Petits Eclair a la Creme

This recipe is a throwback from my pastry class at ICE. Throughout the years, I’ve always been intimidated doing anything that required me to bake. I never gave it much thought as to why I was afraid, I just figured that I was never made for something of such.
The first day we arrived in pastry (MOD 4), we all introduced ourselves to the pastry instructor. I remember saying my name followed by how much I dislike pastry, little did I know the plans that class had for me. On the first day we did an assortment of muffins and shortcakes just to name a few, by the third day I felt like a pro…lol. Not only did I have an amazing pastry chef instructor, but by the second week I gained an incredibly love for pastry, something I never thought would have happened in a million years. Since graduating school, I’ve been experimenting with different flours and trying to bake any little thing I can.
The short lesson here is never underestimate yourself until you’ve done something you dislike at least once! And even when you fail at it the first few times, just keep at it until you’ve prefect it.

Married and Cooking

For as long as I can remember Eclairs were my least favorite thing to try, until now. I guess it depends on the individuals preference on what they fill them with. Unlike, using traditional vanilla pastry cream, these eclairs are filled with creme moussline pralinee. Although, it is still pastry cream, it’s pastry cream with a much richer flavor, and mellow on the palate.

Combine the butter and water in a pot, melting the butter. Bring to a boil, then add the flour, sugar and salt all at once.

Stir vigorously to remove any lumps from the flour. Continue cooking the paste. The mixture should form into a ball and a skin forms on the bottom of the pot.

Transfer the paste to a kitchen aid bowl. Beat for 30 seconds to slightly cool. Gradually add the eggs. Be sure to scrape the side of the bowl. Once all the…

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Scone with Fresh Berry Coulis and Basil Mint Whipped Cream

Shortcakes have always been a weakness of mine. Here I’ve combine my love for strawberries and shortcakes to make a delicious dessert for a perfect Saturday!


Scone with Fresh Berry Coulis and Basil Mint Whipped Cream

Yield: 5

200 grams All purpose flour
27.5 grams Sugar
1 grams Salt
14 grams Baking powder
57.5 grams Butter, Cold, cut into pieces
225 grams Heavy cream
1 Whole egg (egg wash)
Sugar as needed (for sprinkling)

1. In a bowl, combine the flour, sugar, salt, baking powder and the butter.
2. Using the paddle attachment, mix the butter into the dry ingredients until it forms almond size pieces.
3. Add the heavy cream at once, mixing with the paddle briefly, or until the dough holds together. Be careful not to over work the dough. (If the dough is not being used right away, place in the refrigerator until you are ready to use it.)
4. Roll the dough on a lightly floured surface until the dough is about 3/4 inch thick.
5. Cut in 3 inch discs. Using a pastry brush, egg wash and sprinkle with sugar. If possible, chill before baking.
6. Bake at 375F until lightly colored. Serve with macerated strawberries and basil mint whipped cream.

Herb Macerated Strawberry

260 grams Strawberries
27.5 grams Sugar
1.5 grams Balsamic vinegar
1.5 grams Basil
1.5 grams Mint

Always wash your fruits and vegetables. Once the strawberries are cleaned, removed the stems and quarter each one. In a mixing bowl, combine the strawberries, sugar, balsamic vinegar and the basil and lightly toss. Cover and refrigerate for 30 minutes, until you are ready to use it.


Mint Whipped Cream

212.5 grams Heavy cream
27.5 grams Sugar
1.5 grams Mint
3 grams Vanilla extract

1. Combine the cream, sugar and vanilla extract in a mixer bowl.
2. Whip on medium speed, until the mixture holds a soft peak.
3. With a rubber spatula fold in the mint.
4. Use immediately or refrigerate until needed.