Rekindle the art of home baking.
Need something quick and easy to go with your main dish? Or perhaps making some mini sliders or simply just warm and slathered with butter? These skillet spring onion buttermilk biscuits could be your go to quick addition to any week night dinner, part of breakfast or maybe even for gifting to a sweet friend that might need some cheering up?
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Despite having plenty of snow still lingering on the ground, we’re closing our eyes to feel the sun beat on our faces and dreaming of warmer days spent browsing the farmers market and snatching up bundles of vibrant produce. If you dream it, it will come… no? Well, we’re going to keep trying just the same.
To celebrate the beginning of spring, we’re sharing some of our best tips for choosing, storing and cooking with Spring’s bounty, along with delicious recipes to spark your imagination and get you inspired in the kitchen. When those first bundles of Rhubarb are ready, you’ll be confident and ready to get cooking! Enjoy….
Based on the amount of choux I have made in the last little while, I could start a blog dedicated to cream puffs. Maybe I could include an eclair or Paris-Brest recipe in that blog to keep things interesting. I could call the blog Choux Corner, If the Choux Fits, or some other terrible pun involving the pronunciation of ‘choux’ (which actually sounds a lot like ‘shoo’ than ‘cho’).
Choux pastry is extremely versatile and is the base of many great pastries. For our recent Tutorial Tuesday, we shared a basic choux pastry recipe and craquelin recipe which would work as a great starting point for cream puffs, éclairs, or if you’re filling ambitious, a croquembouche (a tall impressive tower of profiteroles). Today we will be focusing on a cream puff — a cream puff filled with the dreamiest whipped earl grey chocolate ganache and blueberry whipped cream.
I steeped earl grey tea in the heavy cream before combining it with a 36% Caramelia chocolate from Valrhona, which you need to get your hands on if you have not tried it before. It is then whipped into a lush ganache and filled inside the base of the choux. The whipped cream is coloured and flavoured by a simple stove top blueberry syrup. If you had any extra blueberries, you can whip a simple blueberry glaze for the little hats of your cream puff. I topped mine of with a few gold sprinkles for good measure. That last step is completely optional but a little gold never hurt.
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Whether drying, growing, freezing, or gifting, this Tutorial Tuesday we’ve got you covered for saving fresh herbs so you can waste less, save more, and pump up the flavour in your food. …