By Charity Ferreira, Joseph De Leo
Taking the affection of French pastries into the kitchen, Mon Cher Éclair exhibits how profitable it's to make those delectable treats at domestic. utilizing only a few easy concepts, domestic chefs can simply grasp the elemental recipe for pâte à choux dough and use it to make attractive éclairs with sleek style mixtures reminiscent of butterscotch-bourbon or Meyer lemon cream. The dough can also be the bottom for an array of profiteroles and cream puffs, which make nice appetizers and truffles. With greater than forty recipes starting from conventional to fashionable, savory to candy, rustic to creative, this small cookbook will make domestic chefs seem like a really monstrous deal.
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Additional resources for Mon Cher Eclair: And Other Beautiful Pastries, including Cream Puffs, Profiteroles, and Gougeres
This allows them to channel their energy into establishing healthy growth patterns, and though it means no fruit the first year, it will yield a more abundant crop for the next several years. • Harvest strawberries in the early morning, while the fruit is still cool. Twist the berry from the vine, holding onto the stem. If possible, leave the stem intact, as it will help preserve the berry’s freshness. Before plucking, check the berry’s underbelly for unripe coloring, since the side facing the sun is often the first to turn ripe and red.
Simmer until the berries soften to a purée, 5 to 7 minutes. Stir in the remaining 1⁄ 2 tablespoon of the honey, and season to taste with salt and pepper. Slice the duck breasts thinly against the grain. Arrange the slices on serving plates, spoon the gooseberry sauce over the top, and serve immediately. indd 58 1/16/14 4:11 PM RED GOOSEBERRY CURD TRIFLE Make this fun, spectacular-looking dessert when you want to celebrate a birthday or special milestone. Made by layering slices of cake with fruit and cream, trifle is usually served in a clear bowl so that all of the colorful layers are on view.
Let the seasoned duck stand at room temperature, loosely covered with plastic wrap, for 1 hour. Heat a large skillet over high heat until it is very hot. Place the duck, skin-side down, in the skillet. Reduce the heat to medium-high, and cook for 8 to 10 minutes, continuously spooning off the rendered fat. Flip the duck and cook it to your desired doneness, 4 to 5 minutes longer for medium-rare (140°F / 60°C on an instant-read thermometer). Transfer the breasts to a platter and cover them with foil to keep warm.
Mon Cher Eclair: And Other Beautiful Pastries, including Cream Puffs, Profiteroles, and Gougeres by Charity Ferreira, Joseph De Leo