A Deadly Éclair
Page 28
¼ teaspoon salt
¼ teaspoon xanthan gum
¼ cup granulated sugar
2 large eggs
For the Glaze
¾ cup confectioners’ sugar
1 teaspoon finely grated orange zest
2 tablespoons orange juice, no pulp
Brush the molds of a madeleine pan with butter and set aside.
In a small saucepan, melt the butter over low heat. Remove the pan from heat and stir in honey and vanillin. Let cool about 10 minutes. Why vanillin? Because some gluten-free eaters can be sensitive to pure vanilla.
In a small bowl, whisk the gluten-free flour, baking powder, cardamom, salt, and xanthan gum; set aside.
Preheat oven to 325 degrees F, setting the rack in the center.
In a medium bowl, stir together the sugar and eggs. Add in the gluten-free flour mixture and stir until combined. Add the butter mixture and stir gently until butter is completely incorporated. Cover the bowl with plastic wrap and refrigerate at least 30 minutes.
Spoon the batter into the madeleine pan, filling each mold halfway. If necessary, use moistened fingers to press the batter into the mold.
Bake the cookies 7–8 minutes. They will have puffed up, and the edges will become golden.
Remove from oven and let the cookies cool slightly. Unmold the cookies onto a wire rack and let them cool completely. This is very important.
In a small bowl, stir together the sugar, orange zest, and juice until the glaze is smooth and thick. Using a small pastry brush, coat the ridged side of each cookie with the glaze. Let set 15 minutes.
Crème Brûlée
From Mimi:
For this luscious dessert, I pride myself on finding the best vanilla beans available. Because the dessert keeps well, we always have ramekins on hand. If you’re planning this recipe for a party, remember to remove them from the refrigerator a few hours ahead so they can warm to room temperature before applying the vanilla sugar and heating the top. I like a utility blowtorch from a hardware store, but you can always spring for a pretty one from a kitchen store.
Tip: Vanilla sugar can be costly, but it’s worth it. However, you can prepare it at home by combining approximately 2 cups of white sugar with the seeds scraped from one vanilla bean. Put it in an airtight jar. Let the mixture age for about 2 weeks and then use 2 tablespoons in place of one packet of vanilla sugar. Make sense? Each time, replace the sugar that is used, and the vanilla beans will last indefinitely. By the way, the little scrapings resemble ants! LOL! Don’t worry. Your pantry has not been invaded.
(serves 6)
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
Preheat the oven to 325 degrees F.
Place the cream and the vanilla bean and its pulp into a medium saucepan set over medium-high heat. Bring to a boil. Remove from the heat, cover, and allow to rest for 15 minutes. Remove the vanilla bean and discard.
In a medium bowl, whisk together ½ cup vanilla sugar and the egg yolks until well blended and just starting to lighten in color.
Add the cream a little bit at a time. Stir continually.
Pour the liquid into 6 ramekins (7–8 ounces). Place the ramekins into a roasting pan or a 13 × 9 cake pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
Bake the ramekins until the crème brûlée is set but still able to shake a little in the center, approximately 40–45 minutes.
Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the crème brûlée from the refrigerator for at least 30 minutes prior to finishing the top.
Divide the remaining ½ cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the crème brûlée to sit for at least 5 minutes before serving.
Gas torch safety: Propane gas torches are really flammable! They should be kept far away from an open flame as well as prolonged exposure to sunlight. Children shouldn’t use a torch without adult supervision. Ever! Not even really precocious young chefs. When lighting the torch, set it on a flat surface, facing away from you. Light a match or a lighter and then open the gas valve. Light the gas jet and blow out the match. Always turn off the burner valve tightly when you are finished using the torch.
French Raspberry Sour Cream Tart
From Mimi:
This tart is easy to make and so delicious. It’s one of the first I ever attempted. My mother was a big help! I’ve made it with nuts and without. It’s great either way. The topping gives it a lovely finish. For any of you who need to eat gluten-free, don’t despair; I’ve provided a gluten-free version below. Plus I’ve added the recipes for my pastry dough and tips on how to make them come out perfectly. Enjoy!
(yields 1 pie)
Ingredients for Custard
1 pie shell (9 inches)
1 egg
⅔ cup sour cream
½ teaspoon vanilla
½ cup white sugar
pinch of salt
3 tablespoons flour
1½ cups raspberries, rinsed and drained
Ingredients for Topping
¼ cup brown sugar
¼ cup flour
2 tablespoons butter, cold, diced
¼ cup chopped nuts, if desired
Preheat oven to 400 degrees F.
In a medium bowl, beat the egg, sour cream, and vanilla until fluffy.
In a separate bowl, mix the sugar, salt, and flour. Add to the egg mixture and stir.
Gently fold in the raspberries. Pour the mixture into the pie shell.
Bake for 30 minutes.
Meanwhile, make the topping. In a small bowl, mix the brown sugar, flour, cold butter, and nuts (if desired) until the mixture is crumbly.
Remove the pie from the oven and cover with the topping. Return the pie to the oven for 10–15 minutes until nicely brown. Allow to cool before serving.
French Raspberry Sour Cream Tart
Gluten-Free Version
(yields 1 pie)
Ingredients for Custard
1 gluten-free pie shell (9 inches)
1 egg
⅔ cup sour cream
½ teaspoon vanillin
½ cup white sugar
pinch of salt
3 tablespoons gluten-free flour
¼ teaspoon xanthan gum
1½ cups raspberries, rinsed and drained
Ingredients for Topping
¼ cup brown sugar
¼ cup gluten-free flour
¼ teaspoon xanthan gum
2 tablespoons butter, cold, diced
¼ cup chopped nuts, if desired
Preheat oven to 400 degrees F.
In a medium bowl, beat the egg, sour cream, and vanillin until fluffy.
In a separate bowl, mix the sugar, salt, gluten-free flour, and xanthan gum. Add to the egg mixture and stir.
Gently fold in the raspberries. Pour the mixture into the gluten-free pie shell.
Bake for 30 minutes.
Meanwhile, make the topping. In a small bowl, mix the brown sugar, gluten-free flour, xanthan gum, cold butter, and nuts (if desired) until the mixture is crumbly.
Remove the pie from the oven and cover with the topping. Return the pie to the oven for 10–15 minutes until nicely brown. Allow to cool before serving.
Pastry Dough
(makes 1 pie shell)
1¼ cup sifted flour, plus 2–4 tablespoons for rolling
1 teaspoon salt
6 tablespoons butter or shortening
2–3 tablespoons water
Put flour and salt into food processor fitted with a blade. Cut in 3 tablespoons of butter or shortening and pulse for 30 seconds. Cut in another 3 tablespoons of butter. Pulse again for 30 seconds. Sprinkle with 2–3 tablespoons water and pulse a third time f
or 30 seconds.
Remove the dough from the food processor and form into a ball using your hands. Wrap with wax paper or plastic wrap. Chill the dough for 30 minutes.
Remove the dough from the refrigerator and remove the covering. Place a large piece of parchment paper on a countertop. Sprinkle parchment paper with 2 tablespoons flour. Place the dough on top of the parchment paper. Sprinkle with more flour. Cover with another large piece of parchment paper. This prevents the dough from sticking to the rolling pin. Roll out dough so it is ¼-inch thick and large enough to fit into an 8-inch or 9-inch pie pan, with at least a ½-inch border along the edge.
Remove the top parchment paper. Gently roll the dough into a tube, removing the bottom layer of parchment paper, and then place the tube of dough into the pie tin. Unfurl the dough. Press the dough into the pie tin. Crimp the edges.
Note: If using a tart pan, you do not need the crimped edge. Press the dough to the top of the fluted edge and trim, if necessary.
Pastry Dough
Gluten-Free Version
(makes 1 pie shell)
1¼ cup sifted gluten-free flour,* plus 2–4 tablespoons for rolling
½ teaspoon xanthan gum
1 teaspoon salt
6 tablespoons butter or shortening
2–3 tablespoons water
Put gluten-free flour, xanthan gum, and salt into food processor fitted with a blade. Cut in 3 tablespoons of butter or shortening and pulse for 30 seconds. Cut in another 3 tablespoons of butter. Pulse again for 30 seconds. Sprinkle with 2–3 tablespoons water and pulse a third time for 30 seconds.
Remove the dough from the food processor and form into a ball using your hands. Wrap with wax paper or plastic wrap. Chill the dough for 30 minutes.
Remove the dough from the refrigerator and remove the covering. Place a large piece of parchment paper on a countertop. Sprinkle parchment paper with 2 tablespoons gluten-free flour. Place the dough on top of the parchment paper. Sprinkle with more gluten-free flour. Cover with another large piece of parchment paper. This prevents the dough from sticking to the rolling pin. Roll out dough so it is ¼-inch thick and large enough to fit into an 8-inch or 9-inch pie pan, with at least a ½-inch border along the edge.
Remove the top parchment paper. Place the pie tin upside down on the dough. Flip the dough and pie tin. Remove the parchment paper. Press the dough into the pie tin. Crimp the edges.
Note: Why flip the dough and pie tin? Because gluten-free pastry dough, unlike regular pastry dough, doesn’t roll or fold and has a tendency to break. This flip technique works best for me. If your dough does break, don’t worry. Use a little water and fingertips to press any breakage back together. Nobody will see the bottom of the quiche.
Second Note: If using a tart pan, you do not need the crimped edge. Press the dough to the top of the fluted edge and trim, if necessary.
* I use a combination of sweet rice flour and tapioca starch; you can use store-bought ingredients like Bob’s Red Mill or King Arthur gluten-free flour.
Chocolate Éclair
From Chef C:
Éclairs are not easy to make. They take patience. They require cold butter. You should have everything ready on the counter as you get started and be patient. The result is divine!
Filling
2 cups whole milk
½ vanilla bean, split lengthwise
6 egg yolks
⅔ cup sugar
¼ cup cornstarch
1 tablespoon cold unsalted butter
Pastry
1 cup water
8 tablespoons (1 stick) unsalted butter
½ teaspoon salt
1½ teaspoons sugar
1 cup all-purpose flour
3 eggs, plus 1 extra, if needed
Egg Wash
1 egg
1½ teaspoons water
Chocolate Glaze
½ cup heavy cream
4 ounces semisweet chocolate, coarsely chopped—use the best brand you can find
To Make the Filling
In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes.
In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain.
Whisk in ¼ cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan.
Pour the mixture through a strainer and back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.
To Make the Pastry
Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper. In a large saucepan, bring the water, butter, salt, and sugar to a rolling boil over medium-high heat.
When it boils, immediately take the pan off the heat.
Stirring with a wooden spoon, add all the flour at once and stir fast for 30–60 seconds until all the flour is incorporated.
Return to the heat and cook, stirring for 30 seconds.
Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time.
Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape of a jumbo hot dog) onto the lined baking sheet, leaving 2 inches of space between them. You should have 8–10 lengths.
To Make the Egg Wash
In a bowl, whisk the egg and water together. Brush the surface of each éclair with the egg wash. Use your fingers to smooth out any lumps that remain on the surface of the dough. You want them to be sleek.
Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during baking.
Remove from oven and let cool on the baking sheet. Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each éclair (or use your fingertip).
Using a pastry bag fitted with a medium-size plain tip, gently pipe the custard into the éclairs, using only enough to fill the inside (don’t stuff them too full).
To Make the Glaze
In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Put the chocolate in a medium bowl.
Pour the hot cream over the chocolate and whisk until melted and smooth. Set aside and keep warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use and rewarm in a microwave or over hot water when ready to use. If rewarming in a microwave, use medium heat and zap in spurts of about 15–30 seconds.
Dip the tops of the éclairs in the warm chocolate glaze and set on a sheet pan, chocolate side up. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled.
Acknowledgments
Don’t let life discourage you; everyone who got where he is had to begin where he was.
~ Richard L. Evans
Thank you to my family and friends for all your support. As I said in the dedication, I am so blessed.
Thank you to my talented author friends, Krista Davis and Hannah Dennison, for your words of wisdom and calm. Thank you to my brainstormers at Plothatchers: Krista, Janet, Kaye, Marilyn, Peg, and, yes, another Janet (we all have aliases, I
think). Thanks to my blogmates on Mystery Lovers Kitchen: Cleo, Krista, Sheila, Leslie, Mary Jane/Victoria, Roberta/Lucy, and Linda/Erika. What fun it is to cook up “crime” with you.
Thanks to those who have helped make A French Bistro Mystery series a success: my fabulous editor, Faith Black; my keen-eyed copy editor, Megan Grande; my agent, John Talbot, for believing in every aspect of my work; and my brilliant cover artist, Teresa Fasolino!
Sheridan Stancliff, as I’ve said before, you are an Internet and creative marvel. Thank you. And thanks to Kimberley Greene. You know how much I appreciate everything you do for me.
Thank you to my street team, the Cake and Dagger Club! Thank you to all the cozy mystery lovers in the Delicious Mysteries group! I cherish your enthusiasm.
Thank you to Lieutenant John Crawford of the Napa County Sheriff’s Office for his invaluable input. If I’ve made mistakes in any regard, they are not his fault. He was extremely patient and forthcoming.
Last but not least, I’ve said it before, but it bears repeating: thank you librarians, teachers, booksellers, and readers for eagerly jumping into a new series. I hope you embrace Mimi Rousseau and her family and friends as you have embraced my other casts of characters.
Savor the mystery!