Alligator Eclairs Recipes

Steps:

• To make the eclairs: Center a rack in the oven and preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
• There are several ways to shape your bubble eclairs. Usually I portion the dough with a small cookie scoop (one with a capacity of 2 teaspoons), but you can pipe the dough from a pastry bag with a plain or open star tip, which makes squiggles and swirls that look lovely when baked. You might want to make it simple and just use a zipper-lock plastic bag as a piping bag.
• No matter what you use, you want to scoop or pipe 3 balls of dough as close to one another as you can get them for each eclair. If you're scooping, scoop 1 ball, then crowd it with the second-giving it a little nudge-and then scoop out the last bubble, snuggling it up to the second ball of dough. When you've got 3 bubbles in a row, move on to the next eclair, making sure to leave at least 2 inches of puff-and-grow space between the clusters. If you're piping, the principle is the same.
• Now you have to make some decisions about the topping. If you're going to top the bubbles with disks of crackle, there's no need to give them an egg wash. Just lay a circle of the Crackle Top Dough on each puff of dough.
• If you'd like to top the eclairs with Streusel or pearl sugar, then it's nice to give each puff a swipe of egg wash. Make an effort to keep the egg wash on the top of the puffs and not let it drip down the sides; it's not fatal, but it does hamper the even rise of the pate a choux. If you're using Streusel, break up the pieces with your fingertips and use a smidge on each puff-put it on and press it down very, very lightly. If you're using pearl sugar, go to town-it's nice to have that crunch.
• Slide the baking sheet into the oven and immediately turn the oven temperature down to 375 degrees F. Bake the eclairs for 20 minutes without opening the oven door, then rotate the pan and continue to bake the pastries for another 10 to 15 minutes, or until they are golden on top and bottom and firm to the touch. Transfer the eclairs to a rack to cool to room temperature.
• To fill the eclairs: There are two traditional ways to fill eclairs, both good and both fun. One is to fill a pastry bag with whatever you've chosen as a filling, use a medium plain pastry tip to poke a hole in the eclair-either in the bottom or in one side-nuzzle the tip into the hole and squeeze in enough filling to come to the edges of the hole.
• The other way is to slice the eclairs horizontally, either in half or by cutting off the top one third. If you do this, you can scoop out the (inevitable) eggy innards. Some people love the custard interior, some don't, so know thyself (and thine audience). Pipe, spoon or scoop the filling into the bottom of the eclairs and cap with the tops.
• No matter how you've filled the pastries, they should be served immediately or stowed in the refrigerator until needed.
• If you haven't sugared or crackled your eclairs, you might want to give them a last-minute dusting of confectioners' sugar.
• Serving: There's no law that says you can't pass these around and let everyone eat them out of hand, but I think of them as knife-and-fork pastries. If you serve them with cutlery you might want to serve them with bittersweet chocolate sauce or hot or cold salted caramel sauce.
• Bring the milk, water, butter, sugar and salt to a rapid boil in a medium heavy-bottomed saucepan over high heat. Add the flour all at once, lower the heat to medium-low and quickly start stirring energetically with a wooden spoon or sturdy heatproof spatula. The dough will come together and a light crust will form on the bottom of the pan. Keep stirring vigorously for another minute or two to dry the dough. The dough should be very smooth.
• Turn the dough out into the bowl of a stand mixer fitted with the paddle attachment, or into a large bowl in which you can use a hand mixer or a wooden spoon. Let the dough sit for 3 minutes, then add the eggs one by one, beating until the dough is thick and shiny. Make sure that each egg is fully incorporated before you add the next, and don't be concerned if the dough falls apart; by the time the last egg goes in, it will have come together again. The dough should be used immediately.
• Remove the butter from the refrigerator 10 minutes before you're ready to make the dough.
• After 10 minutes, cut the butter into small cubes and toss it and the brown sugar and salt into a food processor. Process until almost blended. Add the flour and pulse until the dough forms moist curds. Pulse in the vanilla.
• Scrape the dough onto a piece of parchment or wax paper and shape it into a disk. Cover with another piece of parchment or wax paper and roll the dough out so that it's about 1/16th inch thick. Slide the dough, still between the paper, onto a cutting board and freeze it for at least 2 hours. (The dough can be frozen for up to 2 months, in which case it should be wrapped airtight.)
• Put the flour, sugar and salt in a medium bowl and mix everything together by running the ingredients through your fingers. Drop in the butter and squeeze and rub the cubes into the mixture until you have a sandy mix. If you press a little streusel together, you'll get lumps, which is just what you want. Drizzle the vanilla over the streusel and toss, squeeze and rub to distribute it. Cover the bowl and chill the streusel until needed. (You can make the streusel up to 1 week ahead; pack it in an airtight container and keep it refrigerated.)
• If using a vanilla bean, cut it in half lengthwise and use the tip of the knife to scrape out the pulpy seeds. Bring the milk and vanilla bean pulp and pod to a boil in a medium saucepan. (If you're using extract, you'll add it later.) Cover the pan, turn off the heat and let infuse for at least 10 minutes, or for up to 1 hour.
• Return the milk to a boil if you've used a vanilla bean; bring it to a boil if you're using extract.
• Whisk the yolks, sugar and cornstarch together in a medium heatproof bowl until blended. Whisking constantly, drizzle in one quarter of the hot milk to temper, or warm, the yolks. Still whisking, add the remainder of the liquid in a steady stream. Remove the pod (if you have it), pour the mixture into the saucepan and, whisking vigorously and constantly, bring to a boil over medium heat. Keep at a boil-never stop whisking-for 1 to 2 minutes, then press the cream through a sieve into a clean bowl. Stir in the vanilla extract, if you're using it.
• Leave the pastry cream on the counter for 10 minutes, then whisk in the butter until it is fully incorporated and the pastry cream is smooth and silky.
• Either press a piece of plastic film against the surface of the cream and refrigerate it until it's thoroughly chilled, at least 2 hours, or fill a large bowl with ice cubes and cold water, set the bowl of pastry cream in it and leave the cream there, stirring occasionally, until it's cold. Use now, or cover and refrigerate until needed.
• Storing: The pastry cream can be kept tightly covered in the refrigerator for up to 3 days. Whisk it well to loosen it before using.
• Working in the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer or a balloon whip, beat the cream and 1 to 2 tablespoons sugar together just until the cream starts to thicken. Taste and add more sugar, if you'd like, then continue to beat until you get the thickness you want. I use my stand mixer and start off slow, then increase the speed and when the cream is almost whipped the way I want it, I finish it by hand with a whisk. Hand finishing reduces the risk of overbeating and turning your cream into sweetened butter. When the cream is just right, stir in the vanilla extract, if you're using it.
• Storing: Whipped cream is best served soon after it's made, but it will keep, covered, in the refrigerator for a few hours. Give it a go-round with a whisk just before serving. To keep the cream longer- or to get a thicker cream- line a strainer with a piece of moistened cheesecloth, place the strainer over a bowl and put the cream in the strainer. Wrap the whole setup in plastic film and refrigerate it for up to 24 hours.
• Working in the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a heavy-duty hand mixer, beat the cream until it holds medium-firm peaks. If you're working in a stand mixer, transfer the cream to another bowl and rinse and dry the mixer bowl and whisk. Cover the whipped cream and refrigerate.
• Put the eggs and yolks in the mixer bowl and fit the machine with the whisk attachment, or work in another large bowl with the hand mixer. Beat the eggs at low speed just to break them up. Set aside while you prepare the chocolate and syrup.
• Melt the chocolate in a microwave oven or in a heatproof bowl set over a saucepan of simmering water, making sure that the heat isn't too high and that the chocolate remains thick and shiny. If necessary, scrape the chocolate into a bowl that's large enough to hold all the ingredients for the mousse; set aside. The chocolate must cool (114 degrees F is the ideal temperature) so that when you fold in the cold whipped cream, it doesn't seize and clump.
• Bring the sugar and water to a boil in a small heavy-bottomed saucepan. Swirl the pan to mix the ingredients as they start to heat, and if some of the sugar spatters on the sides of the pan, wash it down with a silicone pastry brush dipped in cold water. Cook the sugar over high heat until it reaches 257 degrees F on a candy or instant-read thermometer, about 8 minutes (or maybe a little more, depending on the dimensions of your pan and the heat you have under it).
• Back to the eggs: Beat the eggs on the lowest speed, just to get them moving again, then very slowly pour in the hot sugar syrup in a thin stream. Try to pour the syrup between the side of the bowl and the whirring whisk. Please be careful-this is soooooooo hot and sticky! No matter how careful you are, you'll get spatters and you should just leave them-trying to scrape them into the eggs will only produce lumps. When all the syrup is in the bowl, up the mixer speed to high and beat until the eggs are pale and more than doubled in volume, about 5 minutes. If the eggs have doubled but still feel warm, lower the mixer speed to medium and keep beating until they reach room temperature.
• Pull the whipped cream from the refrigerator and give it a couple of rounds with a whisk, just to bring back the medium-firm peaks. Working with a large flexible spatula, fold about one quarter of the whipped cream into the chocolate to lighten it, then gently fold in the rest of the cream. Now, using the spatula and your lightest touch, fold in the whipped eggs. Your voluminous eggs will deflate some, but be gentle and the texture of your mousse will be lovely.
• Use the mousse now if you're filling a cake with it, but if you want to pipe it, it's best to cover and chill it for at least 1 hour. And if you are serving it on its own, chill it.
• Serving: The mousse can be served elegantly in small cups or bowls, topped with a rosette of unsweetened whipped cream, or family style, as it's often served in French homes.
• Storing: The mousse can be covered tightly and kept in the refrigerator for up to 1 day.

Steps:

• Preheat your oven to 350 degrees
• In a saucepan add water, butter, shortening, powdered milk, and salt and bring to a boil. When boiling, add the pastry flour and mix well. Pour these ingredients into a standing mixer with a whisk attachment and add the eggs, 1 at a time. Mix until all ingredients are combined well. Remove the batter from the mixer and pour into a pastry bag. Using a small tip, pipe the batter out about 2 inches long onto a baking sheet covered with parchment paper. Bake at 350 for 45 to 50 minutes.
• In a small saucepan mix together the milk, 1/4 cup sugar, the butter and vanilla bean scrapings and bring it to a boil. In a medium bowl whisk together the remaining 1/4 cup sugar with the cornstarch. Add the eggs and yolks and mix until well combined. Temper the hot milk mixture into the egg mixture and add combined mixture back into the hot milk. Bring the pastry cream to a boil. Remove from the heat and strain it through a fine sieve into a medium bowl. Cover with plastic wrap that touches the cream itself. Refrigerate until ready to use. Pastry cream will stay fresh covered and refrigerated for up to 1 week. Yield: approximately 4 cups
• Place the filling into a pastry bag and using a small tip, fill the center of the Eclair.

Steps:

• Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper and set aside.
• For the nuggets: In a large stock pot, add the canola oil, onions, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper, and cayenne and sauté over medium-low heat, stirring occasionally, for about 10 to 15 minutes. Add the garlic and let stew, stirring occasionally, for 5 minutes.
• Add the tomato paste, cilantro, parsley and habaneros and let stew, stirring occasionally, for 5 to 10 minutes. Transfer the mixture to a blender and blend well.
• Place the flour in a large bowl, add the blended ingredients and mix. Place small chunks (about 1-inch wide) of the mixture on the prepared sheet pan and bake until a light crust forms on the outer edges, 30 to 40 minutes.
• For the swamp sauce: Meanwhile, in a blender, add the Mayo Base, cilantro, garlic powder, mustard, jalapeños, 1/2 teaspoon salt and 1/2 teaspoon pepper. Blend, then set the sauce aside.
• For frying: Heat about 2 cups oil in a 12-inch frying pan over medium-high heat for 3 to 5 minutes, then reduce the heat to medium.
• Meanwhile, in a bowl, mix together 1 cup of the flour, 1/4 cup of the Love Spice, the hot sauce and 1/2 cup water. In a separate bowl, mix together the remaining 1 cup flour and the remaining 2 teaspoons Love Spice.
• Dredge the nuggets and mushroom slices in the wet batter, then the dry batter. Add the battered pieces to the oil and fry until golden brown and crispy, about 1 1/2 minutes, turning once halfway through.
• Place the fried nuggets and mushrooms on a plate. Add the parsley on top and serve with the swamp sauce on the side.
• In a bowl, add the paprika, black pepper, salt and cayenne. Mix well.
• In a blender, add the soy milk, olive oil, lemon juice and vinegar. Blend well and refrigerate overnight.

Steps:

• Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.
• Pastry: Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return to the heat and cook, stirring, 30 seconds. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.
• Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape of a jumbo hot dog) onto the lined baking sheet, leaving 2 inches of space between them. You should have 8 to 10 lengths.
• Egg Wash: In a bowl, whisk the egg and water together. Brush the surface of each eclair with the egg wash. Use your fingers to smooth out any bumps of points of dough that remain on the surface. Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each eclair (or just use your fingertip). Using a pastry bag fitted with a medium-size plain tip, gently pipe the custard into the eclairs, using only just enough to fill the inside (don't stuff them full).
• Glaze: In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Set aside and keep warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use.
• Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled.

Steps:

• Combine equal parts of plain bread crumbs and flour in a small bowl. Dip the alligator meat in the flour mixture and set the pieces aside. In a large skillet, heat the oil over medium-high heat. Add the alligator meat to the hot oil and pan-fry until all sides are evenly browned. When the alligator is cooked through, remove the meat with tongs, and drain the excess oil on a paper towel-lined plate. Immediately add salt and freshly ground pepper to taste. Before serving, squeeze the juice of 1 lemon on top of the fried alligator.
• In a food processor, pulse the garlic, green onion, and white onion until minced and thoroughly combined. Add the egg yolks and lemon juice, and pulse again until blended. Slowly drizzle the oil into through the feeding tube of the processor until the sauce emulsifies. When the sauce is thickened, add salt, pepper, and a couple drops of hot pepper sauce, to taste. Serve as a dipping sauce for the Fried Alligator.
• Combine the olive oil and butter in a large skillet over medium-high heat. When hot, add the onion and shallot to the pan, and saute for 2 to 3 minutes. Add the garlic, and then add the alligator meat. Saute the alligator for 8 to 10 minutes, or until the meat begins to brown, flipping the meat when the first side begins browning. Add the tomatoes, parsley, lemon juice, and olives to the pan. Bring to a simmer, and then lower heat to maintain a simmer for 35 to 40 minutes. Add salt and pepper, to taste.
• Pound the alligator with a meat mallet to tenderize. Heat a large skillet over medium-high heat, and then add the olive oil and 4 tablespoons of butter. Add the shallot, and saute for 4 to 5 minutes, stirring with a wooden spoon so that it doesn't burn. Add the alligator meat to the pan, and saute for an additional 8 to 10 minutes, or until the alligator browns slightly. Add chicken stock and flour, and then cook for 2 to 3 minutes, or until the sauce thickens. Lower the heat to medium-low, and add the capers and lemon juice, and then simmer for 15 minutes. Add butter, as needed, to thicken the sauce. Garnish the plate with lemon wedges.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
• In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
• Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
• For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
• For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.