Bon Appetit Desserts (89 page)
Read Bon Appetit Desserts Online
Authors: Barbara Fairchild
Whisk sugar and cornstarch in medium bowl; whisk in egg yolks. Gradually whisk hot coffee mixture into yolk mixture. Return to same saucepan and cook until cream thickens and boils, whisking constantly, about 3 minutes. Add butter; whisk to blend. Discard vanilla bean. Transfer cream to small bowl. Press plastic wrap directly onto surface; chill until very cold, at least 3 hours and up to 2 days.
ÉCLAIR DOUGH
: Position rack in center of oven and preheat to 400°F. Line large rimmed baking sheet with parchment paper. Bring 1 cup water, butter, and salt to boil in heavy medium saucepan over medium-high heat. Add flour all at once; using wooden spoon, stir vigorously until dough forms ball and thick film coats pan bottom, about 2 minutes. Remove from heat. Using handheld electric mixer, add eggs 1 at a time, beating until dough is smooth after each addition.
Spoon dough into pastry bag fitted with ½-inch plain round tip. Press dot of dough under each corner of parchment to anchor. Pipe 4-inch lines of dough onto paper, about 1½ inches apart and parallel to each other.
Bake éclair shells 15 minutes (do not open oven). Reduce temperature to 350°F; bake until crisp, about 20 minutes. Cool shells on baking sheet.
Using serrated knife and starting at 1 long side, cut each shell in half. Fill each shell bottom with 2 tablespoons filling; cover with top. Spread melted chocolate over. Chill until ready to serve, up to 2 hours.
Arrange éclairs on platter. Dust lightly with powdered sugar and serve.
Profiteroles with Caramel SauceThis dessert combines two popular confections: custard-filled cream puffs and a rich caramel sauce.
Makes about 4 dozen
1⅓ cups sugar
⅓ cup water
⅔ cup heavy whipping cream
¼ cup (½ stick) butter, diced
1 cup water
½ cup (1 stick) unsalted butter, diced
1 cup unbleached all purpose flour
¼ teaspoon salt
4 large eggs
1 tablespoon water
½ teaspoon unflavored gelatin
2 cups whole milk
⅔ cup heavy whipping cream
1 vanilla bean, split lengthwise
6 large egg yolks
⅔ cup sugar
½ cup unbleached all purpose flour
Pinch of salt
SAUCE
: Stir sugar and ⅓ cup water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 7 to 8 minutes. Remove from heat. Add cream (mixture will bubble vigorously). Add butter and whisk until smooth.
DO AHEAD
:
Can be made 2 days ahead. Cover and chill. Rewarm before using.
CREAM PUFFS
: Bring 1 cup water and butter to boil in heavy medium saucepan over medium-high heat, stirring until butter dissolves. Reduce heat to low; add flour and salt all at once. Stir vigorously until dough is smooth, forms ball, and leaves film on pan bottom, about 2 minutes. Transfer dough to large bowl. Using handheld mixer, add eggs 1 at a time, blending well after each addition. Cover dough loosely with plastic wrap. Let stand until cool, about 1 hour.
Preheat oven to 425°F. Lightly butter 2 large rimmed baking sheets. Spoon dough into pastry bag fitted with ½-inch plain tip. Pipe 1-inch rounds onto prepared baking sheets, spacing 2 inches apart. Using moistened fingertips, smooth tops.
Bake puffs until golden brown and puffed, about 23 minutes. Remove puffs from oven; turn off heat. Pierce side of each puff with tip of small knife. Return puffs to hot oven; let stand 10 minutes with door ajar. Remove puffs from oven and cool completely.
DO AHEAD
:
Can be made 1 day ahead. Store airtight at room temperature.
FILLING
: Place 1 tablespoon water in custard cup. Sprinkle gelatin over. Bring milk, cream, and vanilla bean to simmer in heavy large saucepan over medium heat. Whisk egg yolks, sugar, flour, and salt in large bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return to same saucepan. Whisk over medium heat until pastry cream thickens and boils, about 1 minute. Add gelatin mixture to hot pastry cream and stir until dissolved. Transfer filling to medium bowl. Press plastic wrap directly onto surface and chill until cold, about 3 hours.
DO AHEAD
:
Can be made 1 day ahead. Keep chilled.
Spoon pastry cream into pastry bag fitted with ¼-inch plain tip. Insert tip into cut on each puff and pipe in filling.
DO AHEAD
:
Can be made 8 hours ahead. Arrange on rimmed baking sheet. Cover loosely with plastic wrap and refrigerate.
Place 4 puffs on each plate. Drizzle puffs with warm caramel sauce.
Chocolate CroquembouchesFrench for “crunch in the mouth,” a classic croquembouche is made with vanilla custard-stuffed cream puffs stacked into a dramatic cone-shaped tower and held together with crunchy caramel. Here, the presentation is scaled down for fun individual servings, and the pastry cream filling and silky drizzling glaze are both chocolate.
Makes 8
⅔ cup sugar
⅓ cup unbleached all purpose flour
2 cups whole milk
4 large egg yolks
5 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
½ cup water
¼ cup whole milk
¼ cup (½ stick) unsalted butter
2 tablespoons sugar
¼ teaspoon salt
¾ cup plus 2 tablespoons unbleached all purpose flour
2 tablespoons natural unsweetened cocoa powder
4 large eggs
10 ounces bittersweet or semisweet chocolate, chopped
PASTRY CREAM
: Whisk sugar and flour in heavy medium saucepan to blend. Gradually whisk in milk, then egg yolks. Cook over medium heat until cream thickens and boils, whisking constantly, about 10 minutes. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer to medium bowl. Press plastic wrap directly onto surface of pastry cream; chill until cold and firm, at least 3 hours and up to 2 days.
CREAM PUFFS
: Preheat oven to 375°F. Line 2 large baking sheets with parchment paper. Combine ½ cup water, milk, butter, sugar, and salt in heavy medium saucepan. Bring to boil, whisking until sugar dissolves and butter melts. Remove from heat. Add flour and cocoa all at once; whisk until smooth and blended (dough will form ball). Stir over low heat until dough leaves film on pan bottom, about 2 minutes. Transfer dough to large bowl; cool to lukewarm, about 8 minutes. Using electric mixer, beat in eggs 1 at a time.
Drop batter by teaspoonfuls onto prepared baking sheets in at least 64 scant 1-inch mounds. Using moistened fingertips, smooth any pointed tips on mounds. Bake puffs 20 minutes. Reduce heat to 350°F and continue to bake until puffs are firm and beginning to crack and dry on top, about 23 minutes longer. Transfer puffs to rack. Using small knife or chopstick, poke hole in side of each puff near bottom to allow steam to escape. Cool puffs completely.
Spoon pastry cream into pastry bag fitted with ¼-inch plain round tip. Pipe into each puff through hole in side.
GLAZE
: Place chocolate in small microwave-safe dish. Microwave at low setting in 10-second intervals until beginning to melt; stir glaze until completely melted and smooth.
Dip bottom of 4 filled cream puffs into glaze. Arrange puffs, spaced about ¼ inch apart, in square on plate. Dip bottom of 3 more puffs into glaze. Arrange in triangle atop first 4 puffs, pressing slightly so glaze holds puffs in place. Dip bottom of 1 more puff into glaze; place on top. Drizzle mound of puffs with some of glaze. Repeat with remaining cream puffs, forming 8 desserts. Chill until glaze sets and holds puffs together, at least 1 hour and up to 1 day.
Technique Tips:
Secrets of Perfect Puffs
The tops of the cream puffs need to be tapped down slightly to create a smooth top and to prevent any browned, hard nubs from forming during baking. Wet your fingertips when you pat down the top of the puffs to prevent the dough from sticking to your skin. Poking a hole in the puffs when they come out of the oven serves two purposes: It allows the puffs to cool quickly, which helps dry out the centers, and the small hole is just the right size for the tip of the pastry bag you’ll use to fill the puffs with the chocolate pastry cream.
Mango-Filled Cream Puffs with Spiced Mango-Mojito SauceThe mango sauce for these cream puffs is spiked with the flavors of the popular Cuban cocktail: rum, lime, and mint. For the lightest, crispiest texture, be sure to let the cream puffs dry 15 minutes in the oven after you’ve turned it off.
12 servings
1 cup whole milk
½ cup (1 stick) unsalted butter, diced
¼ teaspoon salt
1 cup unbleached all purpose flour
5 large eggs
2 cups ⅓-inch cubes peeled pitted mango (from about 4 large)
1 cup chilled sour cream
1 cup chilled heavy whipping cream
1 cup powdered sugar, divided
Spiced Mango-Mojito Sauce (see recipe)
CREAM PUFFS
: Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 375°F. Line 2 large rimmed baking sheets with parchment paper. Bring milk, butter, and salt to boil in heavy large saucepan over medium-high heat, stirring until butter melts. Add flour all at once. Reduce heat to medium and stir with wooden spoon until dough forms ball and some batter films bottom of pan, about 4 minutes. Transfer dough to medium bowl and cool 5 minutes. Using handheld electric mixer on medium speed, beat in eggs 1 at a time.