Eclairs

Oh, what to do with leftover pastry cream from gourmet class?  Make eclairs of course.  It's been awhile since I've made pâte à choux dough at home, using TSOB.  I've been making it at school, using a slightly different recipe and cooking method.  These ones turned out a little bit soggier than the ones at school, because the TSOB way is to put a pan of hot water in the oven with the dough.  I prefer a crunchy bite instead, so in the future I'll just bake it without the pot of water.

Hazelnut Brown Butter Brownies

I had a big craving for brownies the other day and knew I'd saved a brownie recipe from Food and Wine magazine to make "someday."  The picture in the magazine is incredible, mine not so much.  They are gluten-free; flour is replaced with ground-up hazelnuts.  They were wonderfully rich and gooey and perfect with vanilla ice cream!

Chocolate Financier Cake

I've finally moved on to another chapter in TSOB, the financier cakes!  I don't remember much about how this tasted (other than good of course) because I did it awhile ago.  The book says it's moister than other cakes because only egg whites are used (no foaming the egg whites) and melted butter is added (instead of creaming butter and sugar.)  I'll have to make a gingerbread one for Christmas or a carrot cake for my husband just because to remind me of how good it is!