FRENCH III STARTS COOKING PROJECTS

November 16, 2016

 16 November 2016

 

Bienvenue à la classe de français.----

French III will soon be starting their cooking projects.  One French recipe that is very popular is the cream puff.  In French we call them “profiteroles.” Here is the recipe for you to try out.

Ingredients

 

  • PASTRY PUFFS
  • 1 cup water
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon sugar
  • 1/8 teaspoon fine sea salt
  • 1 1/3 cups unbleached all-purpose flour
  • 3 large eggs 
  • 2 large egg whites

 

  • PASTRY CREAM
  • 3 medium Bartlett pears
  • 1/4 cup water 
  • 1 vanilla bean
  • 1/4 cup sugar
  • 3 tablespoons unsalted butter
  • 1/2 cup unbleached all-purpose flour
  • 1 cup whole milk
  • 3/4 cup heavy cream

  • SAUCE
  • 5 ounces dark chocolate (62 percent), roughly chopped (1 cup)
  • 2 tablespoons dark rum
  • 2 tablespoons heavy cream
  • 1 tablespoon sugar
  • 1/4 cup water
  • Fine sea salt 
  • SPECIAL EQUIPMENT: a pastry bag with a 3/4-inch fluted tip and a 1/4-inch plain tip

- See more at: http://lacucinaitalianamagazine.com/recipe/pear-cream-puffs-with-chocolate-sauce#sthash.bT3SQ3b6.dpuf

  

Instructions 

FOR PASTRY PUFFS: Heat oven to 425º. Line a large baking sheet with parchment paper. In a medium heavy saucepan, bring water, butter, sugar and salt to a boil over medium-high heat. Add flour and, using a wooden spoon, immediately stir until mixture is well combined. 

Stir steadily until mixture pulls away from sides and forms a ball. Continue to cook, stirring constantly, for 3 minutes (do not brown).   

Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment; mix on lowest speed for 1 minute. Increase speed to medium, and add the whole eggs, one at a time, beating until each is completely incorporated before adding the next. Add egg whites in same manner. Beat until dough is smooth, about 2 minutes more.

Spoon dough into a large pastry bag fitted with a 3/4-inch fluted tip and pipe 24 mounds onto prepared baking sheet, each about 1 3/4 inches in diameter, leaving 1 1/2  inches between mounds. Bake until puffs are lightly golden, about 20 minutes, then reduce oven temperature to 400º and continue baking until golden brown, about 10 minutes more. Transfer puffs to a wire rack to cool. Leave oven on.

- See more at: http://lacucinaitalianamagazine.com/recipe/pear-cream-puffs-with-chocolate-sauce#sthash.bT3SQ3b6.dpuf

FOR PASTRY CREAM: Peel, halve and core pears. Arrange pears, cut-side down, in a baking dish; add water. Split vanilla bean lengthwise and scrape seeds over pears. Sprinkle with sugar. Bake for 15 minutes, then turn pears and continue baking until tender, about 15 minutes more. Transfer contents of baking dish to a food processor; purée until smooth. 

In a small saucepan melt 3 tablespoons butter; remove from heat. Add flour and stir to combine. 

In a medium saucepan bring cream and milk to a boil over medium-high heat. Add pear purée and flour mixture; whisk to combine. Continue to cook, stirring frequently, until pastry cream is thick enough to form a ribbon, about 8 minutes. Remove from heat and let sit until cool enough to handle, about 10 minutes.   

Transfer pastry cream to a pastry bag fitted with a 1/4-inch plain tip. Insert tip into side or bottom of each puff, and fill.  

FOR SAUCE: In a small, heavy saucepan, combine chocolate, rum, cream, sugar, water and pinch salt. Heat over medium heat, whisking often, until chocolate is melted and sauce is smooth.  

Arrange cream puffs on serving plates and drizzle with chocolate sauce.

 

Vive le français! 

 

Bonne journée des classes de Français.

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