I usually make us some eggs on sunday morning since B. has more time to enjoy breakfast. We sit quietly looking at the river without the t.v or radio on, just looking at the herons or the crabs. When I woke up this morning, the first words out of my mouth were "Oh no! How did I let this happen?", to which B. gave me the most puzzled look. Him: "Did you have a bad dream hon?" Me: "This is no dream. We are out of eggs!" How could I let this happen? Well, the answer is easy: I made a double batch of macarons and lime squares yesterday and I am left with 4 egg yolks. After many funny and interesting ways we devised to cook those yolks for breakfast, we quickly abandonned the sunday egg fix. B. nicely suggested we could go out for brunch, but I like to lounge in my pjs, hair undone, having as many refills of coffee as I want without a frown from the staff. No! I will think of something!
In one of my moments of recycling or using items I have on hand I came up with one of my childhood favorites, a "chausson": a little pocket of buttery dough filled with anything sweet and yummy. Fifteen minutes these little pastries were getting golden brown in the oven. Some leftover puff pastry dough, some homemade pear jam and the use of one egg yolk for color and we would have breakfast!
Pear Filled Pastries:
Homemade Pear Jam, adapted from Recipezaar:
8-9 pears, peeled cored and chopped
1/4 cup lemon juice
1 (1 3/4 ounce) box pectin, Sure-Jell no-sugar, powdered
1 vanilla bean, split and scraped
3 cups sugar
Place the chopped pears and the lemon juice in a heavy pot.
Mash pears with a potato masher to desired chunkiness. If you like it fine you can coarsely grind it. But a food processor will make it too pureed for this recipe.
Stir-in the powdered pectin, spices and ginger.
Bring to a boil and boil hard for one minute.
Add the sugar.
Bring back to a boil and boil hard for 4-minutes stirring frequently.
Ladle into sterile jars, seal and process for 10 minutes.
Yield 7 half pints.
For the pastries:
1 sheet pastry puff
pear jam (or your favorite)
1 egg yolk mixed with 2 Tb. water
With a large cookie cutter, cut out rounds in the puff pastry. Layer 1 or 2 tsp. jam in the middle of a round, brush the edges with the egg wash, layer another round on top and press the air out of the pocket. Brush more egg wash on top and prick the edges closed with the tines of a fork.
Repeat with the remaining puff pastry and jam. Bake 15 minutes or until cooked through and golden brown.
Seriously easy, seriously good, even the crabs and herons wanted some!