Makes 12 éclairs The shape of a baked éclair depends upon the shape it is given before baking. It is easiest to make a nice, round éclair using a pastry bag, but you can also drop the batter from a spoon. Use a table knife dipped in water to smooth […]
Baking for Passover involves its own unique set of challenges, as during the Passover period, observers do not consume items that are chametz—that is, any product made from wheat, barley, rye, oats, or spelt that has come into contact with water and allowed to “rise.” Just about anything made from […]
Makes 25 pieces Rocher is French for “rock,” and these chocolates just might be named that because they do! There is no limit to the possible combinations of nuts, dried fruit, seeds, and cereals that can be made into rochers. These are just a few—use your vision to create your […]
Makes 8 – 10 servings Filling Ingredients 1 1/4 cups heavy cream 10 oz roughly chopped bittersweet chocolate (not more than 65% cacao) Caramel Topping Ingredients 1/3 cup heavy cream 1/2 cup sugar 1 teaspoon light corn syrup 2 tablespoons unsalted butter Fleur de sel or other high-quality flaked sea […]