to make something light for summers and so I made strawberries and cream eclairs. Plus who doesn’t like strawberries and cream? God, they are so good together! These eclairs are very lightly sweetened and are the perfect summer treat. Here’s how you make them.

Place butter, water, salt and sugar in a pan on low heat.

Keep stirring till the butter melts.

Once the butter melts, increase the temperature and bring it all to a boil.

As soon as the mixture starts simmering, remove pan from heat and all the flour at once.

Beat constantly and vigorously till the dough comes together.

Now put the pan back on the gas stove. Continue to cook the dough by beating it constantly. You want to cook till the dough dries out, it will take 2 minutes or so. You will know it’s done when you see a thin film of dough on the bottom of the pan.

Now immediately transfer the dough into the steel bowl of you stand mixer. Beat for a minute on medium speed so that the dough cools down a bit. Beating also helps in developing the gluten.

With the mixture running on medium speed, start adding the eggs one at a time. Add the next egg only after the first one has been well incorporated.

Once all eggs are incorporated, the dough will be elastic and shiny. It should also pass the “string test” – if you place a little dough in between your thumb and forefinger and then pull them apart, the dough should form a string. If the dough hasn’t reached this stage, you may need to add 1 more egg.

Transfer dough into a pastry bag fitted with 1/2 inch round tip or a french tip. Line 2 baking sheets with parchment paper and pre-heat oven to 425 F degrees.

Pipe tubes 4 x 1 inches or 5 inches for bigger eclairs. Remember to leaves at least 2 inches of space between each eclair as they puff up during baking.

Most likely your eclairs will have pointy ends/tails, to correct this, dip your finger into water and gently tap the dough to fix it.

Bake the eclairs at 425 F degrees for around 12 minutes or till the eclairs start showing little color. Then reduce the temperature to 375 F degrees and baked for additional 12-15 minutes or till evenly brown. Take out of the oven and allow the eclairs to cool down. Cut each eclair into 2 parts, fill the bottom half with whipped cream and cut strawberries. Place the upper half on top, dust with powdered sugar and serve!

* The number of eggs you need in this recipe is not fixed. You may need all 4 eggs or maybe not. You might even need an extra egg. The number of eggs your dough needs might vary depending on the size of egg or the flour you are using. You have to make sure that the dough if soft and smooth and like mentioned before, it should pass the string test. It should also hold it’s shape when piped. The best way to go about this would be to add 4 eggs and then if you still think the dough isn’t done, simply whisk 1 egg in a bowl and add 1 tablespoon at a time and see if it reaches the desired consistency.

* Eclairs taste best the day they are made. I haven’t had much success storing them.


Strawberries and Cream Eclairs

Homemade Strawberries and Cream Eclairs – light and airy pastry filled with whipped cream and fresh strawberries!

Sometimes I go on this “no-desserts” for a while thing. It never lasts for more than 5 days. If you might have noticed, I haven’t shared much of desserts recently. I don’t know if this was deliberate but now that I think about it, maybe it was. The amount of dessert recipes I share on this blog is directly proportional to my weight. Just kidding! But honestly last few months have been super busy and I have been eating out a lot. Eating out for me mostly means eating dessert as well. So it’s just that I was getting more than enough of my sugar quota and so my body was craving savory food. But that’s behind now and once I get onto the dessert bandwagon, there’s no stopping me and you guys know that very well.

Let’s talk about these eclairs, shall we? Do you guys like eclairs? They used to be these treats in these fancy bakery stores that I always noticed but never bought them. Maybe the cake always looked more tempting! So I ate them pretty late in life but now I really like them, the chocolate one is my favorite. The first time I made eclairs was at this french pastry class which I took some 2 years back at Sur La Table. I think I mentioned about this class when I shared the puff pastry recipe . It was also then that I made pâte à choux for the first time. By the way pâte à choux is pronounced as pat a shoe, it’s french, I didn’t know till I attended that class! It’s a pastry dough which is used to make a lot of treats like eclairs of course, and profiteroles, gougères , cream puffs etc. So once you master this dough, you can enjoy all these treats at home. The good news though is that it’s a very forgiving dough. Not complicated at all and most probably you will get it right the 1st time!

You need very basic ingredients to make these strawberries and cream eclairs, you most probably will have everything on hand. Eclairs are usually filled with pastry cream but I wanted to make something light for summers and so I made strawberries and cream eclairs. Plus who doesn’t like strawberries and cream? God, they are so good together! These eclairs are very lightly sweetened and are the perfect summer treat. Here’s how you make them.

Place butter, water, salt and sugar in a pan on low heat.

Keep stirring till the butter melts.

Once the butter melts, increase the temperature and bring it all to a boil.

As soon as the mixture starts simmering, remove pan from heat and all the flour at once.

Beat constantly and vigorously till the dough comes together.

Now put the pan back on the gas stove. Continue to cook the dough by beating it constantly. You want to cook till the dough dries out, it will take 2 minutes or so. You will know it’s done when you see a thin film of dough on the bottom of the pan.

Now immediately transfer the dough into the steel bowl of you stand mixer. Beat for a minute on medium speed so that the dough cools down a bit. Beating also helps in developing the gluten.

With the mixture running on medium speed, start adding the eggs one at a time. Add the next egg only after the first one has been well incorporated.

Once all eggs are incorporated, the dough will be elastic and shiny. It should also pass the “string test” – if you place a little dough in between your thumb and forefinger and then pull them apart, the dough should form a string. If the dough hasn’t reached this stage, you may need to add 1 more egg.

Transfer dough into a pastry bag fitted with 1/2 inch round tip or a french tip. Line 2 baking sheets with parchment paper and pre-heat oven to 425 F degrees.

Pipe tubes 4 x 1 inches or 5 inches for bigger eclairs. Remember to leaves at least 2 inches of space between each eclair as they puff up during baking.

Most likely your eclairs will have pointy ends/tails, to correct this, dip your finger into water and gently tap the dough to fix it.

Bake the eclairs at 425 F degrees for around 12 minutes or till the eclairs start showing little color. Then reduce the temperature to 375 F degrees and baked for additional 12-15 minutes or till evenly brown. Take out of the oven and allow the eclairs to cool down. Cut each eclair into 2 parts, fill the bottom half with whipped cream and cut strawberries. Place the upper half on top, dust with powdered sugar and serve!

* The number of eggs you need in this recipe is not fixed. You may need all 4 eggs or maybe not. You might even need an extra egg. The number of eggs your dough needs might vary depending on the size of egg or the flour you are using. You have to make sure that the dough if soft and smooth and like mentioned before, it should pass the string test. It should also hold it’s shape when piped. The best way to go about this would be to add 4 eggs and then if you still think the dough isn’t done, simply whisk 1 egg in a bowl and add 1 tablespoon at a time and see if it reaches the desired consistency.

* Eclairs taste best the day they are made. I haven’t had much success storing them.


Strawberries and Cream Eclairs

Homemade Strawberries and Cream Eclairs – light and airy pastry filled with whipped cream and fresh strawberries!

Sometimes I go on this “no-desserts” for a while thing. It never lasts for more than 5 days. If you might have noticed, I haven’t shared much of desserts recently. I don’t know if this was deliberate but now that I think about it, maybe it was. The amount of dessert recipes I share on this blog is directly proportional to my weight. Just kidding! But honestly last few months have been super busy and I have been eating out a lot. Eating out for me mostly means eating dessert as well. So it’s just that I was getting more than enough of my sugar quota and so my body was craving savory food. But that’s behind now and once I get onto the dessert bandwagon, there’s no stopping me and you guys know that very well.

Let’s talk about these eclairs, shall we? Do you guys like eclairs? They used to be these treats in these fancy bakery stores that I always noticed but never bought them. Maybe the cake always looked more tempting! So I ate them pretty late in life but now I really like them, the chocolate one is my favorite. The first time I made eclairs was at this french pastry class which I took some 2 years back at Sur La Table. I think I mentioned about this class when I shared the puff pastry recipe . It was also then that I made pâte à choux for the first time. By the way pâte à choux is pronounced as pat a shoe, it’s french, I didn’t know till I attended that class! It’s a pastry dough which is used to make a lot of treats like eclairs of course, and profiteroles, gougères , cream puffs etc. So once you master this dough, you can enjoy all these treats at home. The good news though is that it’s a very forgiving dough. Not complicated at all and most probably you will get it right the 1st time!

You need very basic ingredients to make these strawberries and cream eclairs, you most probably will have everything on hand. Eclairs are usually filled with pastry cream but I wanted to make something light for summers and so I made strawberries and cream eclairs. Plus who doesn’t like strawberries and cream? God, they are so good together! These eclairs are very lightly sweetened and are the perfect summer treat. Here’s how you make them.

Place butter, water, salt and sugar in a pan on low heat.

Keep stirring till the butter melts.

Once the butter melts, increase the temperature and bring it all to a boil.

As soon as the mixture starts simmering, remove pan from heat and all the flour at once.

Beat constantly and vigorously till the dough comes together.

Now put the pan back on the gas stove. Continue to cook the dough by beating it constantly. You want to cook till the dough dries out, it will take 2 minutes or so. You will know it’s done when you see a thin film of dough on the bottom of the pan.

Now immediately transfer the dough into the steel bowl of you stand mixer. Beat for a minute on medium speed so that the dough cools down a bit. Beating also helps in developing the gluten.

With the mixture running on medium speed, start adding the eggs one at a time. Add the next egg only after the first one has been well incorporated.

Once all eggs are incorporated, the dough will be elastic and shiny. It should also pass the “string test” – if you place a little dough in between your thumb and forefinger and then pull them apart, the dough should form a string. If the dough hasn’t reached this stage, you may need to add 1 more egg.

Transfer dough into a pastry bag fitted with 1/2 inch round tip or a french tip. Line 2 baking sheets with parchment paper and pre-heat oven to 425 F degrees.

Pipe tubes 4 x 1 inches or 5 inches for bigger eclairs. Remember to leaves at least 2 inches of space between each eclair as they puff up during baking.

Most likely your eclairs will have pointy ends/tails, to correct this, dip your finger into water and gently tap the dough to fix it.

Bake the eclairs at 425 F degrees for around 12 minutes or till the eclairs start showing little color. Then reduce the temperature to 375 F degrees and baked for additional 12-15 minutes or till evenly brown. Take out of the oven and allow the eclairs to cool down. Cut each eclair into 2 parts, fill the bottom half with whipped cream and cut strawberries. Place the upper half on top, dust with powdered sugar and serve!

* The number of eggs you need in this recipe is not fixed. You may need all 4 eggs or maybe not. You might even need an extra egg. The number of eggs your dough needs might vary depending on the size of egg or the flour you are using. You have to make sure that the dough if soft and smooth and like mentioned before, it should pass the string test. It should also hold it’s shape when piped. The best way to go about this would be to add 4 eggs and then if you still think the dough isn’t done, simply whisk 1 egg in a bowl and add 1 tablespoon at a time and see if it reaches the desired consistency.

* Eclairs taste best the day they are made. I haven’t had much success storing them.


Strawberries and Cream Eclairs

Homemade Strawberries and Cream Eclairs – light and airy pastry filled with whipped cream and fresh strawberries!

Sometimes I go on this “no-desserts” for a while thing. It never lasts for more than 5 days. If you might have noticed, I haven’t shared much of desserts recently. I don’t know if this was deliberate but now that I think about it, maybe it was. The amount of dessert recipes I share on this blog is directly proportional to my weight. Just kidding! But honestly last few months have been super busy and I have been eating out a lot. Eating out for me mostly means eating dessert as well. So it’s just that I was getting more than enough of my sugar quota and so my body was craving savory food. But that’s behind now and once I get onto the dessert bandwagon, there’s no stopping me and you guys know that very well.

Let’s talk about these eclairs, shall we? Do you guys like eclairs? They used to be these treats in these fancy bakery stores that I always noticed but never bought them. Maybe the cake always looked more tempting! So I ate them pretty late in life but now I really like them, the chocolate one is my favorite. The first time I made eclairs was at this french pastry class which I took some 2 years back at Sur La Table. I think I mentioned about this class when I shared the puff pastry recipe . It was also then that I made pâte à choux for the first time. By the way pâte à choux is pronounced as pat a shoe, it’s french, I didn’t know till I attended that class! It’s a pastry dough which is used to make a lot of treats like eclairs of course, and profiteroles, gougères , cream puffs etc. So once you master this dough, you can enjoy all these treats at home. The good news though is that it’s a very forgiving dough. Not complicated at all and most probably you will get it right the 1st time!

You need very basic ingredients to make these strawberries and cream eclairs, you most probably will have everything on hand. Eclairs are usually filled with pastry cream but I wanted to make something light for summers and so I made strawberries and cream eclairs. Plus who doesn’t like strawberries and cream? God, they are so good together! These eclairs are very lightly sweetened and are the perfect summer treat. Here’s how you make them.

Place butter, water, salt and sugar in a pan on low heat.

Keep stirring till the butter melts.

Once the butter melts, increase the temperature and bring it all to a boil.

As soon as the mixture starts simmering, remove pan from heat and all the flour at once.

Beat constantly and vigorously till the dough comes together.

Now put the pan back on the gas stove. Continue to cook the dough by beating it constantly. You want to cook till the dough dries out, it will take 2 minutes or so. You will know it’s done when you see a thin film of dough on the bottom of the pan.

Now immediately transfer the dough into the steel bowl of you stand mixer. Beat for a minute on medium speed so that the dough cools down a bit. Beating also helps in developing the gluten.

With the mixture running on medium speed, start adding the eggs one at a time. Add the next egg only after the first one has been well incorporated.

Once all eggs are incorporated, the dough will be elastic and shiny. It should also pass the “string test” – if you place a little dough in between your thumb and forefinger and then pull them apart, the dough should form a string. If the dough hasn’t reached this stage, you may need to add 1 more egg.

Transfer dough into a pastry bag fitted with 1/2 inch round tip or a french tip. Line 2 baking sheets with parchment paper and pre-heat oven to 425 F degrees.

Pipe tubes 4 x 1 inches or 5 inches for bigger eclairs. Remember to leaves at least 2 inches of space between each eclair as they puff up during baking.

Most likely your eclairs will have pointy ends/tails, to correct this, dip your finger into water and gently tap the dough to fix it.

Bake the eclairs at 425 F degrees for around 12 minutes or till the eclairs start showing little color. Then reduce the temperature to 375 F degrees and baked for additional 12-15 minutes or till evenly brown. Take out of the oven and allow the eclairs to cool down. Cut each eclair into 2 parts, fill the bottom half with whipped cream and cut strawberries. Place the upper half on top, dust with powdered sugar and serve!

* The number of eggs you need in this recipe is not fixed. You may need all 4 eggs or maybe not. You might even need an extra egg. The number of eggs your dough needs might vary depending on the size of egg or the flour you are using. You have to make sure that the dough if soft and smooth and like mentioned before, it should pass the string test. It should also hold it’s shape when piped. The best way to go about this would be to add 4 eggs and then if you still think the dough isn’t done, simply whisk 1 egg in a bowl and add 1 tablespoon at a time and see if it reaches the desired consistency.

* Eclairs taste best the day they are made. I haven’t had much success storing them.


Strawberries and Cream Eclairs

Homemade Strawberries and Cream Eclairs – light and airy pastry filled with whipped cream and fresh strawberries!

Sometimes I go on this “no-desserts” for a while thing. It never lasts for more than 5 days. If you might have noticed, I haven’t shared much of desserts recently. I don’t know if this was deliberate but now that I think about it, maybe it was. The amount of dessert recipes I share on this blog is directly proportional to my weight. Just kidding! But honestly last few months have been super busy and I have been eating out a lot. Eating out for me mostly means eating dessert as well. So it’s just that I was getting more than enough of my sugar quota and so my body was craving savory food. But that’s behind now and once I get onto the dessert bandwagon, there’s no stopping me and you guys know that very well.

Let’s talk about these eclairs, shall we? Do you guys like eclairs? They used to be these treats in these fancy bakery stores that I always noticed but never bought them. Maybe the cake always looked more tempting! So I ate them pretty late in life but now I really like them, the chocolate one is my favorite. The first time I made eclairs was at this french pastry class which I took some 2 years back at Sur La Table. I think I mentioned about this class when I shared the puff pastry recipe . It was also then that I made pâte à choux for the first time. By the way pâte à choux is pronounced as pat a shoe, it’s french, I didn’t know till I attended that class! It’s a pastry dough which is used to make a lot of treats like eclairs of course, and profiteroles, gougères , cream puffs etc. So once you master this dough, you can enjoy all these treats at home. The good news though is that it’s a very forgiving dough. Not complicated at all and most probably you will get it right the 1st time!

You need very basic ingredients to make these strawberries and cream eclairs, you most probably will have everything on hand. Eclairs are usually filled with pastry cream but I wanted to make something light for summers and so I made strawberries and cream eclairs. Plus who doesn’t like strawberries and cream? God, they are so good together! These eclairs are very lightly sweetened and are the perfect summer treat. Here’s how you make them.

Place butter, water, salt and sugar in a pan on low heat.

Keep stirring till the butter melts.

Once the butter melts, increase the temperature and bring it all to a boil.

As soon as the mixture starts simmering, remove pan from heat and all the flour at once.

Beat constantly and vigorously till the dough comes together.

Now put the pan back on the gas stove. Continue to cook the dough by beating it constantly. You want to cook till the dough dries out, it will take 2 minutes or so. You will know it’s done when you see a thin film of dough on the bottom of the pan.

Now immediately transfer the dough into the steel bowl of you stand mixer. Beat for a minute on medium speed so that the dough cools down a bit. Beating also helps in developing the gluten.

With the mixture running on medium speed, start adding the eggs one at a time. Add the next egg only after the first one has been well incorporated.

Once all eggs are incorporated, the dough will be elastic and shiny. It should also pass the “string test” – if you place a little dough in between your thumb and forefinger and then pull them apart, the dough should form a string. If the dough hasn’t reached this stage, you may need to add 1 more egg.

Transfer dough into a pastry bag fitted with 1/2 inch round tip or a french tip. Line 2 baking sheets with parchment paper and pre-heat oven to 425 F degrees.

Pipe tubes 4 x 1 inches or 5 inches for bigger eclairs. Remember to leaves at least 2 inches of space between each eclair as they puff up during baking.

Most likely your eclairs will have pointy ends/tails, to correct this, dip your finger into water and gently tap the dough to fix it.

Bake the eclairs at 425 F degrees for around 12 minutes or till the eclairs start showing little color. Then reduce the temperature to 375 F degrees and baked for additional 12-15 minutes or till evenly brown. Take out of the oven and allow the eclairs to cool down. Cut each eclair into 2 parts, fill the bottom half with whipped cream and cut strawberries. Place the upper half on top, dust with powdered sugar and serve!

* The number of eggs you need in this recipe is not fixed. You may need all 4 eggs or maybe not. You might even need an extra egg. The number of eggs your dough needs might vary depending on the size of egg or the flour you are using. You have to make sure that the dough if soft and smooth and like mentioned before, it should pass the string test. It should also hold it’s shape when piped. The best way to go about this would be to add 4 eggs and then if you still think the dough isn’t done, simply whisk 1 egg in a bowl and add 1 tablespoon at a time and see if it reaches the desired consistency.

* Eclairs taste best the day they are made. I haven’t had much success storing them.


Strawberries and Cream Eclairs

Homemade Strawberries and Cream Eclairs – light and airy pastry filled with whipped cream and fresh strawberries!

Sometimes I go on this “no-desserts” for a while thing. It never lasts for more than 5 days. If you might have noticed, I haven’t shared much of desserts recently. I don’t know if this was deliberate but now that I think about it, maybe it was. The amount of dessert recipes I share on this blog is directly proportional to my weight. Just kidding! But honestly last few months have been super busy and I have been eating out a lot. Eating out for me mostly means eating dessert as well. So it’s just that I was getting more than enough of my sugar quota and so my body was craving savory food. But that’s behind now and once I get onto the dessert bandwagon, there’s no stopping me and you guys know that very well.

Let’s talk about these eclairs, shall we? Do you guys like eclairs? They used to be these treats in these fancy bakery stores that I always noticed but never bought them. Maybe the cake always looked more tempting! So I ate them pretty late in life but now I really like them, the chocolate one is my favorite. The first time I made eclairs was at this french pastry class which I took some 2 years back at Sur La Table. I think I mentioned about this class when I shared the puff pastry recipe . It was also then that I made pâte à choux for the first time. By the way pâte à choux is pronounced as pat a shoe, it’s french, I didn’t know till I attended that class! It’s a pastry dough which is used to make a lot of treats like eclairs of course, and profiteroles, gougères , cream puffs etc. So once you master this dough, you can enjoy all these treats at home. The good news though is that it’s a very forgiving dough. Not complicated at all and most probably you will get it right the 1st time!

You need very basic ingredients to make these strawberries and cream eclairs, you most probably will have everything on hand. Eclairs are usually filled with pastry cream but I wanted to make something light for summers and so I made strawberries and cream eclairs. Plus who doesn’t like strawberries and cream? God, they are so good together! These eclairs are very lightly sweetened and are the perfect summer treat. Here’s how you make them.

Place butter, water, salt and sugar in a pan on low heat.

Keep stirring till the butter melts.

Once the butter melts, increase the temperature and bring it all to a boil.

As soon as the mixture starts simmering, remove pan from heat and all the flour at once.

Beat constantly and vigorously till the dough comes together.

Now put the pan back on the gas stove. Continue to cook the dough by beating it constantly. You want to cook till the dough dries out, it will take 2 minutes or so. You will know it’s done when you see a thin film of dough on the bottom of the pan.

Now immediately transfer the dough into the steel bowl of you stand mixer. Beat for a minute on medium speed so that the dough cools down a bit. Beating also helps in developing the gluten.

With the mixture running on medium speed, start adding the eggs one at a time. Add the next egg only after the first one has been well incorporated.

Once all eggs are incorporated, the dough will be elastic and shiny. It should also pass the “string test” – if you place a little dough in between your thumb and forefinger and then pull them apart, the dough should form a string. If the dough hasn’t reached this stage, you may need to add 1 more egg.

Transfer dough into a pastry bag fitted with 1/2 inch round tip or a french tip. Line 2 baking sheets with parchment paper and pre-heat oven to 425 F degrees.

Pipe tubes 4 x 1 inches or 5 inches for bigger eclairs. Remember to leaves at least 2 inches of space between each eclair as they puff up during baking.

Most likely your eclairs will have pointy ends/tails, to correct this, dip your finger into water and gently tap the dough to fix it.

Bake the eclairs at 425 F degrees for around 12 minutes or till the eclairs start showing little color. Then reduce the temperature to 375 F degrees and baked for additional 12-15 minutes or till evenly brown. Take out of the oven and allow the eclairs to cool down. Cut each eclair into 2 parts, fill the bottom half with whipped cream and cut strawberries. Place the upper half on top, dust with powdered sugar and serve!

* The number of eggs you need in this recipe is not fixed. You may need all 4 eggs or maybe not. You might even need an extra egg. The number of eggs your dough needs might vary depending on the size of egg or the flour you are using. You have to make sure that the dough if soft and smooth and like mentioned before, it should pass the string test. It should also hold it’s shape when piped. The best way to go about this would be to add 4 eggs and then if you still think the dough isn’t done, simply whisk 1 egg in a bowl and add 1 tablespoon at a time and see if it reaches the desired consistency.

* Eclairs taste best the day they are made. I haven’t had much success storing them.


Strawberries and Cream Eclairs

Homemade Strawberries and Cream Eclairs – light and airy pastry filled with whipped cream and fresh strawberries!

Sometimes I go on this “no-desserts” for a while thing. It never lasts for more than 5 days. If you might have noticed, I haven’t shared much of desserts recently. I don’t know if this was deliberate but now that I think about it, maybe it was. The amount of dessert recipes I share on this blog is directly proportional to my weight. Just kidding! But honestly last few months have been super busy and I have been eating out a lot. Eating out for me mostly means eating dessert as well. So it’s just that I was getting more than enough of my sugar quota and so my body was craving savory food. But that’s behind now and once I get onto the dessert bandwagon, there’s no stopping me and you guys know that very well.

Let’s talk about these eclairs, shall we? Do you guys like eclairs? They used to be these treats in these fancy bakery stores that I always noticed but never bought them. Maybe the cake always looked more tempting! So I ate them pretty late in life but now I really like them, the chocolate one is my favorite. The first time I made eclairs was at this french pastry class which I took some 2 years back at Sur La Table. I think I mentioned about this class when I shared the puff pastry recipe . It was also then that I made pâte à choux for the first time. By the way pâte à choux is pronounced as pat a shoe, it’s french, I didn’t know till I attended that class! It’s a pastry dough which is used to make a lot of treats like eclairs of course, and profiteroles, gougères , cream puffs etc. So once you master this dough, you can enjoy all these treats at home. The good news though is that it’s a very forgiving dough. Not complicated at all and most probably you will get it right the 1st time!

You need very basic ingredients to make these strawberries and cream eclairs, you most probably will have everything on hand. Eclairs are usually filled with pastry cream but I wanted to make something light for summers and so I made strawberries and cream eclairs. Plus who doesn’t like strawberries and cream? God, they are so good together! These eclairs are very lightly sweetened and are the perfect summer treat. Here’s how you make them.

Place butter, water, salt and sugar in a pan on low heat.

Keep stirring till the butter melts.

Once the butter melts, increase the temperature and bring it all to a boil.

As soon as the mixture starts simmering, remove pan from heat and all the flour at once.

Beat constantly and vigorously till the dough comes together.

Now put the pan back on the gas stove. Continue to cook the dough by beating it constantly. You want to cook till the dough dries out, it will take 2 minutes or so. You will know it’s done when you see a thin film of dough on the bottom of the pan.

Now immediately transfer the dough into the steel bowl of you stand mixer. Beat for a minute on medium speed so that the dough cools down a bit. Beating also helps in developing the gluten.

With the mixture running on medium speed, start adding the eggs one at a time. Add the next egg only after the first one has been well incorporated.

Once all eggs are incorporated, the dough will be elastic and shiny. It should also pass the “string test” – if you place a little dough in between your thumb and forefinger and then pull them apart, the dough should form a string. If the dough hasn’t reached this stage, you may need to add 1 more egg.

Transfer dough into a pastry bag fitted with 1/2 inch round tip or a french tip. Line 2 baking sheets with parchment paper and pre-heat oven to 425 F degrees.

Pipe tubes 4 x 1 inches or 5 inches for bigger eclairs. Remember to leaves at least 2 inches of space between each eclair as they puff up during baking.

Most likely your eclairs will have pointy ends/tails, to correct this, dip your finger into water and gently tap the dough to fix it.

Bake the eclairs at 425 F degrees for around 12 minutes or till the eclairs start showing little color. Then reduce the temperature to 375 F degrees and baked for additional 12-15 minutes or till evenly brown. Take out of the oven and allow the eclairs to cool down. Cut each eclair into 2 parts, fill the bottom half with whipped cream and cut strawberries. Place the upper half on top, dust with powdered sugar and serve!

* The number of eggs you need in this recipe is not fixed. You may need all 4 eggs or maybe not. You might even need an extra egg. The number of eggs your dough needs might vary depending on the size of egg or the flour you are using. You have to make sure that the dough if soft and smooth and like mentioned before, it should pass the string test. It should also hold it’s shape when piped. The best way to go about this would be to add 4 eggs and then if you still think the dough isn’t done, simply whisk 1 egg in a bowl and add 1 tablespoon at a time and see if it reaches the desired consistency.

* Eclairs taste best the day they are made. I haven’t had much success storing them.


Strawberries and Cream Eclairs

Homemade Strawberries and Cream Eclairs – light and airy pastry filled with whipped cream and fresh strawberries!

Sometimes I go on this “no-desserts” for a while thing. It never lasts for more than 5 days. If you might have noticed, I haven’t shared much of desserts recently. I don’t know if this was deliberate but now that I think about it, maybe it was. The amount of dessert recipes I share on this blog is directly proportional to my weight. Just kidding! But honestly last few months have been super busy and I have been eating out a lot. Eating out for me mostly means eating dessert as well. So it’s just that I was getting more than enough of my sugar quota and so my body was craving savory food. But that’s behind now and once I get onto the dessert bandwagon, there’s no stopping me and you guys know that very well.

Let’s talk about these eclairs, shall we? Do you guys like eclairs? They used to be these treats in these fancy bakery stores that I always noticed but never bought them. Maybe the cake always looked more tempting! So I ate them pretty late in life but now I really like them, the chocolate one is my favorite. The first time I made eclairs was at this french pastry class which I took some 2 years back at Sur La Table. I think I mentioned about this class when I shared the puff pastry recipe . It was also then that I made pâte à choux for the first time. By the way pâte à choux is pronounced as pat a shoe, it’s french, I didn’t know till I attended that class! It’s a pastry dough which is used to make a lot of treats like eclairs of course, and profiteroles, gougères , cream puffs etc. So once you master this dough, you can enjoy all these treats at home. The good news though is that it’s a very forgiving dough. Not complicated at all and most probably you will get it right the 1st time!

You need very basic ingredients to make these strawberries and cream eclairs, you most probably will have everything on hand. Eclairs are usually filled with pastry cream but I wanted to make something light for summers and so I made strawberries and cream eclairs. Plus who doesn’t like strawberries and cream? God, they are so good together! These eclairs are very lightly sweetened and are the perfect summer treat. Here’s how you make them.

Place butter, water, salt and sugar in a pan on low heat.

Keep stirring till the butter melts.

Once the butter melts, increase the temperature and bring it all to a boil.

As soon as the mixture starts simmering, remove pan from heat and all the flour at once.

Beat constantly and vigorously till the dough comes together.

Now put the pan back on the gas stove. Continue to cook the dough by beating it constantly. You want to cook till the dough dries out, it will take 2 minutes or so. You will know it’s done when you see a thin film of dough on the bottom of the pan.

Now immediately transfer the dough into the steel bowl of you stand mixer. Beat for a minute on medium speed so that the dough cools down a bit. Beating also helps in developing the gluten.

With the mixture running on medium speed, start adding the eggs one at a time. Add the next egg only after the first one has been well incorporated.

Once all eggs are incorporated, the dough will be elastic and shiny. It should also pass the “string test” – if you place a little dough in between your thumb and forefinger and then pull them apart, the dough should form a string. If the dough hasn’t reached this stage, you may need to add 1 more egg.

Transfer dough into a pastry bag fitted with 1/2 inch round tip or a french tip. Line 2 baking sheets with parchment paper and pre-heat oven to 425 F degrees.

Pipe tubes 4 x 1 inches or 5 inches for bigger eclairs. Remember to leaves at least 2 inches of space between each eclair as they puff up during baking.

Most likely your eclairs will have pointy ends/tails, to correct this, dip your finger into water and gently tap the dough to fix it.

Bake the eclairs at 425 F degrees for around 12 minutes or till the eclairs start showing little color. Then reduce the temperature to 375 F degrees and baked for additional 12-15 minutes or till evenly brown. Take out of the oven and allow the eclairs to cool down. Cut each eclair into 2 parts, fill the bottom half with whipped cream and cut strawberries. Place the upper half on top, dust with powdered sugar and serve!

* The number of eggs you need in this recipe is not fixed. You may need all 4 eggs or maybe not. You might even need an extra egg. The number of eggs your dough needs might vary depending on the size of egg or the flour you are using. You have to make sure that the dough if soft and smooth and like mentioned before, it should pass the string test. It should also hold it’s shape when piped. The best way to go about this would be to add 4 eggs and then if you still think the dough isn’t done, simply whisk 1 egg in a bowl and add 1 tablespoon at a time and see if it reaches the desired consistency.

* Eclairs taste best the day they are made. I haven’t had much success storing them.


Strawberries and Cream Eclairs

Homemade Strawberries and Cream Eclairs – light and airy pastry filled with whipped cream and fresh strawberries!

Sometimes I go on this “no-desserts” for a while thing. It never lasts for more than 5 days. If you might have noticed, I haven’t shared much of desserts recently. I don’t know if this was deliberate but now that I think about it, maybe it was. The amount of dessert recipes I share on this blog is directly proportional to my weight. Just kidding! But honestly last few months have been super busy and I have been eating out a lot. Eating out for me mostly means eating dessert as well. So it’s just that I was getting more than enough of my sugar quota and so my body was craving savory food. But that’s behind now and once I get onto the dessert bandwagon, there’s no stopping me and you guys know that very well.

Let’s talk about these eclairs, shall we? Do you guys like eclairs? They used to be these treats in these fancy bakery stores that I always noticed but never bought them. Maybe the cake always looked more tempting! So I ate them pretty late in life but now I really like them, the chocolate one is my favorite. The first time I made eclairs was at this french pastry class which I took some 2 years back at Sur La Table. I think I mentioned about this class when I shared the puff pastry recipe . It was also then that I made pâte à choux for the first time. By the way pâte à choux is pronounced as pat a shoe, it’s french, I didn’t know till I attended that class! It’s a pastry dough which is used to make a lot of treats like eclairs of course, and profiteroles, gougères , cream puffs etc. So once you master this dough, you can enjoy all these treats at home. The good news though is that it’s a very forgiving dough. Not complicated at all and most probably you will get it right the 1st time!

You need very basic ingredients to make these strawberries and cream eclairs, you most probably will have everything on hand. Eclairs are usually filled with pastry cream but I wanted to make something light for summers and so I made strawberries and cream eclairs. Plus who doesn’t like strawberries and cream? God, they are so good together! These eclairs are very lightly sweetened and are the perfect summer treat. Here’s how you make them.

Place butter, water, salt and sugar in a pan on low heat.

Keep stirring till the butter melts.

Once the butter melts, increase the temperature and bring it all to a boil.

As soon as the mixture starts simmering, remove pan from heat and all the flour at once.

Beat constantly and vigorously till the dough comes together.

Now put the pan back on the gas stove. Continue to cook the dough by beating it constantly. You want to cook till the dough dries out, it will take 2 minutes or so. You will know it’s done when you see a thin film of dough on the bottom of the pan.

Now immediately transfer the dough into the steel bowl of you stand mixer. Beat for a minute on medium speed so that the dough cools down a bit. Beating also helps in developing the gluten.

With the mixture running on medium speed, start adding the eggs one at a time. Add the next egg only after the first one has been well incorporated.

Once all eggs are incorporated, the dough will be elastic and shiny. It should also pass the “string test” – if you place a little dough in between your thumb and forefinger and then pull them apart, the dough should form a string. If the dough hasn’t reached this stage, you may need to add 1 more egg.

Transfer dough into a pastry bag fitted with 1/2 inch round tip or a french tip. Line 2 baking sheets with parchment paper and pre-heat oven to 425 F degrees.

Pipe tubes 4 x 1 inches or 5 inches for bigger eclairs. Remember to leaves at least 2 inches of space between each eclair as they puff up during baking.

Most likely your eclairs will have pointy ends/tails, to correct this, dip your finger into water and gently tap the dough to fix it.

Bake the eclairs at 425 F degrees for around 12 minutes or till the eclairs start showing little color. Then reduce the temperature to 375 F degrees and baked for additional 12-15 minutes or till evenly brown. Take out of the oven and allow the eclairs to cool down. Cut each eclair into 2 parts, fill the bottom half with whipped cream and cut strawberries. Place the upper half on top, dust with powdered sugar and serve!

* The number of eggs you need in this recipe is not fixed. You may need all 4 eggs or maybe not. You might even need an extra egg. The number of eggs your dough needs might vary depending on the size of egg or the flour you are using. You have to make sure that the dough if soft and smooth and like mentioned before, it should pass the string test. It should also hold it’s shape when piped. The best way to go about this would be to add 4 eggs and then if you still think the dough isn’t done, simply whisk 1 egg in a bowl and add 1 tablespoon at a time and see if it reaches the desired consistency.

* Eclairs taste best the day they are made. I haven’t had much success storing them.


Strawberries and Cream Eclairs

Homemade Strawberries and Cream Eclairs – light and airy pastry filled with whipped cream and fresh strawberries!

Sometimes I go on this “no-desserts” for a while thing. It never lasts for more than 5 days. If you might have noticed, I haven’t shared much of desserts recently. I don’t know if this was deliberate but now that I think about it, maybe it was. The amount of dessert recipes I share on this blog is directly proportional to my weight. Just kidding! But honestly last few months have been super busy and I have been eating out a lot. Eating out for me mostly means eating dessert as well. So it’s just that I was getting more than enough of my sugar quota and so my body was craving savory food. But that’s behind now and once I get onto the dessert bandwagon, there’s no stopping me and you guys know that very well.

Let’s talk about these eclairs, shall we? Do you guys like eclairs? They used to be these treats in these fancy bakery stores that I always noticed but never bought them. Maybe the cake always looked more tempting! So I ate them pretty late in life but now I really like them, the chocolate one is my favorite. The first time I made eclairs was at this french pastry class which I took some 2 years back at Sur La Table. I think I mentioned about this class when I shared the puff pastry recipe . It was also then that I made pâte à choux for the first time. By the way pâte à choux is pronounced as pat a shoe, it’s french, I didn’t know till I attended that class! It’s a pastry dough which is used to make a lot of treats like eclairs of course, and profiteroles, gougères , cream puffs etc. So once you master this dough, you can enjoy all these treats at home. The good news though is that it’s a very forgiving dough. Not complicated at all and most probably you will get it right the 1st time!

You need very basic ingredients to make these strawberries and cream eclairs, you most probably will have everything on hand. Eclairs are usually filled with pastry cream but I wanted to make something light for summers and so I made strawberries and cream eclairs. Plus who doesn’t like strawberries and cream? God, they are so good together! These eclairs are very lightly sweetened and are the perfect summer treat. Here’s how you make them.

Place butter, water, salt and sugar in a pan on low heat.

Keep stirring till the butter melts.

Once the butter melts, increase the temperature and bring it all to a boil.

As soon as the mixture starts simmering, remove pan from heat and all the flour at once.

Beat constantly and vigorously till the dough comes together.

Now put the pan back on the gas stove. Continue to cook the dough by beating it constantly. You want to cook till the dough dries out, it will take 2 minutes or so. You will know it’s done when you see a thin film of dough on the bottom of the pan.

Now immediately transfer the dough into the steel bowl of you stand mixer. Beat for a minute on medium speed so that the dough cools down a bit. Beating also helps in developing the gluten.

With the mixture running on medium speed, start adding the eggs one at a time. Add the next egg only after the first one has been well incorporated.

Once all eggs are incorporated, the dough will be elastic and shiny. It should also pass the “string test” – if you place a little dough in between your thumb and forefinger and then pull them apart, the dough should form a string. If the dough hasn’t reached this stage, you may need to add 1 more egg.

Transfer dough into a pastry bag fitted with 1/2 inch round tip or a french tip. Line 2 baking sheets with parchment paper and pre-heat oven to 425 F degrees.

Pipe tubes 4 x 1 inches or 5 inches for bigger eclairs. Remember to leaves at least 2 inches of space between each eclair as they puff up during baking.

Most likely your eclairs will have pointy ends/tails, to correct this, dip your finger into water and gently tap the dough to fix it.

Bake the eclairs at 425 F degrees for around 12 minutes or till the eclairs start showing little color. Then reduce the temperature to 375 F degrees and baked for additional 12-15 minutes or till evenly brown. Take out of the oven and allow the eclairs to cool down. Cut each eclair into 2 parts, fill the bottom half with whipped cream and cut strawberries. Place the upper half on top, dust with powdered sugar and serve!

* The number of eggs you need in this recipe is not fixed. You may need all 4 eggs or maybe not. You might even need an extra egg. The number of eggs your dough needs might vary depending on the size of egg or the flour you are using. You have to make sure that the dough if soft and smooth and like mentioned before, it should pass the string test. It should also hold it’s shape when piped. The best way to go about this would be to add 4 eggs and then if you still think the dough isn’t done, simply whisk 1 egg in a bowl and add 1 tablespoon at a time and see if it reaches the desired consistency.

* Eclairs taste best the day they are made. I haven’t had much success storing them.


Watch the video: Atalanta, Chimay Cheese u0026 Beer, Summer Fancy Food Show 2019 (June 2022).


Comments:

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  2. Doktilar

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  3. Toltecatl

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  4. Murdoc

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