SEATTLE — Snoqualmie Casino is all decked out for the holidays! They are Seattle's closest casino - less than 30 minutes away and have a wide variety of entertainment, gaming, live shows, and as Executive Pastry Chef, Chuck Dugo shows us - delicious desserts! He shows us how to make the fun and festive Santa Claus Éclair. It's available for the holidays at Drip, Snoqualmie Casino's coffee shop conveniently located on the casino floor.
Snoqualmie Casino has six destinations for dining. "The casino really gives us a great platform for innovation and creativity because we really want to give people that 'wow' experience," said Chef Dugo. Hit Vista for prime steaks and seafood, 12 Moons for Asian cuisine with a Northwest flair, or the Falls Buffet, voted "Best Buffet" by 425 Magazine.
Try it yourself: Snoqualmie Casino's Santa Claus Eclairs
Recipe: Pate a Choux
" A lot of people are afraid of Pat a Choux, but it's really simple. The trick is to not add too much egg and not add two little egg." - Chef Dugo
Yield: 10 eclairs – 5.5”x 1.75”
Ingredients
- 113g butter
- 111g water
- 111g milk
- 3g salt
- 142g all-purpose flour
- 4-5 each whole eggs (approximate)
- Combine butter, water, milk, and salt and bring to a boil over medium-high heat.
- Reduce heat to low, add flour and stir with a rubber spatula until a smooth paste, about 5 minutes.
- Transfer mixture to a mixer bowl fitted with a paddle attachment. Begin paddling on medium speed till room temperature.
- 4-5 each whole eggs (approximate)
- Reduce speed to low and add eggs one at a time allowing to fully incorporate between each addition. Scrape bowl halfway through.
- Line a flat sheet pan with parchment paper.
- Pipe eclairs evenly onto parchment.
- Bake at 350F for approximately 25-35 minutes, till golden brown.
- Remove from oven to cool.
- Using a serrated knife, slice ¼” evenly off the top lengthwise.
- Set aside for glazing and filling.
Recipe: White chocolate peppermint ganache
Yield: 10 eclairs plus extra
Ingredients
- 12 oz white chocolate
- 6 oz cream
- TT Red food coloring, fat-soluble
- TT peppermint oil
- Melt white chocolate to 45C and reserve at that temperature.
- Scald cream, pour over chocolate and mix well using a hand held immersion blender.
- Portion ganache evenly between the baked and cooled éclair shells.
- Place in refrigerator to set at 6 hours.
Recipe: Red Mirror Glaze
Yield: approximately 4 c
Hint from Chef Dugo: It helps to chill the eclairs in the refrigerator after you put the ganache in so they are easier to handle.
Ingredients
- 100g white chocolate
- 90g cold water
- 8g powdered gelatin
- 100g sugar
- 70g condensed milk
- 100g corn syrup or glucose
- Place chocolate in a bowl large enough to fit all ingredients. Set aside.
- Combine and whisk together cold water and gelatin and allow to sit about 5 minutes. Set aside.
- Combine sugar, condensed milk and corn syrup or glucose in a pot and heat to dissolve sugar.
- Transfer bloomed gelatin into bowl with white chocolate followed by hot mixture.
- Cover with plastic wrap and allow to sit for 5 minutes.
- Remove plastic and process with a handheld immersion blender.
- Store refrigerated for later use or gently heat to 90F to dip filled Éclairs.
Sponsored by Snoqualmie Casino. Segment Producer Heidi Eng. Watch New Day Northwest 11 AM weekdays on KING 5 and streaming live on KING5.com. Contact New Day.