These churros are flavored with a blend of chai spices and scented with orange zest, accompanied by a blood orange caramel dipping sauce. Churros make a great snack any time of day, or eat them for breakfast with a mug of thick, hot chocolate, like the Spanish do!
Tag: choux pastry
Religieuse a l’ancienne
Translated “old-fashioned nun,” the religieuse a l’ancienne is a towering feat of patisserie consisting of three tiers of éclairs stacked vertically, with disks of shortcrust pastry supporting each tier. On top are two cream puffs, one atop the other, representing the head of the ancient nun. Mine looked more like the Leaning Tower of Pisa!
The bakers in the Great White Tent were given the challenge of making 24 éclairs — 12 each of two different flavors. I chose to make Key lime éclairs topped with toasted Swiss meringue and chocolate éclairs filled with a stracciatella cannoli filling.
Because of their small stature, canapés often feature stronger flavors and richer ingredients than you’d be able to eat in larger quantities. This Signature Challenge called for 12 each of three different kinds of savory canapés. I made smoked salmon-stuffed choux puffs with fresh dill, caprese tartlets with homemade pesto, and parmesan-and-black-sesame crackers with fig-and-goat-cheese spread.
Its name means “nun” in French, and this popular pastry is found in patisseries and boulangeries all over France. Made of pâte à choux and filled with pastry cream, two buns, like little cream puffs, are stacked on top of each other and decorated to look like nuns dressed in their habits.
A Choux Pastry Gâteau
Only the French would name a pastry after a bicycle race, but I messed with their tradition a bit. Originally, the Paris-Brest was filled with praline cream. I decided to mix it up and make a fruity variation, with mango curd as the base layer, followed by mascarpone cream and blueberries.