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Food & Drink A Ganache-y Pound Cake for All You Eclair Lovers Out There

19:04  10 august  2018
19:04  10 august  2018 Source:   food52.com

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Make a chocolate ganache : check. But if you ’re as into eclairs as I am, there ’s no reason not to take your love affair a little further. This may sound like a stretch to you : éclair pound cake . Stick with me though! You don’t have the textural contrast as much, but what you do get is fantastic in its own

Christina Tosi's Fall Pound Cake Has a Few Delicious Tricks Up Its Sleeve: The Trick to Better Coffee Cake Is Simple—Obvious, Even Choosing the best part about a Witness the ganache cowlick. Photo by Posie Brien This may sound like a stretch to you : éclair pound cake .

Selecting a pastry from the bakery case felt like an awesome responsibility as a child. I did not take this task lightly, carefully eyeing the frosted cupcakes and the craggy-topped muffins and the gooey chocolate cookies. No amateur in the sugar realm, I’d skip past the biscotti and other similarly austere and adult desserts to land on the cakes and petit four sections. But no matter how decadent the offerings, if I saw an éclair behind the glass window, I’d always be sold.

a tray of food on a table: The Perfectionist's Guide to Making Chocolate Éclairs© Provided by Food52 The Perfectionist's Guide to Making Chocolate Éclairs

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A Ganache - y Pound Cake for All You Eclair Lovers Out There .

A Ganache - y Pound Cake for All You Eclair Lovers Out There .

An éclair is, arguably, a perfect dessert. Given its French origins, that’s no surprise. The French know their pastry. There’s the textural contrast: creamy, crunchy, and gooey. There’s the balance of flavor between the smooth pastry cream, the intense chocolate glaze, and the just-barely-sweet pâte à choux shell. Every bite marries this trifecta of glaze, filling, and shell.

Could I make eclairs at home? Yes, absolutely. While complicated in theory, each element of a classic éclair is perfectly manageable for a home baker. Make a great pastry cream: check. Make a basic pâte à choux dough: check. Make a chocolate ganache: check. But if you’re as into eclairs as I am, there’s no reason not to take your love affair a little further.

Witness the ganache cowlick.© Provided by Food52 Witness the ganache cowlick. Witness the ganache cowlick. Photo by Posie Brien

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A Ganache - y Pound Cake for All You Eclair Lovers Out There .

This may sound like a stretch to you: éclair pound cake. Stick with me though! You don’t have the textural contrast as much, but what you do get is fantastic in its own right: a tender, close-crumbed, dense pound cake with a hint of vanilla and a wonderful, custardy flavor that’s reminiscent of pastry cream. I achieve this by adding both condensed milk and custard powder to the batter.

a piece of chocolate cake on a plate: Custard is hiding in there.© Provided by Food52 Custard is hiding in there. Custard is hiding in there. Photo by Posie Brien

The Trick to Better Coffee Cake Is Simple—Obvious, Even

  The Trick to Better Coffee Cake Is Simple—Obvious, Even Choosing the best part about a piece of cake is challenging. It's all good! It's cake! But if I were pressed, I could identify one particularly good bit about every kind of cake. I do love the soft, moist crumbs that cling to the frosting on a layer cake, or custardy, clafoutis-like pockets that form around bits of fruit in a simple strawberry yogurt cake. And in a coffee cake, it's all about the streusel. Photo by Posie Harwood I am no mathematician. But it has always seemed to me that doubling the streusel in your standard coffee cake would double the deliciousness. I can now report back that this is true. Today's coffee cake batter is a pretty standard one, although I like to use Greek yogurt as the dairy (although sour cream is a fine option). Yogurt keeps it moist and not overly rich, letting the streusel take center stage as the real star. The recipe yields a lot of streusel, as planned! You can either divide it evenly between the middle layer and the top layer, or you can do one-third in the center and two-thirds on top. Life is your slice of cake. Do what you wish. If you want to kick things up even further, add a dash of cardamom and espresso powder to the streusel. This is a coffee cake for people who want to maximize their baked good enjoyment, and I assume you are that sort of person if you are reading this. (Between you and me, I almost called this cake the Carpe Diem Coffee Cake, because it is all about upping the pleasure of the present.) Double-Streusel Coffee Cake By Posie (Harwood) Brien View Full Recipe - LET THEM EAT (MORE!) CAKEThis article originally ran in July 2017.

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Be sure to roll your dough out very thinly. It will be sticky when you mix it up, but don't worry: Rolling the dough in a blend of flour and confectioners' sugar to prevents it from clinging to the work surface. A Ganache - y Pound Cake for All You Eclair Lovers Out There .

To top it off, there’s a thick and luscious chocolate ganache glaze. When you’re craving the creamy chocolate + custard + buttery, eggy pastry trifecta, give this cake a shot instead. It's less fussy, but you still get those perfect flavors.

12174cd3 4058 48c3 b781 988df0a13f78 eclair cake 4© Provided by Food52 12174cd3 4058 48c3 b781 988df0a13f78 eclair cake 4

Eclair Pound Cake

By Posie (Harwood) Brien

  • 1 1/4 cups all-purpose flour
  • 3 tablespoons custard powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup sweetened condensed milk
  • 1 cup chopped dark chocolate (or chocolate chips)
  • 1/2 cup heavy cream
  • 1/4 teaspoon espresso powder (optional)

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A Ganache - y Pound Cake for All You Eclair Lovers Out There . That said, it was a breeze to whip up, otherwise turned out very nicely and I absolutely still ate it just thinking about the next time.

A Ganache - y Pound Cake for All You Eclair Lovers Out There . Are you channeling your best self with this comment? (If you 're not sure, check out our Code of Conduct.)

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What other desserts would you like to eclair-ify? Let us know in the comments!

a piece of cake on a plate© Provided by Food52

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