Re: Chocolate éclairs
 

I made choux pastry yonks ago (made churros, or whatever they are) but for something that big, made for you, fillled for you, decorated with loads of chocolate for you, and they are most certainly fresh, and delicious and cost $1 each ($1.89 normally) why do it yourself?

Re: Chocolate éclairs
 

If you enjoy a decent piece of patisserie, then get down to Bistro Sofia on Water St & take out (or eat in) some of theirs. Best in the city by a country mile.;)

Alternatively, go to the newly refurbished Irving diner & have their orange sherbet cake. E-numbers ago-go. <shudders>

Re: Chocolate éclairs
 

I'm far too posh to be eating in Irving Diners - I'm more of a Blue On Water man myself ;)

Re: Chocolate éclairs
 

I take it that you are still resting between jobs.

Re: Chocolate éclairs
 

I may have a go at the profiteroles over the weekend :thumbup:

Re: Chocolate éclairs
 

Smoked salmon and cream cheese profiteroles?

Re: Chocolate éclairs
 

hopefully not for much longer... :fingerscrossed:

Re: Chocolate éclairs
 

Having worked in a bakery in the Uk for years (M & A Browns in Glasgow if anyone knows it) and a cake lover I can assure you very few cakes here come with Fresh Cream. Sobeys are one of the few who advertise it but it is not all of their cakes - it will specifically say with Fresh Cream. It is 100% better than the yucky white coloured stuff they use on everything else - mind you it gives me an excuse to buy chocolate cake which my hubby hates so I get to to myself.

I can assure you I do not view things made in the UK as being as sweet as honey compared to the UK but I do know my cakes. that is except for the fish and chops from the Viking fish & chip shop in Largs - North America cannot make chips (yes I mean the deep fried type) they need to be thick not the thin stuff. I just recall the thin ones from visiting France and dipping in mayonnaise - something frowned upon here!!!!

Re: Chocolate éclairs
 

Not smoked salmon but with a bit of luck concering weather and missing federal fish counters there may be a good possibility of trying them with snow crab at the weekend :thumbup:

Re: Chocolate éclairs
 

So that'll be the ones I posted about then. :)

Re: Chocolate éclairs
 

I see the BBC recipe uses double cream but you probably get away with the wipping cream available in Canada? Have you ever seen double cream available in any of the stores here? I tried a BBC mousse recipe the other day using wipping cream instead of double cream but some of the liquid settled to the bottom of the bowl. I see north american mousse recipes use gelatine with wipping cream.

Canadian Superstore do a range of frozen eclairs which have the crème patissière filling and were quite decent much better than I expected. Most supermarket cakes seem to be sickly sweet here so there has been much more baking tried in the jimf household since the move to Canada.

Re: Chocolate éclairs
 

Crabbing is getting really good now. :thumbup:
Although I've heard that the colder water makes the snow crabs a bit sweeter than the Dungeness.

Re: Chocolate éclairs
 

Looks like there are more than 4 per person in that pot :D - Really got to get out West and see that


How far offshore are you setting those traps ?

Re: Chocolate éclairs
 

That's before we threw back the undersized and females, plus there were four us in the boat each with licenses, so there. :p We only have to go about 15 mins out in English Bay to set the traps. We just got a new burner from CT as the other one become too rusty. It does a fab job and they're ready in 15mins. Just enough time to run up to the market and grab some garlic butter. :thumbup:

Re: Chocolate éclairs
 

15 minutes is a bit tight for grabbing the beer and wine as well though :huh: may have to sacrifice the garlic butter

Our "shed boil " for this week isnt looking good as the boats didnt get out yesterday due to weather and it seems Fridays is a day for the fisheries inspectors to be at the warfs :blink:

Always next week though :)