Archive for August, 2008

Chocolate Glazed Mini Éclairs with Peanut Butter Cream

It took me a while to finally make this challenge, I had an overwhelming problematic issue, what? yes, confusion 😉 I was so confuse, I couldn’t choose which filling I was going to make, pistachio cream, cherries chunk, rose water, mint whipped cream or citrus cream? … then I decided to fill it with peanut butter whipped cream, because I had this idea to make my choux in peanut shapes. To tell the truth I was confuse about the shape too. I know that eclair supposed to be long shaped (round =profiteroles and circle = Paris brest), but I would like to play a little with the shape …I would have make  ribbons look alike, unfortunately no pipe point to make it

I’m not that fond of bavarian or pastry cream espeacially for Éclairs, because I like the cream filling to be light and fluffy just like the choux. As for the flavors, chocolate and peanut butter are simplicious.

Thank’s to Meeta and Tony Tahhan for another great recipe, especially one from the best chef of pastry world.

Pierre Hermé’s Chocolate Éclairs
Recipe from Chocolate Desserts by Pierre Hermé
(makes 20-24 Éclairs)

• Cream Puff Dough (see below for recipe), fresh and still warm

1) Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds by
positioning the racks in the upper and lower half of the oven. Line two baking sheets with
waxed or parchment paper.

2) Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough.
Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers.
Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff.
The dough should give you enough to pipe 20-24 éclairs.

3) Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the
handle of a wooden spoon into the door to keep in ajar. When the éclairs have been in the
oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue
baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking
time should be approximately 20 minutes.

1) The éclairs can be kept in a cool, dry place for several hours before filling.

Assembling the éclairs:

• Chocolate glaze (see below for recipe)
• Chocolate pastry cream (see below for recipe)

1) Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside the
bottoms and place the tops on a rack over a piece of parchment paper.

2) The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40
degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of
the éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill the
bottoms with the pastry cream.

3) Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottoms
with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream
and wriggle gently to settle them.

1) If you have chilled your chocolate glaze, reheat by placing it in a bowl over simmering water,
stirring it gently with a wooden spoon. Do not stir too vigorously as you do not want to create

2) The éclairs should be served as soon as they have been filled.


Pierre Hermé’s Cream Puff Dough
Recipe from Chocolate Desserts by Pierre Hermé
(makes 20-24 Éclairs)

• ½ cup (125g) whole milk
• ½ cup (125g) water
• 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
• ¼ teaspoon sugar
• ¼ teaspoon salt
• 1 cup (140g) all-purpose flour
• 5 large eggs, at room temperature

1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the

2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium
and start to stir the mixture vigorously with a wooden spoon. The dough comes together very
quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You
need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough
will be very soft and smooth.

3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your
handmixer or if you still have the energy, continue by hand. Add the eggs one at a time,
beating after each egg has been added to incorporate it into the dough.
You will notice that after you have added the first egg, the dough will separate, once again do
not worry. As you keep working the dough, it will come back all together again by the time you
have added the third egg. In the end the dough should be thick and shiny and when lifted it
should fall back into the bowl in a ribbon.

4) The dough should be still warm. It is now ready to be used for the éclairs as directed above.

1) Once the dough is made you need to shape it immediately.

2) You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined baking
sheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the
piped shapes into freezer bags. They can be kept in the freezer for up to a month.

Peanut Butter Cream

  • 1 cups Liquid Whipped Cream
  • 1 tbsp peanut butter
  • 1/2 tsp orange colouring (optional)


Whisk the whipped cream,peanut butter and food colouring together

Chocolate Glaze
Recipe from Chocolate Desserts by Pierre Hermé
(makes 1 cup or 300g)

• 1/3 cup (80g) heavy cream
• 3½ oz (100g) bittersweet chocolate, finely chopped
• 4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature
• 7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature

1)In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.

2) Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.

1) If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly
 in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.

2) It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104  F) when ready to glaze.

Chocolate Sauce
Recipe from Chocolate Desserts by Pierre Hermé
(makes 1½ cups or 525 g)

• 4½ oz (130 g) bittersweet chocolate, finely chopped
• 1 cup (250 g) water
• ½ cup (125 g) crème fraîche, or heavy cream
• 1/3 cup (70 g) sugar

1) Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly.  Then reduce the heat  to low and continue stirring with a wooden spoon until the sauce thickens.

2) It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.

1) You can make this sauce ahead of time and store it in the refrigerator for two weeks. Reheat the sauce in a microwave oven or  a double boiler before using.
2) This sauce is also great for cakes, ice-cream and tarts.


Um Ali

Um Ali actually means the mother of Ali, which Ali… we don’t know, there are millions of them, but just the thought of this woman is being so famous because of her dish, makes me dream the one day there will be a dish named after ME… LOL… enough dreaming, back to the dish!

It’s again one of my favorites (of so many favorites I’ve got 😉 ) of quick desert recipe, it’s easy but rich in flavors, in the summer you ca eat it with ice cream, in the winter just eat it eat while it’s hot.



  • 5 pcs croissants
  • 2  1/2 cups fresh milk
  • 2 tsp cinnamon
  • 2 tbsp golden raisin
  • 1 tbsp  sliced pistachio
  • 1 tbsp sliced almond
  • 1/2 tsp cardamom
  • 1 tbsp rose water
  • 2 tbsp granulated sugar


  1. Heat  the oven 180′ C
  2. Arrange the croissants in an oven dish
  3. Pour the milk over
  4. Sprinkle raisin, pistachio, almond, cardamom, cinnamon and sugar.
  5. Baked for 8 mins or until top of the dish slightly browned
  6. Take it out of the oven, while hot pour in the rose water.

Brioche au Chocolat

I’ve used my brioche silmold for a couple of times, but never once I had actually bake brioche in it 😉 , so  I felt somewhat obliged to make them, I just had to.

I’m always a little bit scared whenever yeast is involved in the baking ( I don’t know why, the thought  of puting living being, maybe…). Anyhow my brioches turned out quite allright, although I need more practice with making the “brioches à tête”.

I’m sending this to the  YeastSpotting, at Wild Yeast.


  • 250 grs bread flour
  • 2 large eggs, room temperature
  • 75 grs unsalted butter,  room temperature (cut in 4 blocks)
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1 1/2 tbsp  warm milk
  • 1 tsp dry yeast
  • 100gr dark chocolate for fillings (chopped)
  • egg yolk to finish

served 6 individual brioches

Mix in flour, yeast, and sugar in a food processor. Add slowly the lightly beaten eggs with salt, then add the milk. Let it rest for 5 minutes. Add butter one block at the time. Place dough onto a floured surface. Knead well for 10-12 minutes. Place the dough in a buttered bowl, cover with plastic wrap and let rise in a warm place for 1 hour or until doubled in size.

Prepare brioche molds. Divide dough in 6 equal parts. From each part, reserve 1/4 the dough. Turn every large part into a ball and out and put the chocolate inside, then put each in a mold and, with a finger, push down to create a little place to hold the smaller ball. Cover with a tea towel. Let rise again  in a warm place for 30 minutes.

Preheat oven to 180º. Brush the top of the  brioches with the egg yolk mixed with a dash of water. Bake for 15-20 minutes. Remove from molds,  put it on a cool rack.

Iced Strawberry Sahlab

Today’s temperature was so hot, I just felt the need of making a nice cold drink. A little bored by smoothies so I figured why not make iced sahlab and  Inspired by Clumbsy Cookie, then came the idea of flavoring it extra, with strawberries. The result was awesome, fresh flowery cold summer drink.


  • 1 1/2 tablespoons Sahlab powder or 2 tablespoons cornstarch
  • 4 cups milk
  • 3 tablespoons sugar,
  • 1 cup almond powder
  • 2 teaspoons orange-blossom water
  • 2 tablespoons finely chopped pistachios
  • 200gr Strawberies
  • Ground cinnamon
  • Ice cubes


Mix the Sahlab powder or cornstarch with a few tablespoons of milk.  Bring the remaining milk to a boil.  Pour in the starch mixture, stir, so that lumps do not form.  Cook over very low heat, stirring continuously, until the milk thickens . Then stir in the sugar, almond powder and orange blossom water. Let it cool.

In a blender mix strawberries, ice cubes and cooled sahlab.

Serve with the chopped pistachios and cinnamon as garnish. 

Tortilla Suprema

Yesterday, my kids and I  were actually on a picnic in a park , with  a lot of friends and their children too. It was a special kind of picnic, because it was probably our last picnic this summer, as summer is closing in and next week the school is gong to start. I wish it could be summer the whole year 😉

I made potato tortilla suprema (I call it suprema because the “normal” potato tortilla doesn’t contain meat nor cheese). There were many of us in the picnic, and it was a potluck picnic, so I needed some thing  quick , easy to make in a big portion and can be eaten cold. I’m sending it also for the WTSIM … the summer edition! hosted by The Passionate Cook


  • 2 tbsp olive oil
  • 2 medium potatoes, sliced thinly
  • 1 small union, chopped finely
  • 6 eggs, beaten ligthly
  • 150gr minced beef
  • 100gr shreded cheddar cheese
  • 1 tsp nutmeg
  • Salt &  Peper


  1. Heat 1 tbsp of the oil in a non stick pan.
  2. Cook potatoes and union, stirring until potatoes are tender.
  3. Remove from from the pan, combine in a bowl with eggs, salt, peper ,nutmeg and minced beef.
  4. Heat remaining oil in the same pan, pour the egg mixture.
  5. Cook, tilting pan, over medium heat until eggs are almost set.
  6. Sprinkle cheddar cheese, place pan under heated grill until the cheese melted.
  7. Served hot or cold.

Pistachio Macaron with Chocolate Coffee Ganache

I can quite explain, how I get this “high” from baking macarons. Normally, when I bake something and it turned out just like what I wanted it to be, I got of course some satisfaction feelings, but with macaron is different. I think because  the high suspense around the whole process, that I had to wait until the last minute to be sure that it has succeed.

When I whiped  egg whites I had only a  vaque idea how the peak should be…when folding the batter  It’s also a matter of feeling to to know when to stop moving you spatula, not to mention you have to know your oven really really well too, that you have to have your own oven temperature special for baking macarons…argh so many aspects to consider. Despite all of that, I just can’t help it, if I have some leftover egg whites, all I can think of is baking some macarons 😉

This time is pistachio macaron, recipe from the Queen of Macaron, after a couple experiments,  I  think her recipe is the best choice for homemade macaron.

I just added 2 teaspoon of instant coffee to the ganache.

Black Berry Chamomile Tartelettes

When I saw that these black berries were on “sale” (still expensive but it’s half off the usual price), in the supermarket, It was a joyous moment to finally had them in my trolley 😉 . At home I couldn’t wait to use it, so I thought what could be better than to use it for a dish for special occassion.

I’ve been enjoying “playing” with scents lately… adore orange blossom, rose water… wanting to use jasmine soon,  sad couldn’t find lavender… Anyway, for Dhanggit’s baby I choose chamomile to add “the” extra, It’s been known that it’s very good for babies (small and big ones 😉 ), and who doesn’t love fruit tarts ? Just hope she’ll find it perfect for her party 🙂


For crust

  • 3 tbsp sugar
  • 2 cups plain flour
  • 100 gr butter
  • 2 egg yolks

For filling

1/2 cup cream cheese, room temperature
1/3 cup sugar
1/2 cup heavy cream
1/2 teaspoon camomile powder


Preheat oven to 375°F. Grind all crust ingredients in processor . Chill  for 30 minutes in the fridge. Roll out in the tart tins (6 minis or 10″). Prik some holes in with fork .Bake until crust is firm to touch, about 10-15 minutes. Cool crust on rack.


Using electric mixer, beat cream cheese and sugar in medium bowl until smooth. Beat in heavy cream and chamomile powder. Spread filling in cooled crust. Chill until firm, at least 4 hours.

Arrange berries over filling.