Chief Longwind Of The North
Certified/Certifiable
This can either be made into profiteroles, or eclairs. Either way, it's yummy.
Pate a Choux ( Choux Paste)
Rather than writing down a recipe anhttps: Ithas great instructions, and pictures:
https://gwnorthsfamilycookin.wordpress.com/2011/09/18/g-ws-good-grub-lesson-28-pastries-such/
I'm not making any money from the blog, and so please don't accuses me of trying to flog my blog. I just want to give some good instruction.
Filling:
2 cups of your favorite fruit; blueberries; raspberry; strawberry; lemon curd, etc.
1 cup sugar
3 tbs. lemon juice
2 tbs. cornstarch
1/4 cup lemon juice
2 tbs. unsalted butter
If using lemon curd, there is no need to make the filling. With other fillings, place the berries in a high-sided 11 inch skillet, orinto a dutch oven, alowith the sugar, 3 tbs. lemon juice,and butter. Stir over medium heat until juices from the berries begin to ooze out. Continue stirring until the mixture is cooked into a smooth jam.
Combine the cornstarch, and 1.4 cup lemon juice, and whisk until smooth. Add theis slurry to the fruit syrup and whisk in to thicken.
Transfer filling to a SS steel bowl and cover with plastic wrap. Place in fridge to cool for 30 minutes.
Soften your favorite vanilla ice cream and place into a piping bag with small round tip.
Place filling into another piping bag with a round tip.
pipe ice cream into the eclair to fill half way. Fill with the remaining half with fruit filling. Brush eclair tops with a glaze if you want. Place in freezer for 30 minutes.
To serve, bring to room temperature and plate.
Seeeeeya; Chief Longwind of the North
Pate a Choux ( Choux Paste)
Rather than writing down a recipe anhttps: Ithas great instructions, and pictures:
https://gwnorthsfamilycookin.wordpress.com/2011/09/18/g-ws-good-grub-lesson-28-pastries-such/
I'm not making any money from the blog, and so please don't accuses me of trying to flog my blog. I just want to give some good instruction.
Filling:
2 cups of your favorite fruit; blueberries; raspberry; strawberry; lemon curd, etc.
1 cup sugar
3 tbs. lemon juice
2 tbs. cornstarch
1/4 cup lemon juice
2 tbs. unsalted butter
If using lemon curd, there is no need to make the filling. With other fillings, place the berries in a high-sided 11 inch skillet, orinto a dutch oven, alowith the sugar, 3 tbs. lemon juice,and butter. Stir over medium heat until juices from the berries begin to ooze out. Continue stirring until the mixture is cooked into a smooth jam.
Combine the cornstarch, and 1.4 cup lemon juice, and whisk until smooth. Add theis slurry to the fruit syrup and whisk in to thicken.
Transfer filling to a SS steel bowl and cover with plastic wrap. Place in fridge to cool for 30 minutes.
Soften your favorite vanilla ice cream and place into a piping bag with small round tip.
Place filling into another piping bag with a round tip.
pipe ice cream into the eclair to fill half way. Fill with the remaining half with fruit filling. Brush eclair tops with a glaze if you want. Place in freezer for 30 minutes.
To serve, bring to room temperature and plate.
Seeeeeya; Chief Longwind of the North
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