Remember the super sticky sweetness that was the mallow cookie? A seventies treat that grew into a wagon wheel fit for a brown bagged lunch. The sweet classic with a dollop of strawberry jam under the marshmallow for just a little extra kick of sugar.

I would pick off the outer chocolate coating to reveal the marshmallow mountain only to carefully separate it from the cookie support to get to the jam in the centre. Ahh memories.

How delightful it was to discover that the July Daring Baker’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of The Food Network.

Not only have I never thought to recreate this childhood treat, being a bit of a make if from scratch kind of gal, I hadn’t yet shared this sweet delicacy with my own kids. Until today.

My God. I don’t think I have ever seen their eyes pop quite so far from their heads. I had them at the chocolate blobs long before they even realized the marshmallow surprise inside. I’m not exactly sure why I hadn’t attempted my own marshmallows before, but having recently making a big batch of summer strawberry jam with them, I made two bowls. One vanilla and the other a fresh strawberry marshmallow, so sweet and pink it could make your teeth ache just by looking at it. Either way, with the dollop of jam or the whole pink mess, the combo was perfect with the dark chocolate and lavender bar I’ve been hoarding for a little while now.

Naturally, I was out of a few ingredients, and a challenge wouldn’t be a challenge if I didn’t have to go and change the recipe and wing it, so here’s my version. A bit smaller of a batch and actually a smidge healthier (all considering) with a sifted whole wheat flour for the cookie. I’d have to say they were quite tasty. Just as guilty, but smile inducing and sticky finger licking, just as I remember them all the same.

MARSHMALLOW COOKIES
Adapted from Gald Gand’s Chocolate Covered Marshmallow Cookies

BISCUITS

3/4 Cup Whole Wheat Flour, sifted with bran removed
1 1/4 Cups Self Raising Cake Flour
1/3 Cup Sugar
pinch salt
8 Tablespoons Unsalted Butter, chilled
Zest 1/2 Lemon (organic or very well scrubbed)
2 Eggs, whisked

Combine the two flours,  sugar and the lemon zest in the food processor.
With the motor running, add the butter. Once it resembles coarse crumbs, add the eggs and reduce the speed.
Continue to mix until everything just comes together in a ball of smooth dough.
Wrap in plastic and flatten into a disk. Chill in the fridge or freezer for at least 1/2 hour.

Preheat the oven to 375ºF.
Roll out the dough on a lightly floured surface and cut out using a 2″ round or ornate cookie cutter.
Bake on a Silpat or parchment lined cookie sheet for about 10 minutes or until just golden around the edges.
Cool completely.

MARSHMALLOWS

1/4 cup water
1/4 cup light corn syrup
3/4 cup sugar
1 tablespoon powdered gelatin, one packet
2 tablespoons cold water
2 egg whites
1/4 teaspoon vanilla extract

Combine the water, corn syrup, and sugar in a saucepan, bring to a boil until soft-ball stage, or 235ºF on a candy thermometer. Meanwhile, sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla and continue whipping until stiff. Transfer to a pastry bag.

CHOCOLATE GLAZE

12 ounces semisweet chocolate
2 Tablespoons coconut oil

Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water or in the microwave in a glass container in 45 second intervals.

ASSEMBLY

Pipe a dollop of marshmallow onto each cookie. Let set at room temperature for 2 hours to set.

Line a cookie sheet with parchment or a nonstick baking mat. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Even with a British background, I hadn’t tried a Bakewell Tart. With a sweet shortcrust, sticky jam and a classic almond frangipane, it sounded delicious and seemed easy enough to try. The only question left was which jam flavour to layer beneath the frangipane. Almonds are the main inspiration in the tart, so I wanted to pair that as best I could. I had homemade jams in my pantry, but of course, for the Daring Bakers I couldn’t reach for just anything, it had to be specific. As I thought about what the best things are that match with almonds naturally, apricots came to mind, but since they aren’t in season, and I don’t love them anyway, I checked the “U-Pick” mailer and the answer arrived. Cherries.

I set out to make a jam just for the occasion. A simple but delicious combination of sweet cherries, sugar, brandy and chocolate. Yes, chocolate cherry jam. My only regret really was only making enough for the tart. I’ll have to figure out the ratio to increase the recipe later to preserve it for toast!

The June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart… er… pudding that was inspired by a rich baking history dating back to the 1800′s in England.

The recipe below uses a scale but once it’s out the mixing is easy. Besides, the finished tart it’s well worth it’s weight.

CHOCOLATE CHERRY BAKEWELL TART

SWEET SHORTCRUST PASTRY
225g (8oz) all purpose flour
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
2 (2) egg yolks
2.5ml (½ tsp) almond extract (optional)
15-30ml (1-2 Tbsp) cold water

Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.

Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.

Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes

FRANGIPANE
125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 (3) eggs
2.5ml (½ tsp) almond extract
125g (4.5oz) ground almonds
30g (1oz) all purpose flour

Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.

…And here I thought they were aptly named after their small tea cup size but noooo.

It’s the “Saturn” sticker that finally gave it away. Awhhhhaa!

Still juicy,  sweet and and an oh so perfect size for snacking.

I’ve been starting to think the monthly Daring Baker’s choices were pretty serendipitous. From the Perfect Party Cake for my birthday right up to this month’s Valentino Cake.

The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef.  We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

Decedent for your Valentine but even more perfect for a selection of desserts I was preparing for a recent wedding reception. The catering job had a few challenges; egg, dairy, wheat and nut-free. Of course, if you ask me, cooking challenges are fun – so it was back to vegan baking for me. Luckily, being a flourless cake, the gluten-free issue was solved. I’ve made a vegan flourless torte before, but it contained almonds. Serendipity once again played a hand and I was finally able to try a version of Hannah from Bittersweet’s bean + chocolate cake.

With a few variations and a miniature muffin tin, I was set to shine.

As for the ice cream, things still had to be dairy free, so I thought I would opt for these three choices; Strawberry Rose Sorbet, Raspberry Lemoncello and Bananas Foster. They were based on the first, Strawberry Rose Sorbet, which I made last summer. With this easy recipe, any combination is simple. All you need is some frozen fruit, infused syrups and some imagination.

FLOURLESS CHOCOLATE TORTE
Adapted From Bittersweet who adapted it from Epicurious

1 – 19oz can Black Beans, drained + rinsed
1 Package Silken, Firm Tofu, drained (425g)
1 teaspoon Vanilla
1 Tablespoon Finely Ground Coffee, I used a French Roast
3/4 Cup Sugar
1/4 Cup Cocoa Powder
1 1/2 Cups Semi-Sweet Chocolate Chips, melted + stirred smooth
3/4 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Salt

1 Cup Raspberries, frozen is perfect

Heat raspberries and press through a sieve to remove the seeds. Set purée aside.
Preheat the oven to 350ºF.
In a food processor, combine the beans and tofu until well combined.
Scrape the sides, then add the vanilla, coffee, baking powder, soda, salt, sugar and cocoa powder.
Scrape down sides and add the melted chocolate, mixing well to combine.
Lightly spray miniature muffin tins. Add the batter by the tablespoonfuls.
With a moistened, clean finger, pat down the batter evenly.
Using a teaspoon, create a slight divot and spoon on the reserved raspberry purée over each of the cakes.
Bake for approximately 25 -30 minutes, cool almost completely before turning out to a cooling rack to finish.
Dust with confectioners sugar, if desired just before serving.

I will not balk at a challenge again. I will not balk at a challenge again.
I will not balk at a challenge again. I will not balk at a challenge again.
I will not balk at a challenge again. I will not balk at a challenge again.
I will not balk at a challenge again. I will not balk at a challenge again.

This month’s challenge is brought to us by Karen of Bake My Day and Zorra of 1x unruehren bitte aka Kochtopf.
They have chosen Tuilles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuilles from Michel Roux.

Thank you. Really. I sit before you, humbled.

Yes, admitted, I entered into this challenge with the “Oohh, it’s all about the creativity.” excitement. Right up to figuring out what my little tuiles should should taste like and be flavoured with. I was dripping with excitement. It IS citrus season after all.
Still sticky from the tangerine marmalade made just a couple of days ago, I wanted to incorporate the sweet, fragrance into serving these tuiles.

I’d settled on one of my favourite things: Crème brûlée, just without the brûlée, so I could serve it inside the tuiles.
Scented with cardamon and a hint of Contreau, I thought the custard would pair up really well with a candied tangerine slice and a cardamom spiked tuile. Mmmmm.

The custard was made, hell, I even made meringues with the leftover egg whites, but do you think that I could just spread the tuille batter evenly?? It globbed, it broke apart, it was thick and thin. I cut a template and still lumpy messes. Thankfully I had my antique cone roller and everything. Just the thought of finally getting to use it really kept me going.

Working two at a time, these 5 minutes cookies took about the afternoon to get through. However long, it still wasn’t long enough to set up the custard. Although staring disaster down with the evil eye, I picked at a little candied peel and was rushed into a memory of what my mom used to say, that it still goes down the same way.

The combination was pretty delicious and the crispness of the tuiles really balanced the custard well.
And with that, I thank heavens that February is just around the corner, full of new challenges ahead.

CARDAMOM INFUSED CUSTARD WITH ORANGE

6 Egg Yolks
1/2 Cup Sugar
1/2 teaspoon Vanilla
1 Cup Light Cream
1 1/4 Cup Whole Milk
12 -15 Cardamom Pods
3 Tablespoons Cointreau Liquor

Preheat the oven to 350ºF.
Crack the cardamom pods with the side of your knife and add them, the milk cream and orange liquor to a medium sized saucepan.
Heat the milk until it  just reaches a simmer, being careful not to scald it.
Remove from the heat and leave it to cool slightly while you separate the eggs.
In a stand mixer, beat the eggs and the sugar until well combined. Reduce the speed to low and add the vanilla.
Strain the steeped milk mixture to remove the cardamom pods and gently pour the milk into the beaten eggs.
Strain again into a shallow casserole dish. Place the dish into a larger pan with high enough sides to fill with water within one inch of the casserole dish inside, creating a bain marie.
Bake for about 25 minutes or until the custard has firmed but the centre is still jiggly.
Remove and cool.
Spoon into a piping bag just before serving to fill cooled, crisp tuiles.

The tuile recipe, in all it’s glory and variation, can be found here.

I feel quite great really. For the first few days on the other hand, I was hungry.
All. Of. The Time.

I’m getting over it, but when it’s already tough to figure out what to eat, snacking is even worse.  When I stopped to consider what I’d usually nibble on, I realized that, pretty much, everything was off limits. I even went for my morning granola. No go, it has dried fruit.

It came down to two things. The always good hummus with carrots was one, but then I was back on the granola. So to satisfy both the salty and the sweet cravings, I drizzled it with warm maple syrup and a drop of oil before baking and salted it on the way out. Flax, sunflower seeds, pepitas, oats and almonds.
A little birdy, but it sure hit the spot.

Perhaps you have not read the archives, or my other blog.

Well, ever since first noticing it, I’ve been obsessed (to say it lightly) with the event that takes place amongst some bloggers. Put together by Stephanie at Dispensing Happiness. “Blogging By Mail” matches bloggers from around the globe to send a little something, in this case our most favourite things.

Away on vacation, I couldn’t help but badger our house sitter with my postal inquiries. When suddenly, it was announced. A box from… Wisconsin! I wasn’t sure if it would be it, but I was told it was a brown paper package and we all know what those contain…

Favourite things!!!

Inside there was amazing, gingered dark chocolate, genmai-cha tea, (YUM & gone), spiced cider, gummy bears, beautiful glass coasters, mini-sock monkeys, googly eyes, for all purpose use, a groovy pen and the coolest/weirdest Asian candies that made me very popular!

As I drank my most amazing, favourite tea and savoured my chocolate, I found the little note, so nicely written by Laima on fantasticly, fushia, Nepali rice paper. Using my *new* silver pen, she wrote out, all of her favourites and how they found themselves into the thoughtful box which was found on my doorstep and so carefully placed to wait for my return on my kitchen counter.

I realized then, one of my own favourite things and it’s getting packages in the mail. These packages. Knowing that they were so thoughtfully put together just for me. That a complete stranger shared with me the intimacies of their favourite things and that someone took the effort and had the patients to make it happen. Wow.

Somehow, I seem to luck out during these Daring Baker cake months. They thankfully co-ordinate with a birthday that I can share. The only glitch this month was a bit in the planning. I usually set aside a day to do my baking, but in this case, I made everything, the cake the icing and the caramels but I probably needed an extra day.
By the time we were out the door, I had only a few shots of the whole cake. The poor thing was so outrageously delicious I was lucky to get back home with my empty plate.

I almost found it surprising. As much as I liked this cake, as much as it made my house smell like a sugared carnival heaven, my caramels ended up as toffee, and the cake dense. Thankfully I’d followed the advice of other Daring Bakers and upped the salt while lessening the sugar in the icing, because it did make it perfect.
However, as they say you are your own worst critic and I don’t think anyone seemed to mind.

Still wanting that inside photo and another shot at getting the cake *right*, I went for half and made a miniature cake. Still, delicious but dense, the cake was once again a hit with it’s old fashioned perfection, balanced with it’s modern salty balance.

CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING
Recipes courtesy of Shuna Fish Lydon
10 Tablespoons unsalted butter at room temperature
1 1/4 Cups granulated sugar
1/2 teaspoon kosher salt
1/3 Cup Caramel Syrup (see recipe below)
2 each eggs, at room temperature
splash vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature

Preheat oven to 350F
Butter one tall (2 – 2.5 inch deep) 9-inch cake pan.
In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.

Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.

Sift flour and baking powder.

Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}

Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.

Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.

Cake will keep for three days outside of the refrigerator.

CARAMEL SYRUP

2 cups sugar
1/2 cup water
1 cup water (for “stopping” the caramelization process)
In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.

When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.

Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}

Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.

CARAMELIZED BUTTER FROSTING

12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons heavy cream
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste

Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.

Pour cooled brown butter into mixer bowl.

In a stand mixer fitted with a paddle or whisk attachment, add confectioner’s sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner’s sugar has been incorporated. Add salt to taste.

Note: Caramelized butter frosting will keep in fridge for up to a month.
To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light

& now, it’s the Holiday’s… make these, they’re good!
GOLDEN VANILLA BEAN CARAMELS
- makes eighty-one 1-inch caramels -
1 cup golden syrup
2 cups sugar
3/8 teaspoon fine sea salt
2 cups heavy cream
1 1/2 teaspoons pure ground vanilla beans, purchased or ground in a coffee or spice grinders, or 1 tablespoon plus 1 teaspoon pure vanilla extract
3 tablespoons unsalted butter, cut into chunks, softened

Equipment
A 9-inch square baking pan
Candy thermometer

Line the bottom and sides of the baking pan with aluminum foil and grease the foil. Combine the golden syrup, sugar, and salt in a heavy 3-quart saucepan and cook over medium heat, stirring with a silicone spatula or wooden spoon, until the mixture begins to simmer around the edges. Wash the sugar and syrup from the sides of the pan with a pastry brush dipped in water. Cover and cook for about 3 minutes. (Meanwhile, rinse the spatula or spoon before using it again later.) Uncover the pan and wash down the sides once more. Attach the candy thermometer to the pan, without letting it touch the bottom of the pan, and cook, uncovered (without stirring) until the mixture reaches 305°F. Meanwhile, combine the cream and ground vanilla beans (not the extract) in a small saucepan and heat until tiny bubbles form around the edges of the pan. Turn off the heat and cover the pan to keep the cream hot.

When the sugar mixture reaches 305°F, turn off the heat and stir in the butter chunks. Gradually stir in the hot cream; it will bubble up and steam dramatically, so be careful. Turn the burner back on and adjust it so that the mixture boils energetically but not violently. Stir until any thickened syrup at the bottom of the pan is dissolved and the mixture is smooth. Continue to cook, stirring occasionally, to about 245°F. Then cook, stirring constantly, to 260°f for soft, chewy caramels or 265°F; for firmer chewy caramels.

Remove the pan from the heat and stir in the vanilla extract, if using it. Pour the caramel into the lined pan. Let set for 4 to 5 hours, or overnight until firm.

Lift the pan liner from the pan and invert the sheet of caramel onto a sheet of parchment paper. Peel off the liner. Cut the caramels with an oiled knife.  Wrap each caramel individually in wax paper or cellophane.

Variations

Fleur de Sel Caramels: Extra salt, in the form of fleur de sel or another coarse flaked salt, brings out the flavor of the caramel and offers a little ying to the yang. Add an extra scant 1/4 teaspoon of coarse sea salt to the recipe. Or, to keep the salt crunchy, let the caramel cool and firm. Then sprinkle with two pinches of flaky salt and press it in. Invert, remove the pan liner, sprinkle with more salt. Then cut and wrap the caramels in wax paper or cellophane.

Nutmeg and Vanilla Bean Caramels: Add 1/2 teaspoon freshly grated nutmeg to the cream before you heat it.

Cardamom Caramels: Omit the vanilla. Add 1/2 teaspoon slightly crushed cardamom seeds (from about 15 cardamom pods) to the cream before heating it. Strain the cream when you add it to the caramel; discard the seeds.

Shopping locally, I was sheepish to display my wares from my recent Asian market excursion.
As excited as I get about a home bound autumn harvest there was an equally impressive display of sugar apples, lychees, rambutans and of course these mangosteens.

I was going to make something with these. Really, I was.
Jelly or a sorbet. But I ate them. All of them.
They were fabulously tarty sweet and perfect.

Maybe because I do, really do love éclairs and wanted to be able to eat (and share, yes that too) them while they were still delicious, crisp and light as air?

Of course on the eve of the big post, I found myself laid up in a hospital emergency room with a back so surprisingly and unexpectedly painful that I could neither walk nor stand over a warm stove, glazing these delightful puffed fancies.

Now awoken from my Percocete high, I’ve shuffled back to my favourite spot and begun to bake and write again.

Having tried to learn from my past tight deliveries, I had made the Pâte à Choux, piped, frozen and waiting. I’d even made the pastry cream, really. All that was left was the assembly….

Head down in anguish, I thought about baking the pastry and how I would lend my creative flair. And no, I had not yet been medicated to cause this craziness. I just sat and begged for a shot of demerol to go along with a walker as I day dreamed about Pierre Hermé.

Needless to say, it’s better late than never. And I am feeling better.
Much, much better.
Thanks to Meeta and Tony for choosing such a delicious and make ahead challenge!
Don’t forget to check out all of the other (punctual) Daring Baker’s some just look divine!

Pierre Hermé’s Chocolate Éclairs
Recipe from Chocolate Desserts by Pierre Hermé
(makes 20-24 Éclairs)

• Cream Puff Dough (see below for recipe), fresh and still warm

1) Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds by
positioning the racks in the upper and lower half of the oven. Line two baking sheets with
waxed or parchment paper.

2) Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough.
Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers.
Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff.
The dough should give you enough to pipe 20-24 éclairs.

3) Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the
handle of a wooden spoon into the door to keep in ajar. When the éclairs have been in the
oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue
baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking
time should be approximately 20 minutes.

Notes:
1) The éclairs can be kept in a cool, dry place for several hours before filling.

Assembling the éclairs:

• Chocolate glaze (see below for recipe)
• Chocolate pastry cream (see below for recipe)

1) Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside the
bottoms and place the tops on a rack over a piece of parchment paper.

2) The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40
degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of
the éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill the
bottoms with the pastry cream.

3) Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottoms
with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream
and wriggle gently to settle them.

Notes:
1) If you have chilled your chocolate glaze, reheat by placing it in a bowl over simmering water,
stirring it gently with a wooden spoon. Do not stir too vigorously as you do not want to create
bubbles.

2) The éclairs should be served as soon as they have been filled.

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
handmixer 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.

Chocolate Pastry Cream
Recipe from Chocolate Desserts by PierreHermé

• 2 cups (500g) whole milk
• 4 large egg yolks
• 6 tbsp (75g) sugar
• 3 tablespoons cornstarch, sifted
• 7 oz (200g) bittersweet chocolate, preferably Velrhona Guanaja, melted
• 2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature

1) In a small saucepan, bring the milk to a boil.  In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy‐bottomed saucepan.

2) Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture.Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.

3) Strain the mixture back into the saucepan to remove any egg that may have scrambled.  Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.

4) Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it  remains smooth.

5) Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.

[bNotes:[/b]
1) The pastry cream can be made 2‐3 days in advance and stored in the refrigerator.

2) In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream.

3) Tempering the eggs raises the temperature of the eggs slowly so that they do not scramble.

Chocolate Glaze
Recipe from Chocolate Desserts by Pierre Hermé
(makes 1 cup or 300g)

• 1/3 cup (80g) heavy cream
• 3½ oz (100g) bittersweet chocolate, finely chopped
• 4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature
• 7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature

1)In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.

2) Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.

Notes:
1) If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly
 in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.

2) It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104  F) when ready to glaze.

Chocolate Sauce
Recipe from Chocolate Desserts by Pierre Hermé
(makes 1½ cups or 525 g)

• 4½ oz (130 g) bittersweet chocolate, finely chopped
• 1 cup (250 g) water
• ½ cup (125 g) crème fraîche, or heavy cream
• 1/3 cup (70 g) sugar

1) Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly.  Then reduce the heat  to low and continue stirring with a wooden spoon until the sauce thickens.

2) It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.

Notes:
1) You can make this sauce ahead of time and store it in the refrigerator for two weeks. Reheat the sauce in a microwave oven or  a double boiler before using.
2) This sauce is also great for cakes, ice-cream and tarts.

Caramel Glaze

1 cup of sugar
6 Tbsp butter
1/2 cup heavy whipping cream
Fleur de Sel for Sprinkling
Prepare your mise en place. Premeasure and have everything ready to go.
Melt the sugar in a large sauce pan. Once it begins to melt, shake the pan or stir with a whisk.
Once it is all melted it will have begun to turn an amber colour, add the butter and whisk until it’s fully incorporated.
Remove from the heat and add the cream, it will bubble, but your large saucepan should hold. Don’t be frightened. Keep whisking it will go down.
Once it has cooled slightly, brush or spoon over the top éclair halves.
Sprinkle with fleur de sel.