Orange Croquembouche

This is a fun and elegant dessert.  The orange accents really enhance this dessert

PASTRY CREAM

1 cup (250 mL) milk
¼ cup (60 mL) sugar
½ vanilla bean
Finely grated rind of 1 orange
2 tbsp (30 mL) cornstarch
3 egg yolks
2½ tbsp (37 mL) unsalted butter
1 tsp (5 mL) grated orange peel
¼ cup (60 mL) whipping cream

CHOUX PASTRY

¼ cup (60 mL) milk
¼ cup (60 mL) water
¼ cup (60 mL) unsalted butter, cut into pieces
½ tsp (2 mL) sugar
¼ tsp (1 mL) salt
½ cup (125 mL) all-purpose flour
2 eggs

ORANGE CARAMEL

Rind of 2 oranges
1½ cups (375 mL) sugar
½ cup (125 mL) water
¼ cup (60 mL) light corn syrup
¼ cup (60 mL) unsalted pistachio nuts, finely chopped, for garnish

1.  For the pastry cream, combine the milk and half the sugar in a small saucepan. Split the vanilla bean in half and scrape the black seeds into the milk. Add the pod and the grated orange rind. Place the pot over medium heat. 

2.  Meanwhile, in a medium bowl, combine the remaining sugar, cornstarch and egg yolks, and whisk until smooth. 

3.  When the milk mixture comes to a boil, add it to the yolk mixture, whisking until smooth. Strain back into the saucepan and place over medium heat. Cook, whisking constantly until the mixture boils and thickens. Remove from heat and whisk in the butter, followed by the orange peel. Transfer the pastry cream to a medium bowl, cover the surface directly with plastic wrap and chill completely. Place the whipping cream in a separate bowl and reserve in the fridge. 

4. Centre the oven rack and preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside. 

5. For pastry, in a medium saucepan, combine the milk, water, butter, sugar and salt. Place over low heat until the butter is fully melted. Raise the heat and bring the mixture to a full boil. Remove from heat and add the flour all at once. Stir immediately with a wooden spoon until the flour is fully incorporated. Place the pan back on medium heat and cook, stirring all the while, for 1 to 2 minutes. The mixture is ready when it congeals in a lump and begins to stick to the bottom of the pan. 

6. Remove from heat and transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Mix the dough on medium speed for about 30 seconds to release some of the steam. Add the eggs 1 at a time, mixing until incorporated. 

7. Transfer the dough to a pastry bag fitted with a ½-inch (1-cm) round tip. Pipe mounds of dough about 11/8 inches (3 cm) in diameter, spacing them about 1 inch (2.5 cm) apart. You should have 40 to 42 in all. 

8. Dip a fork in cold water and press down gently on the top of each mound of dough. 

9. Place in the oven and bake until the puffs rise and begin to brown, about 16 to 18 minutes. Lower the oven temperature to 325°F (160°C) and continue baking until the puffs are completely dry and golden brown, about 20 to 25 minutes. For extra crispness, poke a small hole in the bottom of each puff with the point of a small paring knife. Return to the oven for another 10 minutes. Cool on a wire rack. 

10. For the orange caramel, remove the rind of 2 oranges (the orange part only) with a sharp paring knife (or a serrated peeler). You should have strips about ¼ inch (5 mm) wide. Bring a small pot of water to a boil and add the strips of orange rind. Simmer for 1 minute, then strain, discarding the water. 

11. Place the sugar in a small saucepan. Add the ½ cup (125 mL) water carefully so no sugar crystals adhere to the sides of the pan. Add the corn syrup. Place the pan over medium heat and place a lid or heatproof bowl over top. Bring the sugar mixture to a boil. Once all the sugar is dissolved, remove the lid. Add the orange rind and reduce the heat to a simmer. Continue simmering the orange peel for 10 minutes or until the peel is tender and translucent. Using a fork, transfer the peel to a parchment-lined sheet. 

12. Increase the heat to medium and continue boiling the syrup until it turns a light golden brown, about 325°F (160°C) on a candy thermometer. Remove the pan from the heat and dip into a bowl of cold water for a couple of seconds. 

13. Using tongs, dip the top of 1 puff into the caramel and place, top-side down, on a Silpat baking sheet, or a baking sheet lined with parchment paper. Dip the top and the side of a second puff into the caramel and place upside down, attaching it to the first puff. Continue with 2 more puffs, making 4 in all. Continue with remaining puffs, creating 10 servings in all. If the caramel becomes too stiff before all the puffs have been dipped, place the pot back over low heat and warm the caramel gently just to liquefy. 

14. Beat the ¼ cup (60 mL) of chilled whipping cream to stiff peaks. Gently whisk the cooled pastry cream just to soften it slightly and fold in the whipped cream. 

15. Transfer the cream to a piping bag fitted with a ¼-inch (5-mm) plain tip. Fill each puff with the cream, then turn over carefully so the individual puffs remain intact and are caramel-side up. 

16. For the spun sugar garnish, re-heat the caramel syrup just until it is fluid, but slightly thick. Dip a fork in the syrup and wave it quickly back and forth over a parchment-lined baking sheet to create thin sugar strands. If the strands are not forming, cool the syrup a little more. If the strands are very thick and lumpy, re-heat the syrup slightly. Continue dipping the fork in the syrup and “spinning” the sugar. Gather the strands together and place over the eclairs. The eclairs can be refrigerated for up to 4 hours before serving.  I made a traditional pyramid but they can be served individually as well

Serves 10

Eclairs Modernes

Eclairs take a bit of time but they are well worth the effort.  These mini eclairs are light and delicious!  You can top them with traditional chocolate or follow some of these new flavours.  From Food and Drink Spring 2015

PASTRY

1/2 cup milk
1/2 cup water
2 tbsp sugar
1/4 tsp salt
1/2 cup unsalted butter
1/2 tsp vanilla extract
1 1/4 cups all purpose flour
4 eggs

BASIC PASTRY CREAM
3 egg yolks
1/4 cup sugar
2 tbsp all purpose flour
2 tbsp cornstarch
1 1/2 cups whole milk
1 cup whipping cream
2 tbsp icing sugar

• Arrange oven racks in top and middle positions.  Preheat oven to 450F.
• In a medium pot over medium heat, combine milk, water, sugar, salt and butter; bring to a boil.  Whisk in vanilla.  Add flour all at once and stir until mixture comes away from the side of the pot. Reduce heat to low and continue to cook mixture, stirring all the while for 3 minutes longer.
• Remove from heat and turn out into a large mixing bowl (or bowl of a stand mixer). Beat with an electric mixer (or with the paddle attachment of a stand mixer) for 3 minutes to cool somewhat.  Continue to beat and add eggs, one at a time, beating well after each addition.  Transfer mixture to a piping bag fitted with a 1/2 inch round or French pastry tip.  Twist bag to enclose batter and let rest for 20 minutes.
• Line 2 baking sheets with parchment.  Pipe batter into two dozen 4-inch long batons, a scant 3/4 inch wide, allowing for equal space between them.  Place in oven and immediately reduce heat to 350F.  Bake switching racks midway through for 35 to 40 minutes or until golden, puffed and crisp.  Allow to cool on a rack.
• To make basic pastry cream, mix egg and sugar together in a large heatproof bowl.  Sift flour and cornstarch together and add to egg mixture.  Stir to form a smooth paste.
• Heat milk to a boil in a medium saucepan; remove from heat and whisk slowly into egg mixture. Return mixture to pot and set over medium low heat.  Whisking constantly, bring mixture back to a boil; cook 1 minute longer.  Pour into a heatproof bowl, cover with cling wrap and refrigerate until chilled.
• In a separate large bowl, whip cream to soft peaks.  Add icing sugar and whip to stiff peaks.
• Stir chilled pastry crea; fold in one third of whipped cream.  Fold in remaining whipped cream.
• Cut eclairs in half to form a top and bottom.  Decoratively pipe desired filling onto bottoms.  Decorate tops with appropriate glaze and place on top of pastry cream.

Makes 24

PASSION FRUIT AND RASPBERRY ECLAIRS

Flavour basic pastry cream by adding 1/2 tsp vanilla exact to milk before scalding; increase cornstarch by 1 tsp.  Scoop the seeds and pulp from 5 passion fruit into a fine meshed sieve set over a bowl; using a spatula press mixture to release as much juice as possible.  Discard seeds and measure 1/3 cup juice.  Whisk into boiled and thickened custard.  Chill as directed and precede to incorporate whipped cream.

For glaze mash 1/4 cup thawed frozen raspberries; add to 1 cup icing sugar.  Stir to combine

LAVENDER AND LEMON ECLAIRS

Prior to beginning basic pastry cream, bring milk to a simmer in pot; add 2 tsp dried lavender and 1 tsp vanilla extract.  Remove from heat and let cool to room temperature.  Strain mixture, return milk to pot and proceed with basic pastry cream recipe from the beginning using lavender flavoured milk.

For glaze, combine 1 tbsp finely grated lemon zest, 1 tbsp plus 1 tsp lemon juice and 1 cup icing sugar; stir

PISTACHIO AND ORANGE ECLAIRS

Begin by making a pistachio paste by blanching 1/4 cup unsalted pistachios in boiling water for 1 minute.  Remove with a slotted to a clean dish towel, enclose and rub nuts between towel to remove skins.  Leave skins behind and place pistachios in a food processor along with 1 tbsp ground almonds, 1 tbsp icing sugar, 3 drops almond extract and 1 drop green food colouring; process to a smooth paste.  Whisk pistachio paste into chilled custard before folding in whipped cream.

For glaze combine 1 tbsp finely grated orange zest, 1 tbsp plus 1 stp plus orange juice, 1 tsp orange blossom water and 1 cup icing sugar, stir.

Chocolate Madeleines

I had to make these as mini cupcakes - just can't find a madeleine pan!  At any rate they were fabulous! For the best result serve warm with a nice quality ice cream.  From Food and Drink Winter 2013

Ganache Filling
2 oz semi sweet chocolate
1/4 cup whipping cream
Melted butter and sifted cocoa powder, for preparing the pan

Batter
2 large eggs, room temperature
1/2 cup sugar
1/2 tsp vanilla extract
3/4 cup sifted cake flour
3 tbsp sifted cocoa powder
1/4 tsp baking powder
1/2 cup unsalted butter, melted and cooled

Icing sugar or cocoa powder for dusting

1. For the ganache, cut chocolate into small chunks and place in a bowl.  Heat cream in a heavy small pan over medium low heat until ver hot and just starting to simmer around the edges.  Pour cream over chocolate and stir until chocolate is melted and mixture is smooth.  Chill until firm about 2 to 3 hours.
2. Brush the inside of madeleine pan with a thin layer of melted butter.  Dust with sifted cocoa, invert pan and tap out excess cocoa.
3. Beat eggs and sugar together in an electric mixer using the whisk attachment.  Continue beating 2 to 3 minutes or until the mixture is foamy and lightened in colour.  Beat in the vanilla extract.  
4. Combine flour, cocoa and baking powder and with the mixer on low speed, add to the egg mixture.  Mix just until combined, scraping down the bowl as necessary.
5. Add the melted butter and mix just until the butter is incorporated.  Chill the batter 2 to 3 hours.
6. Preheat the oven to 375F.
7. Spoon the chilled batter into a piping bag fitted with a 1/2 inch plain tip.  Pipe batter into the centre of each indentation in madeleine pan, filling about half full.  Spoon about 1/2 tsp of ganach into the centre of each mound of batter.  Pipe remaining batter over top of the ganache, covering it completely.  Don't worry if the batter doesn't completely fill the mould; it will spread as it bakes.
8. Place pan in oven and bake 10 minutes or until set.  Remove pan from oven, invert over a wire cooling rack, and tap lightly to release madeleines.  Dust lightly with icing sugar or cocoa powder, if desired, and serve immediately.  If made ahead the madeleines can be reheated in a microwave oven for 10 seconds on high.

Makes about 15 madeleines.