Whenever I need cookie cutters, silicon molds, colored sugar or any other baking accessories, my first and only stop is Breezy’s in Long Island. Founded by Brielle ‘Breezy’ Schwartz and Heidi Schwartz, Breezy’s is a high-end housewares and giftware store that also offers a full line of bakeware, decorating accessories and educational material. Recently, Breezy posted a poll on Facebook asking fans to choose which flavored pastry fillings they would like in the store. The choices included Bavarian Cream, Banana Cream, Apple, Peach, and Apricot. Yum! I wish I could choose them all! Well, Breezy’s asked me if I would try out a few of the new flavors in my own test kitchen and I was more than happy to oblige! I baked with the Bavarian Cream, Apricot, and Chocolate Bavarian Cream fillings, and Breezy’s offered them as a tasting for their customers and fans in the store. I hope everyone enjoyed my desserts and shopped around in Breezy’s!
I’ve provided the recipes below so you can recreate them in your own kitchen using Breezy’s new pastry fillings! So if you’re ever walking on Central Avenue in Cedarhurst, don’t forget to stop by Breezy’s to say hi and pick up something special for yourself!
Bavarian Cream Pate a Choux
adapted from bonappetit.com recipe: Milk Chocolate and Salted Caramel Gateau Saint-Honore
You won’t even believe how simple this recipe is! I was always so intimidated by Pate a Choux but it couldn’t be any easier and I hope you give it a try!
1 cup all-purpose flour
1 cup soy milk
5 Tbsp unsalted margarine
1 tsp sugar
1/2 tsp salt
Henry & Henry Bavarian Cream Pastry Filling
1 cup chocolate pieces
1 Tbsp corn syrup
Combine soy milk, margarine, sugar and salt in a medium saucepan and bring to a boil. Remove from heat, add flour and stir to combine. Return to medium-high heat and stir dough vigorously until a dry film forms on the bottom and sides of the pan, around 1-2 minutes.
Transfer the dough to a stand mixer with a paddle attachment. Add the eggs one at a time, incorporating fully between each egg. Place the dough in a pastry or plastic bag with 1/2 inch cut from the corner and pipe in 1 inch-diameter rounds on to a parchment-lined cookie sheet. Smooth any pointed tips with damp fingertips. Yields around 35 cream puffs.
Bake for 20 minutes at 375 degrees then lower temperature to 325 degrees and bake for another 15 minutes, until golden brown and dry. Once they are removed from the oven, pierce with a pairing knife immediately to release steam. Be careful not to burn your fingers.
Once the puffs are cool, slice a small hole and fill with the Bavarian Cream filling. Make chocolate sauce by melting chocolate chips in a double boiler and add corn syrup for smooth texture and shine. Drizzle over cream puffs before serving. If you are not planning to serve the Pate a Choux right away, store unfilled in an airtight container for up to 3 days and fill with cream before serving.
Note: the unfilled Pate a Choux can be made a month ahead. Store airtight in the freezer and thaw before filling with pastry filling.
Apricot Pastry Bars
this recipe was adapted from tasteofhome.com, makes around 36 squares
2 cups all-purpose flour
1/2 cup plus 1 Tbsp sugar, divided
1 1/2 tsp baking powder
1/2 tsp salt
1/8 tsp baking soda
1/2 cup shortening
2 eggs, separated
2 Tbsp soy milk
3/4 tsp vanilla extract
1/2 package (around 1 1/2 cups) Henry & Henry Apricot Pastry Filling
In a large bowl, combine flour, 1/2 cup sugar, baking powder, salt and baking soda. Cut in shortening until mixture looks like coarse crumbs.
In a small bowl, whisk 1 1/2 egg yolks, 1 egg white, soy milk and vanilla. Slowly add to the crumb mixture, tossing with a fork until dough forms in to a loose ball. Divide in half, making one portion slightly larger.
Roll out the larger portion of dough between two sheets of waxed paper in to a rectangle and transfer to an ungreased 15 x 10 in. baking pan. Press the pastry on to the bottom to the edges. Spread the apricot filling over the dough.
Roll out the remaining pastry to fit the top of the pan and place over the filling. Try to seal in the filling, if possible. Whisk the remaining egg white, brush over pastry and sprinkle with remaining sugar.
Bake at 350 degrees for 30-35 minutes, until golden brown, and cool before cutting.
Chocolate Bavarian Cream Mousse
24 oz. whipped topping
1 bag Henry & Henry Chocolate Bavarian Cream pastry filling
Whip the topping at high-speed in a stand mixer with the whisk attachment until light and fluffy. Separate 1/3 of the whipped cream and place in a pastry or plastic bag.
Add the Chocolate Bavarian Cream filling to the remaining whipped cream and whisk on high for 30 seconds, until completely combined. Add the chocolate mousse to another pastry or plastic bag.
Slice the tip of each bag diagonally and pipe in to small cups, first the whipped cream then the chocolate Bavarian mousse. Refrigerate until ready to serve.