I can't believe it has been a month since I last posted a recipe here, but there has been so many things going on that when I had a moment or two to sit down and write, no words came out. I had the opportunity to work for and with someone I admire beyond words. To be in an actual bakery, making pastries every day. Learning, evolving, finetuning a craft I have fallen deeply in love with. But the reality also is I am 30 years old, I have a son who is only 2,5. And being in the food industry, at least on this level, means putting in a lot of hours. More hours, than I could manage within my family at least. So I cried for a while, cried a lot actually. Because I thought for a second my dream of having a career in food was over before it ever really began. But it is not, not if I dont let it be. I can still dream. And in the meantime I can still bake and blog and do all the things that makes me so darn happy.
Anyway, that was a small explanation for being AWOL the last month.
Makes 6 large eclairs
Salted caramel pastry cream
215g whole milk
50g heavy cream
50g egg yolks
65g granulated sugar
10g corn starch
Salt, to taste
Caramelise 50g of the sugar until a deep amber caramel. Bring the milk and heavy cream to just below boiling and add to the caramel, be careful as it is very warm and can bubble and splatter. Mix the remaining 15g of sugar with the egg yolks and corn starch and pour roughly 1/3 of the warm caramel milk over the egg mixture while whisking. Return the egg mixture to the caramel milk and cook, while whisking continuously, until temperature reaches 82C. Season with salt, remove from heat and sieve into a clean bowl. Press a piece of clingfilm directly against the surface of the pastry cream and transfer to the fridge to cool completely.
Adapted from Jacques Genin
45g whole milk
Pinch of salt
1 tsp. sugar
90g whole eggs, whisked together
Bring butter, water, milk, salt and sugar to a boil in a saucepan. Remove from heat, and quickly mix in the flour. Return to the heat and continue cooking while stirring for a few minutes before transferring the dough to a bowl.
Gradually whisk in the eggs until the dough is smooth and homogenous.
Preheat oven to 180C and using a 18mm star nozzle pipe 16mm long eclairs on a baking sheet lined with parchment.
Bake the eclairs until golden brown, about 35-40 minutes. Cool completely.
When ready, add the pastry cream to a piping bag with a small round nozzle and fill the eclairs with the pastry cream.
100g 66% dark chocolate, finely chopped
100g heavy cream
1 1/4 tsp. Glucose syrup
Bring glucose and cream to just below boiling and pour over the chocolate. Leave for a minute, then gently stir until you have a glossy ganache. Pour into a bowl large enough to dip the top of the eclairs in the ganache, then garnish with a few peanuts or eat as they are.
They are best served immediately.