When it comes to pastries, the French have a lot to offer. But you don't have to go to France to enjoy them - you can get them right here in Chicago.
Chef Jean Benoit Fliou of La Boulangerie (http://www.laboulangeriechicago.com/) and Cook Au Vin (http://www.cook-au-vin.com/) came into our ABC7 studio to show us how to make your own French pastries at home. He also told us where you can watch him make these pastries every week!
weekdays, noon to 1 p.m.
915 W. Belmont
Cooking & Baking Classes
Cook Au Vin
2256 N Elston Ave.
Starts December 8th, 10 a.m.
Registration is required
Chef Benoit's Recipes:
3.5 oz milk
3.5 oz water
1 tblsp granulated sugar
3.2 oz butter
3.9 oz all purpose flour
- bring to a boil milk, water, salt, sugar and butter in a pan.
- remove the pan from the heat, and add the flour
- put the pan back on the fire, and dry the dough until it comes off the sides of the pan
- remove from the heat, and add the eggs one at a time
- transfer the dough in a plastic bag, then pipe the dough in puff or eclair shape on a sheet tray
- with parchment paper, bake 25 minutes at 375 degrees
- after 15 minutes of baking, open the door of the oven to let the steam go out. Close the door, and bake for 10 more minutes.
14.1 oz milk
1 vanilla seed or vanilla paste
4.2 oz granulated sugar
4 egg yolks
1.8 oz all purpose flour
1.8 oz melted chocolate or coffee extract or hazelnut paste
chocolate or coffee extract
- bring the milk to a boil with vanilla and half of sugar
- in a bowl, whisk the egg yolks with sugar, then add the flour and smooth it.
- pour a little bit of boiling milk in the bowl while mixing.
- put back the whole mixture in the pan, bring back to a boil, and cook for 1 or 2 minutes
- transfer to a bowl; add the melted chocolate or coffee extract or hazelnut paste
- cover with a plastic wrap, and set aside in the refrigerator
- melt the fondant frosting in a "bain marie" or in a microwave
- add a little bit of chocolate or coffee extract; toss with a wooden spoon or rubber spatula
- fill the eclair or puff with the pastry cream then ice the eclair with frosting