Just yesterday, I was invited into the pastry kitchen of the prestigious Makati Shangrila Hotel with Michelin Starred Pastry Chef, Yves Michoux.
There are few wonderful things about this experience that I would like to share with you:
I got to meet some pretty amazing women.
I was able to work side by side with a chef who has 58 years experience in baking.
I was reminded of my love for the French language.
Just listening to Chef Yves had me tuning in and remembering Mr. Angus.
Mr. Angus was my high school French teacher and to be honest, all I remember how to do, is ask where the comfort room is…
I actually came away thinking that I would like to look into taking French classes…
I enjoyed some honest to goodness French Tea.
After our baking class, we went upstairs to the lobby lounge to enjoy afternoon tea.
The French Tea house Janat Paris, founded in 1872, served his first traditional French Oak Tea during the world exhibition of 1889 in Paris. The world’s first and only French Oak barrel tea gets its unique and distinguished smoky flavors by leaving the tea leaves to mature inside a French barrel made in the Champagne region.
I enjoyed more than just eclairs that were prepared by Chef Yves.
From now until July 2nd, when you enjoy the Lobby Lounge Jewelry Boxes, you can feast on savories and enjoy sweets prepared the way Chef Yves has prepared them for years in France, Dubai, and Portugal.
I also realized that the eclairs are twice as nice when they are baked in bigger sizes, but super cute when baked in the smaller bite sized pieces featured in the Jewelry boxes.
AND without realizing it, I was taken back to a time when my sorority sister and friend, Jennifer Madigan taught me how to make choux pastry in our college apartment in Cortland.
I have always enjoyed making cream puffs, and for those of you who bake, you know that once you have mastered choux pastry you can make all the different sweet and savory treats which use this tricky dough as the base.
Luckily for me, I was able to learn the way that Chef Yves has been making it for years.
Thank you Chef!
If you would like to visit Makati Shangrila and take advantage of their “La Vie en France” festival celebrating 70 years of French Filipino friendship, you will enjoy all the best that Chef Yves has to offer through their Lobby Lounge Jewelry Boxes.
Order your Jewelry Box with a pot of authentic French Janat Tea to complete your experience while you listen to the live music offered by The Manila String Machine.
For inquiries and or reservations for any of the La Vie en France events:
Please call (02) 814-2580
Please email email@example.com
- 1 liter water
- 500 grams butter
- 30 grams sugar
- 5 grams salt
- 600 grams flour
- 12 whole eggs
- 1 liter milk
- 2 pcs. vanilla pod
- 10 pcs. egg yolk
- 50 grams flour
- 50 grams cornstarch
- Add water, butter sugar, salt in a saucepan, and bring to boil.
- Mix in flour and stir until dry.
- Place warm mixture in a standing mixer with paddle attachment in low speed until cool down.
- Add the eggs gradually. (one-two at a time)
- Add mixture to a piping bag and pipe in onto a silpat mat or parchment paper.
- Bake for 160 degrees Celsius for 15-20 minutes.
- Warm milk with scraped contents of the two vanilla pods.
- In a bowl, mix together the egg yolk, flour and cornstarch.
- Temper the egg mixture by adding 1/3 milk into the eggs slowly while whisking vigorously.
- Pour egg mixture into the milk and vanilla at low heat.
- Continue to whisk until thickened.
- Place mixture in a bowl to cool down.
- Place plastic wrap on TOP of custard mixture and chill in the fridge.
- Once eclairs have cooled make two small holes in the top of the pastry.
- Fill with cream that has been fully cooled.
- Top with milk chocolate, dark chocolate, or even icing.
- Serve immediately because there is nothing better than fresh eclairs!
- TIP: You can change the flavors of the pastry cream by adding chocolate, pistachio, or hazelnut flavoring and/or extract.