Postcards from Paris

Today is a travel day for me. I'm taking the train from Paris to Turin, Italy and from there on to Alba. But I thought I would post a few "postcards" from my visit here to Paris. These photos are all my original content, so I hope you enjoy them.

Pretty Paris Pastries

A few photos of some of the pretty pastry displays that continually tempt me as I'm walking around Paris. It's a good thing I walk between 6 and 8 hours per day while in this city.

These photos are all my original work and are embedded with watermarks. Please enjoy, but refrain from licking your screen.

 

A Year of Pretty - February 14, 2014

Today is Valentine's Day. Not that I believe in a special day to show the people you love that you care about them with overpriced flowers and dinner in a busy restaurant with another couple squished right beside you and food taking forever and a day to come to your table.

But as I said in yesterday's post, I do like to bake treats for people, regardless if it's a special occasion or not. Those that know me have been subject to my many baking days; days where I just feel I need to bake because I want ONE really good fresh brownie or cookie. I can't eat the whole batch or I'd have to be constantly at the gym (ugh!), so I bring my baking to work or to my parents. 

Though, these little pink French macarons are a Valentine's Day gift I could get into. I love French macarons, especially those done up in pretty boxes. I am headed to Paris in the fall and one of the things on my list is to visit Ladurée on the Champs Élysées. 

 So Happy Valentine's Day, and may your day be filled with sweet treats and lovely surprises; whether you are a believer in February 14th needing to be especially romantic or not.

Roll On . . .

Looking for an interesting gift for the baker or kitchen-savvy friend who seems to have every kitchen gizmo and gadget imaginable? I came across these gorgeous rolling pins offered by hobbyco, which would make a very unique gift regardless of the time of year. Not only are they beautiful and would look great hanging as a decorative item, but they are functional.

Naturally finished with no paint make them safe for everyday usage. With repeated use, the natural oils from both your hands and from baking (butter, shortening and lard in all those sugar cookie and pie pastry dough recipes) will only add to the polished beauty of the wood over time.

I also like the different handle styles that are available, such as the one shown above right, which make for easier gripping and less slippping.

The rolling pins each have several layers of salad bowl oil which makes for a durable finish. The care for these beauties pretty simple ~ wash by hand with a warm soapy wash cloth, rinse, dry with a towel. Never put in the dishwasher or let soak in water. To refresh the high shine, just rub with salad oil and buff with a soft cloth.

Each one is individually made, so no two will be exactly the same. Which means having a collection of them would be an eye-catching display and make you look like you know your way around the kitchen (even if you have trouble making toast in the mornings).

E is for Éclairs . . .

Mmmm . . .choux pastry, cream and chocolate.

I don’t make these often because my figure does not approve of the calories. Accept by way of adding to the waistline? yes . . .approve? not so much.

The French éclair is thought to have originated in France during the 19th century and quickly gained popularity due to its shape and ease to handle. Some food historians attribute its beginnings to the French chef Antonin Carême (1784 – 1833). The first recorded English – language recipe appears in the Boston Cooking School Cook Book by Mrs. D.A. Lincoln, which was published in 1884.

A traditional éclair is made with choux pastry dough, baked and then filled with a cream of some sort and topped with confectioner’s sugar, icing or chocolate. The dough is piped into an oblong shape with a pastry bag (make the shapes round and they become profiteroles) and baked until crisp on the outside and hollow on the inside. Once cool, the pastry is then either sliced in half or injected (remember, the pastry is hollow inside) with a pastry crème. Most common fillings are a coffee or chocolate (or both . . . making it mocha) pastry crème, though other fillings include vanilla custard, fresh whipped cream or chiboust crème. I’ve also had these filled with pistachio or chestnut custard. The top is either dusted with confectioner’s sugar, or glazed with chocolate. Sometimes the top is iced with caramel, but then the dessert magically morphs into a bâton de Jacob.

Éclair is French for "lightning," though the connection is obscure.

Ingredients (for 20 éclairs):

Éclair Pastry Dough:
2/3 cup milk
2/3 cup water
4 oz. butter
1 cup flour
5 eggs
2 tsp. granulated Sugar
pinch of salt

Preheat oven to 425°F. Line baking sheets with parchment paper or Silpat mats.

In a pot, mix water, milk, butter, sugar, and salt and bring to a boil. Once butter has completely melted, take the pot off the heat and slowly pour in the flour, stirring constantly.

Put the pot back on the heat and continue to work it with a wooden spoon. Continue stirring and kneading with spoon until the dough dries out and stops sticking to the sides of the pot.

Take the pot off the heat (I know, on the heat, off the heat, . . .enough already!) Add the eggs, one at a time, stirring energetically. You must work quickly.

Transfer the dough into a pastry bag fitted with a medium sized round or fluted tip. The size of your tip will determine the size of the éclair . . .bigger tip, bigger éclair. Squeeze out "finger-sized" éclairs onto prepared baking sheet, well-spaced apart to give them room to expand while baking.

Bake for 10 minutes. Then turn oven down to 385°F and bake another 10-12 minutes with the oven door open. Remove from oven and transfer from baking sheet onto cooling rack. Allow to cool completely.

Voilà! Step 1 complete

Chocolate Cream Filling:
6 oz. Unsweetened Baking Chocolate, chopped
1 cup Milk
4 Egg Yolks
1/2 cup Granulated Sugar
1/4 cup Flour

Melt and milk in a pot and allow to mixture to come to a boil. Remove from heat and set aside.

In a bowl, whisk together egg yolks and sugar until it turns pale and light, almost whitens. Slowly add the flour, stirring. Slowly add chocolate and milk, stirring until homogenous (that means well blended).

Return pot to heat and bring mixture to a slow boil, stirring constantly until cream thickens and becomes smooth. Remove pot from heat and allow to cool.

Fit a pastry bag fitted with a long narrow round tip (the elongated narrow tip will allow you to piece the hollow pastry without causing a huge hole in the side. Fill pastry bag with cooled chocolate cream and begin filling the éclairs. Work slowly, you don’t want to have an éclair explosion on your hands. You will begin to feel when the pastry is full. If you don’t want to fill them with a pastry bag, you can cut the éclairs in half and just spoon the cream into the centers like a sandwich.

Et alors! Step 2 is complete.

Chocolate Icing:
5 oz. Unsweetened Chocolate
2 oz. Butter
1/4 cup Water

Melt chocolate with water in a small pot over a low heat. Add butter while whisking. Continue whisking until shiny and smooth.

Remove from heat. Spread a thin layer over each éclair, using an offset spatula or small butter knife. Allow icing to cool and firm on éclairs

Et enfin, c’est fini!

Dare you to eat just one. . . .okay, have one more