Choux Pastry & Afternoon Tea

Choux Pastry COOKING CLASS & Afternoon Tea

Come and learn to prepare the finest Parisian pastries. We’ll make the best choux pastry to create Gougères (cheese puffs), Éclairs, profiteroles and cinnamon Doughnuts to enjoy with a glass of Champagne.
Enjoy afternoon tea and take home recipes to impress!
Materials List
Bring an apron. Wear closed shoes. Tie back your hair if it is long. Bring containers.

Start Date: Sunday 2 March 2014
End Date: Sunday 2 March 2014
Time: 12.30pm - 3.30pm
Location: NSCC
Cost: $90.00
enroll now!

Here is one of the recipes we’ll be having fun with!

«Éclairs and Nuns»

INGREDIENTS – makes 8
Choux pastry
100g Water 
125g Milk
1 tsp Sugar
1 tsp Salt 
200g unsalted Butter 
125g Flour 
3 or 4 Eggs  

Pastry cream
125g Sugar
50g Flour
3 Egg yolks
1 Egg
Vanilla
500g Milk 
100g melted dark chocolate, for chocolate pastry cream 

Chocolate Glaze  
100g dark chocolate, chopped
30g glucose
2 ½ tbsp. thickened cream

PREPARATION
Pastry cream
In a bowl whisk egg yolks, eggs and sugar until light and fluffy. Add flour and mix well. Boil milk with vanilla and pour it into the egg mixture at once and whisk.  Put everything back in the saucepan and cook for 5 minutes or until it gets to a thick consistence. Your vanilla pastry cream is done. Cover surface with wrapping film and allow cooling before refrigerating. 
For chocolate pastry cream: add melted chocolate before adding flour.  

Éclairs/Choux
Preheat oven to 210 degrees Celsius and align oven trays with baking paper. 
In a small sauce pan, combine butter, water, sugar, milk & salt.
Bring to boil over high heat. Add flour all at once and beat dough with wooden spoon until mixtures gets thick and comes away from sides of pan.
Cook over low/medium heat for about 3 minutes, stirring to dry out dough. Transfer dough to medium bowl and allow it to cool.
Beat 1 egg into dough until incorporated. Beat in another egg until blended. Beat in last egg until dough is smooth and shiny. With spatula, transfer dough to a piping bag and then pipe mixture onto trays leaving enough room for dough to expand.
Bake for 25-30 minutes. Let it cool before filling with pastry cream.  

Chocolate Glaze
Combine all ingredients in a heatproof bowl over a saucepan of simmering water and stir until well combined. Cool for about 5 minutes, and then spread a little glaze over the top of each choux/éclairs. 
Tadddaaa! You made one of the most complicated French pastries.
You can decorate with sprinkles, nuts, or even go gaga with funny colors and sugar decorations.


Facebook group Chez Marie Clement, call me 04 10 733 278 or e-mail me mlfc78@gmail.com

MACAROONS

With the coconut I’ve got left from my chocolate truffles decorations, I’ve decided to bake macaroons. These little coconut bites are the perfect treat for tea and they’re so easy to make. Let's start!

MACAROONS

Ingredients (for 20)
- 125gr of shredded coconut
- 125gr of sugar
- 3 egg whites (large eggs not XL)

PREPARATION
Preheat the oven to 180 ° C.
In a large mixing bowl, combine coconut and sugar.
Add egg whites little by little until mixture holds together when squeezed (refer to below picture).. Mix with your hands as you get a better feeling of the dough like that.

Shape into small balls _ pinch the tip for a pyramid effect. Space them on the baking sheet.
Bake macaroons until they have a golden tip, 15 minutes.
Let them cool and enjoy.

$10.00 a dozen.

For Orders please Personal Message me on Facebook Chez Marie Clement, call 04 10 733 278 or e-mail   

Faux Opera

Huge success for Mainstream BPO monthly Birthday cake!

Vanilla sponge cake, drizzled with Expresso syrup, Salted caramel butter cream and Praline ganache

Facebook group Chez Marie Clement, call me 04 10 733 278 or e-mail me mlfc78@gmail.com

ARROZ DOCE (PORTUGUESE RICE PUDING)

This is one of my favorite desserts.
It brings me back to my childhood and reminds me of festive times in Portugal, when my grandmother used to cook of all these delicious.   

ARROZ DOCE (PORTUGUESE RICE PUDING)
Ingredients (serves 6)
- 4 cups of water
- 1 pinch of coarse salt
- 1 cinnamon stick
- Lemon rind (2 large pieces)
- 1 cup of round rice
- 1 lt. of milk (room temperature)
- 2 egg yolks
- 1 cup of sugar
--- For Decoration ---
- Cinnamon powdered

PREPARATION
In a saucepan bring water, salt, lemon rind and cinnamon stick to a broil. Add rice and reduce heat to a simmer for 20 minutes.

Drain rice and start cooking in milk (still on low heat) gradually adding milk until it turns into a creamy consistency. Then add in ¾ of the sugar and stir until it’s completely absorbed.
In a separate bowl, whisk the rest of sugar with the egg yolks until white and foamy, add a few tablespoons of the rice mixture to temper the eggs and quickly incorporate yolks mix into the pan.
Let the rice continue to simmer until thick and creamy again. Remove rind and cinnamon stick and pour into ramekins (or nice serving dish), decorate with cinnamon and refrigerate.

Try it and let me know what you think.
Bom apetite!

Facebook group Chez Marie Clement, call me 04 10 733 278 or e-mail me mlfc78@gmail.com

 

 

Chocolate Truffles

Valentines day

Making your own box of handmade Chocolate Truffles is probably the most thoughtful Valentine’s Day present I can think about. It’s personalized, creative, and yet so easy to make. Plus, who doesn’t like chocolates on Valentine’s Day!?!  

Chocolate Truffles
Ingredients for around 20
- 200gr couverture (dark chocolate), grated
- 100ml fresh cream
- ½ vanilla bean cut lengthwise, seeds scraped30gr butter
- 200gr couverture (dark chocolate), melted
--- For Decoration ---
- Shredded coconut,
- Unsweetened cocoa,
- Fairy sprinkles
- All kinds of roasted nuts

PREPARATION
In a saucepan, eat up cream. 
Pour over grated chocolate and whisk quickly. When preparation is smooth place it in the refrigerator for at least 4 hours (overnight is best).
Using a tea spoon, form balls of ganache and roll them between your hands to round up to form the truffles. Let them sit in the fridge for another hour.

Deep truffles in melted chocolate and coat them with your choice of decorations: unsweetened cocoa, coconut, nuts, sprinkles, etc

 

pastry cream (thick custard)

Hi all,

If some of you were telling their friends that the only reason stopping you from making a Mille-feuilles was the missing Pastry cream recipe ; well you no longer have an excuse.

pastry cream (thick custard)
Ingredients
- 250gr sugar
-100gr sifted flour
- 6 egg yolks
- 2 eggs
- ½ vanilla bean cut lengthwise, seeds scraped
- 1ltr milk

Preparation
- Prepare all ingredients
- Add vanilla bean to milk and bring it to boil
- In the meantime mix sugar, eggs and yolks until it turns white and foamy (almost doubles volume).
- Gently fold in flour.
- Remove vanilla bean and add ½ milk to egg preparation. Stir until it has an even consistency. Put it back in the pan and cook over low heat for 25 minutes or until it turns into a thick cream.
Voila! Your pastry cream is done! Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled.

Bon Appétit!
Marie