We ended our last week before Spring Break on a light and refreshing note! Gr. 7 and 8 students assembled (and savoured) pâte à choux with crème anglaise, a custard filling. The recipe is below.
Pâte à choux recipe:
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs, beaten
Cream filling (below) (Whipped cream can also be used.)
Powdered sugar
Heat oven to 400. Heat water and butter to al rolling boil in heavy saucepan. Stir in flour and reduce heat. Stir vigorously until mixture forms a ball; remove from heat. Beat in eggs, all at once. Continue beating until smooth. Drop dough by heaping teaspoons onto ungreased cookie sheet. Bake 35-40 minutes or until puffed and golden brown. Cool. Cut off top of each puff and fill with cream filling. Dust with powdered sugar and serve.
Crème anglaise
1/3 cup sugar
2 tbsp corn starch
1/8 tsp salt
2 cups milk
2 egg yolks, beaten
2 tbsp butter
2 tsp vanilla
Mix sugar, corn starch and salt in heavy saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir one minute. Gradually stir at least half of the boiled mixture into the egg yolks. Stir egg yolk mixture into saucepan. Boil and stir one minute; remove from heat. Stir in margarine and vanilla; cool. Use to fill pâte à choux.
This past week was Country Week and students enjoyed an introduction to the Twi language, one of the main languages of Ghana. Our learning of a bit of Twi led us to explore the following:
- What kinds of basic words or phrases should we be familiar with if we are travelling to a country whose language we do not know?
- What strategies will help us learn those phrases as efficiently as possible?
Perhaps this Spring Break will take you to some new places to explore! I wish you a happy, safe and fun vacation.
Bonnes vacances et à bienôt,
Mme Christensen
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