There is a bakery a few towns away that I absolutely love called Sook Pastry. In a way I’m glad it’s not too nearby because I would frequent it more than necessary. There are many great baked goods that they offer, but my favorite is the awesome chocolate èclairs. They are not too sweet or rich but are satisfyingly chocolaty with the perfect shell.I don’t know at what point I became such a pastry snob. I remember eating boxes of Entenmann’s chocolate èclairs and being satisfied as a kid. But when I picked up a box for the nostalgia factor, it was horrifically disappointing. The too-squishy bland base, the lack of custard filling and the low quality chocolate topping made me wonder, “WHY?!” I guess I can argue that the costs of ingredients are higher and manufacturers have to cut down on quality in order to keep the costs low. Remember when they changed the recipe for the chewy chips ahoy? That was another sad day. Anyways, the point is, I guess I’d rather eat just one great éclair than a whole box full of them.
Turns out, baking a great éclair is not as easy as it looks. The hurdle is the choux dough base. I’ve made cream puffs (which are also made out of choux dough) many times before. Remember the croquembouche? I had trays and trays of cream puffs that time. The problem was it was not sturdy enough for an éclair. They would flatten and look sad, no matter what technique I tried (using the tines of a fork, using a star tipped frosting tip to pipe out the batter, letting the base cook in the oven longer to ensure dry interiors…). So I went to google and did some research.
Luckily Ilan from the ironwhisk already did the research and created a great choux paste tutorial for èclairs. My only gripe with recipe was that it produced a shell that was too salty. Even when I waived the salt in the filling, the saltiness was overpowering. I suggest cutting the salt in half to ensure a better balanced éclair.
I originally baked this for my third blog anniversary, and that’s why there are so many decorative sprinkles that scream “celebration!” hahaha I know, I’m approaching the fourth anniversary around the corner and I’m posting this now. Smh. Please, feel free to use any type of sprinkle, sanding sugar, sugar pearls, and nonpareils that you might have. My sprinkles container is over capacity and I am now resorting to ziplock freezer bags to hold the rest of them. I may have a hoarding problem with them, but they were perfect for this post in particular.
To go with the “celebration” theme, I also made the filling cake batter flavored because what better way to celebrate than with cake? A few spoonful of cake mix gives it that flavor. I rarely use boxed cake mix and only use it to give it a “cake batter” flavor to something. So I usually have a ton of it leftover. I always feel bad tossing it out. There must be a better way out there hahaha But I figure, if you do bake boxed cake often, then this should be a staple in your pantry.
Cake Batter Éclairs
For the Choux Base:
75 g. water
75 g. milk
75 g. butter
5 g. sugar
2.5 g. salt (about ½ tsp. best to use the tsp for such small measurements)
100 g. bread flour, sifted
150 g. eggs (about 3 large eggs), room temperature and lightly beaten
Powdered sugar, for dusting
- In a medium saucepan over medium heat, stir water, milk, butter, sugar and salt and bring to a boil.
- Remove the pot from the heat once the mixture reaches a boil, and add all the flour at once.
- Stir vigorously with a wooden spoon until a film on the bottom of the pan forms, about two minutes. The dough should be 170˚F (75 ˚C). Do not scrape the film into the dough.
- In the bowl of a standing mixer fitted with the paddle attachment, add the dough and mix on low for about a minute and thirty seconds or until the dough cools down to 140˚F (60˚C).
- Add half the eggs on low, until combined. Then add the remaining eggs slowly until combined and a smooth dough forms.
- Preheat the oven to 350˚F (180˚F) and line a sheet pan with parchment paper. You can dab a bit of the dough onto the bottom corners of the parchment paper to keep it in place while you pipe out the éclairs.
- Prepare a pastry bag (or a gallon sized freezer zip lock bag) with a ½ in. star tip with as many small teeth as possible.
- Pipe the èclairs about 5 inches long, 1 inch wide and 2 inches apart.
- Dust with powdered sugar.
- Bake for about 35-40 minutes until the pastry is dark golden brown.
- Remove the tray from the oven and carefully slit the bottom of each choux with a paring knife to let the steam escape.
- Cool completely.
For the Cake Batter Pastry Cream
2 c. whole milk
½ c. sugar, divided
2 egg yolks
1 large egg
¼ c. cornstarch
2 tbsp. butter
1 tsp. vanilla extract
3 tbsp. vanilla cake mix
- In a pot, heat whole milk and ¼ c. sugar and bring to a simmer.
- While the milk heats, mix egg yolks, egg, cornstarch and ¼ c. sugar in a medium bowl.
- When the milk is hot, use a ladle to slowly drizzle hot milk into the egg mixture while whisking to prevent curdling.
- Once all of the milk is introduced into the egg mixture, return all of it back into the pot.
Bring the mixture in the pot to a boil while whisking. When it is thick, remove the pot off the heat.
- Add in the butter and vanilla. Once the butter is completely mixed in, add the cake mix. Move mixture to a bowl and place a piece of plastic wrap directly against the pastry cream (to prevent a skin from forming). Chill completely, about 2-3 hours, before using.
- If adding sprinkles, add to the pastry cream after fully chilled.
1 ½ c. powdered sugar
2 ½ tbsp. milk
⅛ tsp. salt
¼ tsp. vanilla extract
1 tbsp. butter
- In a microwave safe bowl, melt the butter.
- Add the rest of the ingredients and mix.
Assemble the Éclairs:
- Flip the cooled choux pastry upside down and fill with cake batter pastry cream using a pastry bag fitted with a small round tip.
- Dip the éclairs in the glaze using your fingers to wipe away the excess on the sides to ensure a neat presentation.
- Sprinkle with whatever decoration you want, or go simple and forgo the decoration.
Choux pastry recipe adapted from Iron Whisk.
Pastry cream and glaze recipe adapted from All Recipes.
Happy Valentine’s Day! As someone who loves all things pink and feminine, Valentine’s Day décor is right up my alley. This cake was inspired by Ron Ben Israel’s rose cake which I’ve been obsessed with as soon as I laid my eyes on it. It was always on my “to-try” list but I never got the chance to take on the challenge. Recently, there was a blog post by NYC Cake Girl who used to work with Ron Ben Israel with a how-to on the very cake I loved. The amount of work and the detail work was perfection (as always), and I knew I simply didn’t have the time (and possibly even the skill) to recreate the cake. So I created this cake which looks similar and uses real rose petals.
As for the cake itself, I used half of my giant doughnut cake pan instead of baking a round cake and carving it into a dome like the tutorial. A similar effect could be produced with a shallow bundt cake, but I think the smooth exterior of the doughnut pan really makes things easier. The cake flavor is red velvet (because it is THE cake of Valentine ’s Day), and is layered on the inside with fresh strawberries and vanilla frosting. I know I know, I almost felt like it was sacrilege not to use cream cheese frosting, but I didn’t have cream cheese in the fridge so, vanilla it is. Please feel free to use cream cheese frosting if you prefer it.
I picked a bouquet of flowers that varied in shades of pink in hopes of making an ombre effect. However, once the petals were stripped from the flowers, they kind of ended up being the same color. I saved the lightest rose for the center though. Although in hindsight, I think I should’ve just picked the flower that had the least blemishes. You essentially layer the petals one by one in alternating layers around the cake to form a giant rose. It is a bit time consuming and is not completely symmetrical like the fondant petals from the original cake. But, I think it kind of gives it a homemade vibe that people can appreciate.I went a little heavy with the pictures because it was SO STUNNING. Like… the photos can’t do it justice. I loved even how the slices had petals on them fanning out the back, like a very fancy cape or headdress. I can almost guarantee that you will get “wows” and surprised looks when you bring this cake. It won’t disappoint.
I hope all of you got some sort of recognition of love this Valentine’s Day. If not, I baked this cake for you. 😉
Red Velvet Strawberry Rose Cake
You will need:
1 batch red velvet cake, baked in a dome shape (recipe below)
1 batch vanilla frosting (recipe below)
About ½ pint strawberries, sliced horizontally (enough to cover the area of the cake twice)
1 dozen roses (pesticide-free)
- Slice the red velvet cake in half (horizontally), and smooth a thin layer of vanilla frosting.
- Layer it with fresh strawberry slices and repeat layer with vanilla frosting and fresh strawberries using frosting to fill in any gaps. (shown in picture #2)
- Place the top half of the cake onto the frosting layer and crumb coat the entire cake with a thin layer of frosting. (shown in picture #3)
- Put cake in freezer for about 10-15 minutes until the frosting is set and then remove from fridge and give it a full coating. (shown in picture #4)
- Pick the flower you will be using as your center flower. Trim and place it in the center of the cake. (shown in picture #5)
- Get a few petals and fill in the gaps around the hole. (shown in picture #6)
- Now start layering the bottom part of the cake by pressing the petals into the frosting of the cake. Try to press the bottom edge of the petal only. (shown in picture #7)
- Try to use the largest petals you have for the bottom layer and go all around the cake. (shown in picture #8)
- Layer the next row of petals around the cake. (shown in picture #9)
- Try to alternate the position of the petals. As in, try to place the petal of the next layer between two petals of the bottom layer. (shown in picture #10)
- Repeat until you get to the center of the cake, try to use smaller petals as you get to the top of the cake. I had to replace some of the lighter petals because the lower petals turned out to be too pink to get a more seamless look. (shown in picture #11)
- Get ready to stun the room. 😉
Red Velvet Cake
1 ½ cups all-purpose flour
1 ½ cups cake flour
3 tablespoons unsweetened cocoa powder
¾ tsp. salt
3 large eggs, at room temperature
¾ (1 ½ sticks) cup butter, at room temperature
2 ¼ cups granulated white sugar
2 tsp. vanilla extract
1 ounce bottle of red food coloring (2 Tablespoons)
1 ¼ cups buttermilk
1 ½ teaspoons baking soda
1 ½ teaspoons vinegar
- Preheat oven to 350°F, spray either your bundt pan or the top half of your giant doughnut cake pan with nonstick spray. (I highly suggest using either pam for baking or baker’s joy for extra insurance of “nonstickage”.)
- In a medium bowl, whisk together flour, cocoa powder and salt. Set aside.
- In the bowl of a standing mixer, beat butter on medium speed for 30 seconds.
- Add sugar and vanilla, and beat until combined.
- Add eggs one at a time on medium speed.
- Lower speed to low and add in food coloring.
- Add ⅓ of flour mixture to the egg mixture on low and add ½ of the buttermilk.
- Repeat with ⅓ flour mix and the rest of the buttermilk.
- Finish mixing with the rest of the flour mixture. Mix until just combined.
- Stir together baking soda and vinegar in a small bowl. Add to cake batter and beat just until combined.
- Fill cake pan until ⅔ full, bake 30-40 minutes or until a cake tester comes out clean.
- Cool pan on rack for about 15-20 minutes. Try to use a small spatula around the edges to ensure a clean removal. Remove cake from pan.
- Let cool completely.
1 c. whole milk
¼ c. flour
¼ tsp. salt
8 oz. (2 sticks) unsalted butter, room temperature
1 c. sugar
2 tsp. vanilla extract
- In a saucier pan, put milk, salt and flour and whisk until combined on medium heat.
- Continuously whisk mixture until thickened to a pudding like consistency.
- Once thickened, strain through a mesh strainer into a bowl with a spatula to remove lumps.
- Place a piece of plastic wrap on top of the flour mixture and put into the fridge until fully cool.
- In a mixer bowl fitted with the whisk attachment, mix the sugar and butter on high speed until fluffy and pale about, 5-10 minutes.
- Add the chilled flour mixture and continue to whip on high speed until the sugar is completely dissolved and the mixture is no longer gritty, about 5-10 minutes.
- Add vanilla extract and mix until combined.
Valentine’s Day is coming and I’ve got hues of red and pink on the brain. Funnily enough, I don’t own many red colored clothing. I think maybe it’s because they tend to be statement pieces. But there are so many cute options this season and I kinda want everything.
- Self Portrait 3D Floral Azaelea Dress in Tomato Red – I’ve always loved self-portrait’s famous azaelea dress, but I prefer this version with the additional details.
- Sézane Jack Sneakers in Nude – Love the shape of the shoe with the clean lines and the blush color is just perfect.
- YSL Touche Éclat Pen in Dazzling Lights – I’ve tried all the “dupes” and nothing comes close to this miracle in a tube. It makes me look instantly awake and alert. I just wish it wasn’t so pricey. Sometimes I turn an extra click by accident and I feel like I’m wasting money. Hahaha J Worth every penny and I adore the festive packaging on this version.
- Waitress the Broadway Musical – Saw this the past week and I just about died fangirling over Jason Mraz on the inside. If you know me personally, you would know that I’ve been a big fan since high school. I met him after the show after waiting in the cold for an hour. But being the introvert that I am, just stood there quietly while he signed my Playbill. We made eye contact though, and Mr. H kept coaxing me to take a selfie with him, which we kinda did at the end but I have that oh-so-awkward smile that I always have when I’m not 100% comfortable so I’ll just keep it to myself. Unfortunately, Jason won’t be performing after the 11th of February, but it’s just as worth watching for Sara Bareilles. So talented!
- H&M Short Chiffon Dress – I’m a fan of the ruffled shoulder details and the ruffled skirt. The polka dots are also a chic detail.
- Sézane Line Blouse in Red Poppy – How beautiful is the lace pattern on this shirt? Plus, that flattering square neck in the back makes this just about the most romantic top.
- Candy Corpse’ Hot Hams Pin – Because Calcifer is one of my favorite Miyazaki characters and this pin is so stinking cute.
If you’ve been reading my blog for a while now, you would know how much I love sweet potatoes. (As evidenced here, here and here.) I love the soft texture it takes on when it is roasted well and the flavor, to me, is as comforting as chicken noodle soup. So when one of my favorite bloggers posted a video about “perfect sweet potatoes”, I had to give it a try.
Well, it was quite delicious and nearly perfect! I just tweaked it a little by adding salt and omitting the freshly chopped garlic. (If you love garlic, or are in a garlicky mood, mince a few cloves of garlic and add it to the seasoning stage.)
Aimee’s way of roasting the sweet potatoes gives it a crisp exterior and a smooth and buttery interior, and the addition of the “everything but the bagel” seasoning gives a savory edge to the sweetness of the sweet potato. We’ve been making these a lot in our house lately because it is Whole 30 friendly. My sister has been on the whole 30 diet and turns out no sugar, alcohol, grains, legumes, soy, and dairy really cuts down the things that you are allowed to eat. But this has been the sweet-savory snack that has been helping her stay on track.
You can watch the video of Aimee making it here.
Everything Bagel Sweet Potatoes
3-4 medium sized sweet potatoes (use organic potatoes if you are eating the skin)
avocado oil (or any high smoke point oil)
everything but the bagel seasoning (I got mine at trader joe’s but you can technically make your own)
3-4 cloves of garlic, minced (optional)
- Preheat oven to 400˚F and line a baking sheet with aluminum foil (shiny side down).
- Thoroughly wash your sweet potatoes. Trim both ends and cut lengthwise.
- Coat the sweet potatoes with avocado oil, and place on baking sheet cut-side down.
- Roast sweet potatoes 15-20 minutes or until golden brown.
- Remove sweet potatoes from oven; flip sweet potatoes so they are cut-side up.
- Sprinkle with kosher salt, bagel seasoning, and garlic (if using).
- Move baking sheet back into the oven and roast 10-15 minutes more.
- Turn off oven and let sweet potatoes sit in oven for an additional 10-15 minutes.
Recipe adapted from Song of Style.