My 6th graders are learning vocabulary for food and drink. This is their first round of basic ways to answer "Tu as faim?" and "Tu as soif?" We end up finishing class hungry every morning, of course... I dream of café au lait and croissants in a little Parisian café and I am brainwashing them to dream of the same. Well, maybe chocolat chaud for them.
We made crêpes last week using Chef Érick's recipe.
makes about 15 medium-sized crêpes
Beat 3 large eggs in a medium-sized bowl with a fork. Add about 1 c. of milk and beat. Gradually add enough flour to make a really thick pancake batter. As you mix it, it should pull away from the sides of the bowl. Next, gradually add enough milk to make a thin batter. Do not add too much milk. If you try to rethicken it with flour, you will have lumps that are impossible to remove. The batter is thin enough if it is easy to coat the bottom of the pan with it as you pour it into the pan.
Heat a well-seasoned non-stick pan. The pan must be hot. Melt butter and quickly pour in enough batter to coat the bottom. The crêpe is ready when the edges brown and start to pull away from the sides. You can try flipping it into the air to turn it over or you can just flip it with your fingers or a spatula.
They could smear them with jam or with Nutella.
It was certainly a lot of fun. I gave them my camera and let them record the event for me. I showed them the photos today.
6th graders they definitely are!
Today, one of the girlies brought in a treat that she made at home. Éclairs. Little delicious pastries filled with cream and covered in chocolate.
1 c. water
1/2 c. butter, cubed
1/4 tsp. salt
1 c. all-purpose flour
2-1/2 c. cold milk
1 package (5.1 oz.) instant vanilla pudding mix
1 c. heavy whipping cream
1/4 c. confectioners' sugar
1 tsp. pure vanilla extract
2 oz. semisweet chocolate
2 Tbsp. butter
1-1/4 c. confectioners' sugar
2-3 Tbsp. hot water
Preheat oven to 400˚F. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Using a tablespoon or a pastry tube with a #10 or large tip, form dough into 4 x 1-1/2-in. strips on a greased baking sheet. Bake 35-40 minutes or until puffed and golden. Remove to a wire rack. Immediately split éclairs open; remove tops and set aside. Discard soft dough from inside. Cool éclairs.
In a large bowl, beat milk and pudding mix according to package directions. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill éclairs. (Chill any remaining filling for another use or enjoy it for dessert!)
For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost éclairs. Store in refrigerator.
Bon appétit to all young chefs and eaters!