My Grandmother's Recipe Box

I used the less fussy pate de choux recipe that I made growing up before I knew the correct french term for cream puff dough.   I have made it the fussy way and the way I will describe below and I don't really notice much difference.   Here is is:  Put one stick of butter in 1 cup of water and bring to a boil; add 1 cup of flour and stir until combined; remove from heat and add 4 eggs one at time making sure that each egg is fully incorporated before adding the next. If you have never made these before, the dough gets slimy when you add the add and then you keep stirring and in a blink it incorporates into the dough.     For this bake, I made chocolate eclairs with chocolate glaze and regular cream puffs with a cardamom cream filling.   Pipe eclairs or puff onto a cookie sheet lined with parchment and cook until golden.  Cook time depends on the size of the puff but make sure to not take them out too early so they are able t...

I have been inspired by binging the British Baking Show.  Though this recipe was not in my grandmother's recipe box, I know she would have approved and loved trying this French dessert.  I don't have the exact recipe as I usually search for recipes and then use part of several.  You can find recipes for all of these components so pick your favorites and put them together.  Poach the pears with sugar, cinnamon stick and lemon peel.   (Leaves you with a great simple syrup to make a cocktail with if you are so inclined) Make a sweet short crust and blind bake.   You can buy baking beans or just use regular beans. Slice the pears and fan them out a bit  Make frangipane Fill the tart with frangipane  Place the pears on the tart and bake.  Cover the crust with foil so it doesn't burn.  Share and Enjoy!