I am always looking forward to vacations, but it is so comforting returning home afterward.
We had quite an eventful July so far: going to Cyprus, my love’s birthday, a dear friend’s wedding and now we have a new member in the family: Ed aka Mister Cat. He is with us for 4 days already but did not manage to take a picture of him: always playing, running around and jumping at stuff.
Getting back to real life, blogging included, is damn hard. I still have my head between the clouds. I still feel like swimming and walking on the beach at evening to smell the salty air and feel the breeze. C’mon, snap out of it now.
When returning from the airport, we stopped in the mountains and bought the most precious wild raspberries and blueberries. At this time of year you can see lots of people selling buckets of forest fruits freshly picked from the woods. If I could I would just take them all, as forest fruits are so addictive.
Back home I felt like baking a familiar, dear recipe that brings comfort along. So, I made choux. I wanted to use some of the berries so I made a blueberry sauce with Grand Marnier for a little kick and paired it with a jasmine green tea chiboust.
For the choux
I used this recipe.
For the green tea jasmin chiboust
4 egg yolks
100 g sugar
30 g cornstarch
350 ml milk
2-3 tbsp jasmine flavored green tea
3 g gelatin powder (not specific to chiboust but I wanted the cream to have more body)
250 g whipped cream
Put the milk on medium heat and bring to a boil. Add the tea (use an infuser), cover the pot and let steep for 1 hour. Beat the yolks and the sugar until pale. Add the cornstarch and beat well to combine. Place the gelatin in cold water to bloom. Drain and reheat the milk. Pour 1/4 of the milk over the yolks to temper them. Pour the rest of the milk and whisk to combine. Pour the mixture back into the pot and allow it to thicken over low heat while constantly stirring.
When the yolk mixture is thick enough, add the bloomed gelatin and whisk to dissolve it. Let it cool to room temperature and then gently incorporate the whipped cream.
For the Grand Marnier blueberry sauce
250 g blueberries
50 g brown sugar
50 ml Grand Marnier
10 g cornstarch (dissolved in cold water)
Add the fruits, sugar and liqueur in a pan over medium heat. Cook until the sugar dissolves. Add the cornstarch while stirring. Allow it to thicken and remove from the heat.
Let it cool completely before using.
Cut the choux in half. Pipe chiboust on one half, pour some sauce over and top with the other choux half. Sprinkle confectioners sugar on top and enjoy.