How to Give French Eclairs a Modern Makeover

Did you know French Eclairs are the new ‘it’ pastry? These retro desserts are making a huge comeback right now at you local chic bakery. But it’s even more fun to make them at home. Let you inner artist run wild when decorating!

Raise your hand if you devoured a many eclairs in your youth? This French pastry is made with pâte à choux, shaped in an oblong vessel that transports whipped cream or custard cream to your mouth, formerly finished off with a chocolate ganache. The new modern French eclair sheds it’s ganache coat for gorgeous and artistic edible works of art.

French eclairs

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Why Kouign Amann Will Change your Hips

The Breton Kouign Amann pastry is utter heaven in a bite. The recipe calls for lots of butter, barely held together with flour and sugar. I am sure once you try it you will be hooked for life. Sorry hips you’re gonna get bigger!

I am so late on this one, this was the April 2016 Daring Kitchen assignment and life got in the way. But I had to do it because Kouign Amann is one of those pastries where I melted IN love at first bite…and it became my nemesis in the kitchen. Finally, for once, I won the battle! Sweet delicious victory!

Kouign Amann flakes

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Cornish Bacon Egg Pye, Medieval Cooking Part 1

Let’s get our geek on and learn about history and math on this Pi Day with a special Medieval Cornish Bacon Egg Pye recipe.

Did you know that March 14th is Pi Day? And in 2016 it is also Pi rounded up to exactly 4 decimal points – 3.1416. OK math lesson is over but it is a great excuse to make pie! And our pie will travel back in time as well. I write a lot about recipes from different parts of the world, but today we will try something a little something different and explore another time. History has a lot to offer when it comes to culinary discoveries. This time machine trip will take us to Europe during the Middle Ages where we will explore how people ate, such as this 15th century Cornish Bacon Egg Pye.

Cornish Bacon Egg Pye slice

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Tunisian Brick à l’Oeuf

Tunisian Brick à l’Oeuf is a delicious dish filled with tuna, onions, capers, harissa, parsley and a luscious runny egg yolk, all wrapped up in a delicate pastry.

It’s time for the MENA (Middle Eastern & North African) Cooking Group. This monthly group has for goal to help us discover the culture and cuisine of the countries found in these parts of the world. The host of the month will choose two savory and a sweet dish from the country and the members pick one dish to make. This month we are off to beautiful Tunisia where we will snack on Tunisian Brick à l’Oeuf.

Tunisian Brick a l'Oeuf

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The Chocolate Academy Montreal Turns One

It seems like it was just a few weeks ago that I attended the grand opening of the Montreal head quarter of The Chocolate Academy ™. But a year has gone by already and The Chocolate Academy™ has become the ultimate place to learn everything about chocolate.

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The The Chocolate Academy ™ offers a whole slew of courses aimed at professionals and hobbyists. Here is a just a small sampling of the 2015-2016 course program.

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Coconut Modak, a sweet Indian dumpling

A Modak is a delicate preparation of coconut and jiggery filled in a tender rice flour covering that is later steamed to produce a delicacy for Lord Ganesha.

I am slow to comment back and I do apologise, I am at the cottage for the week, this and my last post were written by the lake. But I did prepare 2 dishes with here so don’t be surprised by the old dishes in the pics ha ha.

As a food blogger we always want to appear our best and that we are above screwing up a recipe. Well trust me, it may not happen often, but sometimes we fail a recipe miserably. This is one of those times. I think it is just as important and funny to share. Maybe it will help convince my friends terrified to invite me over for a home cooked meal a change of heart lol. My failure recipe is the normally delicious Coconut Modak.

opened coconut modak

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Algerian Griwech Pastries

These intricate Algerian Griwech pastries are made from contortioned dough into elaborate shapes, then fried and coated by a syrup and sesame seeds.

The word griwech translates to “crunchy” and that is a perfect description of the texture, yet they remain very delicate and are beautifully perfumed with orange blossom water. Algerian Griwech are very popular during religious celebrations, weddings and during the Muslim fasting month of Ramadhan which is just about to end.

Algerian griwech plate

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