2B — THE OBSERVER & BAKER CITY HERALD
TUESDAY, JULY 21, 2020
HOME & LIVING
CHOCOLATE
Continued from Page 1B
1. Place the almonds in a
heat-proof bowl. Bring a cup or
two of water to a boil in a small
pot and pour over the almonds.
Allow to sit for 45 seconds to 1
minute, but no more. Drain the
almonds. Remove the peels by
rubbing them.
2. Place the almonds and
the confectioners sugar in a
food processor and pulse on
and off until fi nely ground.
Add the salt and ½ stick (4
tablespoons) of the butter and
process until smooth. Beat 1 of
the eggs in a small bowl and
add half of it to the mixture
(you can discard the remaining
½ egg). Mix together the fl our
and cocoa powder and add
1/3 of this combination to the
almond-butter mixture; mix
just until incorporated. Mix in
the second portion of fl our until
incorporated. Add the remain-
ing third of the fl our in short
pulses, just barely mixing it. Do
not overmix.
3. Place the dough on a large
sheet of plastic wrap. Flatten
it out into a 1-inch-thick disk.
Wrap and refrigerate for at
least 3 hours before baking.
4. Preheat the oven to 325
degrees.
5. On a lightly fl oured work
surface, roll the dough into a
12-inch circle, about ¼-inch
thick. With a fork, poke holes in
the dough. Smear the remain-
ing 2 tablespoons of room-
temperature butter all around
the inside of a 9-inch pie plate.
Carefully lay the dough into
the pie plate and press it into
place. Using a knife, trim the
extra dough from the top edge,
if any. Place the shell in the
freezer for 10 minutes.
6. Cover the cold shell with
a piece of parchment paper
and fi ll it with dry beans or pie
weights. Bake for 20 minutes.
7. While the tart dough is
in the oven, make the fi lling:
Puree 2 pounds of the straw-
berries and the granulated
sugar in a blender until smooth
and pour the mixture through
a fi ne-mesh strainer. Micro-
wave the chocolate on high, at
30-second intervals, stirring in
between, until melted.
8. Pour the strawberry puree
into the chocolate and mix
with a whisk. Stir in the heavy
cream, whisking constantly.
Beat the remaining 2 eggs in
a small bowl and add to the
chocolate mixture; whisk until
combined.
9. After the tart shell has
baked, remove the weights and
parchment and let cool for a
few minutes. Leave the oven
on.
10. Pour the chocolate
mixture into the shell and bake
the tart for 30 minutes, or until
the fi lling is set in the center
but not solid. Test for doneness
by shaking the pie plate gently;
the tart should still jiggle
slightly. Allow the tart to cool.
11. Finish the tart by ar-
ranging the remaining fresh
strawberries on top.
Per serving: 391 calories; 28
g fat; 15 g saturated fat; 113
mg cholesterol; 6 g protein; 37
g carbohydrate; 24 g sugar; 3
Hillary Levin / St. Louis Post-Dispatch
Raspberry macaroons dipped in chocolate are a modern twist on the traditional
Passover dessert.
Complimentary
Consultations!
Per serving: 484 calories; 37
g fat; 21 g saturated fat; 239 mg
cholesterol; 33 g protein; 36 g
carbohydrate; 24 g sugar; 2 g
fi ber; 96 mg sodium; 52 mg
calcium
Raspberries, pistachios, mint
and powdered sugar are not
included in analysis.
— Translated from a recipe by
Olivier Berte.
CHOCOLATE
ECLAIRS
Yield: 20 servings
1 stick (4 ounces) unsalted
butter, cut into ½-inch pieces
1 cup water
¼ teaspoon salt
1¼ cups all-purpose
fl our, divided
6 large eggs, plus another
if needed, divided
1½ cups whole milk
2 large egg yolks
6 tablespoons
granulated sugar
2 tablespoons cold
unsalted butter
1½ teaspoons vanilla extract
4 ounces good quality
dark chocolate or
combination milk and
dark, fi nely chopped
½ cup heavy whipping cream
Charlotte au Chocolat.
Raspberries, optional
Pistachios, optional
Fresh mint, optional
— Recipe from “Sweet Magic” Powdered sugar, optional
by Michel Richard and Peter
Kaminsky
Notes: Ladyfi ngers are
g fi ber; 53 mg sodium; 32 mg
calcium.
CHARLOTTE AU
CHOCOLAT
found in many grocery stores.
• To make superfi ne sugar,
blend granulated sugar in a
blender for 10 seconds.
Yield: 8 servings
34 ladyfi ngers, see note
3 tablespoons Chambord,
Kahlua or coffee
¾ cup water
8 ounces dark chocolate
12 tablespoons butter
cut into small cubes
5 eggs
½ cup superfi ne sugar, see note
Table salt
Hospice is...
GoHOSPICE.com
5. Whisk or beat the whites
with a pinch of salt until they
form stiff peaks. Gently fold
the whites into the chocolate
mixture until just thoroughly
combined. Pour, spoon or pipe
half of the chocolate mousse
into the mold. Dip more lady-
fi ngers into the liquid and cre-
ate another layer on top of the
mousse. Top with the remain-
der of the mousse. Refrigerate
at least 3 hours.
6. To serve, invert the mold
onto a large plate — the
mousse should be set enough
that it will not slip. Remove
the parchment paper and then
invert this plate back onto a
serving platter. Decorate with
raspberries, pistachios, leaves
of mint or powdered sugar, if
you wish.
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BAKER CITY (541) 524-7688
LA GRANDE (541) 624-5800
1. Cut out a piece of parch-
ment paper to completely fi t
the bottom of an 8-inch cake
pan (be sure it is at least 2 ½
inches high) or a springform
pan. Line the inside rim of the
pan with ladyfi ngers; they will
stand up easier if you cut off
the rounded part on one end.
2. Combine Chambord, Kal-
hua or coffee with the water in
Note: Eclairs are best when
served the same day they are
fi lled. They can be stored in
a refrigerator, covered with
plastic wrap, for up to 3 days;
however the pastry will ab-
sorb moisture from the fi lling
David Carson / St. Louis Post-Dispatch and eventually become soggy.
The chocolate glaze can be
prepared and refrigerated up
to 1 week in advance (reheat
a wide bowl. Briefl y dip more
over a double boiler); the
ladyfi ngers in the liquid and
pastry cream can be stored up
use them to more or less cover to 5 days in the refrigerator in
the bottom of the pan. Do not
an airtight container with a
discard the liquid.
piece of plastic wrap pressed
3. Melt the chocolate in a
directly on the surface.
double boiler. Stir in the butter
until completely blended.
4. Separate the eggs, keep-
ing certain not to let any of the
yolk get into the whites (it’s
best to crack each egg over a
small bowl to catch the whites
and pour each white into a
larger bowl; that way you
won’t ruin more than 1 egg).
Whisk 3 of the yolks in a large
bowl with the sugar until the
mixture whitens. Reserve the
other yolks for future use. Add
the chocolate mixture to the
yolks and thoroughly mix.
BLUE MOUNTAIN REPAIR
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1. Preheat oven to 400
degrees and position 2 racks
in the top and lower thirds of
the oven. Line 2 baking sheets
with parchment paper and use
a pencil to draw 10 (4-by-1-
inch) rectangles on each with a
space between each rectangle.
Turn the pieces of parchment
over.
2. Place a medium saucepan
over low heat and add the but-
ter pieces, water and salt. Stir
occasionally with a wooden
spoon so the butter melts
evenly. When the butter has
melted, increase the heat and
bring to a boil. Immediately
remove the pan from the heat
and add 1 cup of the fl our all
at once. Beat vigorously with
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the wooden spoon until the
dough comes together in a
mass around the spoon. Place
the pan back over medium heat
and continue to cook, beating,
for another minute or so to dry
out the dough — the pan will
have a thin fi lm of dough on
the bottom.
3. Transfer the dough to the
bowl of a stand mixer. Beat on
medium speed for 1 minute to
slightly cool the dough and de-
velop the gluten. In a separate
medium bowl, beat 4 of the
eggs together until you can’t
distinguish the yellow from
the white. With the mixer on
medium, add the eggs a couple
of tablespoons at a time, allow-
ing each addition to blend com-
pletely into the dough before
continuing.
4. When all of the eggs are
incorporated, the mixture
should be shiny and elastic and
stick to the side of the bowl.
It should also pass the “string
test”: Place a bit of dough
between your thumb and fore-
fi nger and pull them apart. The
dough should form a stretchy
string about 1½ to 2 inches long.
If the dough has not reached
this stage, beat another egg
and add as much as needed, a
little at a time, until the dough is
fi nished.
5. Spoon this dough into a
pastry bag (or a gallon-sized
plastic bag with a small hole
cut out in one corner) fi tted
with a ½-inch plain round tip.
Pipe the dough into ½-inch high
rectangles to fi ll each template
drawn on the parchment paper.
If you don’t have a pastry tip,
spoon the dough directly onto
the templates about ½-inch
high.
6. In a small bowl, lightly
beat 1 egg to blend thoroughly.
Brush a light coating of egg over
the tops of the piped dough,
being careful that the egg does
not drip down the side (it will
glue the eclair to the paper). You
will not use all the egg. Bake
both sheets of the eclairs for 20
minutes; then reduce the oven
temperature to 350 degrees,
switch the sheets between racks
and rotate the pans from front
to back, and bake for 20 minutes
longer. Reduce the tempera-
ture again to 300 degrees and
bake 10 to 15 minutes longer to
dry out the interior. The eclairs
should be a deep, golden
brown, with no bubbling mois-
ture visible around the sides.
Transfer the eclairs to a rack to
cool completely.
7. Fill a large bowl with ice
and water and set it aside.
Pour the milk into a medium
saucepan and heat to just
below boiling; remove from the
heat. In a medium bowl, whisk
together the remaining 1 egg,
the 2 egg yolks and the sugar
until well-blended and smooth.
Add the remaining ¼ cup fl our
and whisk vigorously until the
mixture is very smooth. Very
gradually, pour about ½ cup of
the hot milk into the yolk mix-
ture, whisking constantly to
temper the yolks. Slowly pour
the yolk mixture back into the
hot milk, whisking constantly.
8. Heat this mixture, whisk-
ing constantly to prevent the
fl our from lumping, until it
reaches a boil. Continue to
cook and whisk for another
minute, until the pastry cream
is very thick. Remove from the
heat and whisk in the 2 table-
spoons of cold butter and the
vanilla extract.
See Chocolate/Page 3B
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