The recipe below makes 18 profiteroles or 12 eclairs.

Here’s what are needed for choux pastry/eclairs:

115g or 4oz or 1/2cup butter, cut into small pieces                     

10ml or 2tsp caster sugar

1.5ml or 1/4 tsp salt

150g or 5oz or 1 and 1/4cup plain flour

4 eggs, beaten

1 egg, beaten with 5ml or 1tsp cold water for glazing

Here’s how:

1. Preheat the oven to 220 degrees Centigrade or 425 degrees F or Gas 7. Combine the butter, sugar, if using, salt and 250ml or 8fl oz or 1cup water in a large heavy-based suacepan. Bring to the boil over moderately high heat, stirring occasionally.

2. As soon as the mixture is boiling, remove the pan from the heat. Add the flour all at once and beat vigorously with a wooden spoon to mix the flour smoothly into liquid.

3. Return the pan to moderate heat and cook, stirring until the mixture forms a ball, pulling away from the side of the pan. This will take about 1 minute. Remove from the heat again and allow to cool for 3-5 minutes.

4. Add a little of the beaten eggs and beat well to incorporate. Add a little more egg and beat in well. Continue beating in the eggs until the mixture becomes a smooth and shiny paste.

5. While still warm, shape choux puffs, eclairs, profiteroles or rings on a baking sheet lined with baking parchment.

6. Glaze with 1 egg beaten with 5ml cold water. Put into the preheated oven, then reduce the heat to 200 degrees Centigrade or 400 degrees F or Gas 6. Bake until puffed and golden brown.

HOW TO SHAPE CHOUX PASTRY

For large puffs

Use two large spoons dipped in water. Drop the paste in 5-6cm or 2-2 and 1/2in wide blobs on the paper-lined baking sheet, leaving 4cm or 1 and 1/2in between each. Neaten the blobs as much as possible. Alternatively, for well-shaped puffs, pipe the paste using a piping bag fitted with 2cm or 3/4in plain nozzle.

For Profiteroles

Use two small spoons or piping bag fitted with 1cm or 1/2 in nozzle and shape 2.5cm or 1in blobs.

For Eclairs

Use a piping bag fitted with a 2cm or 3/4in nozzle. Pipe strips 10-13cm or 4-5in long.

For a Ring

Draw a 30cm or 12in circle on the paper. Spoon the paste in large blobs on the circle to make a ring. Or pipe tow rings round the circle and a third on top.

Baking Times For Choux Pastry

Large Puffs and Eclairs ——– 30-35minutes

Profiteroles ——————— 20-25minutes

Rings —————————- 40-45minutes

This recipe serves 4-6

Ingredients:

275g or 10 oz plain chocolate

750ml or 1 and 1/4 pints or 3 cups vanilla ice cream

For the profiteroles:

110g or 3 and 1/4 0z or 3/4 cup plain flour

1.5ml or 1/4tsp salt

pinch of freshly greated nutmeg

75g or 3oz or 6tbsp unsalted butter, cut into 6 pieces

3 eggs

Here’s how:

1. Preheat the oven to 200degrees centigrade or 400 degrees F or Gas 6 and butter a baking sheet.

2. To make the profiteroles, sift together the flour, salt and nutmeg. In a medium saucepan, bring the butter and 174ml or 6floz or 3/4 cup of water to the boil. Remove from the heat and add the dry ingredients all at once. Beat with a wooden spoon for about 1 minutes until well blended and the mixture starts to pull away from the sides of the pan, then set the pan over low heat and cook the mixture for about 2 minutes, beating contantly. Remove from the heat.

3. Beat one egg in a small bowl and set aside. Add the remaining eggs, one at a time, to the flour mixture, beating well. Add the beaten egg gradually until the dough is smooth and shiny; it should fall slowly when dropped from a spoon.

4. Using a tablespoon, drop the dough on the baking sheet in 12 mounds. Bake for 25-30 minutes until the pastry is well risen and browned. Turn off the oven and leave the puffs to cool with the oven door open.

5. To make the sauce, place the chocolate and 120ml or 4floz or 1/2 cup of warm water in a double boiler or in a bowl over a pan of hot water and melt, stirring occasoinally.

6. Split the profiteroles in half and put a small scoop of ice cream in each. Arrange on a serving platter. Pour the sauce over the top and serve at once.

What you need are:

150ml or ¼ pint or two 3rds cup double cream

50g or 2oz or 4tbsp butter

50g or 2oz or ¼ cup granulated sugar

175g or 6oz plain chocolate

30ml or 2tbsp brandy

Here’s how:

1. Heat the cream with the butter and sugar in the top of a double boiler or in a heatproof bowl over a saucepan of hot water. Stir until smooth, then cool.

2. Break the chocolate into the cream. Stir until it is melted and thoroughly combined.

3. Stir in the brandy a little at a time, then cool to room temperature.

4. For the White Chocolate and Orange Sauce, heat the cream and butter with the sugar and orange rind in the top of a double boiler, until dissolved. Then follow the recipe to the end, but using white chocolate and orange liqueur instead.

5. For the Coffee Chocolate Fudge, follow the recipe, using light brown sugar and coffee liqueur or rum. Stir in the coffee essence at the end.

6. Serve the sauce over cream-filled profiteroles, and serve any thatwasn’t used separately.

There are variations to this recipe:

White Chocolate and Orange Sauce

40g or ½ oz or 3tbsp caster sugar, to replace granulated sugar

finely grated rind of 1 orange

175g or 6oz white chocolate, to replace plain chocolate

30ml or 2tbsp liqueur, to replace brandy

Coffee Chocolate Fudge:

50g or 2oz or ¼ cup light brown sugar to replace granulated sugar

30ml or 2tbsp coffee liqueur or dark rum, to replace brandy

15ml or 1tbsp coffee essence

Fruited Leche Flan

CARAMEL:

¾ cup sugar

3 tablespoons water

FLAN:

4 pieces eggs, lightly beaten

½ cup evaporated milk

½ cup sweetened condensed milk

2 tablespoons sugar

1 can (439 grams) DEL MONTE Fiesta Fruit Cocktail

PROCEDURE:

Caramel: Cook sugar and water over medium heat until sugar is caramelized. Pour into molds (1/2 cup capacity). Set aside.

Flan: Combine first 4 ingredients. Beat well. Strain. Pour mixture into prepared molds half full. Spread 2 tablespoons of Del Monte Fiesta Fruit Cocktail on each mold. Cover with foil and steam for 40 minutes. Cool, and then chill. Unmold and serve. Makes 8 servings.

Here is another dessert recipe also from Del Monte Kitchenomics.

INGREDIENTS:

300 grams fresh ubod with soft part, diced

1 can (850 grams) Del Monte Fiesta Fruit Cocktail, drained (reserve the syrup)

½ cup all-purpose cream

1 tablespoon sweetened condensed milk

PROCEDURE:

Boil 1 cup water with 1 teaspoon iodized fine salt and fruit cocktail syrup. Blanch ubod for 3 minutes (ubod should still be crunchy), then drain. Combine until ready to serve. Makes 12 servings.

35-40 PCS wonton wrappers

FILLING:

200 grams tuna fillet

100 grams medium shrimps, shelled

½ tsp calamansi juice

1 can (234 grams) DEL MONTE CRUSHED Pineapple, drained (reserve syrup)

1 pc medium onion, chopped

½ tsp grated ginger

2 cloves garlic, minced

50 grams each of singkamas and carrots, chopped

3 stalks green onions, chopped

½ tsp sesame oil

1 tbsp flour

DIP:

5 cloves crushed garlic

1-2 pc sliced sili labuyo

½ cup soy sauce

½ cup pineapple syrup

1-1/2 tbsp calamansi juice

PROCEDURE:

FILLING:

Marinate fish and shrimps in calamansi juice and 1 tsp iodized fine salt for 10 minutes. Drain. Chop finely. Combine with the rest of ingredients and ¼ tsp pepper. Mix well. Put 1 tbsp of mixture in wonton wrapper. Press edges to the filling, leaving the top open. Steam for 20 minutes.

DIP:

Sauté garlic and sili for 1-2 minutes. Add sauce and pineapple syrup. Simmer once. Add calamansi. Serve with dumpling.

Makes 7 servings (35pcs)

Here are the ingredients:

500grams macaroni

250 grams chicken breast (boiled till tender); cut into small cubes

250 grams luncheon meat slices (not the canned ones); chopped

200 grams carrots (boiled till tender); chopped

100 grams celery; chopped

200 grams red apples; sliced thinly

200 grams pineapple tidbits

700 grams mayonnaise

250 grams all-purpose cream; chilled

200 grams cheddar cheese

1pc chicken cube seasoning

1 tablespoon rock salt

Procedure:

In a stockpot, bring about 2 liters of water to a boil and add in chicken breast, carrots and luncheon meat. Add in a tablespoon of rock salt. After a minute in boiling water take out the luncheon meat slices and chop them into small pieces. Take the chicken and the carrots out of the boiling water as well once they are tender.

Put in the macaroni and cook until done. Drain.

Meanwhile, chop the celery stalks, carrots and chicken. Slice the apples into quarters and sliced thinly; put these in pineapple syrup to prevent from discoloration.

Grate the chicken cube and set aside.

In a big salad bowl, put in half of the macaroni; moisten with half on the all-purpose cream, half of the mayonnaise. Mix well and add in half each of the ingredients and mix well.

Add the other half of the macaroni in and the rest of the ingredients and mix well.

There is no need to add salt since the cheese, chicken cube and luncheon meat gives the salty flavor to it.

I liked the feedback of my sister’s colleagues at Chinese General Hospital about this. Hope you try it…and like it too! ^_^ Above is the actual photo of the finished product.

Happy cooking!

2 pc (350 grams) red apple

2 pc (300 grams) green apple

1 can (567 grams) DEL MONTE Crushed Pineapple, drained (reserve syrup)

3 stalks celery, diced

2/3 cup toasted walnut, coarsely chopped

1-1/2 cups mayonnaise

¾ cup DEL MONTE Elbow Macaroni

PROCEDURE:

Core and cut apple into tidbits and soak in pineapple syrup. Drain, reserve syrup. Combine apple with remaining ingredients except pasta. Refrigerate. Boil 2 cups water with reserved pineapple syrup and ½ tsp oidized fine salt. Add DEL MONTE Macaroni and cook for 12 minutes. Drain. Cool completely. Combine with pineapple mixture. Season with salt and sugar to taste. Refrigerate until ready to serve.

INGREDIENTS:

SERVES: 8

115g/ 4oz. / ½ cup butter

225g / 8oz / 1 cup dark brown sugar, firmly packed

450g / 16oz can pineapple slices, drained

4 eggs separated

Grated rind of lemon

Pinch of salt

90g/ 3 ½ oz / ½ cup granulated sugar

85g/ 3 ½ oz / ¾ cup plain flour

5ml/ 1 tsp baking powder

PROCEDURE:

1. Preheat the oven to 180 degrees C/ 350 degrees F/ Gas 4. Melt the butter in an oven-proof cast-iron frying pan, about 25cm/ 10in in diameter. Remove 15ml/1tsp of the melted butter and set aside.
2. Add the brown sugar to the frying pan and stir until blended. Place the drained pineapple slices on top in one layer. Set aside.
3. In a bowl, whisk together the egg yolks, reserved butter and lemon rind until smooth and well blended. Set aside.
4. With an electric mixer, beat the egg whites with the salt until stiff. Fold in the granulated sugar, 30ml/2tbsp at a time. Fold in the egg yolk mixture.
5. Sift the flour and baking powder together. Fold into the egg mixture in three batches.
6. Pour the batter over the pineapple and smooth level.
7. Bake until the cake tester inserted in the center comes out clean, about 30 minutes.
8. While still hot, place a serving plate on top of the frying pan, bottom-side up. Holding them together with oven gloves, flip over. Serve hot or cold.

Ingredients:

2 1/4 cups sifted all-purpose flour

2 1/2 teaspoons sifted baking powder

½ teaspoon fine salt

¾ cup butter

½ cup granulated white sugar

2 cups dark brown sugar (spooned lightly into cup)

3 whole eggs, graded extra large

1 teaspoon pure vanilla extract

Procedure:

1. Preheat the oven to 350 degrees Fahrenheit. Line an 8 by 12 inches rectangular baking pan. 2 ½ inches high, with aluminum foil. Set aside.
2. In a bowl, combine the flour, the baking powder and the fine salt. Set aside.
3. In another bowl, using an electric mixer, cream the butter until light and fluffy. Add the white and the brown sugar and beat until blended. Add the eggs and the vanilla extract and mix well.
4. Pour in the flour mixture. At this stage, use a rubber scraper or wooden spoon. Beat only until combined.
5. Transfer the cookie batter to the prepared baking pan. Bake for 45 to 55 minutes or until a toothpick inserted in all four corners comes out dry.