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cook's profile


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Member Since: Jan. 2009
Cooking Level: Not Rated
Cooking Interests: Baking, Dessert, Kids
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Eclairs II
Easy Decadent Truffles
About this Cook
My favorite things to cook
My favorite isn't a food, but an experience. There's a very unique kind of happiness about that moment when they truly enjoy the first bite of your baking :)
Recipe Reviews 14 reviews
Eclairs II
They seriously do taste like they are fresh out of a bakery; the custard is absolutely perfect. Not too sweet or overwhelming, but flavored just right. I did adjust the chocolate ganache according to the top rated reviews because the original was too thick and bitter for my taste. Also, I actually messed up the first step a bit; make sure your butter is really boiling before you add the flour, don't let it cool even for a little bit! Don't forget to poke holes in the eclairs immediately after taking them out of the oven to release the steam--I take this opportunity to dot three holes along the bottom OR two holes, one on each end, using a 1/4 inch piping tip. I use that same piping tip with the custard filling later rather than cutting the eclairs in half because I find this a lot more fun and aesthetically pleasing :) You can feel when the eclair is fully piped with custard because it actually becomes heavier. All in all, easy recipe with impressive presentation--I'll definitely be making them again!

1 user found this review helpful
Reviewed On: Jun. 20, 2011
Mmmm so yummy, I made these after seeing communitychannel eat them lol. First of all, the icing in this recipe is extremely forgiving... you can just eyeball the measurements. I used less powdered sugar to make it less sweet and more chocolatey, and I added more milk... you want a somewhat runny, thin consistency for this cake! I highly recommend stirring in a heat safe bowl and then putting the bowl over barely simmering water (making a double boiler) to keep the icing melted and runny as you take your time dipping. The cake in lamingtons can be any generic sponge or butter cake; I used Nannie's Hot Milk Sponge Cake right after it cooled and had no problem with crumbs! Also, this recipe is incorrect in using FLAKED coconut, which is waaay too sweet. Use DESSICATED coconut to perfectly compliment the flavor and make it a lot prettier/ the authentic Australian lamington.

9 users found this review helpful
Reviewed On: Mar. 24, 2010
Perfect Pumpkin Pie
I added 1/4 tsp ground allspice and an extra 1/4 tsp ground cinnamon, and I followed the tip to heat up the spice and pumpkin before mixing. (I did that until the mixture was very warm to the touch; it took a few hours to cool down!) The result was ABSOLUTELY DIVINE, I love this pie, so delicious! Tastes better if you leave it in the fridge overnight for the pie to firm up a bit. Great recipe!

0 users found this review helpful
Reviewed On: Nov. 26, 2009

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