Fraisier Eclairs (Eclairs with Pistachio White Chocolate Ganache and Strawberry) 闪电泡芙

An éclair is an oblong French's pastry made with choux dough filled with cream.The word comes from French éclair 'flash of lightning', that's why Chinese also named as 闪电泡芙. And a traditional Fraisier is crème mousseline (pastry cream with extra butter) and strawberries sandwiched between two sheets of heavily imbibed sponge (genoise) cake, you can read more here. When Fraisier and Éclair combine together, it became an awesome pastry !!
When I read this post talking about Christophe Adam (a French patissier who specialises in eclairs) creation of Fraisier Eclairs, I immediately decided to create this pastry at home.

 

Eclairs with Pistachio white chocolate ganache that topped with roasted pistachio, strawberry jelly and fresh strawberry, they are simply awesome!

 

I especially love this pistachio white chocolte ganache, yum!

 

I still use back the choux recipe which I learnt from Academy Pastry Arts Malaysia..and don't forgot to also make the crunchy Craquelin that put on top of choux.

This Fraisier Eclairs is perfect to serve during Christmas time, but I have to warn you that it take quite some time to make this..

Frasier Eclairs (Eclairs with Pistachio White Chocolate Ganache and Strawberry) 闪电泡芙(开心果白巧克力酱 和 草莓)

 

For the Craquelin

 75g butter
 75g brown sugar
 90g plain flour, sifted (I use cake flour this time)

 Method

 1. Beat butter and brown sugar till light and creamy.
 2. Add in sifted flour, mix to combine.
 3. Keep in fridge to harden.
 4. Place dough in between two sheets of plastic sheet, roll into thin sheet (1-2mm).
 5. Cut into small square and place on top of the pastry.

For the Éclairs pastry

*makes about 15pcs
 125g milk
 125g water
 125 salted butter (add 5g salt if you are using unsalted butter (original recipe))
 5g sugar
 250g egg ( 5 medium eggs ), lightly stir
 163g plain flour, sifted (I use cake flour this time)

Method

 1. Boil together milk, water, butter and sugar in a saucepan over medium high flame.
 2. Remove from heat, using a wooden spoon, quickly stir in sifted flour until combined and mixture comes together into a ball. Return to low heat and cook, stirring constantly until the mixture leave the sides of the saucepan and film forms on the bottom of the pan (3-4mins).
 3. Transfer the dough to a clean mixing bowl and stir the dough till reach room temperature(no steam).
 4. Gradually add in egg mixture and stir to incorporate (you may use wooden spatula to stir or use a mixer with paddle attachment to beat). Mix thoroughly until desired texture ( to check-scooping it up using a wooden spoon, the batter should hang down about 20sec before drop down).
 5. Spoon batter into a piping bag fitted with a 2cm star piping tip. Pipe 5” lengths on a baking tray line with non-stick baking paper, allow 2"-3" gap in between each batter. Place a small piece of Craquelin on top.
 6. Bake at preheated oven at 200c for 20mins (to cook and puff it up) at middle rack, reduce temperature to 180C and continue to bake for another 15mins or until brown ( to firm up ).
 7. Transfer to a wire rack to cool.

For pistachio-white chocolate Ganache

*enough to decorate 10pcs Eclairs
150 ml whipping cream(dairy)
125 g white chocolate
 30g pistachio (roasted)
A drop of green food colouring, optional

Method

1. Bring whipping cream to scalding (steaming) point in a heavy base pan or in microwave. Once you start seeing small bubbles appearing along the sides, turn the heat off and add chopped chocolates into it. Leave it for couple of minutes and then stir well until combined.
2. Grind pistachio into fine powder and mix it well into the Ganache.
3. Leave it in fridge until it the mixture is really cold. Then whip it up to form stiff peaks and firms up enough to pipe or spoon. It should not be runny and should be stiff and easy to spread. White chocolate may take few hours to harden, but if it gets too stiff, place in the microwave and warm for few seconds until spreadable. you can also whip the Ganache once the mixture is really cold.

For the strawberry jelly

100g strawberries, chopped
2tbsp sugar
2tbsp water

1tsp gelatine powder

1tbsp hot water

Method

1.Place chopped strawberries, sugar and water in a small pot, let it cook for 2-3 minutes or until thick.
2.Mix gelatine and hot water and stir till it turned melt (or you may melt it over a pot of simmering water).
3. Add into strawberry compote, mix well.
4.Let it set in the refrigerate.

To assemble Frasier Eclairs – pipe pistachio white chocolate ganache on top of the éclair, then top with roast pistachio, fresh strawberry and strawberry jelly.

Reference

Eclairs – choux pastry adapted from Academy Pastry Arts Malaysia
Pistachio white chocolate ganache- adapted from here
Strawberry jelly- modified from earlier macaron recipe here
Recipe by Sonia aka Nasi Lemak Lover

I am submitting this to the "Baby Sumo's Christmas Recipes Collection 2013" event which is hosted by Baby Sumo of Eat Your Heart Out.

Spinach, Feta and Potato Pies 菠菜乳酪马铃薯派

The other day when i bought two bundles of Chinese baby spinach from the usual stall at the market, not sure why the boss gave me extra one bundles for free (maybe due to i am their loyal customer ^_^). With this extra spinach, i immediately decided to make this pie that i saw from the Food & Travel magazine (i bought this magazine because Nami Just One Cookbook was one of the recipe contributor).

After i eaten a very nice Borek during my trip to Queen Victoria Market Melbourne, i have been thinking to try the similar filling that using spinach and cheese..I prefer savoury pie more than sweet pie..

I am glad that this pie turned out so good, love the flaky and crumbly crust , and yummy spinach and cheese filling!

using my new pastry cutter to work the pastry..



I use Chinese baby spinach

also my first time bought feta cheese

again first time using fresh ground nutmeg (bought this during Penang trip the other day)

preparing the filling

Original recipe is using wholemeal but i was running out of this so i replaced with plain flour. The original recipe ask to roll the pastry to big square but it was difficult to handle and i changed to work with small portion of pastry.

Spinach, Feta and Potato Pies 菠菜乳酪马铃薯派
(recipe source: adapted from Food and Travel magazine that recipe from Pie cookbook by Dean Brettschneider, with minor changes)
*makes 7 pies

For the pastry
280g plain flour, plus extra for dusting (or 140g wholemeal + 140g plain flour)
85g cold butter, diced
85g shortening
100ml milk, if needed

For the filling
1 small US Russet potato, peeled and diced
200g spinach
100ml heavy cream
100g feta, crumbled
1gg, beaten
100g cheddar cheese, grated
Salt and pepper to taste
Grated fresh nutmeg

For the egg wash
1 egg, beaten with 1tbsp water

Method
1. To make the pastry, rub the flours together with the butter and shortening until it is the texture of breadcrumbs, then work in the milk (you may not need it all) until the pastry comes together. Lightly combine the pastry until soft. Press the pastry into a flat and round disc and chill for 1hr while you make the filling.
2. Boil the potato for 10mins until cooked, then drain.
3. Blanch spinach in hot water, drain and squeeze out all the liquid.
4. Mix spinach, potato, cream, feta, egg, and 2/3 cheddar. Season with salt, pepper and nutmeg.
5. Divide pastry into 7 portions, roll out the pastry to appx 13cm x 13cm with appx 3mm thickness.
6. Spoon the spinach mix into the centre of each square. Bring all four corners together over the filling, pinching the edges together to make a sealed purse with the pinched edges facing up. Brush each with egg wash, then top with remaining cheddar.
7. Bake at preheated oven at 200C for 30mins or until golden.

I will definitely make this again  !!

Pork and fennel puff rolls

When i posted up the chicken and bacon puff rolls, few blogger friends suggested me to try this Pork and fennel pull rolls. They said this pork roll is good and tempted me to make this pork roll at home. This was 1st time I tried pork roll as we could not easily find pork related bakery items selling in the bakery shop here due to Halal issue..I would say this pork roll taste is as good as chicken roll.

This time i even make my own puff pastry from Bourke stree bakery cookbook. It was tedious (took 2days to complete) and very difficult to handle in hot weather here..Anyway, the homemade puff pastry is so good, very buttery and nice aroma. I will not share the recipe here since the recipe is too long to write and also copyright issue and furthermore it is not nice for me to copy their whole recipe since they took so much of effort to write this book..You can anytime replace it with store-bought puff pastry..

Anyway, I will share with you the recipe of the filling ..

Pork and fennel puff rolls
(recipe source: largely adapted from Bourke Street Bakery book-the ultimate baking companion)
*makes 16 puff rolls

600g minced lean pork
75g celery, finely chopped
75g carrot, finely chopped
1 big onion, finely chopped
3 garlic cloves, finely chopped
3tbsp olive oil
3tsp ground fennel
1tsp dried thyme, you may replace with fresh thyme
20g breadcrumbs
1/2tbsp salt or to taste
A dash of white pepper

16pcs of puff pasty, about 4”x4” (store bought or homemade)
Egg wash (mix 1 egg with 1tbsp milk and a pinch of salt)
Fennel seeds, for sprinkling

Method
1. Pre-heated oven to 200c.
2. Warm up olive oil in a pan, sauté garlic and onion till aroma.
3. Add in celery and carrot, continue stir and cook till fragrant. Set aside to cool.
4. Mix minced pork, cooled vegetables, breadcrumbs, salt and white pepper in a mixing bowl. Blend and stir the mixture in one direction until the meat becomes gluey.
5. Slightly roll puff pastry to 4”x4”, place some filling on the pastry, firmly fold the pastry over, pressing to enclose the roll tightly.
6. Place on the tray, seam side down, brush the tops with egg wash and sprinkle fennel seeds.
7. Reduce the oven temperature to 190c (with fan and middle rack) and bake for 30mins or until golden brown.

** I will be away from blogging for 1-2 weeks as I going to visit this country where the author of this book come from, ^_^ See you all soon...

Chicken and Bacon puff rolls

Yesterday i was reading through the Bourke street bakery book-the ultimate baking companion ( Christmas gift from my two lovely blogger friends Jane and Helena) and try to understand the tedious steps on how to make my own bread starter, also admiring the beautiful croissant in the book. After i spent quite some time and i still don't quite understand how to make the starter ^_^, so i gave it up and continue flipping thru the book and this chicken and bacon rolls was caught my attention. So i decided to make this for today lunch.

The original recipe call to prepare own puff pastry, but i use the store-bought puff pastry since i have one packet in the freezer for longer time. Anyway, next time i must try to make my own puff pastry.

This roll is really yummy, crispy skin and nice savoury filling, you have to try this!

Chicken and Bacon puff rolls
(recipe source: Largely adapted from Bourke Street Bakery book-the ultimate baking companion)
*makes 8 rolls

50g bacon, chopped (or replace with chicken ham)
1 big onion, chopped
2 garlic, chopped

250g minced chicken
10g bread crumbs
1/2tsp salt or to taste
A dash of white pepper
some chopped spring onion
8 sheets of store-bought puff pastry , 4”x4”
Egg wash (mix 1 egg with 1tbsp milk and a pinch of salt)
Sesame seeds, for sprinkling

Method
1. Pre-heated oven to 200c.
2. Heat up 1tbsp olive oil in a pan, sauté garlic and onion till aroma.
3. Add in bacon, continue stir till brown and fragrant. Set aside to cool.
4. Mix minced chicken, bacon mixture, bread crumbs, chopped spring onion, salt and pepper in a mixing bowl. Blend and stir the mixture in one direction until the meat becomes gluey.
5. Slightly roll store-bought puff pastry to 4”x4”, place some filling on the pastry, firmly fold the pastry over, pressing to enclose the roll tightly.
6. Place on the tray, seam side down, brush the tops with egg wash and sprinkle sesame seeds.
7. Reduce the oven temperature to 190c and bake for 30mins or until golden brown.

Homemade Tau Sha Piah (Flaky mung beans biscuits) 豆沙饼

This is another work under 吃饱饭没事做 (Having nothing better to do after being fed). I just like to try out making this "Tau Sha Piah" even i can easily buy this from the outside shops...when this biscuit hot came out from oven, it tastes like the one which is selling in the shop as it is very flaky and smells good !

But, the tedious steps, repeat the rolling steps for each of the small biscuit..

Homemade Tau Sha Piah (Flaky mung beans biscuits) 豆沙饼
(recipe source: as seen in Jane’s corner who adapted from 安琪玲的天空)

Filling
400g peeled mung beans (soaked overnight, steamed and mashed),
1 1/2tsp white pepper
2tsp salt
250g fine sugar

100g cooking oil, 10 shallots (sliced thinly)

Dough A
125g flour
35g shortening
35g cooking oil

Dough B
250g sifted all-purpose flour
1/2 tsp fine sugar
65g shortening
120-130ml water

Method
Filling
1. Combine sugar, salt, and mashed beans in a large bowl. Mix well.
2. Heat oil in wok or pan. Stir-fry the shallots till fragrant and lightly browned, removed fried shallot and chopped into small pcs and grind it, set aside for later use.
3. Stir in the bean mixture, stir-fry on low heat till it becomes dry and able to form a ball.
4. Remove from heat and stir in fried shallots. Cool completely, divide and shape filling into 34 equal portion balls (around 20-22g).

To make Tau Sha Piah
1. Prepare dough A and B separately using the same method. Bring together all ingredients for each dough, mix well and knead to form soft dough. Cover and let them rest for 20 minutes. Divide and shape each dough into 34 equal portion balls.
2. Wrap dough A with dough B. Roll it out into long rectangle shape. Then roll up the dough like the swiss roll. Repeat this step twice.
3. Roll it out into a circle and place the filling at the center. Bring all edges together and pinch to seal.
4. Egg wash and bake in preheated oven at 180 degree C for 20 minutes or till golden brown.

Think twice before you want to try this out, find one day you are really free and nothing to do..very tedious steps indeed..I will also think twice before I will make this again, hehehe....

Butter cake tarts

This month's Aspiring Bakers#10-Easy as Pie just come in the right time, so I can practise the pie, tarts and quiches's recipes that i learnt from Academy of Pastry Arts, Malaysia.

This time, i would like to share with you this special tart recipe, a tart with butter cake filling. I'm not sure whether or you have eaten this kind of tart before. I had this long time ago when i received a box of baby full month package from a friend.

Butter cake tarts
(recipe source: by Sonia aka Nasi Lemak Lover)
*makes 20 x 2" flower tarts and 4 x 3" round tart
Sweet pastry
Adapted from Academy of Pastry Arts Malaysia’s recipe

250g all purpose flour
150g unsalted butter
1/4tsp salt
65g icing sugar ( I replaced with caster sugar)
50g egg (1-2 eggs)

Method
1. Combine flour, salt and sugar in a mixing bowl.
2. Cut butter into small pieces, add into flour mixture, rub the mixture by hand till reaches sandy texture.
3. Add eggs and lightly combine to form dough, do not over work.
4. Cover dough with cling film and keep in the fridge for 1hour.


Butter cake filling

100g butter
60g sugar
2 eggs, medium
200g self raising flour
1/2tsp vanilla extract
2tbsp milk

Method
1. Cream butter and sugar till light and fluffy.
2. Add egg one at a time, add in vanilla extract and combine well.
3. Fold in flour and milk, combine well

To make butter cake tart
1. Take out pastry dough from the fridge, cut into small pieces and mould into tart mould.
2. Fill in the butter cake batter into tart about 90% full.
3. Sprinkle (almond slices, melon seeds or raisin) on top of the tart.
4. Bake at pre-heated oven at 180c for 20-25 mins.

I'm submitting this post to Aspiring Bakers#10-Easy as Pie hosted by Not the Kitchen Sink.

A fun day in Academy of Pastry Arts, Malaysia (Sweet Tarts)- Day 2

I have to quickly update what i learnt in Academy of Pastry Arts Malaysia in Day 2 since my memory still fresh..On the 2nd day, Chef Lejuene taught us on how to make the basic Sweet Pastry and Linzer dough, and few type of fillings-Ganache moelleuse, Almond cream, Lemon cream and Meringue Italienne.















Sweet pastry making,store in the fridge once done..

Preparing the lemon cream filling

We also learnt " Creme anglaise" and add chocolate into it, then it become Ganache moelleuse..

Chef showing us how to mould the tart

Chef showing us an example on how to decorate a Linzer tart.

This was my 1st time hold a culinary torch and Chef also taught us on how to operate this torch..After the class, immediately i look for one and I managed to found it. As i have been thinking to make creme brulee.

These are the tarts we learnt!

This is a box of sweet tarts prepared by one of the student here, so beautiful and tempting! I'm sure her family must be enjoyed very much when she brought these home.

I was caught by this poster, a very flexible sponge cake huh!

Here are some interesting classes that i personally hope to attend:-

Opera, Cream puffs and macaron on the 16th July -only RM 250

Croissant and danish on 30th July - only RM 250 ( I wanted to learn croissant long time ago, waiting for sponsor, hehehe...)

Modern cake (Opera cake, Raspberry chocolate cake, Cake with vanilla mousse and red fruit jelly) on 30& 31 Jul - only RM 500

For those who are interested to take out some courses here, check out the contact details here:-

Academy Of Pastry Arts Malaysia

Lot 2-A, 2nd Floor, WISMA THRIFTY,No. 19, JALAN BARAT,

46200 PETALING JAYA,SELANGOR DARUL EHSAN ,Malaysia

H/P: +60173252395

Tel: +603 7960 3846 / +603 7960 3848

Email: info@academyofpastryartsmalaysia.com

Website: http://www.academyofpastryartsmalaysia.com/web/

If you have not seen what i learnt on the day 1, check here.
Ya, you can also check out what the student learnt in this Academy, one of the student's blog via Crustz

Many Thanks to Jade ( Mustart Tree Communications) for the invite and Lejeune (Academy of Pastry Arts Malaysia) for the wonderful class. I promise i will try what i learnt from these 2 days class at home and hope to re-create with some new flavours.