Taste of Cakes

Hello-

It's been a while and I still don't have the recipe book I used to make the profiteroles.
However, recently I made chocolate eclairs, and I do have the recipe for the pastry, the cream and the chocolate sauce. Essentially you can use the same recipe for the pastry and the chocolate sauce for the eclairs and profiteroles, the only difference is the eclairs of cream and the profiteroles have ice cream.

Recipe for Chocolate Eclairs

Makes 12 ( I think mine made 5, I made them WAY too large)

Choux Pastry

5 Tbsp Butter cut into small pieces, plus extra for greasing
2/3 C. H2O
3/4 C. All- Purpose Flower, sifted (no lumps)
2 Eggs

Pastry Cream

2 Eggs, beaten lightly
1/4 C. superfine sugar
2 Tbsp Cornstarch
1 1/4 C. Milk
1/4 tsp. Vanilla Extract

Chocolate frosting

2 Tbsp Butter
1 Tbsp Milk
1 Tbsp Unsweetened Cocoa
1/2 C. Confectioners' Sugar
1 3/4 oz./50 g. White Chocolate, broken into pieces

Preheat oven to 400F. Lightly grease cookie sheet. Place the water in the pan, add butter and heat gently, letting butter melt. Bring water to a rolling boil, remove pan from heat, add the flour all at once, beat well until the mixture leaves the sides of pans and forms a ball. Let cool slightly, then gradually beat in the eggs to form a smooth, glossy mixture. Spoon into large pastry bag fitted with a 1/2 inch plain tip.

Spring the cookie sheet a little water. Pipe eclairs 3 inches long, spaced well apart. Bake in oven for 30-35 minutes or until crisp golden brown. Make a small slit in the side of each eclair to let steam escape. Let cool on wire rack.

While in the oven, make pastry cream. Whisk the eggs and sugar until thick and cream. Fold in the cornstarch. Heat the milk until almost boiling and pour onto eggs, whisking. Transfer to the pan and cook over low heat, stirring until thick. Remove the pan from the heat and stir in the vanilla extract. Cover with parchment paper and let cool.

Next, melt the butter with milk in a pan and remove from heat, stirring in the cocoa and sugar. Split the eclairs lengthwise and pipe in pastry cream. Spread the frosting over the top of the eclair. Melt a little white chocolate in a heatproof bowl set over a pan on gently simmering water, then spoon over the chocolate frosting, swirl in and let set.

Enjoy!
This recipe was found in Delicious Pastries

SO.
Wednesday night I attended a pot luck, everyone brings a dish to pass.
I made Cream Puffs. Well to be correct, they're called Protiferoles.
I purchased a new Williams-Sonoma Masters Recipes of frozen desserts last weekend.
Couldn't wait to make some goodies, so I decided this tasty treat would be the easiest transportable frozen dessert, and I was right.
Everything worked out well!

The recipe, which I will post when I get the recipe book back from the pot luck house, calls for vanilla ice cream. Kroger was having a sale and had pints 10 for 10, so I bought six flavors.

Vanilla Mint Chocolate Chip Strawberry Chocolate Chip
Chocolate Moose Tracks Fried Ice Cream

This allowed guests to choose which flavor was best for them!

Then I made a chocolate sauce...amazing...also found in the William-Sonoma recipe book.
Then sprinkled a little powdered sugar on top and it was ready to serve.

Today I visited Matt and Sprout on WXOU and took with me Cream Puffs.
Very Yummmy...Pictures of that event soon to come!

Th

oh oh oh...

I will be attending another show on WXOU.
88.3 FM
Listen live www.wxou.org

Friday morning 10Am-12Pm
Sprout and Matt!

I will also be bringing some Cream Puffs with me to share with friends!

Be sure to tune in!

Hello There
It's been a while, but I am back,
I accidentally deleted some of the posts.... sorry.
Tonight I made profiteroles, aka Cream Puffs.
I suppose what makes them profiteroles instead of Cream Puffs is the lack of cream and abundance of ice cream, different flavors too!

So much fun! I made them for a Christmas party I am attending tonight.
Will have pictures in the morning. Check back.

It's that time of the year again!
Yes, I mean it's time for he Reese's Christmas Trees!!!
A friend of mine, Ali, told me they were out in the stores and today I bought them!
I actually began to get a bit of a stomach ache because I ate so many, but it was well worth it.
So everyone needs to go buy these.
They're a bit more expensive than regular peanut butter cups, but they're better!
There's more peanut butter or something.
Fabulous.

This weekend I made a Snickers Pie for dessert!
It was amazing.

Here is the recipe: I began to follow a recipe that I found online, but ended up making it my own.

1 Full Bag of Mini Snickers
1/3 C. Peanut Butter
2 Tbs. Half and Half
1 Graham Cracker Pie Crust
1/4 C. Marshmallows

Create a double boiler.
(If you don't have this, you'll need two pots. One small and one larger. Put the larger of the two on the range, fill about half full of water, put the smaller pot inside the larger, and boil)
Add entire bag of snickers to small pot and allow to melt.
Add 1/3 C. peanut butter. (I used Reese's PB)
Add 2Tbs. Half and Half
Constantly stirring, allow all ingredients to melt together.
Once the mixture appears melted add marshmallows and mix in until completely melted.
Pour into pie crust.
Freeze 4-5 hours before serving.
I would also maybe take the pie out and let it sit for 15 minutes before serving, when it's frozen, it's a little hard to eat.

That is what I made this weekend, however, I have been thinking of ways to improve this Snickers Pie.

I am going to make another pie this weekend.
Check back to to for the additions I've made to improve the Snickers Pie!