It's our annual RHS Turkey Dinner 

 We'd love to see you 

 ⤇Thursday Dec 21, 2017⤆ 

Turkey

Stuffing 

Mashed Potato's and Gravy

Vegetables

Cranberries 

Rolls

& Pumpkin Pie Tarts

$5.00

Macaroons w/ Rhonda Steed

 Making Macaroons with Rhonda Steed 

Wednesday December 13 2017

Hot Lunch Dec 14

Thursday December 14 Hot Lunch

Spaghetti 

Lab #2 Single Crust Pie

Cakes and Pastries Module

Lab #2

Single Crust Pie

Butter Tarts

Makes: 12
Cooking time: 20 minutes
Difficulty: Easy

Ingredients:

• 12 premade shortcrust pastry tart bases
• 2 tbsp butter
• 1/2 cup brown sugar
• 1/2 cup honey, golden syrup, or corn syrup
• 1 egg
• 1 tsp each vanilla extract and white vinegar
• 1/4 cup currants, raisins, pecans, or coconut (optional)

Optional: If using raisins or currants, soak in a few tablespoons of warm brandy, rum, or triple sec for about 20 minutes before using.

Preheat oven to 400 F / 200 C. In a microwavable bowl, soften 2 tbsp of butter and whisk together with the sugar until creamy. Add the honey or syrup, egg, vanilla, vinegar, and a pinch of salt and mix well. If using extra fillings, divide these between the pastry shells now. Spoon the liquid mixture over top.

Bake for 12-15 minutes or until filling has gone golden and is bubbling. Let cool and enjoy!

New Module!!

Cream Puffs and Éclairs

AT A GLANCE

PREP

20 mins. to 30 mins.

BAKE

40 mins. to 45 mins.

TOTAL

1 hrs 5 mins. to 1 hrs 25 mins.

YIELD

12 cream puffs or 20 to 24 éclairs

The same easy pastry batter makes the light and airy confections we know as cream puffs, and chocolate éclairs. Cream puffs, round and fat, are filled with whipped cream and dusted with a blizzard of confectioners' sugar. Pipe the batter into longer ropes, you end up with log-shaped éclairs, ready to be filled with pastry cream and drizzled with chocolate icing.

Baking gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe; no other changes needed.

Pastry shells

• 1 cup water
• 1/2 cup (8 tablespoons) unsalted butter
• 3/8 teaspoon salt
• 1 1/4 cups King Arthur Unbleached All-Purpose Flour
• 4 large eggs

Cream puff filling

• 2 cups heavy or whipping cream
• 1/4 cup granulated sugar, or to taste
• 1 teaspoon vanilla extract

Chocolate éclair filling

• pastry cream filling
• *See easy substitute in tips, below.

Icing

• 1 cup chocolate chips or chopped semisweet chocolate
• 1/2 cup heavy or whipping cream

Directions

1. Before you begin: note that the pastry recipe will make 12 cream puffs OR 20 to 24 éclairs. The filling recipes (whipped cream, and pastry cream) make enough for 12 pastries each. The icing recipe is a generous amount for icing 2 dozen éclairs. If you simply want to drizzle the éclairs with icing, cut both the chocolate and cream in half.
2. Preheat the oven to 425°F. Lightly grease (or line with parchment) two baking sheets. 
3. Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil. 
4. Remove the pan from the heat, and add the flour all at once, stirring vigorously. 
5. Return the pan to the burner and cook over medium heat, stirring all the while, until the mixture smooths out and follows the spoon around the pan; this should take less than a minute. 
6. Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes. It'll still feel hot, but you should be able to hold a finger in it for a few seconds. If you have an instant-read thermometer, the temperature should be below 125°F.
7. Transfer the mixture to a mixer, and beat in the eggs one at a time; it'll look curdled at first, but when you add the last egg it should become smooth. Beat for at least 2 minutes after adding the last egg. 
8. Using a generously filled tablespoon cookie scoop, or a level muffin scoop, drop the thick batter onto the prepared baking sheets in 3- to 4-tablespoon mounds. Space the mounds about 3" apart, to allow for expansion. For éclairs, pipe the batter into 5" logs about 1/2" to 3/4" in diameter.
9. Bake the pastries for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 25 minutes, until pastries are a medium golden brown. Don't open the oven door while the pastries are baking. 
10. Remove the pastries from the oven. Make a small slit in the top of each, and return them to the oven for 5 minutes, to allow the steam to escape. Place them on a rack to cool. When they're cool enough to handle, split each in half to make top and bottom pieces; splitting and exposing the centers to air will help keep them from becoming soggy. 
11. To make the cream puff filling: Pour the cream into a mixing bowl, and begin to whip it on high speed (using your mixer's whisk attachment, if you have one). Sprinkle in the sugar gradually as the cream whips. Whip until stiff, but be careful not to over-whip; cream should still look smooth.
12. Fill the bottom halves of the puffs with whipped cream, then replace their tops. Dust with confectioners' sugar, and serve. 
13. To make the éclair filling: Prepare your favorite pastry cream filling; see tips below for our favorite. You'll need about 3 cups of filling.
14. Spoon the filling into the éclair shells.
15. To make the icing, place the chocolate chips or chunks and cream in a microwave-safe bowl or measuring cup.
16. Heat over low heat (or in the microwave) until the cream is very hot. 
17. Remove from the heat, and stir until the chocolate melts and the icing is smooth. Spoon over the éclairs, spreading to the edges. Serve immediately.

Tips from our bakers

• Want to make profiteroles? Fill cream puff shells with ice cream, and drizzle with the sauce of your choice; chocolate is traditional.
• Our pastry cream filling mix is a real time-saver; you'll need about 3 cups. Or, pour 3 cups milk into a bowl (the higher-fat the milk, the richer the filling); add the contents of 2 regular-size boxes of vanilla instant pudding mix, plus 2 teaspoons vanilla extract. Beat until thick, and refrigerate until ready to use. 
• If you want to make the whipped cream a day ahead, be sure to stabilize it with whipped cream stabilizer. If you don't, it'll become watery overnight.
• To shape éclairs without a pastry bag, place a sandwich bag into a glass, rolling its edge over the rim to hold it in place. Spoon the batter into the bag. Cut off 1 corner of the bag, making a 1/2" cut. Squeeze the batter onto the baking sheet through the hole in the corner.
• Want to prepare pastries ahead? Make the shells, and store them at room temperature, lightly covered. Your best bet is to whip the cream no more than several hours ahead of time, unless you stabilize it with whipped cream stabilizer (see tip above). Pastry cream filling/pudding can be made several days ahead. Icing can be made several days ahead, and reheated. Fill (and ice) pastries just before serving.