BUN CHOCOLATE RECIPES

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CHOCOLATE ECLAIRS RECIPE - BBC GOOD FOOD



Chocolate eclairs recipe - BBC Good Food image

These deliciously decadent chocolate eclairs filled with creamy vanilla custard are worth the effort. Make a batch of these classic French pastries

Provided by Sarah Cook

Categories     Dessert, Treat

Total Time 1 hours 45 minutes

Prep Time 1 hours

Cook Time 45 minutes

Yield Makes 24

Number Of Ingredients 15

140g plain flour
pinch of sugar
125ml milk
100g butter
4 eggs
300ml milk
50g caster sugar
2 egg yolks
1 tsp vanilla extract
4 tsp plain flour
4 tsp cornflour
375ml double cream
100g plain chocolate
25g butter
1 tbsp icing sugar

Steps:

  • Start by making the custard filling. Heat the milk until almost boiling in a saucepan. Meanwhile, mix together the sugar, egg yolks and vanilla in a bowl, then stir in the flours, a couple of tsp at a time, to a smooth paste.
  • Gradually whisk in the hot milk, pour everything back into the saucepan and cook over a high heat, stirring constantly, for about 5 mins until thick – it will go alarmingly lumpy but don’t worry, just keep stirring it vigorously with a wooden spoon until smooth
  • Lay a sheet of cling film directly on the custard surface, then cool and chill until you’re ready to fill the buns.
  • To make the choux buns, heat the oven to 220C/200C fan/gas 7. Sift the flour with the sugar and a pinch of salt into a small bowl. Put the milk and butter into a medium saucepan with 125ml water and gently heat so the butter melts but the liquid doesn’t bubble.
  • Once the butter has completely melted, increase the heat until the liquid comes to a fast rolling boil. Immediately turn off the heat, tip in the sifted flour and beat vigorously with a wooden spoon until you a have a smooth dough that comes away from the sides of the pan. Spread over a large dinner plate to cool to hand temperature.
  • Allow to cool for a few minutes, then gradually add the eggs, mixing well between each addition until the mixture reluctantly drops off the spoon. Don’t add all the egg unless you need to.
  • Cut two large sheets of baking parchment. On each one draw two sets of ‘track’ lines with a 10cm gap – these will be your guidelines so your eclairs will all be roughly the same size. Use the paper to line two large baking sheets – penside down.
  • Spoon your choux mixture into a piping bag with a 1cm star or round wide nozzle, or into a disposable piping bag with a similar-size hole snipped off for piping. Pipe two rows of well-spaced, squashed ‘S’ shapes on each sheet between the guidelines. Bake, one tray at a time, on a high-ish shelf for 25 mins, reducing temperature to 200C/180C fan/gas 6 as soon as they go in the oven.
  • After 25 mins, poke a hole in the end of each bun, or using a small serrated knife, split down the middle and return to the oven, upside-down, to dry out for 5 mins until crisp and golden. Set aside to cool.
  • While the buns are cooling, finish your filling. Whisk the cream until thick, then use your electric whisk to beat the cooled, set custard until just smooth again. Fold in the cream. Spoon your filling into a piping bag – use a small nozzle if you’re filling the buns through the holes you've pierced, or a large nozzle if you’ve split the buns in half. Carefully pipe the custard into each cooled bun – they should feel heavy once full.
  • To make the icing, melt 100g plain chocolate and 25g butter together in a heatproof bowl over a pan of barely simmering water. Once melted, remove from the heat and stir in 75ml double cream and 1 tbsp sifted icing sugar. Once cooled a little, spread over the tops of the buns and leave to cool.

Nutrition Facts : Calories 155 calories, FatContent 12 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 4 grams sugar, ProteinContent 3 grams protein, SodiumContent 0.1 milligram of sodium

BúN KèN (COCONUT FISH WITH NOODLES) RECIPE - NYT COOKING



Bún Kèn (Coconut Fish With Noodles) Recipe - NYT Cooking image

This version of bún kèn, a deeply delicious street food specialty of Kiên Giang Province in southern Vietnam, comes from the chef Diep Tran, who traveled to the region while researching “The Red Boat Fish Sauce Cookbook,” written with Cuong Pham and Tien Nguyen. The dish is built by infusing fish stock with aromatics and coconut cream, then ladling this fish curry over rice noodles and topping the bowls with fresh herbs, vegetables and a drizzle of sweet and salty coconut nuoc chăm. While you can often find yellowtail collar at Japanese and Korean markets in the United States, Ms. Tran suggests using a snapper head or grouper head, or any small whole fish that isn’t too oily, if you can’t get your hands on collar.

Provided by Tejal Rao

Total Time 1 hours 10 minutes

Yield 4 servings

Number Of Ingredients 29

1 pound yellowtail collar, or whole small fish
1 shallot, halved
1/2 teaspoon whole black peppercorns
1 lemongrass stalk, bruised with the back of a knife
1 cup cilantro stems, bruised with the back of a knife
1/4 cup fish sauce
2 fresh Thai chiles or other small hot chiles, minced
2 garlic cloves, minced
1 teaspoon lime juice
1 cup grated palm sugar or granulated sugar (6 ounces)
3/4 cup plus 2 tablespoons unsweetened coconut water (7 ounces)
12 tablespoons annatto oil or vegetable oil
1 medium white onion, diced
5 lemongrass stalks, tender white, purple and pale green parts minced
2 ounces cilantro root, minced (1/2 cup) or 4 ounces cilantro stems, minced (1 cup; see Tip)
2 tablespoons minced garlic
3 tablespoons turmeric powder
1/2 cup coconut cream or 1 cup coconut milk
6 fresh makrut lime leaves, midribs removed, minced
2 to 4 fresh Thai chiles or other small hot chiles
1/4 cup fish sauce
2 (8-ounce) packages dried vermicelli rice noodles
1 bunch rau răm (Vietnamese coriander)
2 cups bean sprouts
1 bunch basil leaves
1 bunch cilantro leaves
1 carrot, peeled and shredded (see Tip)
1 Japanese cucumber or 2 Persian cucumbers, shredded
1 small green papaya, seeds removed, peeled and shredded

Steps:

  • Make the stock: Place the yellowtail collars in a pot large enough to fit them snugly, then add the shallot, peppercorns, lemongrass, cilantro stems and 5 cups water. The fish should be completely covered. If they aren’t, add a bit more water. Bring the water to a boil over high heat, then reduce the heat to low and simmer uncovered for 20 minutes. Turn off the heat, strain the stock and reserve the fish, setting it aside to cool. Return the strained stock to the pot, discarding the other solids. When the fish is cool enough to handle, separate the meat from the bones, return the meat to the stock and let stand off heat.
  • Meanwhile, make the nuoc chăm: In a small pot over high heat, bring all the ingredients to a boil, stirring to dissolve the sugar. Remove from the heat and let cool before transferring to a jar.
  • Make the curry: In a medium saucepan over medium-high heat, add 3 tablespoons oil and the onion. Spread the onion out evenly in the pan and let it fry without touching it, so it gets slightly charred at the edges, about 5 minutes. Tip the onion and oil into the fish stock.
  • Lower the heat to medium and add the remaining 9 tablespoons oil, the lemongrass, cilantro root and garlic. Stirring constantly, cook until tender and fragrant, about 5 minutes. Add the turmeric powder and stir for 15 seconds, then tip everything in the saucepan into the fish stock. To the same saucepan, add the coconut cream, makrut lime leaves and chiles, and turn the heat up to high. Use a wooden spoon or heatproof spatula to scrape up any bits of lemongrass, cilantro or garlic that may be stuck to the bottom of the pan. When the cream starts to boil, turn off the heat and let it steep for about 10 minutes. Pour the coconut cream and fish sauce into the stock, turn the heat to low and stir the curry sauce.
  • While the cream steeps, prepare the noodles: Cook the rice noodles according to the package directions and drain well. In each bowl, layer noodles and fish curry, then top with a pinch of the rau răm, bean sprouts, basil, cilantro, carrot, cucumber and green papaya. Put the rest of the toppings on the table, along with the nuoc chăm, for seasoning.

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CHOCOLATE ECLAIRS RECIPE - BBC GOOD FOOD
These deliciously decadent chocolate eclairs filled with creamy vanilla custard are worth the effort. Make a batch of these classic French pastries
From bbcgoodfood.com
Total Time 1 hours 45 minutes
Category Dessert, Treat
Calories 155 calories per serving
  • To make the icing, melt 100g plain chocolate and 25g butter together in a heatproof bowl over a pan of barely simmering water. Once melted, remove from the heat and stir in 75ml double cream and 1 tbsp sifted icing sugar. Once cooled a little, spread over the tops of the buns and leave to cool.
See details


BúN KèN (COCONUT FISH WITH NOODLES) RECIPE - NYT COOKING
This version of bún kèn, a deeply delicious street food specialty of Kiên Giang Province in southern Vietnam, comes from the chef Diep Tran, who traveled to the region while researching “The Red Boat Fish Sauce Cookbook,” written with Cuong Pham and Tien Nguyen. The dish is built by infusing fish stock with aromatics and coconut cream, then ladling this fish curry over rice noodles and topping the bowls with fresh herbs, vegetables and a drizzle of sweet and salty coconut nuoc chăm. While you can often find yellowtail collar at Japanese and Korean markets in the United States, Ms. Tran suggests using a snapper head or grouper head, or any small whole fish that isn’t too oily, if you can’t get your hands on collar.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 10 minutes
Cuisine vietnamese
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