Christmas Krinklair

This recipe is actually a tradition I started with my family and each year our daughters and sons-in-law look forward to munching on this with their coffee while opening presents. This year is a little different. I still baked, but most of our family isn't here. So, here is the recipe for the Krinklair for you to start a tradition with your family. 

Preheat oven to 375F-degrees. 

In the food processor pulse:
1/2 cup butter (1 stick) unsalted butter, cold and cut into 1/2-inch pieces
1 cup King Arthur all-purpose flour

Once mixed, add 1 - 2T cold water and pulse again until the dough comes together.  Place dough in pieces in two strips approx. 12 x 3-inches.  Then, press with your fingers to form base.

To make the cream-puff center:

In a small saucepan, bring 1 cup of water and 1/2 cup (1 stick) unsalted butter to a low boil.   When the butter has melted, quickly stir in 1 cup all-purpose flour.  Mix until the flour has been "cooked" and incorporated.

Place this mixture into the food processor and add 1/4 tsp. almond flavoring.

While the processing is running, add 3 eggs, one at a time, making sure it's incorporated thoroughly before adding the next egg.

Divide dollops of this mixture between the two base crusts and smooth with an off-set spatula.  Bake in preheated oven for 45 minutes.  Allow to cool before spreading with the icing. 

Frosting: In a mixing bowl, add 3-ounces of cream cheese, 4 Tablespoons unsalted butter (at room temperature) and 2 cups of confectioners' sugar. Whip until very smooth. Add 1/2 tsp. almond extract and 1 teaspoon vanilla extract (or use your favorite flavor...coconut, eggnog, etc.)
Spread frosting over cooled pastry. Sprinkle with toasted almonds, pecans, crushed candy canes, or chocolate sprinkles.

I've updated this recipe to share with everyone.  It's still a tradition and I'll be making this up tomorrow morning to have while opening presents.  Our grandson is here with his dad and it will be a quiet morning, full of memories past.  I hope you all have a joyous holiday with your families, XOXO

Christmas Krinklair...revisited

http://mymothersapronstrings.blogspot.com/search?q=Christmas+Krinklair

Chocolate Eclairs--Voila!

The little Eiffel Tower box is a keepsake from a friend in Japan that I met when I taught my 3-D flowers at a trade show.  She said to me, "it's a Japanese souvenir!"  We both laughed and hugged.

As promised...this morning I baked Chocolate Eclairs to go with the theme April in Paris.  I first made pate choux, renamed by a French chef who thought the pastries resembled little cabbages, with my Mom when we were catering a wedding for a family friend's daughter.  We filled the "cream puffs" with turkey salad, but I so enjoy making the dessert ones instead.  (You will recognize this dough as being the "filling" for my Krinklair that I make every Christmas!)  This dough is also used in profiteroles, which Erin loves filled with ice cream, cruellers, beignets, and churros to name a few.  Instead of yeast to give the rise in the dough, high moisture content creates steam that puffs the dough up.

These luscious little pastries are light as a feather with a vanilla pastry cream center and chocolate glaze and you will find these at any bakery on the Avenue des Champs-Elysees in Paris, but don't be intimidated--this version is easy and will surprise your family and friends.

Chocolate Eclairs
Pastry:
1 cup water
1/2 cup (1 stick) unsalted butter
1/2 tsp. salt
1 cup all-purpose flour
4 eggs

Quick Pastry Cream:
1 3.4 oz. Jello Vanilla Instant Pudding
1 1/2 cups whole or 2% milk
1 vanilla bean, split and scraped
1 cup heavy whipping cream

Chocolate Glaze:
1/2 cup heavy cream
4 oz bittersweet chocolate, chopped

Preheat oven to 425F-degrees.  Line a baking sheet with parchment paper and set aside.
Measure the water, butter, and salt into a 1-quart sauce pan and over medium heat, bring to a boil.  Immediately add the flour and stir until the dough forms a ball.  Cook one minute more.

Place mixture into a Kitchen Aid and using a paddle attachment, beat the mixture to help cool it down.  Start adding the eggs, one at a time and beating well after each addition.  Continue beating until the pate choux looks shiny.

Fill a pastry bag with a # 808 tip to form the dough in elongated shapes.  Once they're all done, whisk one egg with 1 1/2 teaspoons of water and brush the tops to smooth them.

Bake for 15 minutes, then, lower the oven temperature to 375-F degrees and continue baking another 20-25 minutes.  Resist opening the oven door while baking!

Remove from the oven and let cool completely while you mix up the pastry cream.

In a medium bowl, place the Jello pudding and 1 1/2 cups of milk, scrape a vanilla bean and add this paste to the mixture.  Whisk together until it thickens slightly.  In a separate bowl, place the one cup of heavy cream and using a hand held mixer with a whisk attachment, beat the cream until firm.

 
Add half of the whipped cream to the pudding mixture and stir to combine.  Add the remaining cream and fold in.  Attach tip #230 to the end of a pastry bag and fill with the pastry cream.  Pipe the mixture into the side of the pate choux.

Once all the eclairs are filled.  Mix up the chocolate glaze.

Heat the heavy cream, over medium heat, in a small sauce pan.  Place the 4 oz. of bittersweet chips in a bowl and pour the hot cream over it.  Let set a few minutes, then stir to combine.  Pour the glaze into a shallow bowl.  Dip the tops of the eclairs into the glaze and place on a parchment-lined baking sheet.  Place in the refrigerator for 30 minutes to set the glaze.

I found these elongated gold eclair papers at a packaging specialty store.  They make an elegant presentation to this simple dessert.

When I was in Kentucky, Ari would tell me about the little train that never gave up--"Mimi, it said, I think I can...I think I can..."  Tell yourself that and try this dessert.  Enjoy!