Posts tagged ganache
Pastry and Whipped Cream Filling for Eclairs or Cream Puffs or Fruit Tarts
The filling! And no it's not pudding and coolwhip. 

When you have too many yolks and no real desire for lemon curd go on and make pastry cream.
When you make pastry cream, go on and make pate choux for eclairs.
When you make eclairs throw together some ganache.

And when you do all this give the eclairs away because no one needs to eat a dozen eclairs.

For the filling I use a pastry cream lightened with whipped cream and stabilized with gelatin. This is really the best of the best when. Pastry cream on it's own is too rich and whipped cream even stabilized doesn't have the gravitas to hold up to the pastry.

Filling:
1 cup whole milk or half & half
2 tablespoons flour
3/8 cup sugar
4 egg yolks
pinch of salt
1 teaspoon vanilla

1 packet gelatin
1/4 cup water
1 cup whipping cream

In a sauce pan combine the milk and flour. Add sugar. Cook with moderate heat stirring and scraping the bottom of the pan. When it's thick like a white sauce temper the eggs and add them back in. Add the salt and vanilla. Cook until thick, careful not to boil the contents, scrap the bottom of the pan often. Strain and cool.

Bloom the gelatin in water for 10 minutes. Put that container in a small pan of water and simmer until the contents are melted and clear. Pour into the cooled pastry cream.

Whip the whipping cream until firm. Fold into whipping cream. Cool. This can be frozen.

The pate choux recipe will come later.

But seriously, what better gift is there than the gift of eclairs.


Boston Cream Pie - American Cake - Oh, yes.
Boston Cream Pie Cake! 
What makes a cake a cake and a pie a pie? Apparently back in the day the term was interchangeable. This is decidedly a cake but we call it pie. There are kangaroo rats and rat kangaroos. I didn't name any of these things.

This cake however is a winner. I have never made a Boston Cream Pie before. Little did I know just how popular this cake is until I was sharing this beauty and a few people told me that it was a favorite, or they had a recipe they make regularly. I was genuinely surprised. I thought this was a vaguely obscure cake which just goes to show I don't know how people relate to their cakes. I'm happy to learn.

The filling, it's not a traditional pastry cream thickened only with yolks and flour, but more like pudding with gelatin and cornstarch. It was good. Certainly better than custard you find in filled donuts at the grocery.

The cake was decent. I made mine with all purpose flour. The book calls for cake flour.

The glaze is a simple ganache with corn syrup added. I don't know how close to 1856 this actual recipe is, but it's a keeper. Should I have reason to make this cake again, I'll follow this recipe for sure.

Filling
1.25 cup whole milk +.25 cup milk for cornstarch slurry
.33 cup sugar
.5 heaping teaspoon gelatin, or 1 packet
2 large egg yolks
1.5 tablespoons cornstarch
1.5 tablespoons butter
1 teaspoon vanilla

Cake
1.5 cup flour
2 teaspoon baking powder
.25 teaspoon salt
.3 cup butter
1 teaspoon vanilla
.75 cup granulated sugar
2 eggs
.5 cup milk

Chocolate Glaze
.75 cup semisweet chocolate
3 tablespoons heavy cream
1 tablespoon light corn syrup
.5 teaspoon vanilla extract

For the filling put the 1.25 cup milk, sugar and gelatin in a sauce pan, simmer and stir until the sugar is dissolved. In a bowl combine the yolks, cornstarch and .25 cup milk. Stir until there are no lumps. Temper the eggs with some of the hot liquid. Pour it back into the milk and stir gently, scraping the bottom of the pan until thick. Cool with plastic wrap covering.

For the cake preheat the oven 350 degrees. Grease 8 or 9 inch pans, line with parchment. I'm going to cake hell for this but what I did was Cream the butter, vanilla and sugar. Add the eggs. Beat and scrape down the sides. Add the flour, baking powder and salt. Mix gently then add the .5 cup of milk. Beat the cake for 2 minutes in the stand mixer. Scrape the sides and beat again. Pour into prepared pans. Bake 20-25 minutes until they spring back one pressing. They will be thinnish. Cool completely.

For the Glaze: heat the cream and corn syrup in a narrow pan. When hot pour in the chocolate, swirl the pan to hit the chips with the hot cream. Let sit 3-4 minutes. Add vanilla and whisk together.

To assemble the cake: Put a layer top side up. Spread the filling to nearly the edges of the layer. Cool to set the filling. Add the second layer, top side up. Pour the chocolate glaze over, pushing some dribbles over the edge as you spread the glaze. Cool the cake completely.


Caramel Milk Chocolate Ganache Macarons
Caramel Milk Chocolate Macarons


I finally did it.

I've been threatening forever to make them but never gotten around to it. And not for any particular reason. Perhaps it is because there are really good macarons readily available in my area. In general meringues are something I throw together when I have extra egg whites leftover from when I make pastry cream or other things that require only egg yolks.

I really would like to come up with pairings of cookie recipes one can make with the egg white and the egg yolk like meringues and biscotti.

Regardless, here are my Macarons.

They are caramel flavored with milk chocolate ganache.

I used the French Method, which doesn't cook the meringue before adding the almond mixture. I also bought a digital scale and measured in metric, because it's more accurate. That is what they said on the Daring Baker's Challenge. They are never ever wrong. Seriously. If using a recipe from there and it doesn't work out, it's user error, not the recipe. I adore having a site where I know every recipe on a site works.

122g ground almonds
204g powdered sugar
102g egg whites
51g granulated sugar
just a touch of caramel flavoring

Ground the almonds and powdered sugar together. Sift. Ground the almonds remaining in the sifter. Grind again.
In a very clean mixing bowl beat the egg whites until they are very soft. Add the sugar at 10g or so at a time. Beat until stiff, but not dry. Add flavoring.

By hand, add the almond mixture to the egg white mixture in three batches, using a gentle touch. Pipe on to parchment lined cookie sheets. Allow to dry 30-60 minutes. They should not be tacky to the touch. Bake at 275 for 18-22 minutes. You should be able to pull a shell from the parchment and it be whole. To cool remove the parchment from the cookie sheet and cool the shells on the parchment.

Ganache

113g milk chocolate
120ml heavy cream
small pinch of salt
28g unsalted butter

In a small pan bring the cream, salt and butter to a quick simmer. Off the heat. Add the chocolate and sit 5 minutes. Stir the mixture until it emulsifies. Allow the ganache to thicken (by putting in the fridge) and stir.

Match like sized shells together to make a more attractive cookie. Pipe the filling onto one side and sandwich together.

They say macarons are better on day 2. Wait if you can.
One cookie all alone....