Cocktail/Mocktail & Dessert Pairing for 5x04
“Dear Offred” Cocktail
1.5oz Rumchata
1oz dark chocolate liqueur
0.5oz hazelnut liqueur
1oz half & half
dash of Aztec chocolate bitters
dash of orange bitters
marshmallows (optional)*
graham cracker crumbs (optional)*
*If using the garnishes, begin by pouring a few drops of Rumchata onto a plate and spreading graham cracker crumbs on a second plate. Twist the rim of your glass in the Rumchata, then twist in the graham cracker crumbs to glue them to the edge of the glass. Skewer a marshmallow on the end of a wooden or metal stir stick and torch to blacken, then drop into your drink once you’ve mixed the rest of the ingredients…
Combine the first six ingredients in a glass over ice. Stir and enjoy!
“Dear Offred” Mocktail
1.5oz horchata or chai
1oz dark chocolate milk
dash of hazelnut or almond extract
dash of orange extract
1oz half & half
dash of ground cinnamon
marshmallows (optional)*
graham cracker crumbs (optional)*
*If using the garnishes, begin by pouring a few drops of horchata or chai onto a plate and spreading graham cracker crumbs on a second plate. Twist the rim of your glass in the horchata or chai, then twist in the graham cracker crumbs to glue them to the edge of the glass. Skewer a marshmallow on the end of a wooden or metal stir stick and torch to blacken, then drop into your drink once you’ve mixed the rest of the ingredients…
Combine the first six ingredients in a glass over ice. Stir and enjoy!
Dear Offred Eclair
Shells (Pata Choux Dough)
Ingredients
½ cup water
½ cup milk
½ cup butter
¼ teaspoon salt
1 teaspoon sugar
1 cup flour
4 to 5 eggs, one at a time*
*If using large or XL eggs you may only need 4; if using medium eggs, you will need 5; dough should be soft enough to pipe but firm enough to hold it's shape.
Chocolate Pastry Cream Filling
Ingredients
2 cups milk
2 tbs Frangelico
2 tbs horchata liquor
2 tsp vanilla
2 Tbs cocoa powder
3 egg yolks
1 egg
½ cup sugar
2 ½ tbs cornstarch
¼ tsp salt
6 oz bittersweet chocolate
2 tbs butter, softened
White chocolate glaze
Ingredients
4 oz white chocolate chopped
2 tablespoons heavy whipping cream
½ tbs marshmallow vodka
Orange Infused Sugar
Ingredients
½ cup of sugar
zest of one orange
Shells (Pata Choux Dough) Procedure
In a large saucepan, bring to boil water, milk, butter, salt, and sugar.
Once butter is melted, reduce heat to low, add flour, and stir vigorously for 1-2 minutes. This helps remove extra moisture and gives the flour time to cook.
Remove from heat. Let cool so that it’s hot to the touch but not burning.
Add eggs, one at a time. Incorporate completely before adding the next egg. Add 5 eggs until the mixture turns into a soft paste that will still hold its shape.
Using a piping bag with a piping tip of your choice (large opening), immediately pipe paste in the desired size (small 2-3 inch, medium 4-5 inch, large 5-6 inch, cream puffs/round balls). Bake time will vary depending on size.
For large eclairs, bake at 425 degrees for 15 minutes, then reduce the heat to 375 for 12-20 minutes or until the shell is golden brown and hollow inside. See notes for additional bake times.
Cool completely.
Notes:
For cream puff (about 1 inch round dough) and small 2”-3” eclairs, bake at 425 degrees F for 10 min then at 375 degrees F for an additional 5-10 min or until hollowed and golden brown.
For medium 4”-5” inch eclairs, bake at 425 degrees F for 12 min, then at 375 degrees F for an additional 8-12 minutes or until hollowed and golden brown.
Best if served fresh but can be frozen for later enjoyment. If frozen, allow eclairs to come to room temperature before enjoying.
Chocolate Pastry Cream Filling Procedure
Add the milk and vanilla into a saucepan. Heat the milk over medium high heat and bring it to a boil.
While the milk is being heated, place the sugar, egg and yolks, cornstarch, cocoa powder and salt in a bowl. Whisk until you have a thick, smooth mix. Set it aside until the milk comes to a boil.
As soon as the milk starts to boil, remove it from the heat. Slowly pour about one half of the hot milk in a thin stream into the egg mix WHILE WHISKING CONSTANTLY to temper the egg mix. When the eggs have been tempered, add the egg mix back into the hot milk in the saucepan.
Heat the custard base over medium/low heat while whisking vigorously until it starts to thicken - this should take about 2-5 minutes. Lower the heat to low and immediately add the bittersweet chocolate chips. Whisk until the chocolate is completely melted.
Remove from the heat, add the butter, and whisk until that too is completely mixed into the custard.
Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent custard skin from forming on top.
Let the custard cool down to room temperature and then let it chill in the fridge for a few hours.
Use as needed. You may need to whisk the pastry cream to make it smooth again before use.
White Chocolate Glaze & Orange Infused Sugar
Blend sugar and zest in a food processor so that sugar is very fine.
Melt chocolate with heavy whipping cream and add the vodka. Stir until smooth.
Putting the Eclair Together
Fill a pastry bag fitted with a filling tip with the chocolate pastry cream. Insert the tip on one end of the shell and fill with pastry cream. Continue until all the shells are filled.
Dip the top part of the eclair in the white chocolate glaze. Dip the chocolate covered eclair on the orange infused sugar. Torch the top so that the sugar can caramelize and form that top crunch.