Wasnt me... it was Ms.FuzzyButts
But now I'm thinking I need to make it too...
What are you baking now?
- Thread starter Dragonfly Ranch
- Start date
Ooooops, sorry fuzzybutts, maybe that was just a sign for you to make it Jen4??
Quote:
Any excuse will do. Go for it Jen4.
Who mentioned funnel cake? Now you've got me craving eclairs! I'm gonna have to make some tomorrow now. For those of you that don't know, funnel cake is made from the same dough that eclairs are made from except that the dough is squeezed through a pastry bag into a vat of hot oil to form a spaghetti-like flat "cake?", covered with fruit if desired (strawberries or blueberries) and dusted with powdered sugar. The recipe for Pate a Choux (batter) is super easy...
1/2 cup (one stick) unsalted butter
1 cup whole milk
1/2 teaspoon sugar
1/2 teaspoon salt (I usually use less)
2/3 cup flour
4 large eggs
Melt butter in saucepan on med heat, add milk, mix dry ingredients together and add, stirring vigorously until dough pulls away from the sides of pan, then add eggs one at a time stirring aggressively after each addition until all eggs are incorporated completely into batter. I do the egg adding part in front of the TV because it's easier for me to stir the stiff batter sitting down (I always double the recipe so I have a lot of stirring to do). Just use a folded towel on your lap and a hot pad to hold the pan still because it's HOT! Of course you can always put the hot batter into the mixing bowl before adding the eggs (if you have a stand mixer) and then add the eggs one at a time. I do this when I'm in a hurry and don't care about the extra dishes I'm dirtying for DH to have clean later.
Now you can fry it at about 335-350 degrees (turning once) 'til golden brown or you can bake it for 25-35 mins at 325 in the oven. Use a pastry bag to pipe the dough onto an ungreased cookie sheet in eclair or cream puff shapes and wet your finger with a dab of water to fix any uneven piping (dough will stick to dry hands). They really puff up so give them room to spread.
Some people turn the eclairs half way through cooking to brown evenly (golden brown) but I never do. Also I've been told that leaving them in the oven after they're done baking (turn oven off and crack the door a little with a wooden spoon) and letting them cool completely will keep them from falling but I've tried this and I still have a few that fall. That's why I make little eclairs and a lot of them. The little ones aren't as likely to fall and you have lots anyway so if a few fall who cares? Whatever you do don't remove them from the cookie sheet until they are completely cooled! They really will fall if you try to disturb them before they harden and cool.
If you want the recipe for filling I have that too but most people just use instant pudding with a little whip cream added. I like the homemade version and then I drizzle melted chocolate over the tops. Regular chocolate on top for almond filling (I sprinkle them with crushed almonds before the chocolate cools) or white chocolate for lemon filling (sprinkle tops with candies lemon zest). I always make both because the lemon are my favorite by far but most of the family would scalp me if I didn't make the chocolate ones too! I cut them in half to fill them because I'm lazy but you can also use a pastry filler. You just can't put near as much filling in them and I get a kick out of seeing people struggle to eat them when they are sooo full!
BTW the dough itself is BLAND but it it a fabulous base for sweet cream fillings, chocolate or sweetened fruit toppings, etc, etc. Sometime I make popovers with the batter. I just add savory spices and roasted garlic paste and serve them warm (right out of the oven or heat them right before serving) with compound butter! Yum!!!
I've got to quit this. I get so hungry before bedtime but I refuse to eat this late so I console myself by talking about whatever sounds good at the moment.
Who mentioned funnel cake? Now you've got me craving eclairs! I'm gonna have to make some tomorrow now. For those of you that don't know, funnel cake is made from the same dough that eclairs are made from except that the dough is squeezed through a pastry bag into a vat of hot oil to form a spaghetti-like flat "cake?", covered with fruit if desired (strawberries or blueberries) and dusted with powdered sugar. The recipe for Pate a Choux (batter) is super easy...
1/2 cup (one stick) unsalted butter
1 cup whole milk
1/2 teaspoon sugar
1/2 teaspoon salt (I usually use less)
2/3 cup flour
4 large eggs
Melt butter in saucepan on med heat, add milk, mix dry ingredients together and add, stirring vigorously until dough pulls away from the sides of pan, then add eggs one at a time stirring aggressively after each addition until all eggs are incorporated completely into batter. I do the egg adding part in front of the TV because it's easier for me to stir the stiff batter sitting down (I always double the recipe so I have a lot of stirring to do). Just use a folded towel on your lap and a hot pad to hold the pan still because it's HOT! Of course you can always put the hot batter into the mixing bowl before adding the eggs (if you have a stand mixer) and then add the eggs one at a time. I do this when I'm in a hurry and don't care about the extra dishes I'm dirtying for DH to have clean later.
Now you can fry it at about 335-350 degrees (turning once) 'til golden brown or you can bake it for 25-35 mins at 325 in the oven. Use a pastry bag to pipe the dough onto an ungreased cookie sheet in eclair or cream puff shapes and wet your finger with a dab of water to fix any uneven piping (dough will stick to dry hands). They really puff up so give them room to spread.
Some people turn the eclairs half way through cooking to brown evenly (golden brown) but I never do. Also I've been told that leaving them in the oven after they're done baking (turn oven off and crack the door a little with a wooden spoon) and letting them cool completely will keep them from falling but I've tried this and I still have a few that fall. That's why I make little eclairs and a lot of them. The little ones aren't as likely to fall and you have lots anyway so if a few fall who cares? Whatever you do don't remove them from the cookie sheet until they are completely cooled! They really will fall if you try to disturb them before they harden and cool.
If you want the recipe for filling I have that too but most people just use instant pudding with a little whip cream added. I like the homemade version and then I drizzle melted chocolate over the tops. Regular chocolate on top for almond filling (I sprinkle them with crushed almonds before the chocolate cools) or white chocolate for lemon filling (sprinkle tops with candies lemon zest). I always make both because the lemon are my favorite by far but most of the family would scalp me if I didn't make the chocolate ones too! I cut them in half to fill them because I'm lazy but you can also use a pastry filler. You just can't put near as much filling in them and I get a kick out of seeing people struggle to eat them when they are sooo full!
BTW the dough itself is BLAND but it it a fabulous base for sweet cream fillings, chocolate or sweetened fruit toppings, etc, etc. Sometime I make popovers with the batter. I just add savory spices and roasted garlic paste and serve them warm (right out of the oven or heat them right before serving) with compound butter! Yum!!!
I've got to quit this. I get so hungry before bedtime but I refuse to eat this late so I console myself by talking about whatever sounds good at the moment.
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Oh no, SunnyDawn...not eclairs!
....a personal weakness. Repeat to self: do not read that recipe, do not read that recipe....
I've lost 18 lbs since Fall and cannot start making eclairs now! I still want to lose 10 more lbs. LOL...but I'm saving your recipe as a big treat for when I've reached that goal.
Last night's dinner wasn't a total weight-loss-type meal. We made rueben style sandwiches with my leftover Sourdough Loaf, homemade sauerkraut and homemade pastrami. I even mixed the Thou Island dressing using homemade relish and homemade ketchup. Of course, we grilled them - so a few extra calories there. But man, they were sooOOooo delicious. The side salad was helpful to the waistline.
We love our homemade pastrami! Usually I bake rye bread to go with it. But since I had the sourdough left from Sat's market, we went with that. Now we TWO fav breads for pastrami sandwiches.
I've lost 18 lbs since Fall and cannot start making eclairs now! I still want to lose 10 more lbs. LOL...but I'm saving your recipe as a big treat for when I've reached that goal.
Last night's dinner wasn't a total weight-loss-type meal. We made rueben style sandwiches with my leftover Sourdough Loaf, homemade sauerkraut and homemade pastrami. I even mixed the Thou Island dressing using homemade relish and homemade ketchup. Of course, we grilled them - so a few extra calories there. But man, they were sooOOooo delicious. The side salad was helpful to the waistline.
We love our homemade pastrami! Usually I bake rye bread to go with it. But since I had the sourdough left from Sat's market, we went with that. Now we TWO fav breads for pastrami sandwiches.
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Here soon, I'll be baking Blueberry bread with lemon zest! And banana nut bread...
Hi Guys & Gals!!! My internet was down for almost 2 weeks... I missed posting here so much!!!
We had some really great things.... but I'm most proud of the birthday cake I made for me a few days ago:
We had some really great things.... but I'm most proud of the birthday cake I made for me a few days ago:
- Thread starter
- #827
Quote:
Wondered where you were. And, Happy Belated Birthday to you
. Your Birthday cake looks yummy and I bet it went fast.
Sandee
Wondered where you were. And, Happy Belated Birthday to you
Sandee
- Thread starter
- #828
Quote:
Homemade Pastrami! Is the recipe on your website? (just being lazy guess I could go look). Your dinner looked great. Since I'm not a fan of rye bread that sourdough sounds perfect to me.
OK I fed the sourdough starter last night and I think I need to start over. It bubbled a tiny bit and then separated again with the amber liquid on top (not "ample" like the first time I wrote - darn computers can't spell worth a darn). So this time I'm going to try with water instead of whole milk. I remember that you said you use 1% milk and I only buy whole milk since we don't drink milk and I use mostly for cooking. Hopefully, it will be ready for this weekend so I can try some bread with it.
Know this is not baking but have our Corned Beef thawing out today so we can tomorrow for dinner. Since I'm trying to loose weight too we are having a nice Cobb salad tonight with home grown lettuce from the green house.
I'm with you too Kim_NC need to resist eclairs and loose the weight but will print off recipe and make some for Easter and let my family gain the weight and I can sneak one! Only one!!
Sandee
Homemade Pastrami! Is the recipe on your website? (just being lazy guess I could go look). Your dinner looked great. Since I'm not a fan of rye bread that sourdough sounds perfect to me.
OK I fed the sourdough starter last night and I think I need to start over. It bubbled a tiny bit and then separated again with the amber liquid on top (not "ample" like the first time I wrote - darn computers can't spell worth a darn). So this time I'm going to try with water instead of whole milk. I remember that you said you use 1% milk and I only buy whole milk since we don't drink milk and I use mostly for cooking. Hopefully, it will be ready for this weekend so I can try some bread with it.
Know this is not baking but have our Corned Beef thawing out today so we can tomorrow for dinner. Since I'm trying to loose weight too we are having a nice Cobb salad tonight with home grown lettuce from the green house.
I'm with you too Kim_NC need to resist eclairs and loose the weight but will print off recipe and make some for Easter and let my family gain the weight and I can sneak one! Only one!!
Sandee
Seriously? Homemade Pastrami??? Wheres the recipe? Please.You all are killing me...lol .I love it ...I will have to try the starter dough for sour bread.I just have so many things going on right now! Ahh whats one more? I'm making brownies and cookies for my nephew thats leaving for Afganistan today.It should get there by the time hes all settled in.Umm the eclairs are on the schedule for sunday baking!
Quote:
It really should not have separated again that fast. It sounds like there is not enough wild yeast growing or it died off. If your water attempt doesn't work, you could start one by adding packaged yeast - that works, just isn't the 'purists' way'.
Quote:
I could swear I had a previous post with the pastrami recipe. But a search turns up nothing....must be remembering another board. I'll dig it out and post later this evening. I'm only on a short break right now, and have to leave in less than 2 hrs for a meeting at the Coop. Ext. office. Still work to do before we leave! *ugh!* Be back later with the recipe.
It really should not have separated again that fast. It sounds like there is not enough wild yeast growing or it died off. If your water attempt doesn't work, you could start one by adding packaged yeast - that works, just isn't the 'purists' way'.
Quote:
I could swear I had a previous post with the pastrami recipe. But a search turns up nothing....must be remembering another board. I'll dig it out and post later this evening. I'm only on a short break right now, and have to leave in less than 2 hrs for a meeting at the Coop. Ext. office. Still work to do before we leave! *ugh!* Be back later with the recipe.
Last edited:
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