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French cuisine

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Eclair Cake with Chocolate Ganache

 

Ingredients (1 9 x 13-inch dish):

Pastry Shell:

1 cup water

1/2 cup butter

1/4 teaspoon salt

1 cup all-purpose flour

4 eggs

Eclair Cake with Chocolate Ganache

Eclair Cake with Chocolate Ganache

Filling:

2 cups cold heavy whipping cream

2 tablespoons confectioners’ sugar

1 teaspoon vanilla extract

2 (3.5 ounce) packages instant vanilla pudding mix

2 cups cold milk

Chocolate Ganache:

1 cup bittersweet chocolate, chopped

1 cup heavy cream

Directions:

  1. Preheat an oven to 400 F (200 C). Grease a 9×13-inch baking dish. Place a mixing bowl in the freezer to chill.
  2. Combine the water, butter, and salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and stir in the flour. Cook and stir until the mixture pulls away from the sides of the pan and forms a ball. Transfer the mixture to a mixing bowl and beat in the eggs, one at a time, until fully incorporated. Spread the dough evenly in the bottom of the baking dish.
  3. Bake the pastry in the preheated oven until golden brown, 25 to 30 minutes. (The dough will rise and make a boat shape, but should drop as it cools.) Cool completely on wire rack.
  4. Remove the chilled mixing bowl from the freezer and pour in 2 cups of cold whipping cream. Whip until the cream thickens, about 1 minute; stir in the confectioners’ sugar and the vanilla extract. Continue to whip until the cream forms stiff peaks. Refrigerate the whipped cream while you mix the pudding.
  5. Pour the pudding mixes and the milk into a mixing bowl and stir until creamy. Fold in the whipped cream. Spread the filling over the cooled crust and refrigerate.
  6. Place the chopped chocolate in a heat-proof bowl. Bring 1 cup of cream almost to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate and allow it to soften for 1 minute. Whisk the mixture until smooth. Let the mixture cool slightly to thicken, about 10 minutes. Pour the ganache over the cream filling, spreading to cover the entire surface. Return the pan to the refrigerator and chill for at least 1 hour before serving.

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Rich and Creamy Potatoes Au Gratin

Ingredients (8 serves):

3 pounds Yukon Gold potatoes, peeled and very thinly sliced

3 cloves garlic, minced

3/4 teaspoon salt

Rich and Creamy Potatoes Au Gratin

Rich and Creamy Potatoes Au Gratin

1 cup heavy cream, divided

freshly ground black pepper to taste

freshly grated nutmeg to taste

2 cups freshly shredded Gruyere cheese, divided

Directions:

  1. Preheat oven to 350 F (175 C).
  2. Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. Reduce heat to medium, and simmer the potatoes until tender but not mushy, 8 to 10 minutes. With a slotted spoon, transfer about half the potatoes to a 9×13-inch baking dish.
  3. Pour half of the cream over the potatoes, season with black pepper and nutmeg, and sprinkle half of the Gruyere cheese onto the mixture. Top with the remaining potatoes; sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese.
  4. Bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.
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