Tangy fruit éclairs & tips for a neat glaze finish

A fruity take on éclairs: one of my favourite pastry treats. Fresh, frozen or even tinned soft fruit work well here to give a sticky, tangy icing. In this post, I also give a recipe for an easy fruit mousse filling and tips for achieving a neat sticky glaze. Continue reading “Tangy fruit éclairs & tips for a neat glaze finish”

Advertisements

Warm crab choux bites

This is my version of a canapé I had in a restaurant ages ago. These are simple, but highly effective little savoury bites: light choux pastry, flavoured subtly with cheese and mustard, and filled with a simple fresh white crab meat sauce. Continue reading “Warm crab choux bites”

Chocolate & salted caramel éclairs

Salted caramel and chocolate éclairs: nothing too extreme flavour-wise, but two flavours that are nonetheless stunning together. A white chocolate crème pâtissière and a little salted caramel make a lovely filling here but you can, of course, use whipped cream. Continue reading “Chocolate & salted caramel éclairs”

Blackcurrant & raspberry éclairs

It is never less than a joy to eat a crisp éclair that is filled with a well-flavoured centre and topped with a sticky icing! While chocolate éclairs should never be turned down, fruity éclairs are delightful to eat. Continue reading “Blackcurrant & raspberry éclairs”

Chouxnuts 2: chocolate & cherry flavour

I made a savoury version of these deep-fried choux pastry doughnuts a while ago (recipe here) but this time I felt like going down the sweet route. I always have jars of dried cherries, some macerating in Amaretto and some in other liqueurs, and there is always chocolate to be found around the kitchen(!!), so a chocolate-cherry version was called for. Continue reading “Chouxnuts 2: chocolate & cherry flavour”

Chouxnuts 1: cheese & chives flavour

What with cronuts, maclairs and other arguably gimmicky – but oh-so-delicious – food hybrids, I fancied seeing what would happen if I deep-fried choux pastry. I had never deep-fried choux pastry before but deep-frying here gives amazing results: these chouxnuts, as they are now known in my house, really do give a terrific doughnut effect. Continue reading “Chouxnuts 1: cheese & chives flavour”

Gougères & other fabulous savoury choux bites

A crunchy exterior giving way to the lightest, most delicate pillows of cheesy indulgence, gougères make fabulous little nibbles/canapés. They are lovely just as they come, ideally served warm, but they are wonderful filled with all manner of goodies (see below). Continue reading “Gougères & other fabulous savoury choux bites”