LCBO Food & Drink Holiday 2017

TRENDS  SWEET MEMORIES

eggnog éclairs Éclairs are making a comeback, with chic bak­ eries offering traditional and whimsical incar­ nations. Make your own holiday-infused twist with this festive-drink-inspired take—they’re loaded with eggnog flavours such as vanilla bean, cloves and rum—with a sprinkle of cinnamon, of course. If making ahead, cover baked pastries with plastic wrap and leave at room temperature for up to 1 day. Store pastry cream, covered with plastic wrap in a container in the fridge for up to 3 days. Assemble just before serving. EGGNOG PASTRY CREAM ¾ cup (175 mL) granulated sugar ⅓ cup (80 mL) cornstarch 3 cups (750 mL) homogenized milk 6 large egg yolks 1 large egg 1 vanilla bean ¼ cup (60 mL) unsalted butter 1 tsp (5 mL) rum extract ¼ tsp (1 mL) each ground cloves and freshly ground nutmeg CHOUX PASTRY ¾ cup (175 mL) water ¼ cup (60 mL) 2% milk ½ cup (125 mL) unsalted butter, cubed Generous pinch each salt and freshly grated nutmeg 1 cup (250 mL) all-purpose flour 4 large eggs, at room temperature CINNAMON-SUGAR SPRINKLE ¼ cup (60 mL) granulated or coarse sugar 1½ tsp (7 mL) ground cinnamon

1 To prepare eggnog pastry-cream filling, whisk sugar and cornstarch in a medium sauce­ pan. Slowly whisk in milk. Whisk in yolks and whole egg until evenly mixed. 2 Using a small paring knife, carefully cut a small slit down side of vanilla bean. Run the blunt side of knife over bean, releasing the seeds. Add vanilla seeds to mixture. Set over medium heat, whisking frequently in order to avoid scrambling, until the first bubble pops, about 6 to 10 minutes. Whisk constantly to­ wards the end. Remove to a heatproof surface. Using a sieve, immediately strain hot mixture into a bowl. Whisk in butter, rum extract, cloves and nutmeg. Cover surface with plastic wrap. Refrigerate until chilled slightly, prefer­ ably overnight. 3 Preheat oven to 425°F (220°C). 4 To prepare choux pastry, pour water and milk into a large saucepan. Add butter, salt and nutmeg. Set over medium heat. Heat until steaming and almost boiling but not boiling. Remove from heat. Add flour and immediately stir until smooth. Reduce heat to medium-low. Continue stirring constantly for 5 to 7 minutes until mixture begins to dry a little. Carefully turn into bowl of a stand mixer. Beat until mix­ ture begins to cool. Beat in eggs 1 at a time, scraping down sides as needed. Beat until smooth. 5 To prepare cinnamon-sugar sprinkle, stir sugar with cinnamon in a small bowl using a fork. Set aside until ready to use.

6 Scrape choux pastry into piping bag, fitted with a ½-inch (1-cm) tip. Pipe 4-inch (10-cm) lines, about 1 inch (2.5 cm) wide onto 1 large or 2 small parchment-lined baking sheets. Gener­ ously sprinkle tops of piped choux pastry with cinnamon-sugar. If you prefer to ice éclairs, see TIP below. 7 Bake in centre of preheated oven for 12 min­ utes. Reduce heat to 300°F (150°C). Continue baking until bottoms are golden, tops are lightly golden and dry, about 30 more minutes. Remove sheet to a rack. Cool completely. 8 Cut into one side of each éclair without cut­ ting all the way through. Spoon eggnog pas­ try cream into pastry bag. Pipe cream into cut éclairs. Arrange over a serving plate. Serve immediately. Makes about 24 éclairs TIP  Do not sprinkle cinnamon sugar on éclairs before baking. When ready to serve, stir 1 cup (250 mL) sifted icing sugar with 3 to 4 tbsp (45 to 60 mL) whipping cream or milk in a shallow dish. Spread icing over tops of éclairs and sprinkle cinnamon sugar overtop.

WHAT TO SERVE Baileys Vanilla Cinnamon LCBO 392308, $30.05 Vodka Mudshake French Vanilla LCBO 4606, 4 pk, $12.95

194  FOOD & DRI NK HOLIDAY 2017