Author: Natalie Hanson

I am a software industry executive, most recently in life sciences management consulting. I build and lead teams who design, develop, and sell software and services. I lead and deliver with a human-centered lens. As an anthropologist, my research has focused on work practices and work environments. I am interested in interdisciplinary collaboration, as well as how institutions' response to macro trends affects the lives of employees. You can learn more about me at http://www.nataliehanson.com.

Profiterôles au chocolat

Natalie Hanson

The smallest choux are known as profiterôles and are often filled with vanilla ice cream and served with a lukewarm chocolate sauce.

Pâte à choux
Vanilla ice-cream

  • Fill a pastry bag with the pâte à choux and coat a large cookie sheet with butter and flour.
  • Squeeze out puffs about the size of a golf ball.
  • Brush the top with a egg wash (a whole egg, beaten), pushing down the tails.
  • Let the choux dry for a while before cooking.
  • Bake in a 370°F preheated oven for 35 minutes or until well puffed and golden.
  • Shut off the heat, open the oven door slightly and let the puffs cool slowly for 1 hour.
  • In the meantime soften the ice-cream by beating it and fill a pastry bag with it.
  • Using the tip of a knife, make a hole in the bottom of each choux.
  • Insert the tube of the pastry bag through this opening and squeeze the ice cream inside.
  • Put in the freezer right away.

Chocolate sauce

9 oz. of semi-sweet chocolate
1 cup of milk
5 Tbsp of crême fraîche or heavy cream
1/4 cup of sugar
2 1/2 Tbsp of butter

  • Melt the chocolate in the double boiler.
  • Meanwhile, bring the milk to a boil, add the cream and bring back to a boil.
  • Remove from the heat and stir in the sugar, the melted chocolate and the butter.
  • Replace the saucepan on the fire and boil the sauce for a few seconds.
  • Allow to cool and pour over the profiteroles before serving.

Petit vacharin

Natalie Hanson

The meringue, which is the base for the Vacharin, is employed in different ways to produce many desserts. Poached it becomes oeufs à la neige, mixed with nuts it becomes a Dacquoise. It can be used to make cookies like ladyfingers and as a base for an omelet soufflé. With the addition of butter it becomes a butter cream.

Petits Vacharins are small shells made of meringue that are customarily filled with ice-cream, chestnut purée, flavored whipped cream and the like.

3 egg whites
3/4 cup of superfine sugar
5 half peaches
1/2 cup raspberry jam
dash of Cointreau
few sliced almond
1/4 cup of whipped cream

  • Whip the egg whites on medium to high speed.
  • Add a small dash of salt before starting.
  • When whites are holding a nice shape, add 1/2 cup of sugar and keep beating for 1 minutes.
  • Fold in the remaining sugar. (folding part of the sugar makes for a tender meringue).
  • Fit a pastry bag with a fluted tube and filled with the meringue mixture.
  • Form a small vacharin by squeezing out and piping a circle to make a nest.
  • Bake in 180°F to 190°F preheated oven for 1 3/4 hours. Let cool and filled with ice-cream, cover with a peach half.
  • Coat with raspberry sauce (1/2 cup of raspberry jam with a dash of Cointreau, boiled)
  • Decorate the top with sliced almond and whipped cream.

Paris-Brest

Natalie Hanson

Pâte à choux
1 egg yolk & 1 tsp of water
3 oz of blanched almonds, sliced

  • Butter a cookie sheet, sprinkle with flour and shake off excess.
  • Using a 8 inches pie or cake pan, trace a circle on the cookie sheet.
  • Preheat oven 425°F.
  • With a pastry bag, fitted with a round 1/2 inch tip, squeeze out on the cookie sheet two rings for a base and another one on top.
  • Wet your fingers to smooth out any problem with the paste.
  • With the remaining paste make some small puffs.
  • Combine egg yolk and water and brush this “dorure” on top of the ring and the small puffs.
  • Sprinkle the ring with almonds.
  • Bake 30 minutes on middle rack of oven. Prick to let steam escape.
  • Turn off the oven – Return to oven for 5 to 10 minutes (door ajar)
  • Cool on wire rack.
  • Cut the crown in the middle. Cut evenly all around.

Crème St. Honoré

1 2/3 cups milk
1 tsp of vanilla extract
4 large egg yolks
1/4 cup of granulated sugar
1/3 cup of flour
1 cup of whipping cream & 2 Tbsp of sugar

  • Scald the milk, add vanilla.
  • Meanwhile stir egg yolks and gradually add sugar until the mixture turns pale yellow.
  • Add the flour.
  • Slowly add the hot milk, stirring constantly.
  • Pour in a saucepan and bring slowly to boiling. Work very fast to avoid lumps.
  • Let cool slightly and spoon into the bottom part of the pâte à choux.
  • Whip the cream until stiff and add the sugar.
  • Put the whipped cream in a pastry bag and cover the Crême St Honoré.
  • Gently put back the top of the pâte à choux.

Assembling

  • Cut the ring in the middle.
  • Use tooth picks to keep track of the right fitting.
  • Fill with the cream.
  • Sprinkle with confectioners sugar.

Oeufs à la neige

Natalie Hanson

To serve 4.

3 eggs separated
1/2 cup of superfine sugar & 1 tsp of vanilla sugar
2 1/2 cups of milk
small 1/2 cup of sugar
1 tsp of cornstarch

  • Whisk the egg whites until they are stiff and fold in 1/2 cup of the sugar and vanilla sugar.
  • Heat the milk in a deep skillet, bring to simmering point.
  • Using 2 tablespoons, form the egg whites into egg shapes and drop into the milk.
  • Poach for about 8-10 minutes or until firm, then remove and drain on kitchen paper.
  • Put the egg yolks with the remaining small 1/2 cup of sugar into a mixing bowl.
  • Beat for 2 or 3 minutes until the mixture forms the ribbon.
  • Beat in the cornstarch.
  • Pour on 1 1/4 cups of the milk used for poaching the meringues.
  • Return to a clean pan and stir over gentle heat until it thickens without boiling.
  • Remove from the heat, strain into a shallow dish and place the meringues on top.
  • Serve very cold.

Crêpes Suzette

Natalie Hanson

Adapted from a Julia Child recipe. For 6 to 8 people.

Crêpe batter

1 1/3 cups of flour
2 eggs
1 Tbsp of sugar
2 cups of milk (+ 1/2 cup of water for lighter crêpes)
2 tsp of oil
1 Tbsp of orange liqueur (Grand Marnier)
Salt

  • Beat the eggs with the sugar, add the flour and the milk.
  • Mix in the oil, liqueur and salt.
  • Adding 1/2 cup of water to the initial crêpe batter will make these dessert crêpes much lighter.
  • Let rest for at least one hour.

Orange butter

For about 20 to 24 crêpes.

1/4 cup of sugar
The orange part of the skin of 1 orange
1/4 lb of unsalted butter cut into pieces
1/4 cup of strained orange juice
2 Tbsp of orange liqueur

  • Finely blend the sugar and the orange skin in a food processor.
  • Add the butter by pieces and blend until smooth and fluffy.
  • Cream in the orange juice by droplets and add the liqueur.

Final cooking

For about 8 crêpes.

1/4 of a cup of cognac

Èclairs

Natalie Hanson
  • Preheat oven to 425°F
  • Fill a pastry bag (fitted with 1/2 inch tube) with the pâte à choux.
  • Lightly grease and flour a baking pan and pipe small éclairs into it.
  • Brush egg wash on top and slightly smooth the éclairs.
  • Bake in upper third of oven for 15 minutes without opening the oven.
  • Reduce the temperature to 375°F.
  • Bake for an additional 10 minutes or more if not browned and crisp on all sides.
  • For small puffs, turn oven off after the initial 15 minutes and leave them in the oven for another 10 minutes.
  • Fill as desired.

Crème patissière

Assemble and measure all ingredients before starting. Work quickly. For one cup:

1 1/2 Tbsp of all purpose flour
1 1/2 Tbsp of cornstarch
1/3 cup of sugar
2 large egg yolks
2 Tbsp of butter
1 cup of milk
1 Tbsp of rum or Cognac

  • Sift flour in 2 quart mixing bowl.
  • Add sugar and mix well.
  • In a small bowl, beat the egg yolk slightly with a fork.
  • Knead 2 Tbsp of butter with the heel of your hand and reserve.
  • In a 2 1/2 quart saucepan bring the milk to a boil.
  • Pour half the milk in the flour bowl and beat quickly until smooth.
  • Add the egg yolks and blend well.
  • Pour this mixture into the remaining milk (bring back to the boil if necessary) and cook for 30 seconds or until thick.
  • Cool by putting bottom of pan in cold water. Continue beating.
  • When just warm, add rum.
  • Whisk in the butter and mix until incorporated.
  • Cover and refrigerate.

Chocolate icing

  • Bring 1/4 cup of whipping cream to a boil.
  • Melt in it 2 oz of bittersweet chocolate (Lindt or Tobler) in small pieces.
  • Add rum.
  • Put icing in warm plate and dip tops of the éclairs in it. Hold upside down for a few seconds.
  • Serve immediately. If you refrigerate the éclairs, they lose their shine.
  • If you keep them outside the refrigerator, the crème patissière deteriorates quickly.

Croquembouche

Natalie Hanson
  • Preheat oven to 425°F
  • Fill a pastry bag (fitted with 1/2 inch tube) with the pâte à choux.
  • Lightly grease and flour a baking pan and pipe small puffs into it.
  • Brush egg wash on top and slightly smooth the puffs.
  • Bake in upper third of oven for 15 minutes without opening the oven.
  • Turn oven off after the initial 15 minutes and leave the puffs for another 10 minutes with the door slightly ajar.
  • Let cool and fill as desired.

Crème patissière

Assemble and measure all ingredients before starting. Work quickly. For one cup:

1 1/2 Tbsp of all purpose flour
1 1/2 Tbsp of cornstarch
1/3 cup of sugar
2 large egg yolks
2 Tbsp of butter
1 cup of milk
1 Tbsp of rum or Cognac

  • Sift flour in 2 quart mixing bowl.
  • Add sugar and mix well.
  • In a small bowl, beat the egg yolk slightly with a fork.
  • Knead 2 Tbsp of butter with the heel of your hand and reserve.
  • In a 2 1/2 quart saucepan bring the milk to a boil.
  • Pour 1/2 the milk in the flour bowl and beat quickly until smooth.
  • Add the egg yolks and blend well.
  • Pour this mixture into the remaining milk (bring back to the boil if necessary) and cook for 30 seconds or until thick.
  • Cool by putting bottom of pan in cold water. Continue beating.
  • When just warm, add rum.
  • Whisk in the butter and mix until incorporated.
  • Cover and refrigerate.

Caramel

  • Bring 1/4 cup of water with 1/2 cup of sugar to a boil.
  • Let it boil until it reaches a nice brown color.
  • Use immediately.

Assembling the croquembouche

  • Fill each puff with the pastry cream using a pastry bag with a small tube.
  • Use the caramel to glue the small puffs together as you build a pyramid.

Crêpes aux pommes dorin

Natalie Hanson

Batter for about 20 small crêpes

1 1/2 cups all purpose flour
1 egg
1 egg yolk
1 Tbsp of oil
2 cups of milk
1 Tbsp Applejack or Calvados

For the filling

6 Tbsp of unsalted butter
4 lb tart apples, peeled, cored and sliced
8 Tbsp of sugar
6 Tbsp light cream
6 Tbsp of Applejack or Calvados

To finish

Sugar
6 Tbsp of Calvados

  • For the batter, put the flour into a bowl, make a well in the center, and add the egg, egg yolk and oil.
  • Mix in half of the milk, drawing in the flour from the sides of the bowl.
  • Add the rest of the milk and the Calvados and mix well.
  • Let rest for 2 hours.
  • For the filling, melt the butter in a thick pan and cook the apples, stirring all the time, until they are soft but not puréed.
  • Stir in the sugar, cream and Calvados.
  • Lightly oil a pan and heat until hot.
  • Cover the pan with a thin layer of batter and cook until brown.
  • Turn over and cook the other side. Remove and keep hot.
  • Do the rest of the batter in the same way.
  • Place a crêpe in the bottom of a hot fireproof dish, spread with some of the apple mixture and cover with another crêpe.
  • Continue in this way sandwiching the apple mixture between each crêpe and finishing with a crêpe on top.
  • Keep everything hot.
  • Dust thickly with the sugar, heat the remaining Calvados and flame the crêpes with this.
  • Serve at once, cutting the crêpes into wedges.

Tarte Tropezienne

Natalie Hanson

1 cup of tepid water
2 Tbsp of all purpose flour
1 Tbsp of yeast
8 Tbsp of unsalted butter
1 egg
2 1/4 cups of flour
3 Tbsp of sugar, pinch of salt

  • Heat 1 cup of milk until warm.
  • In a glass measuring cup pour 1/4 cup of milk.
  • Add and mix 1 Tbsp of yeast in the milk with 2 Tbsp of flour.
  • Let stand for 20 minutes, covered, or double in volume. This is the sponge.
  • Cream 8 Tbsp of butter.
  • In a food processor, fitted with the steel blade, put in about 2 1/4 cups of flour, 3 Tbsp of sugar and the salt.
  • Pour in the remaining milk, the egg, the sponge and the soft butter. Process for 20 seconds.
  • Dump the mixture in a pastry surface and knead slightly with a bit of flour.
  • Transfer the dough to a 2 quart bowl. Cover and let double in size in a warm place.
  • Then gently press it down and knead a minute.
  • Cover once more and refrigerate at least 4 hours or until the butter is stiff once more in the dough.
  • Grease a 12-inch or larger pizza pan and pat the dough into it.
  • Brush milk over the dough and let rise for about 1 hour in a warm place.
  • Preheat oven 375°F.
  • Combine 3 Tbsp of sugar and 2 Tbsp of milk in a pan and bring it to a boil until it thickens slightly.
  • Brush the milk glaze over the risen dough and bake in the middle shelf for 25 to 30 minutes.
  • Cool on wire rack.
  • Slice like a sandwich with a bread knife and spread the pastry cream on top of the bottom piece of the cake.
  • Place the top over it. Sprinkle powdered sugar over top.

Crème patissière

1 2/3 cups milk & 1 tsp of vanilla extract
4 large egg yolks
1/4 cup of granulated sugar
1/3 cup of flour
2 Tbsp of crystalized ginger, chopped – 2 Tbsp of butter

  • Scald the milk, add vanilla.
  • Meanwhile stir egg yolks and gradually add sugar until the mixture turns pale yellow.
  • Add the flour.
  • Slowly add the hot milk, stirring constantly.
  • Pour in a saucepan and bring slowly to boiling. Work very fast to avoid lumps.
  • Let cool slightly and add the crystalized ginger and the butter.

Tarte Tatin aux pommes

Natalie Hanson

8 to 10 servings. This pie is best served at room temperature with a dab of crème fraîche.

Pâte brisée

1 1/2 cups of flour
1 stick of frozen unsalted butter, cut into pieces
1/4 cup of chilled water
1/4 tsp of salt
1 Tbsp of sugar
1 egg lightly beaten

  • Place water and butter in a food processor.
  • Process until mixture resembles cornmeal.
  • With motor on, add the water mixed with the sugar, salt and egg yolk.
  • Process until the dough begins to gather into a ball. Do not over process.
  • Shape into a ball and cover dough with plastic wrap. Refrigerate for at least one hour.
  • Roll out the dough on a floured surface to a 13-inch round and chill in the refrigerator.

Filling

8 granny smith apples (peeled and quartered)
3/4 cup of sugar
4 Tbsp of butter

  • Preheat oven to 450°F.
  • Put 2 Tbsp of butter in a heavy 12 inch round fireproof pan, melt and add half the sugar along with 1 or 2 Tablespoons of water for moisture.
  • Cook gently until it bubbles. Turn off the heat.
  • Tightly arrange the quartered pieces of apples on the pan. Fill any spaces with pieces of apple.
  • Cook, covered for 10 minutes until the apples have softened.
  • Uncover and cook until the apples start to caramelize – about 15 minutes.
  • Cut the remaining butter over the apples and sprinkle the rest of the sugar as well.
  • Gently lay the pâte brisée over the apples so that it falls on the side.
  • Prick the top evenly with a fork to let the steam escape.
  • Cook in preheated oven for 10 minutes then turn oven down to 350°F and cook for another 1/2 hour or until the crust is golden.
  • Let the pie cool. But warm up the pan before unmolding the pie on a serving plate. Move the pie back and forth gently to make sure it does not stick.