I don’t have pictures since I lent my camera to a friend of a friend in need of video-recording capabilities…
But last night I made bacon and ham scones (both with swiss cheese) and eclairs. And damn they were delicious. Every single lump of fat and carbs.
For the scones, I followed the Peppered Pear and Goat Cheese Scone recipe from the book Savory Baking. I had to use a little more milk since swiss cheese is less spreadable than goat cheese, but it worked out well. Flakey and full of piggy goodness.
For the eclairs, I followed this recipe for the dough and this one for the pudding and the chocolate. But, a couple notes (mostly to myself, like most of this blog) —
1. Small eclairs are easier to make crispy, but use a proper pastry bag for piping.
2. That pudding recipe results in pudding that still tastes a bit like corn starch, find a new one
3. Straight pudding is too heavy, a mix of half half whipped cream and pudding is delicious
4. The chocolate glaze on that is very chocolatey, maybe a little too dark. Try adding some milk chocolate instead of all semi-sweet.
Clearly, it’s time for eclair science. Hopefully with pictures.
Also, the original recipe for the Peppered Pear and Goat Cheese Scones is pretty good. I mean, it’s so good I made scones twice in two days. And I usually hate scones.