Hello everyone! Claire here with another installment of my series of food inspired by a movie. Today I will share with you a little treat that is almost too pretty to eat: choux à la crème glacée. Consider these mini ice cream sandwiches inspired by the film Philadelphia Story.
socialite, dinner drunk trial, the tabloid press, hangovers wedding, a turn last time, and the word “yar” are some of the reasons why Philadelphia Story is one of my all time favorite movies. It is no wonder that is directed by George Cukor, known as director of women during the golden age of Hollywood. He had a way of directing the starlets of the time, and he held some of the most memorable performances, good humor the likes of Joan Crawford, Greta Garbo, Jean Harlow, and heroin today, Katherine Hepburn. Just before Philadelphia Story will hit theaters, Hepburn box office poison was considered. His last films were flops, critics criticized, and pants he wore New England environment does not gel well with the public (however, I love). Philadelphia Story was his big comeback, after an heiress of the snobbish society and its hilarious to find true love outcome. Its performance is strong but sweet, very self-conscious in every appropriate way, and she got even in the face in his first 10 seconds on the screen, which should have made her want to skeptics fans immediately. Across Cary Grant, which is the ability comics are only overshadowed by his almost obscene beauty, and Jimmy Stewart in his dry, witty, best, she can not lose.
The dialogue is bright and agile, the costumes are superb examples of modern sportswear United States, and all the characters grow up a little for the end. It’s basically a perfect movie.
Inspired Wedding garden upper class which is the center of the plot, which wanted to create a suitable period dessert possibly have served at the wedding of Tracy Lord. While hunting for a restaurant menu high-end from 1939, I found the collection menus New York Public Library. More than 17,000 menus, from 1880 to today is my heaven. In a menu Christmas party Waldorf Astoria, I found these little gems. Profiteroles filled with ice cream. I dusted with sugar to make them mine chouquette, delicious French pastries, and stuffed with ice cream and what else: sprinkles. , Light and perfect sweet bite alone.
Let’s get baking!
- 1 cup water
- 4 tablespoons unsalted, cubed
- 1/4 teaspoon fine sea salt
- 2 sugar TBSO
- 1 ¼ cup all-purpose flour, sifted
- 4 eggs, at room temperature
- sanding sugar (traditionally sugar is pearl)
for sugar syrup:
- 2 tablespoons sugar
- 2 tablespoons water
1. Make sure you have all the ingredients measured before starting.
2. Combine butter, salt, sugar and water in a small and bring to a simmer over medium heat pan. Remove from heat, add the flour all at once, and stir quickly with a wooden spoon until well blended. Place the saucepan over medium-low heat and continue stirring until the mixture forms a smooth ball that pulls away from the sides of the pan.
3. Allow the mixture to cool for 3 minutes. Add the eggs one at a time, mixing well after each addition. Cover and refrigerate for 30 minutes or until a day; just made choux paste.
4. Make sugar syrup by combining 2 tablespoons sugar and 2 tablespoons water in a small saucepan. Bring to a slow fire over high heat, reduce the heat to medium and simmer for 1 minute. Let cool.
5. Preheat oven to 400 ° F and line a baking sheet with parchment paper or a silicone baking mat. Sprinkle pearl sugar evenly on the prepared sheet. Remove the dough from the refrigerator and use two teaspoons (or a pastry bag with a peak current) to form small balls of dough, about the size of a walnut. Plop small balls of dough on the prepared sheet, leaving an inch of space between them. Brush with sugar syrup using a pastry brush, and sprinkle with sugar.
6. Bake for 20 minutes or until puffed and golden brown (never open the oven door during the first 10 minutes of cooking). Turn off the oven, open the door a crack, and leave the chouquettes in for another 5 minutes to avoid temperature shock, which would cause deflate.
7. Transfer to a wire rack and let cool completely before serving. Store leftovers in an airtight container at room temperature and reheat for 5 minutes in an oven at 300 ° to restore the original texture.
8. To serve, slice chouquette half and sandwich with a scoop of ice cream.
And there you have it! These frozen cakes filled are sure to be a hit at any party or gathering.
Will you be trying your hand at these ice cream sandwiches?
You will not regret it if you do, I promise!
The Kitchy kitchen