Sassy Southern Cooking with a French Twist

Recipes from My Kitchen

Recipes from my kitchen – either from my cookbooks or recipes tested for events or for upcoming books I’m working on.

Summer Solstice Screams For Ice Cream

In the South, summer is as much about squeaky screen doors, slowly swaying hammocks, sweet tea and fireflies as it is about watermelon, peaches, and that perennial summer staple, ice cream.

So, with the official launch of summer yesterday, it’s time to talk ice cream. Of course, there are oodles of commercial varieties available, but it’s so easy and fun to make your own. The recipe for Salted Caramel Macadamia Ice Cream that follows (adapted from my next book, The French Cook: Eclairs and Cream Puffs – Gibbs Smith, October 2013) kicks Ben & Jerry’s straight off its Rocky Road in the  pure deliciousness department.

In the book, I present it served within a cream puff and topped with hot caramel sauce (a variation on a profiterole) which is absolutely incredible. However, it’s summertime and the living is easy. Take a little baking break and serve it plain, with hot caramel sauce, or sandwich it between a best-quality commercial chocolate chip cookie, ginger snap, or dark chocolate cookie. And, when you’re eating it, be sure to give yourself license to get messy and let at least some of it drip down your chin. That’s part of summer, too. Bon appetit!

Profiterole with Salted Caramel Macadamia Ice Cream and Hot Caramel Sauce. Photo by Alexandra DeFurio.

Profiterole with Salted Caramel Macadamia Ice Cream and Hot Caramel Sauce. Photo by Alexandra DeFurio.

 

 

Hot Tips for Cool Ice Cream

Today’s world is filled with many first-class commercially prepared ice cream brands, but making your own is truly rewarding and simple. If you don’t own an ice cream maker, it’s worth making the purchase. My Krups basic ice cream machine cost less than $50, lasted 20 years, and made countless batches of ice cream. It is possible to make ice cream without an ice cream maker by stirring the blend with a fork every 15 minutes as it is setting up, but the results will be less creamy and less aerated. Most commercial ice cream makers designed for home kitchens use a frozen 1.5-quart container that turns while a paddle moves through the ice cream base to aid in even freezing.

Ice cream in French cooking is a frozen Crème Anglaise (see recipe to follow) for vanilla; additional flavorings can be added as outlined are in the recipes that follow. A couple of tips to keep in mind:

1. Make the Crème Anglaise the day before and refrigerate overnight before freezing. It needs to be cold when it goes into the machine to prevent crystals from forming.

2. Freeze the ice cream maker’s canister overnight, as well, for the same reasons. Shake it to test that the internal freezing agent is solid and not sloshing around. If you take these two steps, you will be rewarded with creamy, smooth ice cream in just 20 to 25 minutes.

3. Turn the prepared ice cream out into a well-chilled glass bowl or container, cover tightly, and store in the freezer until ready to use. It should store well for a week.

Recipe: Salted Caramel Macadamia Nut Ice Cream with Hot Caramel Sauce

Caramel lovers will think they’ve died and gone to France with this heady combination of caramel and crunchy macadamia nut ice cream with hot caramel sauce.

A day before freezing, prepare the Caramel Sauce (see below) and Crème Anglaise (see below). Cover and refrigerate each separately overnight.

The next day, whisk 1/3 cup plus 1 tablespoon of the cooled caramel sauce and 1/4 teaspoon sea salt or kosher salt into the chilled crème anglaise base. Freeze according to package directions, adding 1/2 cup coarsely chopped, salted macadamia nuts 10 minutes into the freezing process, before the ice cream is fully set. Continue freezing until set, about 15 more minutes. Warm the prepared caramel sauce over medium-low heat.  Drizzle over bowls filled with scoops of the ice cream.

Recipe: Crème Anglaise

Basic Vanilla Custard Sauce

Special equipment needed: chinois or fine strainer.

(Yield: 2 1/2 cups)

This creamy, vanilla-scented custard sauce is widely served as a dessert sauce with many classic French desserts. It also serves as a base for any and all flavored ice creams. It’s a snap to make, but needs your full attention, mild heat and constant stirring to avoid a pan full of scrambled, sweet eggs. This actually happened to me once when I was making a huge batch at Fauchon with another male apprentice. Trembling under the ever-present watch of celebrated pastry chef Pierre Herme, we were able to rescue it by getting it off the heat and through a chinois. You can do the same. If it looks like it’s starting to curdle or over-thicken, get it off the heat and through a strainer. Cool crème anglaise over a water bath of ice and water in a large bowl to get it to safe temperature and stop the cooking. It will store for several days covered and refrigerated.

1 cup whole milk

1 cup Half & Half

1 fresh vanilla bean cut in half vertically to expose seeds

4 egg yolks

1/2 cup sugar

Pinch sea or kosher salt

1 teaspoon vanilla extract

Have a prepared ice/water bath prepared in a large bowl by adding a few cups of ice and 1 cup of water. Also, have the chinois or fine strainer nearby. In a large saucepan, heat together the milk, Half & Half, and halved vanilla bean over medium heat. Bring to a low simmer. Separately, combine the egg yolks, sugar and salt in a medium bowl and whisk vigorously until lemony and frothy, about one minute. Once the milk mixture is simmering, gradually stream it into the egg mixture, whisking the entire time, until it has all been added.  Return the sauce to the same pan the milk was heated in, cooking over medium low heat. With a wooden spoon, stir constantly, reaching all edges and bottom of the pan. At first there will be froth on the top of the sauce. This will disappear after 3 minutes. Watch closely now. Keep stirring another minute or two, or until the sauce has thickened slightly and naps the back of the spoon. You will know it is done when you run your finger down the back of the spoon and get a clear strip that holds without the sauce running back over it or when it reaches 170F. Pour the sauce through the chinois into a clean bowl. Set over water bath and stir until the sauce is cooled. Stir in the remaining teaspoon of vanilla extract. Refrigerate, covered,  until ready to use.

Recipe: Sauce Caramel

Caramel Sauce

(Yield: 1 1/4 cup)

Making caramel sauce, basically cooked and caramelized sugar finished with cream and butter, is not difficult but it deserves attention and respect. Hot caramel is dangerously hot stuff. Keep your eyes on it at all times and prepare it when young children and pets are not around. It’s best to have everything measured and ready to go before you get started. It takes a few minutes to get there, but once the sugar starts caramelizing, it goes really fast. Your nose will know. Your kitchen will smell faintly of caramel after about 5 or 6 minutes. Once it’s a golden, nutty, toasted color, it’s time to finish it off. Like all of the sauces in this chapter, it stores beautifully in the refrigerator, covered, for several days. Heat gently over low heat to return to its warm, sauce form.

1 cup sugar

3 tablespoons water

4 tablespoons room temperature unsalted butter

1/2 cup whole cream

1/2 teaspoon vanilla extract

Generous pinch sea or kosher salt

In a medium, sturdy-bottomed sauce pan, stir together the sugar and water with a wooden spoon. Cook over low heat, uncovered, until the sugar granules are melted, about 2 minutes. Increase heat to medium high and allow to simmer vigorously, stirring here and there (not constantly or it might crystallize) with a wooden spoon. After 5 to 6 minutes, large bubbles will start forming at the top. This, along with a tepid caramel aroma, is your sign that the sugar is about to caramelize. Keep cooking, swishing the pan carefully, but not stirring, until the sugar turns fragrant and a nutty, caramel brown. Remove from the heat. Incorporate the butter in 4 parts, gently dropping into the pan and whisking gently to incorporate. The caramel will react when the butter hits it by bubbling up aggressively. Proceed with caution to prevent at burn. Return the pan to low heat, drizzling in the cream and whisking to incorporate. Simmer for 2 or 3 minutes, whisking to help re-incorporate any caramel that has hardened and until it becomes a thick, beautiful creamy golden sauce. Off the heat, stir in the vanilla extract and salt. Serve hot or warm.

 

 

 

 

 

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Serving Dad, “McCaulio” Style

My father was (and is)  many things to many  people: a busy corporate executive over-seeing a large staff, a friend to  many, a close brother to his brothers Jim and John, a loyal husband, a veteran, a caring son to his father and mother, and a loving keeper of many animals, including his beloved horse Valiant.

But to me, he is simply Dad. The best kind of Dad. He’s the kind of Dad, despite his extremely demanding travel and career demands when the four of us were growing up, that was there. He was there for all the little league games, he was there (through example) to teach the important life lessons on the value of honesty and hard work, he was there to celebrate each of our joys, sorrows, and lives. Sweetly, he would bring my sister Heather and I little trinkets from his travels, a miniature Swiss clock from Geneva, or Madame Alexander dolls dressed up to represent their respective countries. He would set up camp under a tent in our rooms to tell “scary” stories of “Cookie” the hapless, good-hearted monster. He would scatter the eggs at the Easter hunts and put up the tree (and take it down) for what seems like an endless stream of Christmas’s past. He would eventually walk me down the aisle on my wedding day, a blend of pathos, pride and pure love apparent upon his handsome face and radiating from his beautiful, selfless soul.

My Mom, Dad and dog, Tann Mann on a recent visit.

My Mom, Dad and dog, Tann Mann on a recent visit.

But for all the gifts, love, memories, lessons and life he has shared with me, nothing resonates as strongly with love as his “McCaulio.” This was his name for his  warm breakfast specialty blend of left-overs that usually included rice, peas, some kind of steak or pork, and eggs, scrambled up in a pan and served with a big dose of ketchup. It takes a varied form on his name, Herb McCauley, and took many variations in its actual ingredient list. There were two constants, though. It was always a hot breakfast, and it was always made with love and usually lots of laughs as he prepared to get us off to school. Mom liked to sleep in during those busy years, and Dad selflessly picked up the slack. I’ll never forget him or McCaulio. I sure do love that man!

So, while I’m late getting this out to you to help serve your Dad a special breakfast this morning, there is still time to put it together later today, or any other day of the year, just like Dad and his McCaulio.  This is a simple yet beautiful “special” breakfast that comes together quickly. Mom can help the kids with the bechamel sauce. Meanwhile, the kids can put together a quick eggs scramble and toast. Dad will love it, and he’ll especially love it because it was made with loving hearts.

Happy Father’s Day, Dad and to Dads everywhere!

Adapted from The French Cook: Sauces (March 2013/Gibbs Smith)

Scrambled Eggs with Sage and Sausage Bechamel Sauce. Photo by Steven Rothfeld.

Scrambled Eggs with Sage and Sausage Bechamel Sauce. Photo by Steven Rothfeld.

Soft Scrambled Eggs Cloaked with Sage and Sausage Bechamel Sauce on Baguette Toaste Points

(Makes 4 generous servings)

First, prepare the bechamel.

Basic Bechamel Master Recipe

4 tablespoons unsalted butter

4 tablespoons All-Purpose flour

1 shallot or small onion (about 3 tablespoons), finely chopped

2 cups skim milk

1 1/2 cups Half & Half

Sea or kosher salt and freshly ground black pepper to taste recipe

In a medium saucepan, melt the butter over medium heat. When just melted, whisk in the flour all at once, whisking rapidly to combine. Add the chopped shallot (or onion) and whisk to combine. Continue whisking and cooking (without browning) for 5 minutes. Add the skim milk and Half & Half, drizzling rapidly into the roux, whisking continually. Season with salt and black pepper to taste. Continue whisking and cooking the béchamel another five minutes, or until it’s come up to a gentle simmer and thickened to the consistency of thick chowder. Taste and adjust seasoning as needed. Reserve warm. Any left-overs can be stored in the refrigerator in a sealed container for up to 3 days and gently re-heated for another use. (Note: If you want to limit the fat and calories, the recipe can be prepared with skim milk only, unless it will be flavored with alcohol or acid in the recipe where it will ultimately be used. Depending on the quantity, it might risk breaking/curdling the sauce.) Set aside.

Meanwhile, put together the rest of the dish.

12 ounces loose pork sausage

Sea salt or kosher salt

Ground white pepper

2 cups of the reserved, prepared bechamel

1 teaspoon dried, ground sage

2 tablespoons dry vermouth

2 tablespoons pork or veal demi-glace

For the toast points:

8 (1/2-inch-thick) diagonally  cut slices fresh baguette bread

For the eggs:

8 large eggs

1/4 cup half & half

4 tablespoons unsalted butter

Sea salt or kosher salt

Ground white pepper

4 sage leaves, optional for garnish

Heat a large saute pan or skillet over medium-high heat. Crumble the sausage into the pan and season lightly with salt and pepper. Cook, stirring occasionally, until lightly brown and cooked through, about 5 minutes. Drain the sausage in a colander, straining off and discarding all of the rendered fat. Set aside.

Finish the prepared, reserved bechamel by whisking in the sage, vermouth and demi-glace in a medium pot over medium heat. Stir in the reserved sausage. Taste and adjust salt and pepper as needed. Keep warm over very low heat.

Toast the sliced bread in batches in a toaster or under a high broiler until golden brown. Set aside.

In a medium bowl, whisk together the eggs and the half & half until very well incorporated, aerated and lemony in color. Melt the butter in a large skillet over low heat. Pour egg mixture into the skillet and season lightly with salt and pepper. Continue cooking over low heat, stirring constantly with a spatula or spoon. As soon as the eggs beging to set, remove from the heat.

To serve,  arrange two of the toast points on each of four large plates. Divide the eggs and warm bechamel over the toast points. Serve immediately. Garnish with fresh sage leaves, if desired.

Bon appetit!

 

 

 

 

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Farmers’ Market Opening Day – An Early Spring Rite of Passage

Early spring selflessly affords us with so many wonderful things to celebrate. Here, in Charleston,  the air is sweet with the heady frangrances of jasmine, wisteria, and budding trees everywhere. It’s so breathtakingly beautiful, it mandates automatic forgiveness for the pollen that clogs the air and heads of the allergy afflicted masses.  Here and elsewhere baseball season begins, Easter and Passover’s celebrations are underway, marathons are being run, and the thing that makes me happiest of all, Farmers’ Markets are dusting off their tents and setting up shop for another long and delicious season.

Nothing puts spring in my step like farmers’ market opening day. The vendors and farmers are rested from their early winter break (although farmers’ work never ends) and tables are bursting with the bounty of spring – tender, sweet onions, asparagus, fresh-from-the-earth potatoes, strawberries, rhubarb, turnips, greens – some of my favorite things. I’ve long held an internal debate about what seasonal foods I most prefer. As much as I adore the tomatoes and peaches of summer and the squash and apples of fall and winter, I always come back to spring as my #1 top pick. I don’t know if it’s because the silence of the winter season seems so long, but there is something about these foods that render me virtually giddy.

Opening day Farmers' Market Finds

Opening day Farmers’ Market Finds

So, this past Saturday morning, when Charleston’s downtown Farmers’ Market opened, it felt like I was seven years old on Christmas morning, the anticipation level was that high. I pulled out my trusted, striped farmers’ market basket, donned a beaming smile and headed straight for Marion Square. As always, it was a feast for the senses and the soul. The smell of baking bread co-mingled with the sweetness of strawberries, familiar farmers and vendors smiled and sold their wares, even as more new faces and vendors did the same. It was intoxicating!

I loaded up with all my favorites and headed home to figure out how to best put these goodies to use. This was another reminder of why spring produce is especially idyllic. It needs precious little prep or ingredient additions to render it just about perfect. Super fresh produce responds very well to roasting which does a simple and fantastic job of coaxing the sugars and flavors of the supple produce out of them and directly into your happy mouth and stomach. Hence, the recipe that follows.

Roasted Spring Veggie Medley with Bacon and Scallions

(Yield: 4 to 6 servings)

In this delicious and nutritious warm veggie side, potatoes, spring onions, summer squash (though not yet quite in season), spring onions and asparagus are roasted separately (or alongside each other in the same pan) to retain their individual flavors and then tossed together, topped with sauteed bacon and scallions just prior to serving. Look for the freshest, thinnest skinned new potatoes you can find and leave the skin on. They will take just a little longer than the vegetables to cook, but the short wait is well worth the while. Non-meat eaters feel free to omit the bacon.

Roasted Spring Vegetable Medley with Bacon & Scallions

Roasted Spring Vegetable Medley with Bacon & Scallions

10 well-scrubbed small, fresh potatoes, quartered

3 spring onions, trimmed to 3″ length of the green stems, and halved

1 yellow squash, washed, trimmed and cut into 1/2″-thick slices

10 spears asparagus, washed trimmed (cut about 1″ off the bottom) and gently peeled about 3″ up from the base

Extra Virgin Olive oil

Sea or kosher salt and freshly ground black pepper

To garnish:

4 slices bacon, sauteed and crumbled into large chunks

3 scallions, finely chopped

Preheat oven to 425F. Prep the vegetables. In a large roasting pan, arrange each of its kind together in a single layer, side by side. If the pan is too small, roast any remaining vegetable kind (for example asparagus) in a separate pan. Drizzle the veggies generously with olive oil, salt and pepper. Toss each group together to coat. Roast at 425 until tender and barely colored/golden, tossing once or twice. The potatoes will take a little longer than the rest. After 20 – 25 minutes, remove the asparagus, onions and squash with a slotted spoon and transfer to a serving bowl. Keep warm by covering with a piece of aluminum foil. Increase the oven to 450F and continue roasting the potatoes until very tender and just golden, another 10 minutes. Meanwhile, saute the bacon over medium high heat until crispy. Drain on paper towels. Crumble or chop into a small dice. Toss the potatoes together with the warm vegetables. Topp with the bacon and scallions and serve immediately. This is a delicious dish on its own, or would work magic as a side to poultry, fish, pork or steak.

Mom’s Stewed Strawberries and Rhubarb

(Yield: About 2 1/2 cups)

Me and my siblings were basically sweet and dessert deprived as kids because my mother didn’t believe in them. However, she always obliged when strawberry and rhubarb season came around with this simple and delicious compote. Serve it warm over ice cream or cold over yogurt for breakfast. Unlike Mom, I add a little cinnamon and vanilla, but feel free to omit if you want it “plain.”

4 rhubarb spears, trimmed and cut into 1/2″-thick pieces

2 cups fresh strawberries, hulled and halved

1/2 cup sugar

1/2 cup water

1 vanilla pod, cut in half vertically

Generous pinch ground cinnamon

Combine all of the ingredients together in a medium sauce pan. Bring up to a boil over high heat and reduce to medium. Continue to simmer, uncovered, until the rhubarb has broken down into a sauce and the strawberries are still chunky, but very soft. Remove the vanilla pod and discard. Serve warm or cold as suggested above. Refrigerate, covered, for 2 to 3 days. This will also freeze well for several weeks.

Bon appetit!

 

 

 

 

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Ricotta and Yogurt – A Match Made in Dairy Heaven

Thank you to The Southeast United Dairy Industry Association, Inc. for inviting me to be a guest blogger for this month’s recipe. The delicious recipe is listed below. To see the complete blog, please visit: www.southeastdairy.org. Here’s an excerpt:

In this recipe, ricotta forms the bulk of a refreshing dip, while plain yogurt softens it into saucy texture and adds a bit of acidic bite. The combination of curry and basil gives  a nod to Thai cuisine and an edge to standard crudité dipping sauce. After tasting this  dip, I promise you, you’ll never think of ricotta and yogurt the same way again. Enjoy it with fresh, beautifully arranged spears of fresh vegetables, such as cucumber, carrots and cherry tomatoes. You can feel good about serving this to friends and family knowing that it provides many of the nutrients that many Americans are lacking.

Creamy Curry Basil Crudite Dip

Creamy Curry Basil Crudite Dip

Creamy Curry Basil Crudite Dip

(Yield: 2 1/2 cups)

  • 1 cup whole milk ricotta
  • 1 cup 2 % plain yogurt
  • 2 teaspoons red curry powder
  • 3/4 teaspoon sea or kosher salt
  • Generous pinch white pepper
  • 1 teaspoon honey
  • 2 large cloves garlic, smashed and pureed with the edge of your chef’s knife
  • 1/2 teaspoon fresh lemon juice
  • 3 scallions, ends trimmed and discarded, finely chopped
  • 1/4 cup fresh basil leaves, cut into thin strips

In a medium bowl, whisk together the ricotta, yogurt, curry, salt, pepper, honey, garlic and lemon juice until smooth and well-combined. Stir in the scallions. Allow to sit at room temperature for one hour before serving. Stir in the basil just before serving. Serve in a pretty bowl and garnish with a few leaves of fresh basil. Arrange fresh vegetables around the bowl and dig in. This is perfect fare for entertaining during spring and summer months.

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Pumpkin Pecan Spiced Cream Puffs

These beautiful little cream puffs actually look a bit like pumpkins, are light as air, and practically whisper “autumn” in every bite.

Creamy sweet marscapone, ginger, nutmeg, ginger and a splash of Cognac recall the classic flavors of pumpkin pie with whipped cream on top. The pastry gets a colorful pumpkin flavor glow from the addition of pumpkin puree to classic choux pastry.  And, finely chopped pecans in the filling deliver an unexpected crunch surprise. On top? A fuss-free,  fluttery dusting of powdered sugar and cinnamon.

What’s  not to love? These would make a lovely,  light ending to any meal and are sure to please. Give them a go for Halloween or Thanksgiving or any time simple and delicious sounds just about right.

(Adapted from The French Cook: Cream Puffs and Eclairs, Gibbs Smith, October, 1, 2013, by Holly Herrick)

Pumpkin Pecan Spiced Cream Puffs

(Makes 22 – 24 “petite” cream puffs)

Pumpkin Pecan Spiced Cream Puffs

Pumpkin Pecan Spiced Cream Puffs

Begin by preparing the pastry.

Sweet Pumpkin Choux Pastry

Special Equipment Needed: 2 silicon baking sheets or parchment paper, 2 half-sheet baking pans, one 12” piping bag, #806 round pastry tip, pastry brush.

1 cup water

3/4 stick (3 ounces) unsalted, cold butter cut into 1/2”-cubes

1/4 cup + 1 tablespoon canned pumpkin puree

1/2 cup bread flour

1/2 cup All-Purpose flour

1 tablespoon sugar

Generous pinch kosher or sea salt

4 room temperature large eggs (about 1 cup), beaten together

Egg wash: 1 egg, splash water and pinch kosher or sea salt, beaten together

Preheat the oven to 425F. Have everything measured and in place in before starting to actually prepare the choux.

In a medium, sturdy sauce pan, melt the water and butter together over medium high heat, stirring once or twice to help the butter melt. Whisk in the pumpkin puree until blended. Reduce the heat to medium. Sift together the bread flour, AP flour, sugar, and salt together over a medium bowl. Add the sifted dry ingredients all at once to the melted water and butter mixture, reserving the bowl nearby. Stir the mixture (roux) vigorously with a wooden spoon to bring the dough together, initially. Continue stirring, less vigorously, until the pastry starts to pull away from the sides of the pan and forms a uniform ball. This should take about 1 – 2 minutes.

Turn the pastry out into the reserved bowl. Allow to sit for about 1 minute, or until the pastry is cool enough to touch comfortably with your finger for at least 15 seconds. Add 1/2 of the beaten eggs (about 1/2 cup) to the pastry. Stir vigorously with a wooden spoon until the pastry looks uniform and glossy, about 1 minute. Add half of the remaining egg mixture (about 1/4 cup) and continue to stir with a wooden spoon until the pastry is uniform and glossy (about 1 minute). Repeat with the remaining egg mixture.

While the pastry is still warm, pipe and bake the pastry using a 1/2″-round tip (#806)  onto a silicon or parchment paper lined baking sheet. Pipe so that the choux puffs are all the same size, about 1 1/1″ wide (round) and about 3/4″ high. Brush the top of each pastry with a light coating of egg wash, being careful not to allow the wash to drip down the sides of the pastry.

Bake the choux puffs for 22 to 25  minutes, or until puffed and golden brown. Turn off the oven, open the door, and let the pastry stand for 5 minutes. Pierce the bottom of each choux gently with the tip of a knife. Allow to cool completely before filling. (Note: The pastry can be prepared ahead and baked several days before filling. Store in the freezer in plastic freezer bags for up to three weeks).

Creamy Spiced Pecan and Mascarpone Filling

1 cup mascarpone cheese (or substitute regular cream cheese), room temperature

1/2 cup cream cheese, room temperature

1/4 cup powdered sugar

1 teaspoon best-quality vanilla extract

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1 teaspoon Cognac or bourbon

3 tablespoons whipping cream

Pinch kosher or sea salt

1/4 cup finely chopped pecans

Whisk together all of the ingredients, except the pecans,  in a medium bowl until smooth. Fold in the pecans and blend to combine. Reserve cold until ready to use (Note: The filling can be made a day ahead and refrigerated, covered. Sit out at room temperature for 30 minutes before filling the cream puffs).

Putting It Together – Assemblage

If you’re not inclined to fuss with a pastry bag, simply cut each choux puff in half horizontally with a serrated knife. “Plop” a teaspoon of the filling on the bottom half of each puff and cap each with its respective top. Or, fit a clean pastry bag with a clean #806 round pastry bag, and fill the halved choux, piping about 1 teaspoon of the filling into the center of each, and capping each with their respective choux hoods.

Spiced Sugar Garnish

1/4 cup powdered sugar

1 teaspoon ground cinnamon

Place the sugar and the cinnamon in a small sifter. Sprinkle generously over the top of the filled cream puffs.  Serve immediately and watch ’em swoon. These are first-place-delicious-good.

Bon appetit!

 

 

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