LCBO Food & Drink Early Summer 2017

2 In a medium bowl, whisk together the egg yolks, cornstarch and the remaining sugar. When the milk reaches a boil, pour it over the yolk mixture whisking all the while. Return the pastry cream to the saucepan and cook until thickened. Remove the vanilla bean. 3 Transfer the pastry cream to a clean bowl, cool slightly and incorporate the butter using a hand-held blender. Place plastic wrap directly on the surface and refrigerate until completely cold. (Can be prepared 2 days ahead.) 4 For the choux pastry, place the oven rack in the middle position and preheat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper. 5 In a medium saucepan, combine the milk, water, butter, sugar and salt. Place over low- medium heat until the butter is fully melted. Raise the heat and bring the mixture to a full boil. Remove from heat and add the flour all at once. Stir immediately with a wooden spoon until the flour is fully incorporated. Place the pan back on medium heat and cook, stirring all the while, for 1 to 2 minutes. The mixture is ready when it congeals in a lump and begins to stick to the bottom of the pot. 6 Remove from heat and transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Mix the dough on med­ ium speed for about 30 seconds to release the steam. Add the first 4 eggs 1 at a time, mix- ing until each egg is incorporated. Check the consistency of the dough; stop the mixer and pull up the paddle. The dough is ready if it is smooth and shiny and hangs down in a “V” shape. If the dough is too stiff, add the remain- ing egg. 7 Transfer half the dough to a pastry bag fit- ted with a ½-inch (1-cm) round tip. Keep the re- maining dough covered. Pipe 25 to 30 mounds of dough about 1 inch (2.5 cm) in diameter, spacing them about 1½ inches (4 cm) apart on prepared baking sheets. Place in the oven and bake until the puffs rise and begin to brown, about 15 to 18 minutes. Lower the oven tem- perature to 325°F (160°C) and continue baking until the puffs are completely dry and golden brown, about 25 to 30 minutes. Cool on a wire rack. Repeat with the remaining dough. 8 Once the puffs are cool enough to handle, cut in half horizontally and place cut-side-up on the baking sheet. Return to the oven for 5 minutes or just until the centres are dry. Cool completely before filling. 9 Spoon about ½ tsp (2 mL) raspberry jam in the bottom of each puff. Pipe a mound of vanilla pastry cream over the jam. Top with 3 raspberries.

10 Whip the cream, sugar and vanilla together to stiff peaks and transfer to a piping bag fitted with a star tip. Pipe the whipped cream on the raspberries and follow with the remaining tops of choux pastry. Refrigerate and dust lightly with icing sugar just before serving. The puffs are best the day they are assembled. Makes 25 to 30 filled puffs

WHAT TO SERVE  Southbrook Framboise LCBO 341024, 375 mL

RASPBERRY PUFFS It’s doubtful anyone will be able to resist the combination of a smooth vanilla filling, fresh raspberries, and whipped cream in these choux pastry puffs. You can make the vanilla cream one or two days ahead, but bake the puffs the day of serving. Putting them togeth- er might take a bit of time, but the “oooohs” and “aaaahs” will be worth it. The choux pas- try recipe makes more than you need for the final assembly, but any puffs left over can be frozen, thawed and crisped up in the oven for the next time. VANILLA PASTRY CREAM 1 cup (250 mL) whole milk ½ vanilla bean 6 tbsp (90 mL) sugar, divided 3 egg yolks 2½ tbsp (37 mL) cornstarch ½ cup (125 mL) unsalted butter, cut into pieces CHOUX PASTRY ½ cup (125 mL) whole milk ½ cup (125 mL) water ½ cup (125 mL) unsalted butter, cut into ½ inch (1 cm) pieces 1 tsp (5 mL) sugar ¼ tsp (1 mL) salt 1 cup plus 2 tbsp (280 mL) all-purpose flour 4 to 5 eggs About ⅓ cup (80 mL) raspberry jam and 1 pint fresh raspberries for finishing WHIPPED CREAM ¾ cup (175 mL) whipping cream

$17.95 This unique, locally produced raspberry wine adds another layer of luscious raspberry flavour, while pre- senting enough weight and sweetness to stand up to such a rich dessert.  Lakeview Cellars Cabernet Franc Icewine VQA VINTAGES 53397, 200 mL $29.95 Luscious ripe red berry, vanilla, spice and honey ele- ments complement the flavours in the dessert. The combination of unctuousness and balanced acidity on the palate easily stands up to the sweet richness of the pastry, cream and custard filling.

APRICOT STREUSEL CAKES These one- or two-bite cakes are moist, sweet and tart all at the same time. Ripe but slightly firm apricots are best. Use orange oil (not ex- tract) if you can—it packs a punch of flavour. The Boyajian brand can be found in some specialty grocery stores. The cakes are very tender, so to make removal of muffin liners a little easier, freeze the cakes for 5 or 10 min- utes or just until the outer edges have firmed up. Finish with whipped cream and a drizzle of honey.

1½ tsp (7 mL) sugar ¼ tsp (1 mL) vanilla Icing sugar for garnish

STREUSEL ⅓ cup (80 mL) all-purpose flour ⅓ cup (80 mL) sugar ¾ tsp (4 mL) cinnamon 3 tbsp (45 mL) unsalted butter, at room temperature

1 Place the milk in a small saucepan. Split the vanilla bean in half and scrape the black seeds into the milk. Add the scraped bean to the pot along with half of the sugar and whisk to com- bine. Place the pot over medium heat.

150  FOOD & DRI NK EARLY SUMMER 2017