Structure Agent
Caitlyn Stephens
Éclair
Ingredients 1 cup water, 1/2 cup (1 stick) butter, cut into pieces, 1 cup bread flour OR all-purpose flour, 1/8 tsp. salt, 4 EGGS, Pastry Cream (Vanilla Custard Filling), Powdered sugar OR Chocolate Glaze. Directions Step 1 POSITION rack in lower third of oven; heat oven to 425°F. HEAT water and butter in heavy medium saucepan over medium heat to a rolling boil. REMOVE from heat and immediately ADD flour and salt all at once; beat vigorously until thoroughly blended. RETURN to medium heat. COOK, stirring vigorously, until mixture pulls away from sides of pan and forms a ball, 1 to 2 minutes. Step 2 REMOVE from heat. LET STAND to cool slightly, stirring occasionally, 5 minutes. Step 3 ADD eggs, 1 at a time, beating after each addition, by hand or with mixer on medium speed, until smooth. CONTINUE BEATING, if necessary, until glossy and a small quantity of dough scooped on the end of a spoon stands erect. Step 4 For cream puffs: DROP dough by scant 1/4 cupfuls, about 2 inches apart onto ungreased baking sheet. For éclairs: Shape scant 1/4 cupfuls into 4 x 1-inch fingers on ungreased baking sheet. Step 5 Bake in lower third of 425°F oven until lightly browned, about 20 minutes. Reduce oven setting to 375°F. Continue baking until firm and golden brown, about 20 minutes longer. Immediately after baking, PIERCE side of each puff with tip of sharp knife. Cool on wire rack. Step 6 Just before serving, CUT OFF 1/2 inch from top of each puff; pull out any filaments of soft dough from inside. SPOON scant 1/3 cup pastry cream into each puff; replace tops. SPRINKLE cream puffs with powdered sugar; spread éclairs with 2 tsp. chocolate glaze each. REFRIGERATE leftovers promptly http://www.incredibleegg.org/recipes/recipe/eclair?from=/recipes/collection/baking/cream-puffs
Lemon Pound Cake
Ingredients 1-3/4 cups all-purpose flour, 1 tsp. grated lemon peel, ¾ tsp. baking soda, ½ tsp. salt, ½ cup butter, softened, 1 cup sugar, 4 EGGS, ½ cup sour cream, 1 tsp. lemon juice. Directions Step 1 HEAT oven to 325°F. COAT bottom and sides of 9x5x3-inch loaf pan with cooking spray. DUST bottom and sides of pan with flour; tap out excess. Step 2 COMBINE flour, lemon peel, baking soda and salt into medium bowl; set aside. Step 3 BEAT butter and sugar in mixer bowl on medium speed until light and fluffy. BEAT in eggs, sour cream and lemon juice. Reduce speed to low. ADD flour mixture, ½ cup at a time, just until blended. Step 4 POUR batter into prepared pan. BAKE in 325°F oven until cakes begin to pull away from sides of pan and wooden pick inserted in center comes out clean, 60 to 70 minutes. COOL on wire rack 10 minutes. LOOSEN cake from sides of pans with thin knife. Remove from pan and cool completely. http://www.incredibleegg.org/recipes/recipe/lemon-pound-cake?from=/recipes/collection/baking/cakes
Chocolate Custard Pie
Ingredients 1 cup chocolate syrup, ¾ cup milk, ¼ cup sugar, 4 EGGS, 1 tsp. vanilla, 1 prepared crumb crust (9-inch). Directions Step 1 HEAT oven to 350°F. COMBINE syrup, milk and sugar in small saucepan. COOK over low heat, stirring constantly, until bubbles form at edges. SET ASIDE. Step 2 BEAT eggs and vanilla in medium bowl until blended. Stirring constantly, slowly ADD heated milk mixture until well blended. POUR into crumb crust. Step 3 BAKE in center of 350°F oven until knife inserted near center of pie comes out clean, 40 to 45 minutes. COOL on wire rack. SERVE warm or refrigerate until cold. http://www.incredibleegg.org/recipes/recipe/easy-chocolate-custard-pie?from=/recipes/collection/baking/pies