Posts Tagged ‘pastry’

My quest appears now be to complete a blog post during nap time. Will it happen this time? I’m guessing not, but we’ll give it a shot. We’re all still in isolation as we wait for this pandemic to be deemed as safely past. Since we can’t go out to eat, we may as well cook, right? We have been trying to support some of our local restaurants by getting takeout here and there, but I’m also cooking as much as I can with a six month old baby. Lately, I’ve been futzing with sourdough, as I have my mom’s old starter and a new one I picked up from a local eatery. This episode has nothing to do with sourdough, though. Instead, it deals with pocket pies. The recipes from this episode are all contained in one link, which is here.

Well, I did not successfully finish a blog post during nap time. In fact, it’s now nap time again two days later! Let’s give this another go.

Alton’s pocket pies have numerous iterations, so you can play with fillings, cooking methods, etc. The online link contains recipes for his pocket pie dough and for two fillings. To make the dough, pulse together in a food processor:  2 t baking powder, 3/4 t Kosher salt, and 9.5 ounces flour; this will “sift” and aerate the flour.

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“Sifting” flour, Kosher salt, and baking powder in the food processor.

Place 2.5 ounces of shortening in ice water to chill for a few minutes. Once chilled, remove the shortening from the water and place it in a large bowl.

Add the flour mixture to the shortening and use your fingertips to work the shortening into the flour. Make a well in the center of the flour and pour in 3/4 C milk, stirring well (you want gluten development here).

Turn the dough onto a counter and knead it 10-20 times with your hands.

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Finished dough after kneading.

Roll the dough until it is 1/2″ thick and cut rounds with a 2.5 inch circular cutter. Roll each round until it is a thin disc measuring 5-6 inches in diameter. Place the dough rounds between sheets of wax paper and let them chill in the refrigerator for 1-2 hours before forming pies.

Alton’s favorite fruit filling for hand pies is a curried mango filling. You want this filling to be chilled before you use it, so you’ll want to make it several hours ahead. Peel and dice four mangoes, and place them in a large saucepan. Add 1/2 C brown sugar, 1/2 C cider vinegar, 2 t curry powder, and 1/4 C fresh lime juice to the pan.

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Mangoes, brown sugar, cider vinegar, curry powder, and lime juice in a large saucepan.

Bring the mixture to a boil over high heat, place a lid on the pan, and decrease the heat to a simmer. Let the filling simmer for 30 minutes.

Cool the filling at room temperature for an hour, and then place it in the refrigerator for 3-4 hours; a metal bowl will speed up the chilling.

Alternatively, for dessert pies, you can make Alton’s favorite chocolate filling. To do this, put 10 ounces of softened butter in a large ziplock bag. Add 2 1/2 C sugar, 1/4 C + 1 T cocoa powder, and a pinch of Kosher salt.

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Chocolate filling ingredients in a large plastic bag: butter, sugar, cocoa powder, and Kosher salt.

Seal the bag and mash the filling with your hands until it is combined. When you are ready to fill pies, you can simply snip one of the bottom corners off of the bag and pipe the filling directly onto the dough.

Although there are no real recipes for other fillings in this episode, Alton did mention some other filling possibilities. For example, you could use leftover beef stew as a pie filling. Or, you could make mini pizza pies by filling the dough with pizza sauce, cheese, and toppings.

Regardless of which fillings you utilize, to form the pies place a large spoon of filling on one side of each chilled dough circle. Rub the edges of the circle with egg wash (1 egg plus 2 t water). Fold the dough over the filling to form a half moon, and press any air out with your fingers. Press the edges together with your fingers to seal them well, and use a fork to crimp the edges together. Place the sealed pies on a parchment-lined sheet pan and cut three small steam vents in the top of each pie with kitchen shears. Doh! Nap time appears to be over again!

Fast forward to another nap time a day later, and here we are. Now, back to baking the hand pies. Bake the pies at 350 for 25-30 minutes, or until golden brown. Let the pies cool for several minutes before eating. I baked some mango pies and some chocolate pies, and some of them leaked a little bit, especially the chocolate ones.

The crust here was very pie-like, though I think the crust would have been better if it had a little more flakiness to its texture. The mango filling was sweet, but not overly so, so you could easily eat these for breakfast or a snack. I had to use a slotted spoon when I placed the mango filling on the dough, as the filling was pretty thin and seemed to run all over the dough. The curry flavor was definitely evident, but it wasn’t completely overpowering.

Pan frying is another option for cooking hand pies. To do this, heat a heavy skillet over medium-low heat, adding a pat of butter. Once the butter has melted, place two hand pies in the pan, jiggling the pan to be sure the pies do not stick.

Flip the pies once they are golden brown. I pan fried some chocolate hand pies for dessert and they leaked less than the baked chocolate pies. The pies came out looking a little flat – like pressed sandwiches, but I liked the richness of cooking the pies in butter.

These pies seemed much more indulgent than the baked ones. The chocolate filling was very rich and had a slight grittiness to its mouthfeel from all of the sugar. I’m sure the grittiness could be remedied by making the filling in a mixer, but it’s certainly more fun to mash it together in a plastic bag!

If you want to get super indulgent, you could always try deep frying your hand pies. To do this, heat two quarts of canola oil to 375 degrees in a Dutch oven. For hand pies that will be deep fried, do not cut steam vents in the tops, but rather use a fork to dock the dough a few times. Fry the pies, a few at a time, until they float and are golden brown. Transfer the fried pies to an inverted cooling rack on newspaper, and allow them to cool for at least five minutes before eating. I did not end up deep frying any of my hand pies, as I just ran out of time to try this application. I imagine that these would be the crispiest pies.

You can store cooked fruit or chocolate pies at room temperature for up to a week. Pies with meat fillings can be refrigerated/reheated for up to a week. You can also freeze uncooked pies on a baking sheet, throwing them in a 350-degree oven for 30 minutes when you are ready to eat them.

In addition to his baked, pan-fried, and deep-fried pies, Alton also made homemade toaster pastries in this episode. Yep, you can make pop-tarts at home. To make these, make a full batch of dough as for the hand pies above, but divide the dough in half after kneading. Roll each of the two dough pieces into a 12″ x 10″ rectangle, using a knife to trim the edges. Divide each dough rectangle into six 4″ x 5″ rectangles, cutting them with a pizza cutter.

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Half of the dough rolled into a 12″ x 10″ rectangle and cut into six 4″ x 5″ rectangles.

Rub egg wash (1 egg plus 2 t water) all around the edges of six of the 12 smaller rectangles. Spoon a couple tablespoons of your desired filling (Alton used fruit preserves) onto the center of each egg-washed rectangle, spreading it with a spoon.

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Egg wash rubbed around edges and filling spooned onto rectangles.

Use a fork to dock the remaining six dough rectangles and place these rectangles on top of the filled/egg-washed rectangles. Use your fingers to press any air out of the pastries and to seal the edges tightly.

Crimp the edges with a fork and bake the finished pastries for 20 minutes at 350 degrees.

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Crimped pastries placed on parchment-lined sheet pan.

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Toaster pastries after baking for 20 minutes.

Cool the pastries, storing them in plastic for a week or freeze for a month. Reheat the pastries by toasting them in a toaster on the lowest setting.

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One of Alton’s toaster pastries.

These were fun and easy to make, and were my favorites of all of Alton’s hand pies. Kids would really enjoy eating these, and you could fill them with any number of fillings. The resulting dough was crispy at the edges and tender in the center.

I have made many empanadas and hand pies (usually savory) over the years. I do have a dough recipe that I overall prefer over Alton’s, as it is easier to work with and results in a very flaky crust, but Alton’s crust is pretty good too. For dessert, I’d opt for pan-fried chocolate pies and for breakfast I’d certainly make Alton’s toaster pastries. Regardless of how you cook them or which fillings you choose, hand pies are equally fun to make and eat.

 

 

 

I have not been able to bring myself to write up a Good Eats episode. My dad died on March 18th, after spending three weeks in the ICU; those three weeks were a roller coaster ride, as his condition fluctuated often and rapidly. At times, we thought he would soon be leaving the hospital to head to a rehab facility, but then he would head downhill again. Finally, on March 18th, he succumbed. We received a great gift that day, as Dad was suddenly the most lucid he had been in weeks. He was able to tell us that he was ready to go and he said his goodbyes to all of us.

Needless to say, my dad’s funeral was two days ago and I am still completely devastated, as I lost one of my very best friends, and also my key life adviser. Dad and I shared many common interests, but food and Good Eats were among them. Dad always loved to chat about the recipes I was cooking for my next blog post, and he often recalled watching particular episodes with me in earlier years. Although it is emotionally tough to write a post without him here, I also know he would want me to continue my project, as he thought it was really “neat.”

Carrot Slaw

For a make-ahead side dish, try Alton’s carrot slaw. Begin by washing two pounds of carrots. If they are thicker than an inch at their bases, peel them also.

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Two pounds of carrots.

Next, use a vegetable peeler to peel the carrots into thin strips. This was quite a noisy task in my house, as our coonhounds are obsessed with carrots, and they howled for the duration of my peeling!

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Two pounds of carrots, peeled into ribbons.

Place the following ingredients in a lidded container that is twice the volume of your carrot strips:  1/2 C mayo, pinch of Kosher salt, 1/3 C sugar, 1/2 C drained crushed pineapple (canned), 1/2 C raisins, 2 t curry powder, a pinch of caraway and/or celery seed, and 1 t minced garlic.

Whisk these ingredients together to form a dressing.

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The combined dressing.

Finally, add the carrot strips, place the lid on the container, and shake the carrots until they are thoroughly coated with the dressing.

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Carrot slaw.

You can eat the slaw immediately or refrigerate it for up to a week. We ate this slaw as a side dish with dinner and both found it to be a flavorful vegetable option, though I felt it was a little sauce-heavy. I don’t know about you, but we tend to get in a rut with our vegetable side dishes, so this was definitely a different choice. My carrot strips were pretty long, which ended up being a bit tricky to eat (like super long noodles), so I would recommend trying to make slightly shorter carrot strips. This recipe is a mix of sweet and savory flavors, and the raw carrots maintain a slight crunch. This could be a good make-ahead option for a summer potluck.

Glazed Carrots

In this episode, Alton refers to this recipe as his all-time favorite carrot recipe. When purchasing carrots, Alton recommends buying carrots with fresh-looking green ends; be sure to trim the stems to a length of one inch once you are home, as they tend to pull moisture from the carrots. And, if you want to store carrots as Alton does, keep them wrapped in bubble wrap. I tend to just opt for plastic wrap, myself. To make glazed carrots, cut, on the bias, a pound of carrots into coins that are 1/3″ to 1/4″ thick.

Place the carrot discs in a 12-inch skillet, along with an ounce of butter, a large pinch of Kosher salt, and a cup of ginger ale.

Heat the burner to medium heat, cover the pot, and bring the liquid to a simmer. Once simmering, decrease the heat to medium-low and cook the carrots for five minutes with the lid on.

After five minutes, remove the lid, add 1/2 t chili powder, and increase the heat to high. Resist the urge to stir the carrots, though you can gently shake the pan. Continue to cook the carrots until the liquid is almost gone, which should take about five minutes.

Check the carrots with the tip of a sharp knife – they should be just knife-tender. Sprinkle the carrots with a tablespoon of chopped parsley and serve immediately.

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Glazed carrots.

I have to agree with Alton that these glazed carrots are delicious. This recipe comes together super quickly and is perfect for any weeknight. I highly recommend this one for a side dish.

Carrot Cake

Carrot cake seems to be the most polarizing type of cake. For me, carrot cake is way up at the top of the list, so this recipe gave me a good excuse to have a few slices. To make Alton’s version of carrot cake, preheat your oven to 350 and lube the bottom and sides of a cake pan with butter. Coat the pan with flour, removing any excess, and line the bottom of the pan with a disc of parchment paper. When I watched Alton prep his pan, I recognized the pan immediately as the same one he used to make his cheesecake in episode 61.

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Buttered and floured pan, lined on the bottom with parchment.

Next, shred 12 ounces of carrots on the large side of a box grater and place them in a bowl. Yes, this part is a pain, but at least your arm burns some calories, so you can eat a larger slice of cake later.

Dump the following ingredients into the bowl of a food processor:  12 ounces of flour, 1 t baking powder, 1 t baking soda, 1/4 t allspice, 1/4 t  cinnamon, 1/4 t nutmeg, and 1/2 t salt. Pulse the dry ingredients until combined and add them to the carrots, tossing them until coated.

Next, combine 10 ounces of sugar, 2 ounces of dark brown sugar, 3 eggs, and 6 ounces of plain yogurt in the food processor. With the machine running, drizzle in 6 ounces of vegetable oil. Add the wet mixture to the carrots, mixing ten times with your hands.

Pour the carrot mixture into your prepared pan and bake the cake for 45 minutes.

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Batter poured into prepared pan.

After 45 minutes, decrease the heat to 325 and bake for 20 more minutes, or until the cake has an internal temperature between 205 and 210 degrees (mine was at 208 after the initial 20 minutes). Oh, and when taking the temperature of a cake, place the thermometer half-way between the center of the cake and the rim of the pan.

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Cake after baking for 65 minutes.

Let the cake cool completely before frosting. I let my cake cool in the pan for the first half hour, and then removed it from the pan for the remainder of the cooling process.

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Cake, removed from pan after 30 minutes of cooling. Allowed to cool completely on rack.

For Alton’s cream cheese frosting, combine 8 ounces of room temperature cream cheese with 2 ounces of room temperature butter.

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Softened cream cheese and butter in mixer.

Add 1 t vanilla and 9 ounces of sifted powdered sugar, mixing until smooth.

Chill the frosting for 5-10 minutes before using it to frost your cooled cake.

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Frosted carrot cake.

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A slice of Alton’s carrot cake.

As I said before, I love carrot cake, and this is a simple one. I like the fact that the carrots are really the star of this cake, as there are no pineapple chunks, or walnuts, or raisins in this one. Also, since this is a one-layer cake, it is a cake that can easily be made on a busy day. Alton’s carrot cake is moist, dense, and has just the right amount of sweetness to balance with the sweeter cream cheese frosting. The frosting is smooth and creamy, and the recipe makes the perfect amount to frost the top of this carrot cake. I am actually making this cake again this weekend, as it is my dog’s 13th birthday on Sunday and he adores carrots. He will only get a tiny nibble, but we humans will eat the rest in celebration of him.

I watched the first episode of Good Eats: Reloaded, which aired Monday. I wasn’t sure what I would think of Alton revamping his classic episodes, as I felt that he might be diminishing the integrity of his original work. That being said, I feel that Alton did a good job of intertwining new techniques/technology with his original content. Plus, he’s only reloading a small number of episodes – those which he feels need to be revisited and improved upon. How can I argue with that when it is his body of work?

Certain Good Eats episodes are about food topics I am super excited to get in the kitchen and make. Episode 108 was all about doughnuts, a food item I had never before made, but that had always been on my list. Once again, this project gave me the incentive to get in the kitchen and scratch another food off my to-do list.

Yeast Doughnuts

Alton’s doughnut recipe is for yeast doughnuts, which are much lighter than their cake counterparts. Yeast doughnuts are obviously leavened with yeast, while cake doughnuts are leavened with baking powder. While yeast doughnuts are light and airy, cake doughnuts tend to be heavier and more dense, and I happen to think both are fantastic. The first step for Alton’s doughnuts is to put 2 1/2 ounces shortening in a bowl and heat 1 1/2 C milk until the milk is just hot enough to melt the shortening (I heated my milk in the microwave). Once hot, pour the milk over the shortening and set aside.

In a small bowl, sprinkle two packages of instant yeast over 1/3 C warm water and set this aside while you gather the other ingredients.

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Yeast sprinkled in warm water.

You will also need 2 eggs, 1/4 C sugar, 1 t fresh nutmeg, 1 1/2 t salt, 1-1 1/2 gallons vegetable or peanut oil, and 23 ounces flour.

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Ingredients for doughnuts: yeast, eggs, sugar, salt, nutmeg, shortening, flour, and milk.

Next, pour the yeast and shortening mixtures into the bowl of a stand mixer, along with the eggs, salt, nutmeg, sugar, and half of the flour.

Stir the dough on low speed with the paddle attachment. Once the flour is incorporated, increase the speed and mix the dough thoroughly.

Next, add the rest of the flour, mixing at low speed until incorporated. Increase the speed and mix the dough thoroughly again.

Now it is time to knead the dough, so replace the paddle attachment with the dough hook. Let the hook knead the dough on medium speed until the dough begins to pull away from the sides of the bowl.

Transfer the dough to an oiled bowl, cover it with plastic, and let it sit for an hour, or until doubled.

When the dough has risen, sprinkle flour liberally on a smooth surface and turn the dough out onto the flour. Sprinkle the top of the dough with flour also.

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Dough turned out onto floured surface, and liberally dusted with flour.

Fold the dough in quarters a couple times, pressing out any gas bubbles with each fold.

Next, use a rolling pin to roll the dough to 3/8″ thick; the dough will be quite sticky, so you may need to consistently dust it with flour.

Cut the dough into doughnuts using either a 2 1/2 inch doughnut cutter, or, as Alton prefers, a 2 1/2 inch pastry ring for the outsides and a 7/8″ pastry ring for the centers.

Transfer the doughnuts to a floured sheet pan, cover them with a tea towel, and let them rise for 30 minutes (this is called “bench proofing”).

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Doughnuts transferred to floured baking sheet to proof.

You can set excess dough aside, covered, for an hour and re-roll/cut more doughnuts. I ended up with a total of 25 doughnuts. Once proofed, heat the vegetable or peanut oil in a Dutch oven until it reaches 365 degrees.

Add doughnuts to the hot oil, avoiding overcrowding them. Cook the doughnuts for one minute per side, transferring them to a rack over a sheet pan to drain/cool. Tip:  use chopsticks or skewers to flip and transfer the doughnuts.

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Doughnuts frying for 1 minute per side.

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Alton’s yeast doughnuts.

Allow the doughnuts to cool completely before glazing with one, or both, of the recipes below. I did have to sample an unglazed doughnut, and I can report that it was lightly crispy on the outside and super airy on the inside. The dough was just lightly sweet with a hint of nutmeg. Now, on to those glazes…

Doughnut Glaze

Alton’s first doughnut glaze recipe is super simple, coming together in just a few minutes. Combine 1/4 C milk and 1 t vanilla in a saucier over medium heat.

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Milk and vanilla in a saucier over medium heat.

In the episode Alton specified that you want the milk to reach 150 degrees, but I just heated it until it was pretty warm. Once warm, whisk in 2 C sifted powdered sugar until smooth.

Remove the glaze from the heat and dip the doughnuts into the warm glaze.

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Alton’s glaze.

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Glazed doughnuts.

If you are glazing a lot of doughnuts, you may need keep the glaze warm by setting it over a bowl of warm water, but I did not need to do that. Let the glaze set up for a few minutes before eating. This glaze is great, giving the doughnuts a sweet vanilla flavor and a pretty sheen.

Chocolate Doughnut Glaze

If you happen to be a chocolate fan, Alton has you covered with his chocolate doughnut glaze. The chocolate glaze begins in the same way as the original doughnut glaze, combining 1/4 C milk and 1 t vanilla in a saucier over medium heat.

Heat the milk until warm and whisk in 2 C sifted powdered sugar.

Once the sugar is incorporated, add an additional teaspoon of vanilla, 1/2 C butter cut in pats, 1 T corn syrup, and 4 ounces chopped bittersweet chocolate.

When half of the chocolate has melted, remove the pan from the heat and continue stirring until the glaze is smooth.

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Glaze stirred until smooth.

Dip the doughnuts into the glaze, allowing it to set before eating.

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Alton’s chocolate glaze.

This glaze is also quite outstanding and results in super pretty doughnuts. The glaze sets up, but is still smooth and creamy. It gives the doughnuts a punch of chocolate flavor, though you can still taste the flavor of the doughnuts themselves.

IMG_9697IMG_9703I really enjoyed this episode, and doughnuts will be made in my kitchen again. They really are quite easy and much better than what you can buy at the store. Personally, I think I liked the vanilla glaze more than the chocolate one, but I really liked both. I gave some doughnuts away and also froze some for later glazing. I think I know what we’ll be eating for breakfast Saturday!

 

Sweet or Savory Pâte à Choux

When I was in elementary school, a different kid in my class was tasked with bringing snacks for the class each week. No-bake cookies with chocolate and oats were in regular rotation because they were easy to make and most of the kids liked them. My mom usually sent me with cupcakes or other (baked) cookies. One girl’s mother scored massive points with all of the kids (and probably made all the other parents feel like slouches), as she always made homemade cream puffs.

Personally, I have never made cream puffs or eclairs… until now. Baking and pastry are definitely two of my favorite things, so I eagerly whipped up a batch of Alton’s Pâte à Choux yesterday. Pâte à Choux is a pastry dough that is designed to make pastries that can be filled; therefore, when you bake the dough, it is supposed to only form one or two large bubbles, as opposed to the numerous bubbles desired in certain breads and such. In order to create these large bubbles in the pastry, steam needs to be created. Bread flour, and especially bread flour for bread machines, is ideal for Pâte à Choux because it has the highest protein content of all flours, which allows it to absorb more liquid; more liquid equals more steam production. To make Alton’s Pâte à Choux, combine a cup of water and 6 T butter in a pan. If you are making savory dough, also add 1 t Kosher salt. Or, if you are making a sweet dough, as Alton did in the episode, add just a pinch of Kosher salt and 1 T sugar.

Bring this water/butter mixture to a boil over high heat. Meanwhile, weigh out  5 3/4 ounces of bread flour. I did not have bread flour for bread machines, so just used bread flour.

When the butter has completely melted and your liquid is boiling, add all of the flour, at once, to the pan.

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Flour added to boiling butter/water.

Stir the flour into the liquid with a spatula until a paste forms. Decrease the heat to low and continue to stir the dough until all of the flour is incorporated and the dough is no longer sticky. Turn off the heat and transfer the dough to the bowl of a standing mixer, setting it aside until it is cool enough to touch.

While the dough cools, place four eggs and two egg whites in a measuring cup; the egg yolks will act as an emulsifier in the dough, while the whites will give the dough structure.

When the dough has sufficiently cooled, slowly add the eggs to the dough, keeping the mixer running. You want to continue adding egg until the dough hangs from the paddle attachment in a ‘V’ shape; for me, this required all of my eggs.

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Dough after adding all of the eggs. A perfect ‘V’ shape off of the paddle.

At this point, you can use your dough immediately, or you can let it rest at room temperature for a couple hours before using. When you are ready to use your dough, prepare a piping bag with a piping tip; Alton did not specify which tip to use, but I used one that was about 3/8″ in diameter and it worked fine. Large Ziploc bags work well for piping too – just snip off one corner, insert the inside part of the coupler, place your desired tip on top, and screw on the coupler ring.

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Ziploc bag turned into piping bag.

Preheat your oven to 375 degrees and line a sheet pan with parchment paper. If your parchment is sliding around, you can pipe a dollop of dough on each corner of your sheet pan, pressing the parchment down in the dough to keep it from sliding.

To make eclairs, pipe the dough into ‘S’ shapes, with the tail of each ‘S’ facing up toward you. With a wet finger, pat down the tails.

Alternatively, you can make cream puffs by piping the dough in concentric circle patterns, finishing in the center. Again, pat down any points with a wet finger.

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Dough, piped into concentric circles for cream puffs.

Place the eclairs (or cream puffs) in the center of the oven, increasing the temperature to 425 degrees, and setting the timer for 15 minutes. After 15 minutes, decrease the oven temperature to 350 degrees, and bake the eclairs for an additional 10 minutes. As soon as your eclairs/cream puffs are cool enough to handle, pierce them with a sharp paring knife to release excess steam.

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Piercing a hot eclair to release steam.

Cool the pastries completely.

At this point, you can bag and freeze the pastry shells for up to a month, bag and store them at room temperature for a week, or you can fill them with a filling of your choice. To do as Alton did in this episode of Good Eats, make vanilla pudding, using only 3/4 of the recommended liquid.

Then, using a small star tip and a piping bag, poke a hole in each eclair/cream puff, filling them with the pudding until the pudding starts to come out the end. Chill the filled pastries.

To bedazzle your eclairs/cream puffs with chocolate, melt 1 C chocolate chips with 1 t vegetable oil in a double boiler. Dip each pastry into the chocolate mixture. Or, you can pour your chocolate into a squeeze bottle and decorate them that way. I opted for the dipping method.

If you do not plan to eat your eclairs right away, keep them refrigerated. I made a mixture of eclairs and cream puffs, ending up with 17 eclairs and 6 cream puffs. I stuck most of my pastries in the freezer for later use, but filled several yesterday.

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Chocolate dipped eclairs.

I have to say that this is a great recipe. Not only are these delicious, but they are really super easy. My pastries turned out light, airy, and slightly crispy on the outside. The pastry itself was barely sweetened and each pastry had a perfect cavity inside for filling. The vanilla pudding was a super easy filling option, and the chocolate set up into a slightly crispy shell. This one is a keeper. For a different option, you could make ice cream sandwiches with cream puffs, splitting them in half. Or, you could make Alton’s savory Pâte à Choux, filling split puffs with a savory salad.

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A cream puff, cut in half.

Funnel Cake

So, what else can you do with Pâte à Choux? Well, you always opt for funnel cake! To make this classic carnival/fair favorite, heat ~1 inch of vegetable oil to 375 degrees.

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Oil, heating to 375 degrees.

Using a #12 piping tip, pipe Pâte à Choux into the hot oil in a circular pattern. Cook the pastry until it is golden brown, flip it over, and cook until the second side is golden.

Remove the pastries to a rack over a sheet pan and dust them liberally with powdered sugar.

My funnel “cakes” turned out more like funnel “straws,” but they were still quite delicious.IMG_6018 I found that the pastry was too thick for the #12 tip, though I had set my dough aside for a while. Still, my pastries were like eating little fried pillows with powdered sugar. These were definitely tasty, though not as pretty as they should be.