French – Aubrey About Town http://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Mon, 12 Jul 2021 05:49:15 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32 French – Aubrey About Town http://aubreyabouttown.com 32 32 58900657 Éclairs http://aubreyabouttown.com/recipe/eclairs/ http://aubreyabouttown.com/recipe/eclairs/#respond Thu, 08 Jul 2021 03:18:59 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3880 A French original, a favorite Worldwide.
These delectable French classics are easy to make, and takes not much more effort than cupcakes, with twice the appreciation.

  • Add eggs one at a time.
  • Choux paste should form a ball.
  • 1/2 inch round pastry tip.
  • Add hot cream to chocolate morsels.
  • Pipe Crème Pâtissière through hole in top.
  • Pipe up, then down to fill.
  • Press down into ganache, then lift to create a ridge pattern.
  • Rear: cooling on their side.

Éclairs
Try adding 1/2 cup flaked coconut to the prepared Crème Pâtissière for coconut éclairs, and sprinkle tops with more coconut. Or fold in 1/2 cup melted chocolate for chocolate Crème Pâtissière. Don’t care for chocolate? Just a dusting of confectioners sugar on top is all these need. Variations are endless!
Servings20 éclairs
Prep Time40 mins
Cook Time40 mins
Passive Time3 hours
Ingredients
Crème Pâtissière (pastry cream)
Pâté Choux (choux paste)
Chocolate Ganache
Instructions
Prepare Crème Pâtissière:
  1. IF USING VANILLA BEAN PASTE OR EXTRACT, SKIP TO STEP 2. Run a pairing knife down a vanilla bean vertically to split. Place split vanilla bean seed side up on to the counter, and with the back of the pairing knife, scrape down from one end to the other to scrape out seeds. Repeat with other half.
  2. In a medium size bowl, whisk together egg yolks and sugar until the sugar has dissolved, and is fluffy and pale yellow. Set aside
  3. In a large saucepan, whisk together milk, water, and cornstarch.
  4. Place over MED-HIGH heat, and stir in vanilla bean and pods.
  5. Stirring constantly, bring mixture to a boil, then turn down heat to MED. Continue to stir for 5 minutes or until thickened, and the mixture coats the back of a spoon.
  6. Remove from heat, discard vanilla pod (save it for Vanilla Sugar - see Notes below). Quickly whisk 1 cup of the hot milk mixture into the egg yolk mixture (this will temper the eggs before adding to hot mixture).
  7. Add the yolk mixture to the saucepan with the remaining hot milk mixture, whisk quickly so the egg yolks do not scramble.
  8. Continue to cook over MED heat for 8 minutes, or until the crème pâtissière has the consistency of a soft custard.
  9. Remove from heat, and transfer to a bowl, stir in cubed butter (if using vanilla bean paste or extract, add it here) until melted and combined, cover pastry cream with plastic wrap, and allow to cool completely.
  10. For extra smooth pastry cream, press threw a sieve after it has cooled.
  11. Cover with plastic wrap, and refrigerate for 4 hours or overnight.
  12. Transfer crème pâtissière to a piping bag outfitted with a small 1/8 inch round tip, or filling tip. Keep refrigerated until ready to fill éclairs.
Prepare Pâté Choux:
  1. Preheat oven to 375 degrees.
  2. Line two 12”x17” (2-‘half sheets’) baking pans with silicone baking mats or parchment paper, set aside.
  3. In a medium size saucepan, over MED-HIGH heat, bring water, salted butter, and sugar (or salt, if making savory) just to a boil.
  4. Remove from heat, and add flour all at once.
  5. Vigorously mix with a wooden spoon until the flour has fully incorporated, and the dough forms a ball.
  6. Return to the MED-HIGH heat, and stir constantly for 90 seconds until the ball loosens slightly, and it begins to take on a satiny gloss.
  7. Remove from heat, and stir occasionally, pressing the dough into the sides of the saucepan until the dough is no longer hot, and is just warm to the touch.
  8. Transfer the warm dough to the bowl of a stand mixer, outfitted with the paddle attachment.
  9. Turn mixer to MED and add eggs one at a time, beating to fully incorporate between each egg addition.
  10. Beat 2 minutes longer after the last egg has incorporated.
  11. Transfer dough to a large piping bag, outfitted with a 1/2 inch round pastry tip (pictured in the slideshow above) or a 1/2” star tip. Tighten the bag, and use a twist tie to secure the opening.
Form & Bake Éclairs:
  1. Pipe the pâté choux onto the two lined baking pans: EACH sheet pan should hold 10 -3” piped lines for small 4 inch éclairs.
  2. To pipe lines for éclairs, hold pastry bag at a 45 degree angle, gently squeeze a 3/4”x3” line, pulling up into a little ‘tail’ while releasing pressure. Moisten fingertip with water, and gently press the tail in to smooth it out. Repeat to pipe two columns of five 3” horizontal lines spaced 2 inches apart on each baking sheet.
  3. Bake at 375 degrees for 12 mins, or until a crust forms and they begin to puff. While trying not to keep the oven door open that long, quickly pierce one small hole in each éclair with a wooden skewer or toothpick; this little hole will allow excess steam to release while allowing it enough steam to puff further, close oven door, and bake 12 minutes longer until lightly golden brown.
  4. Remove from oven, and allow them to rest on the sheet pan for 5 minutes, rotate each éclair on to their side, and allow to cool completely (this will assure the keep their shape). Repeat with other sheet pan.
Prepare the Chocolate Ganache:
  1. Pour heavy whipping cream into a microwave safe bowl, microwave on HIGH for 90 seconds (make sure not to scorch cream).
  2. Place chocolate morsels into a medium size bowl, cover with hot cream, and stir until chocolate has dissolved into the hot cream, and the ganache is streak free, and glossy.
  3. Allow to cool and thicken a bit on the counter while you fill the éclairs, giving it a stir from time to time. It will thicken as it stands (about 40 mins). If it thickens to much before you have time to dip the éclairs, remelt in microwave in 10 second intervals, giving a good stir in between.
Fill The Éclairs:
  1. Hold a pâté choux in the palm of your impeccable clean hand, and with the other hand, hold the pastry bag of pastry cream by the base, making sure to tighten bag by twisting base.
  2. Gently press pastry bag tip into the little hole where you poked it with a skewer when they were baking. Give the pastry bag a gentle squeeze to fill éclair; you will feel the éclair give a little resistance when it has filled. Wipe off the bit of pastry cream from the hole.
  3. Place filled éclair onto a sheet pan. Repeat until all 20 éclairs are filled.
  4. Refrigerate filled éclairs for 30 minutes to chill.
Dip Éclairs in Chocolate Ganache:
  1. Line a sheet pan with parchment paper.
  2. Holding the éclair by the sides, dip the ‘hole side’ into ganache halfway to coat the top.
  3. Place dipped éclair onto lined sheet pan ganache side up. Repeat with remaining éclairs. If you wish, you may sprinkle the tops with rainbow sprinkles at this time.
  4. Refrigerate 30 minutes longer to set ganache. Repeat the dipping process to double coat the éclairs.
  5. Chill for 3 hours, or overnight.
  6. Serve chilled.
]]> http://aubreyabouttown.com/recipe/eclairs/feed/ 0 3880 Scrumptious Side: Gruyère Potato au Gratin http://aubreyabouttown.com/recipe/scrumptious-side-gruyere-potato-au-gratin/ http://aubreyabouttown.com/recipe/scrumptious-side-gruyere-potato-au-gratin/#respond Mon, 25 May 2020 11:16:03 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2533

Gruyère Potato au Gratin
Servings6 servings
Prep Time15 mins
Cook Time60 mins
Passive Time1 hour
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease a 8”x8-inch square baking dish or 2-1/2 quart gratiné dish, place on a foil-lined sheet pan. Set aside.
  3. Wash & peel potatoes. With a mandoline, or sharp knife, thinly slice potatoes (approximately 1/8 inch thick in thickness).
  4. Combine heavy cream and flour, mix well.
  5. Arrange one layer of sliced potatoes in baking dish, overlapping slices in a ‘scallop’ pattern.
  6. Sprinkle layer with 1/2 tsp dried thyme, 1/2 tsp kosher salt, 1/4 tsp ground black pepper, and 1 cup shredded gruyère.
  7. Repeat layers twice for three layers. Finish the fourth (top) layer with just potatoes (use the nicest slices for top layer.
  8. Slowly pour cream & flour mixture evenly over the top.
  9. Tightly cover with aluminum foil, poke three small vent holes in foil.
  10. Bake covered for 50 minutes.
  11. Carefully remove aluminum foil. Evenly top with 1 cup shredded gruyère. Return to 350 degree oven and continue to bake until the gratin top is bubbly and golden brown - about 15 minutes.
  12. Remove from oven, and allow to rest for 45 minutes for liquids to distribute and absorb into potatoes, making them easier to slice. Serves 6.
]]> http://aubreyabouttown.com/recipe/scrumptious-side-gruyere-potato-au-gratin/feed/ 0 2533 Creamed Spinach (épinards béchamel) http://aubreyabouttown.com/recipe/creamed-spinach-epinards-bechamel/ http://aubreyabouttown.com/recipe/creamed-spinach-epinards-bechamel/#respond Sat, 16 May 2020 13:20:15 +0000 http://aubreyabouttown.com/?post_type=recipe&p=1819

Creamed Spinach (épinards béchamel)
This luscious accompaniment usually reserved for the finest Prime Rib House or holiday feasts is a perfect side for any day of the week when a little decadence is needed.
Servings6-8 servings
Prep Time30 mins.
Cook Time30 mins.
Ingredients
Instructions
  1. To Make Shallot Béchamel
  2. In a large saucepan, sauté Shallots or Onion in 1 stick Butter until just transparent.
  3. Add Flour, and stir quickly. Slowly whisk in Milk.
  4. Add Nutmeg, Salt & Pepper. Cook on medium heat (stirring occasionally) until thick and coats the back of a spoon (about 15 mins).
  5. Check for taste, adjust as desired.
  6. Remove from heat, allow to cool. If not using right away, transfer to container, and refrigerate until ready for use.
Prep Spinach
  1. In a large pot, sauté Spinach in Olive Oil until JUST WILTED, transfer to a colander to allow excess moister to drain off. Repeat in 2 or 3 batches. Do not over cook, as the cooking will continue in next step.
  2. Allow Spinach to cool. If you’re not making the Creamed Spinach right away, transfer to container, and refrigerate until ready for use.
Prepare Creamed Spinach
  1. Preheat oven to 350.
  2. Generously Butter bottom and sides of a 2-1/2 quart casserole dish.
  3. In a large bowl, combine prepared Béchamel, beaten egg, and 1 cup of the Pecorino Cheese. Fold in prepared Spinach.
  4. Transfer to and spread into the buttered casserole. Sprinkle top with remaining 1/2 cup Pecorino Cheese.
  5. Bake in 350 oven for 25 minutes, until bubbly and slightly golden. Remove from oven. Let rest 5 minutes. Makes 6-8 servings as side to Beef Roast or steaks.
]]> http://aubreyabouttown.com/recipe/creamed-spinach-epinards-bechamel/feed/ 0 1819 Green Beans with Shallot Vinaigrette (Vinaigrette aux Haricots Verts et à L’échalote) http://aubreyabouttown.com/recipe/green-beans-with-shallot-vinaigrette-vinaigrette-aux-haricots-verts-et-a-lechalote/ http://aubreyabouttown.com/recipe/green-beans-with-shallot-vinaigrette-vinaigrette-aux-haricots-verts-et-a-lechalote/#respond Sat, 16 Feb 2019 20:10:00 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2231

Green Beans with Shallot Vinaigrette (Vinaigrette aux Haricots Verts et à L'échalote)
This quintessential French classic can be made ahead, served chilled, warm, or room temperature.
Ingredients
Instructions
  1. In a large pot, bring 6-quarts of water to a boil, add 1 tbsp kosher salt and 1 tbsp olive oil.
  2. Meanwhile, make an ice bath by filling a large bowl half way with cold water, and ice, set aside.
  3. Carefully drop green beans into boiling salted water, blanch for 60 seconds.
  4. Immediately remove green beans, and transfer to the ice bath to cease cooking and to chill.
  5. Strain chilled green beans, and spread on to a clean kitchen towel, pat dry. Transfer cooled, green beans to a large bowl, cover with plastic wrap, and set aside.
  6. In a small bowl, add clarified butter (or olive oil), vinegar, mustard, mayonnaise, 1 tsp kosher salt, and ground white pepper. Whisk to combine.
  7. Toss vinaigrette mixture, sliced shallots, and green bean together until green beans are fully coated.
  8. Cover with plastic wrap and set aside until ready to serve, or refrigerate up to 6 hours.
  9. Serve room temperature, chilled, or warmed through.
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