• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
At Home with Rebecka
  • ABOUT
    • AWARDS and PUBLICATIONS
      • OPERA JOURNEY
    • CONTACT
    • AFFILIATE PROGRAMS
    • PRIVACY POLICY
    • DISCLAIMER
  • RECIPE INDEX
    • RECIPES
    • ORGANIC EDIBLE FLOWER - Resources and Comprehensive List of Edible Flowers
    • HOME CANNING SAFTEY GUIDELINES
    • VIDEOS
menu icon
go to homepage
  • RECIPE INDEX
  • ABOUT
  • MasterChef Generations 🆕
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • RECIPE INDEX
    • ABOUT
    • MasterChef Generations 🆕
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » At Home with Rebecka

    Romantic Valentine's Day Recipes ~ Hoisin Roasted Portabella Sushi and Chocolate Candy Éclairs filled with Crème Patisserie

    February 12, 2013 by athomewithrebecka 3 Comments

    Jump to Recipe
    Candy Eclairs

     

    FINGER FOODS

    When planning a romantic meal with my love, I advocate of finger foods. The sensual quality of feeding my lover a sweet bite of deliciousness, really lends itself to the romance factor of the moment.

    MAIN COURSE

    Finger Sandwich Sushi, with Hoisin roasted Portabella mushrooms, is a lighter low calorie appetizer, the perfect recipe to alleviate any quilt associated with the over indulgence of Valentine sweets and the perfect balance to this romantic meal. 

    • Sushi Rolls
    • Sushi Rolls

    Hoisin Roasted Portabella Sushi

    athomewithrebecka
    No ratings yet
    Print Recipe

    Ingredients
      

    • 1 cup sushi rice prepared to manufactures instruction
    • 1 whole portobello mushroom
    • 1 tablespoons Hoisin sauce
    • 1 package roasted Nori
    • 1 sliced carrot
    • 1 sliced cucumber
    • 1 tablespoon toasted sesame seeds
    • 1 tablespoon prepared wasabi

    Instructions
     

    • Steam sushi rice, keep covered and warm
    • Clean and slice portobellomushrooms and cut lengthwise into ¼ inch pieces
      Brush each slice with Hoisin sauce, toast under broiler for 3 minutes, turn and brush other side with sauce, broil additional 3 minutes, set aside
    • Using a mandolin thinly slice carrot and cucumber lengthwise, julienne half of the sliced vegetables, reserving the remainder

    Assemble Sandwich:

    • Wet finger tip with cool water, pinch about 2 tablespoons cooked sushi rice into log shape, place rice on Nori, layer carrot, wasabi, cucumber and portabella on rice and top with a pinch of sesame seeds and another Nori sheet
    Tried this recipe?Mention @athomewithrebecka or tag #athomewithrebecka!

    I use pre- cut and packaged, Roasted Nori Seaweed, that is readily available in most supermarkets. The roasted brand has a crisp nutty flavor, and a touch of sea salt; a nice alternative to traditional Nori, but a little harder to work with given their small square size. 

    Another option, layer nori into a sandwich style sushi without the fuss of all the gadgetry needed for making sushi.  With a little more care it's also possible to make a sushi roll by using three or four overlapping squares, and a bit of clear wrap to hold the roll together.   

    DESSERT

    Chocolate Candy Éclairs made with tender Pate A` Chou, are filled with French pastry cream, and made to resemble heart shapes, traditional Éclair shape, or made into mini bite sized Éclairs.  The dough is very easy to work with, and can be formed into just about any shape.

    Crème Patisserie (French pastry cream)

    Candy Frosted Éclairs filled with Crème Patisserie (French pastry cream) Pate A` Chou: Crème Patisserie  

    athomewithrebecka
    Dessert: Cuisine: French
    No ratings yet
    Print Recipe
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Course Dessert
    Cuisine French
    Servings 4

    Ingredients
      

    Crème Patisserie (French pastry cream)

    • 5 egg yolks
    • 1 cup powdered sugar
    • 1 ½ tablespoons flour
    • 1 cup milk
    • ½ teaspoon vanilla
    • ⅔ cup heavy cream whipped

    Ingredients: Pate A` Chou

    • ½ cup butter
    • 1 cup water
    • ¼ teaspoon salt
    • 1 cup flout
    • 4 each eggs

    Instructions
     

    Crème Patisserie (French pastry cream)

    • Beat eggs and sugar, in a heavy bottom saucepan cook mixture over medium heat till thick (about 20 minutes), add flour, cook additional 8 minutes stirring constantly
    • Add milk, cook until thick and smooth
    • Cool, add vanilla, and fold in whipped cream, refrigerate until ready to use

    Pate A` Chou

    • Bring water, butter and salt to a bowl, add flour all at once, and stir vigorously until mixture pulls away from the sides of the bowl
      Remove from heat and add eggs 1 at a time till well blended
    • Fill a large pastry bag with dough, using a large tip, pipe dough into heart shapes or mini éclairs
    • Place in preheated, 400 degree oven and bake for 30 minutes, reduce heat to 350 and bake additional 5 minutes.
    Keyword Baked, Éclairs, Filled Pastry
    Tried this recipe?Mention @athomewithrebecka or tag #athomewithrebecka!
    Eclairs
    Crème Patisserie (French pastry cream)

     

    Heart Shaped Pate A` Chou
    Heart Shaped Pate A` Chou

     

    « JuJu's Bakery & Cafe - A Delicious Restaurant Review
    Top Food Blog 2013-VoiceBoks »

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Christina

      February 19, 2013 at 9:35 am

      Yum yum!! These both look SO good! I hope you had a beautiful Valentine's Day =)

      Reply
      • athomewithrebecka

        February 22, 2013 at 9:46 am

        I had a lovely V-Day! Spent the day with my husband, the kids and grand kids! Hope yours was great too!!

        Reply

    Trackbacks

    1. Montmorency Tart Cherry Crudo Recipe | At Home with Rebecka says:
      August 9, 2017 at 7:24 AM

      […] Hoisin Roasted Portabella Sushi […]

      Reply

    Primary Sidebar

    Rebecka Evans HeadShot Knives

    Home with Rebecka.

    Since 2010, this blog has been my cozy corner of the internet. I'm Rebecka, a wife, mother, grandmother, and an award-winning competitive cook.

    Together with my husband, Blake, I'm on a culinary journey of comfort and style here in Denver, Colorado. Our family is a blend of five grown children and eight beautiful grandchildren.

    The joy of creating recipes, competing in cooking challenges, and mastering the art of food photography and styling has always been a labor of love.

    More about me →

    Sandwiches

    • Asada Tortas
      Asada Tortas with Desert Pepper Salsa

    • Quarry Challenge MC14
      The Quarry Team Challenge

    • Breakfast Sandwich
      Breakfast Sandwiches

    • MahiMahi sandwich
      Mahi Mahi Salad Sandwich

    • Tarragon Chicken Salad Sandwiches
      Tarragon Chicken Salad Sandwiches

    • Coffee Bacon BLT with Smokey Pimento Cheese Spread

    See more Sandwiches →

    Trending Cakes

    • Chocolate-Mayonnaise cake
      Chocolate-Mayonnaise Cake

    • Upside-Down Apple Cake
      Upside-Down Apple Coffee Cake

    • Strawberry Creme Crinkle Cake
      Strawberry Crème Custard Crinkle Cake

    • Strawberry Angel Food Cake
      Strawberry Angel Food Cake

    • Lima Bean and Ham Stew Recipe
      Lima Bean & Ham Stew with Sweet Cornbread Cake

    • The "Upside-Down" Filled Jelly Roll Cake
      The "Upside-Down" Pineapple Filled Jelly Roll

    See more Cakes →
    • ABOUT
    • AFFILIATE PROGRAMS
    • AWARDS and PUBLICATIONS
    • CONTACT
      • DISCLAIMER
    • HOME
    • HOME CANNING SAFTEY GUIDELINES
    • OPERA JOURNEY
    • PRIVACY POLICY
    • RECIPE INDEX
    • VIDEOS
    • ORGANIC EDIBLE FLOWER - Resources and Comprehensive List of Edible Flowers

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Menu

    • Contact
    • About
    • Home

    Copyright © 2024 At Home with Rebecka

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required