Eclairs, Cream Puffs and Fruit Tarts...OH MY!

I've always wanted to make pastry cream because I love most everything that it goes into. With this particular pastry cream I made eclairs, cream puffs and fresh fruit tarts. Holy YUM. Before making this I was completely convinced that pastry cream was going to be one of the hardest things I've ever made. I was wrong, easy peasy!

Pastry Cream:
This recipe makes enough for either: one tart, 8 eclairs or 24 cream puffs.

INGREDIENTS:
2 cups half & half
1/2 cup sugar
Pinch salt
5 large egg yolks
3 tbsp cornstarch
3 tbsp (1/2 stick ) cold unsalted butter, cut into 4 pieces
1 & 1/2  tsp vanilla extract (Notes: I used my Costco vanilla and I found that the flavor was too strong. You could taste the alcohol in the cream- if possible use a vanilla that you know has a mild flavor.)

DIRECTIONS:
Heat the half & half, 6 tbsp of the sugar, and the salt in a medium, heavy-bottomed, sauce pan over medium heat until simmering, stirring occasionally to dissolve the sugar.

In the meantime, whisk the egg yolks in a medium bowl until thoroughly combined. Whisk in the remaining 2 tbsp sugar and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds. Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 20 seconds.

When the half & half mixture reaches a full simmer, gradually whisk the simmering mixture into into the yolk mixture to temper. return the mixture to the saucepan, scraping the bowl with a rubber spatula. Return to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds. Off the heat, whisk in the cold butter and vanilla.

Strain the pastry cream through a fine mesh sieve into a medium bowl. Press plastic wrap directly on the surface of the pastry cream to prevent a skin from forming and refrigerate until cold and set, at least 3 hours or up to 2 days.

If you would like to make cream puffs or Eclairs this is the Pate a Choux for you!

Pate a Choux:

Makes Eclairs or 24 cream puffs

INGREDIENTS:

2 large eggs plus 1 large egg white

5 tbsp unsalted butter, cut into 10 pieces

2 tbsp whole milk

6 tbsp water

1& 1/2 tsp sugar

1/4 tsp salt

1/2 cup (2 & 1/2 oz.) all purpose flour, sifted.

DIRECTIONS:

Beat the eggs and egg white in a measuring cup or small bowl. You should have 1/2 cup (discard the excess). Set aside.

Bring the butter, milk, water, sugar and salt to a boil in a small saucepan over medium heat, stirring occasionally. When the mixture reaches a full boil immediately remove the saucepan from the heat and stir in the flour with a heatproof spatula or wooden spoon until combined and the mixture clears the sides of the pan. Return the pan to low heat and cook, stirring constantly, using a smearing motion, until the mixture is slightly shiny, looks like wet sand and tiny beads of fat appear on the bottom of the saucepan, about 3 minutes (the paste should be 175 - 180 on an instant read thermometer).

Immediately transfer the mixture to a food processor and process with the feed tube open for 10 seconds to cool. With the machine running, gradually add the eggs in a steady stream. When all the eggs have been added scrap the down the sides and process for 30 more seconds until a smooth paste is formed. 

Adjust oven rack to the middle and heat to 425 degrees F. Spray a large baking sheet with non-stick spray and line with parchment paper. Set aside.

Fill a large pastry bag or if you don't have a pastry bag use a gallon zip to lock bag. Use a 1/2 inch plain tip or cut a 1/2 inch hole out of the corner of your zip bag. 

For Cream Puffs: Pipe the paste into 1 1/4  to 1 1/2 inch mounds on the prepared baking sheet. Spacing them about 1 to 1 1/4 inches apart. Use the back of a teaspoon dipped in cold water to smooth the tops of the mounds.

For Eclairs: Pipe the paste into eight 5 by 1 inch strips, spaced about 1 inch apart. Use the back of a teaspoon dipped in cold water to smooth and shape.

Bake for 15 minutes (DO NOT OPEN OVEN DOOR) , then reduce oven temperature to 375 degrees and continue to bake until golden brown and fairly firm. The texture should be crunchy not soft and squishy. About 8 to 10 minutes longer. 

Remove the pan. With a paring knife , cut a 3/4 inch slit into the side of each puff and on the top of each eclair to release steam. Return the pan to the oven. Turn off oven and prop the door open with a wooden spoon. Dry the puffs and eclairs in the oven until the centers are just moist and not wet and the outside is crisp, about 45 minutes. Transfer to a wire rack to cool completely. 

The cooled puffs/eclairs can be stored at room temp for out to 24 hours or frozen in a zipper lock bag for up to 1 month. Before serving crisp room temperature puffs in a 300 degree oven for 5 - 8 minutes; crisp frozen puffs for 8 - 10 minutes.

For Cream Puffs: Use the tip of a knife to make a small X in the side of each puff, about halfway between the top and bottom. Pipe some pastry cream through the X. Fill each puff until the pastry cream starts to ooze out the side. Top with chocolate glaze or powdered sugar.

For Eclairs: Use the tip of a knife to cut around the sides of each eclair to remove the top third. Dip the top of each into the chocolate glaze, shaking off any excess, and transfer the tops to a wire rack to dry. spoon 3 - 4 tbsp of pastry cream into the bottom of each eclair. Once glaze has set, set the tops on the eclairs and press to gently secure.

Chocolate Glaze: Make while you puffs/eclairs are cooling.

INGREDIENTS:
2 oz. bittersweet chocolate, chopped

1 tbsp heavy cream

2 tsp light corn syrup

DIRECTIONS:

Heat in a small saucepan until thoroughly combined and completely melted.  Next time I will be making extra because I love the contrast of bitter chocolate to the sweet pastry cream. Sooo good.

Fruit tart - crust

INGREDIENTS:

I egg yolk

1 tbsp heavy cream

1/2 tsp vanilla extract

1 1/4 cup all purpose flour

2/3 cup powdered sugar

1/4 tsp salt

8 tbsp cold, unsalted butter. Cut into 1/2 inch cubes.

DIRECTIONS:

Whisk together the yolk, cream and vanilla in a small bowl, set aside. Place the flour , sugar and salt in a food processor and process briefly to combine. Scatter the butter pieces over the flour mixture; process to cut the butter until the dough resembles a coarse meal, about 15- 1 second pulses. With the machine running , add the egg mixture and process until the dough just comes together, about 12 seconds. Turn the dough onto a sheet of plastic wrap and press into a 6-inch disk. Wrap in plastic and refrigerate at least 1 hour or up to 48 hours.

Remove dough from refrigerator, unwrap and roll out between 2 lightly floured sheets of parchment paper or plastic wrap to a 13 inch round. Transfer the dough to 9 to 9 1/2 inch tart pan. Ease dough into the pan and press dough against fluted sides. Prick the bottom and sides of the dough all over with a fork. Set the pan on a large plate and freeze for 30 minutes.  (or freeze up to one month in gallon zipper bag)

Preheat oven to 375 degrees F. Set the tart pan on a baking sheet, press a square of foil into the frozen tart shell and over the edge, and fill with metal or ceramic pie weights. Bake for 30 minutes, rotating halfway through the baking time. Remove from the oven and carefully remove the foil and weights. Continue to bake until deep golden brown, 5 - 8 minutes longer. Set the baking sheet with the tart shell on a wire rack to cool to room temperature.

Assembly: 

Spread the cold pastry cream over the bottom of the tart shell, using an offset spatula or large spoon. Arrange the fruit in rings around the tart. The tart can be refrigerated, uncovered, up to 30 minutes. Remove the outer ring of the tart pan and place the tart onto a serving platter.

Favorite fruit for tarts: Strawberries, raspberries, kiwis, and blueberries. 

Notes: As you can see I made mini tarts. I didn't have a large tart pan. On the mini tarts the bottom was a bit thicker that I would have liked so I will be using the usual tart pan next time. (I just bought it. Can't wait!)

RECIPES:  All directly from the amazing Brown Eyed Baker Here and Here

Homemade Oreos

I got this recipe about 6 or 7 years ago and trust me, once you make it these cookies you won't be able to stop. Be prepared for your socks to be knocked off. Yum. Usually when I make desserts I'm making them to share. Not these, it was a completely selfish craving. I had everything except for the cake mix needed. I dropped everything, hopped in the car with the pup and went to the store...This is only a big deal because I'm a hermit and hate to leave the house on my day off unless I absolutely have to. I. HAD. TO.

INGREDIENTS:

Cookie:
1 box Devil's Food Cake Mix

2 large eggs

3/4 cup shortening

Frosting:

1- 8 oz.  cream cheese, room temp

1/4 cup butter, room temp

4 cups powdered sugar

2 tsp vanilla

DIRECTIONS:

I took pictures! Exciting right?

First, mix the eggs, shortening and cake mix into a heavy dough. Plop the dough onto plastic wrap and mold into a large ball. Cover and refrigerate at least 1 hour.

While you are waiting for the dough to chill whip the cream cheese, vanilla and butter in a mixer until smooth and well combined. Then add powdered sugar a cup at a time until smooth. set aside (or - be like me at cut up an apple to dip in it - told ya.. cravings)

Next, position one oven rack on the very bottom and one at the very top, then preheat oven to 350 degrees F.

Roll small balls of the chilled dough and place on a sprayed baking sheet. FYI another thing I hate worse than leaving my house on my day off is washing dishes by hand; hence the aluminum foil on my sheet pan.

Place pan on the lowest rack in the oven for four minutes. Then on the top rack for four minutes and remove and let cool. This allows the cookies to have a uniform crispness, it's worth it. After the cookies have cooled completely flip one over, spread a dollop of frosting on the back and create a sandwich by placing the bottom of another cookie against the frosting.

Notes: Sadly this recipe doesn't make very many cookies. Only about 12- 20 depending on how big you roll the dough balls. However, the frosting recipe makes enough for two batches so go ahead and make a double batch of dough.

If you have any leftovers refrigerate them for a midnight snack. (I love them cold)

Also, If you are waiting for them to cool you might as well follow my lead and take a spoonful of frosting and blob it onto a single cookie. - but wait! That means there will be an uneven number... better have another one. (you're welcome)

Recipe:  No clue where the original came from. I got it from an old friend.

Rustic Apple Tart

Number one, witness the cuteness of Mommy-daughter cooking (Hiiiiii Mom). My Mom and I first made this recipe - sans measurement. It was super delicious and I had to make it again (with measurements)!

Makes approx. 16 personal sized tarts. feel free to half the recipe on the crust. 

INGREDIENTS:

Crust:

2 c. all purpose flour

1 tsp salt

3/4 c. chilled Crisco

4 - 8 ice water

Milk for brushing

Filling:

4 - 5 granny smith apples

2 nectarines or peaches or pears

1 tbsp cornstarch

2 tsp cinnamon

3/4 c. sugar

1 1/4 tsp salt

1/4 tsp pumpkin spice

1/4 tsp lemon zest

1 tbsp lemon juice

pinch of nutmeg

Topping:

2 tbsp sugar in the raw (optional)

4 tbsp butter, cut into 1/4 tbsp cubes (or 16 equal pieces)

DIRECTIONS:

Crust:

Blend/cut salt, flour, and cold Crisco into a course crumble. Sprinkle with half the recommended maximum amount of ice water.  Add more if needed. Tips perfect pie crust found HERE

Form into two equal sized disks and refrigerate for at least 30 minutes. 

Filling:

While the crust is chilling, wash fruit and cut up into uniform bite sized chunks (approx. 1/4 inch thick). Toss fruit into a large bowl and toss with lemon juice and set aside. 

In a medium sized bowl mix the sugar, cornstarch, zest and remaining spices - mix well. Next, this is important- because my Momma told me so... taste the mixture with a spoon or maybe a piece of cut up apple (yum). From doing this you can determine what spices you may need to add more of, if any. Do not add it to the fruit until you're ready to fill your tarts.

When the crusts are chilled cut each disk into 6-8 pieces and roll into balls.  Flatten the balls one at a time and roll out into tiny round crusts.  Place the flattened crusts on to parchment paper.

Preheat oven to 400 degrees F.

Mix together the "perfected" spice and sugar mixture with the cut up fruit and begin filling the tiny pie crusts. Fill the crusts in the middle and stack it high (approx 1/2 c.). Next, gently fold the pie crust up over the fruit. You only need to create a lip over the fruit so it won't loose all the juices during cooking, be careful not to tear the fragile crust. 

After all the tarts are made brush them with milk, drop a 1/4 tbsp cube of butter on top of the fruit and sprinkle with sugar in the raw.

Bake for 50 - 40 minutes until the crust is golden and the fruit is tender. 

Notes: You can use whatever fruit you have on hand with the apples. I have made it with all the fruits I listed above. 

Crust Recipe: Crisco Classic Pie Crust

Filling Recipe: The Gregarious Glutton

A Salty & Sweet Fall Treat

This is another Not-Really-A-Recipe Recipe. My Sister in law, Amy, brought this perfect treat to the family. It is salty and sweet and it's a great fall treat!  (rhyming is fun!)

INGREDIENTS:
1 bag of candy corn
1 can of salted peanuts

DIRECTIONS:
Mix it, love it. Enjoy!

Peach and Plum Oatmeal Crumble Bars

I can't believe how busy I've been lately. I'm attributing it to the end of summer madness and that silly little thing called my full time job (poor excuse... I know). However, I do have a bunch of recipes that I need to post and I also have a couple days off coming up which means it's time to try some new recipes! Oooh, and I can't wait to start sharing my fall recipes. I LOVE FALL.

In the meantime here is another delicious summer stone fruit recipe! It's pretty darn tasty and after it cools it is easily cut up into bars - which means it's easy to pick one up on my way past the plate and shove it in my mouth (yikes...) or it's awesome served warm with some vanilla ice cream on the side!

INGREDIENTS:

Filling:

5 cups peeled, chopped peaches and plums. (about 3 or 4 of each)

5 tsp cornstarch

1 lemon, juiced

Pinch of ground nutmeg

1/4 tsp ground cinnamon

1 tbsp brown sugar

Crust:

1 1/2 cup all purpose flour

1 1/2 cup uncooked quick oats

1 cup packed brown sugar

3/4 cup butter, softened

1/2 tsp baking soda

1/4 tsp salt

DIRECTIONS:

Combine all filling ingredients in a large bowl and set aside.

Preheat oven to 

375 degrees F. Combine all crust ingredients in a large bowl. Mix with your hands or with a wooden spoon until the mixture resembles coarse crumbs.  Reserve 1 1/2 cups of the crumb mixture. Press remaining crumb mixture into the bottom of a greased 13x9 inch baking pan. Spread filling over pressed crust. Then finish off by sprinkling the reserved crumb mixture over top of the filling.

Bake for 30 - 35 minutes until bubbly and golden brown.

Cool completely and cut into bars or serve warm with ice cream!

NOTES: Make sure you have ripe flavorful peaches and plumbs because the flavor of the fruit really comes through in these bars. Mmmm... ENJOY!

Recipe: Slightly adapted from The Baker Chick

Brown Butter Plum Upside Down Cake

I have a plum tree at my home that is HUGE. I have never been a big fan of eating the fruit raw and my sweet neighbor always makes plum jam from our tree and gives us a jar. So, I searched the  inter-web for a delicious plum recipe and boy oh boy did I find it!

The original recipe calls for black plums. I used the plums from my tree which has 3 different varieties and it turned out wonderful! I'm so glad I found a good plum recipe so I can make good use out of all the free produce I have!

The cake itself is a light and fluffy cinnamon cake (YUM) and the fruit is sweet and caramely (that's a word right?) with a hint of tart freshness. Enjoy!

INGREDIENTS:

2 lbs black plums, ripe but firm enough to cut easily

1 1/2 stick unsalted butter (1 stick for the cake, 1/2 stick for the brown butter sauce)

3/4 cups brown sugar

1 1/2 cups all purpose flour

2 tsp baking powder

1/2 tsp cinnamon

1 tsp vanilla extract

2 eggs

1/2 cup milk (I used 1%)

3/4 cup granulated sugar

1/4 tsp salt

DIRECTIONS:

Preheat oven to 350 Degrees.

Slice the plums 1/4 inches thick. Set aside.

In a cast iron skillet, heat four tablespoons of butter (1/2 stick). Melt butter and continue to brown. Click HERE for Eat Live Run's tutorial on brown butter. Once butter is browned immediately add in brown sugar and stir. Cook butter and sugar, stirring constantly, for 3 minutes. Then pour the sugar and butter mixture into a greased 9 inch cake pan. Spread evenly over the bottom of the cake pan. 

*FYI when I was finished mixing the brown butter and sugar "sauce" it didn't seem like much of a sauce to me. I tried it twice and both mixtures turned out the same; a glob of molten goo that I spread on the bottom of my pan. I was worried how this would turn out. It was delicious. When the cake is baking it melts and creates a caramel sauce, so, the glob of goo turns out delish - no worries* 

Arrange the sliced plums on top of the brown sugar and butter mixture. You should be able to get about 3 rows of plums, overlapping if necessary.

Next, cream together the remaining stick of butter with the granulates sugar until fluffy. Add the eggs one by one, mixing constantly. Then add the vanilla and mix until combined.

In another bowl mix the flour, baking powder, salt and cinnamon. Add these dry ingredients to the butter/sugar mixture alternating between dry ingredients and milk. Beat until light and fluffy.

Spread the cake batter right on top of the plums. Bake for 40 - 45 minutes until golden brown.

Let cool for 3 minutes. As Jenna from  Eat Live Run  says: say a quick prayer and flip the cake plan onto a large serving plate. Amen! 

Serve with vanilla ice cream.

NOTES:

See * for brown butter sauce.

Recipe from a wonderful blog Eat Live Run

Peach Raspberry Cobbler

This is hands down my favorite cobbler recipe. I first made it about five years ago when I saw it in Cooking Light Magazine. It really lets the delicate summer fruit flavors shine and the biscuit topping is: to. die. for.

INGREDIENTS:

Filling:

1/2 cup sugar

2 tbsp all-purpose flour

1/2 tsp lemon zest

1/4 tsp salt

4 cups peaches, peeled and chopped (approx. 5 peaches)

3/4 cup fresh raspberries

1 tbsp fresh lemon juice

cooking spray

Topping:

1 1/3 cup all-purpose flour

1/3 cup granulated sugar

1/2 tsp baking powder

1/4 tsp salt

3 tbsp chilled butter, cut into small pieces

2/3 cup low-fat buttermilk

1 1/2 tbsp turbinado sugar

DIRECTIONS:

Preheat oven to 400 degrees 

Prepare Filling: combine sugar, flour, lemon zest and salt in a large bowl. Add the peaches, berries and lemon juice, mix together. Spoon mixture into a baking dish coated with cooking spray. Bake filling at 400 degrees for 15 minutes.

To prepare topping, combine flour, sugar, baking powder and salt, stirring with a whisk. Cut in chilled butter with a pastry cutter or two knives until mixture resembles a coarse meal. Add buttermilk; stir just until moist. 

Remove dish of filling from the oven and drop dough onto the peach mixture to form 8 rounds. Sprinkle dough evenly with turbinado sugar. Bake at 400 degrees for 25 minutes or until bubbly and golden brown.

Yields 8 servings. 

NOTES: 

The original recipe calls for less peaches and blueberries instead of raspberries. I have also made this version and it is also amazing. However, I only had raspberries at home. I personally like the raspberry version better. 

If you want to be really bad and add more biscuit just double the recipe for topping. Oh those biscuits are delish! I'm pretty sure portion control by only having 8 biscuits is the reason it is in Cooling Light Magazine.

Recipe: Adapted from Cooking Light Magazine, July 2007

Ann's Sugar Cookies (THE BEST)

These are by far the most amazing, soft, melt-in-your-mouth sugar cookies in the entire world. Seriously...no, SERIOUSLY. This recipe is one of my mother-in-law's gems. Give these a try today, you won't be sorry.
As and added bonus you can freeze these bad boys for later. This is good if you are having a big party, have a tendency to eat all the cookies you bake in one sitting or just want to save some for later.

INGREDIENTS:
Cookie:
1 lb. margarine, room temperature
2 eggs
2 cups sugar
2 tsp. vanilla
2 tsp. baking powder
6 cups all-purpose flour

Frosting:
1 square margarine (8 tbsp)
1 tbsp vanilla
3 cups of powdered sugar
If needed: splash of milk to bring the frosting to the consistency you like.

DIRECTIONS:
Mix the margarine, eggs, sugar and vanilla until well combined. Add the baking powder and flour and mix well. The dough will be very soft.

Dump the dough out on a well floured surface and roll to a little over 1/4 inch. Cut out with your favorite cookie cutter and place on a greased baking sheet (I use bakers joy spray - AWESOME stuff).

Bake at 400 degrees Fahrenheit, for 5 - 7 minutes.  You do not want these to brown so make sure you check at 5 minutes and then evaluate how much time you'll need to add. A good way to check the cookies is by lifting one cookie off the sheet and looking at the bottom. It should start to crisp and have little circles/air bubbles on the bottom.  After they are finished baking let cool.

After the cookies have cooled mix together one square of melted margarine, vanilla and powdered sugar. At this point you can also add fun colors. If the frosting is too thick add a splash of milk. If the frosting is too thin add a little powdered sugar until it become the consistency you like.

NOTES:
If freezing be sure to let the frosting harden a bit before stacking the cookies on top of each other. This can be done by putting them in the refrigerator or by letting them sit out on the counter until fully cooled.

RECIPE: Ann, the wonderful mother-in-law.

Fruit Pizza

This are such a delicious dessert when you're in a pinch. It's much less difficult than a tart and so much more fun than regular ol' cupcakes or cookies. This recipe combines store bought and home made items.

INGREDIENTS:
1 package/tube of sugar cookie dough
1- 6 oz. cup of strawberry yogurt (low fat is fine)
1 tub of Cool Whip or equivalent (thaw in refrigerator ahead of time)
ANY FRUIT OF YOUR CHOICE - these are just examples of what I love on a fruit pizza.
1 fresh pineapple
1 pkg of strawberries
2-3 kiwis
1 pkg of blueberries
1 pkg of raspberries

DIRECTIONS:
First preheat your oven to the temperature that your brand of cookie dough specifies. If you are using a pan to create a large pizza spread/smush cookie dough out on to the pan; leaving an inch or more of room on the edges for the cookie to grow. (trust me, I've learned the hard way) Cook the large cookie at the same time and temperature that you would cook individual cookies. Let cool completely.

Start prepping your fruit while the cookie cools. I usually try to slice my fruit to a 1/4 inch or less in thickness.

Fold together the tub of Cool whip with one 6 oz. cup of strawberry yogurt. Set aside.

When the cookie has cooled completely spread the Cool Whip and yogurt mixture over the entire cookie, edges and all! Then the rest is up to you. I like everyone to get a piece of each fruit in ever slice so I put my fruit out in rings starting with the outside and working in.

NOTE:
When I made the large pizza shown in this picture I used two packages of cookie dough. The pan shown was approx. 16 inches.
Some other fruit options are:
Bananas
Apples
Melons
Blackberriess
Mangos
AND you can also change the flavor of the spread by changing the flavor of yogurt you use. YUM.