Pate a Choux Dough – Eclairs

Like so many, I have become absolutely obsessed with The Great British Bake Off.  My husband and I began binge watching it over the Christmas holiday and have now completed five seasons.  We are completely hooked and it has awoken in me a deep desire to bake every possible French pastry or classic British dessert.  A quick text was sent to Carmi and the questions were posed, first, “are you watching British Bakeoff?” second, “What do you think about trying out a few of these classic recipes and show how easy they are with the right tools (Ankarsrum Mixer)?” Lucky for everyone Carmi was completely on board so be on the lookout this year for some classic desserts.

With that said, our first offering is one I was excitedly nervous to try. Pate a Choux (pronounced Shoo) is the pastry dough used for several different creations. Cream Puffs, Profiteroles and today’s recipe, Eclairs.  I really struggled in deciding if this needed to be a recipe that went live before Valentine’s or should we stay on our predetermined timeline.  Clearly I chose to stay on our regular schedule and that was because I was excited to let you know our plans for the year. With that said, lets dive right in!

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Chocolate Pavlova Two Ways

Pavlova may seem like an intimidating dessert to make, but it is actually quite easy.  A couple years ago, we featured a Pavlova with Lemon Curd and Berries.  So good for spring and summer months!  But chocolate pavlova is my favorite kind of pavlova.  In fact, it is probably my favorite chocolate dessert.  The key to a good chocolate pavlova is figuring out the perfect cocoa ratio.  Cocoa powder deflates egg whites, so black cocoa powder is a must in this recipe to deliver the most chocolatey flavor and still keep that fluffy marshmallowy interior.

Since pavlova uses a lot of egg whites, making curd out of the egg yolks to top the pavlova with is a no-brainer.  This post includes a recipe for pomegranate curd and orange curd, as well as instructions for one large pavlova or smaller individual sized ones.

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Vanilla Cake Roll from Manuela Kjeilen

 

If you had a chance to check out our post a few weeks ago, S’mores Chocolate Cookies, then you know that we are pairing up with the lovely Manuela Kjeilen from Norway this month; and featuring recipes out of her first English cookbook: Love, Manuela.  Equal parts gorgeous and mouthwatering, this huge baking book may give you the urge to don a string of pearls while whipping up something delicious in the kitchen.  Manuela’s personality shines through with little antidotes sprinkled throughout and instructions that bring on a smile (rub sugar into the towel with your beautiful hands).

I decided to feature her Vanilla Cake Roll since people often view a cake roll as a daunting culinary feat.  Cake rolls are actually quite easy to bake and always make an impressive presentation.  This one is filled with fresh raspberries as well as a raspberry mascarpone frosting.  Perfect for the warm weather berry season right now!

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