AN APPLE UPDATE:
Guess what? Remember when I posted about how I had entered the Apple Crisp Recipe Competition for the Canadian Baking and Sweets Show? And how I was a finalist? It took place this past Saturday, and…I won! I came home with a gorgeous gift basket of cupcake-baking supplies as well as a cookware set worth $500. Was very exciting! The recipes of the finalists were sent out to a third party kitchen to ensure that they were replicable, and the judges tasted the dishes in front of the crowd at the show. The DH was there when I won, and he is just the sweetest guy. He’s so proud of me! I mean, I’m proud of me too, but I recognize it was just one contest. The DH? Sent emails to my family, his family, and his coworkers, and mentioned it in phone calls to his friends. Like I said, isn’t he just the sweetest? I do heart that man!
And speaking of sweetness, I just made some Chocolate Bubble Éclairs for the latest in my online bake-a-long with the Baking Chez Moi group. Although technically they weren’t BUBBLE éclairs. But I’ll get to that in a minute!
Whenever there are three Tuesdays in the month, the third Tuesday is time for a “rewind” — whatever recipe you missed or wish to redo, that’s what you do. I had made the Crackle-Topped Bubble Éclairs previously, but while the crackle topping was fabulous, the éclairs fell once out of the oven. My takeaway from that trial was that one must leave the éclairs in the oven longer that one thinks, until they look almost too brown.
So that’s what I did this time! And they turned out great! Except that I didn’t pipe them close enough so they turned out to be more cream puff than bubble éclair. Oh well! I used pearl sugar on top as opposed to the crackle topping that I did last time, and I’m rather pleased with the result. Although I ran out of eggs, so I didn’t do an egg wash prior to sprinkling on the sugar. They still turned out pretty perfectly!
I filled some with regular Whipped Cream, and some with a sort of Dark Chocolate Expresso Whipped Cream. I melted some 90% Dark Chocolate with some butter and milk and once cooled, blended it with some whipped cream and instant coffee granules. If you don’t like your sweets too sweet, this is the filling for you! You can really taste that almost bitter dark chocolate — these were definitely my favourites!
I’ve packed them away for the DH to take to work tomorrow (20 dark chocolate expresso ones and 20 whipped cream ones. Oh ok, 19 and 21! I couldn’t resist one last chocolate one *grin*). I know that éclairs/cream puffs/whatever you call them are best the same day, so I hope they hold up until the DH gets to work tomorrow. Eh. Worst case, they’re just not as uber-fresh as right now. I think they’ll still taste nice on a coffee break, right?