I’ve been wanting a Mandoline… To be able to slice veggies into ribbons and small pieces… for salads… soups… veggie dishes…
Looks so pretty… and I like the texture when eating…
I know I could buy one at a store… but, it’s on my list for my Thrift Store finds…
but, will have to keep looking… The fun is in the hunt!…
I did happen on this neat little pan that had shapes that reminded me of “peanuts”…
Well, that’s what it looked like to me…
I just liked it… so bought it… thinking of some cute cookie shapes… or little cakes of some kind…
Then, it dawned on me!… Lightbulb moment!…
and I love Eclairs… pastry… custard filling and chocolate frosting!…
So, I looked up a few recipes… and these seem to be as simple as I could find…
being baked in pans with shell-shaped depressions.
Specialty tools: Two 12-cavity Madeleine pans
Preparation time: 15 minutes
Baking time: 10 minutes
Yield: 2 dozen
1/4 teaspoon salt
2/3 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup (1 stick) unsalted butter, melted and cooled
1 teaspoon lemon zest, finely minced
- Preheat the oven to 400 degrees. Spray the cavities of two 12-cavity Madeleine pans with nonstick cooking spray and set aside briefly.
- Using a mixer, beat the eggs with the salt in a large mixing bowl until they’re foamy.
Gradually add the sugar and whip the mixture at medium-high speed for about 5 minutes, until the mixture is pale colored and holds a slowly dissolving ribbon when the beater is lifted. Add the vanilla extract and blend in well.
- Fold the flour into the mixture in three stages. Fold in the melted butter in three stages. Blend in the lemon zest.
- Transfer the mixture to a 2-cup liquid measuring cup. Pour the batter into each cavity of the pans, filling three-fourths full.
- Place the pans on baking sheets. Bake for 10 minutes, until the Madeleine’s are golden and spring back when touched. Remove the cookie sheets from the oven and turn the Madeleine pans upside down on cooling racks.
Gently shake the pans to remove the cookies. Cool completely on the racks. Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
What You’ll Need:
- 1 cup water
- 1/2 cup (1 stick) butter, cut into quarters
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 eggs, at room temperature
- 2 cups (1 pint) heavy cream
- 1 (4-serving) package instant vanilla pudding and pie filling
- 1 1/2 cups confectioners’ sugar
- 3 tablespoons unsweetened cocoa
- 2 tablespoons milk
What To Do:
- Preheat oven to 400 degree F. In a medium saucepan, bring water, butter, and salt to a boil over medium-high heat. Add flour all at once and stir quickly with a wooden spoon until mixture forms a ball; remove from heat.
- Add 1 egg to mixture and beat hard with wooden spoon to blend. Add remaining eggs one at a time, beating well after each addition; each egg must be completely blended before the next egg is added. While beating dough, its consistency will change from looking almost curdled to smooth.
- When dough is smooth, spoon it into a large resealable plastic storage bag and, using scissors, snip off one corner of bag, making a 1-inch-wide cut. Gently squeeze bag to form ten 1″ x 4″ dough logs about 2 inches apart on an ungreased large rimmed baking sheet. Bake 40 to 45 minutes, until golden and puffy. Remove to a wire rack to cool. ( I would use my pan I found )…
- In a large bowl, beat cream until stiff peaks form. Fold in pudding mix and set aside. In a small bowl, stir together confectioners’ sugar, cocoa, and milk to make a smooth icing.
- Cut eclair shells horizontally in half and spoon pudding mixture equally into bottom of each. Replace tops of eclair shells and spread cocoa icing over tops. Cover loosely and chill at least 1 hour before serving.