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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Fresh Fruit Tart

This is one of my favorite recipes, I just love it! I usually bake this tart for my mother.

It is very refreshing and the key ingredients are fresh fruits and pastry cream. It is a very delicious tart that will make you and your friends happy. This cake literally makes your mouth water. With fresh fruits and pastry cream as the main ingredients this tart can be a bit filling.


If the pastry cream is too thick, use the an electric mixer to thin it out that way the cream is easier to spread.

Please note: The pastry cream for this recipe was homemade, however to save time pastry cream can be brought. I’ve given the recipe for making pastry cream, feel free to use it.


Fresh Fruit Tart
340 grams Butter
375 grams All purpose flour
175 grams Cake flour
5 grams Salt
8 grams Sugar
25 grams Whole egg
125 grams Ice cold water

1. Preheat the oven to 350F for 30 minutes.
2. Cut the butter into 1 inch pieces.
3.Whisk the eggs and add the cold water and refrigerate until needed.
3. Using an electric mixer with the paddle add the all the dry ingredients into the bowl and add the butter. Let it run on medium speed, until it forms almond size pieces.
4. Add egg mixture all at once, mixing with the paddle briefly, or just until the dough comes together. Be careful not to overwork the dough.
5. Using a 6 inch tart pan, roll the dough into a 9 inch disk and line the tart pan. Dock the bake of the tart and chill the dough well; cover with a disk of parchment paper and weigh with beans or marbles.
6. Bake at 350F for about 25 Minutes, or until slightly colored around the edges. Remove paper and beans and continue baking shell until very lightly colored. Cool the bake shell until ready to use.
7. In the mean time slice the fresh fruits of your choice: strawberries, apricots, peaches, kiwi or plum and set aside with the additional fruits of your choice.
8. Spread pastry cream at 3/4 of the way in the tart shell. arrange fruit in concentric rows over the cream. Do your best to cover the entire tart with fruits.