TWD #17 The puffiest puff that ever puffed
Where did this week go??
I am such a procrastinator. I knew what the recipe was a week ago but to be honest. I didn’t actually look at the recipe in the book until Monday afternoon.
I was a little nervous skimming the recipe esp when Dorie starts writing about French-inspired pastries. Most of the time I can barely pronounce the word(s) much less bake them! I assumed making the pâte à choux would be the hardest part. (Choux is pronounced “shoo”, right?) I decided since its just me and T, I halved the recipe and made about 15 individual cream puffs. Who doesn’t love individual servings right? I am kinda selfish that way. I don’t wanna share my desserts with anyone.
But of course procrastination leads to missing a few key ingredients. Mint is kind of important when the recipe is called Peppermint Cream Puff Ring. Oops!
I like peppermint… in small doses and usually during the holidays. Weird I know. But to me nothing says Christmas like peppermint. Don’t you agree? Seeing as its summer and I am not feeling the holiday spirit just yet along with the fact that my lazy bum didn’t want to go to the grocery store, I decided to change up this week’s TWD challenge.
I ditched the mint for some vanilla bean. Therefore I dub my adaptation:
Vanilla Bean Cream Puffs
Can you see the vanilla bean specks in the whipped cream? I ♥ vanilla beans.
What I learned this week:
Sometimes it takes more than one try to get a recipe right. Its better to try and learn from my mistakes than give up and never know.
Enough formalities. Let’s git to baking!
First things first. The dough!
Milk, water, butter, sugar and salt to boil
After I added the flour, I fitted my pastry bag with a 1/2″ round tip and happily piped cute little swirls onto the baking pan.
I have to admit I was surprised at how thick and sticky the dough was and I honestly thought I had done something wrong! HAHA! But to my surprise they came out beautiful and golden brown. Since I made puffs, instead of the ring, I baked at 425F for 15 minutes and then 375F for 10 minutes. Then I turned off the oven, propped the oven door open and let cool for about 30 minutes.
I mentioned in my previous TWD#17 pre-post that my original attempt at the whipped cream died a horrible death. I was cocky enough to think that after 17 TWD baking challenges, I could handle a measly whipped cream! Uh… guess again. My first attempt left me with whipped cream soup, unpipeable and scratching my head. But 2nd times the charm right? I decided to leave out the sour cream addition and cross my fingers.
Four hours later (1 hour to steep and 3 hours to chill in the frig), it was time to strain.
See how perfect I am? Exactly 1-1/3 cup! HAHA
Now for the moment of truth… I know you are holding your breathe too right?
I am not sure if the first time I didn’t have a light enough touch when folding in the sour cream but this time I wasn’t taking any chances. No sour cream for you! I proceeded to do a little jig simultaneous with the running man in my kitchen before going onto the next step.
Next I gleefully filled my pastry bag and used my favorite 1M star tip to put some vanilla bean whipped cream on each puff. Aren’t they purdy??
And one more picture of my puffs b/c I love them so much.
Husband rating: A+
He ate more than 1/2 of them and keeps bugging me to make more. I think thats a good review!
Wifey rating: A+
I am totally smitten with this recipe. I love the vanilla bean whipped cream and I didn’t need the chocolate *gasp* b/c I didn’t want to take away from the vanilla bean flavor.
Check out the Tuesdays w/ Dorie blogroll on the side menu bar for more cream puffs!
Next week: Mixed Berry Cobbler pages 416-417
Just a little note to my fellow TWDers. I am going on vacay June 22-July 1 and my BIL is getting married July 5th so I will probably be unable to participate in the next 2 Tuesdays with Dorie challenges.
I’ll catch up with you all when I get back though! Happy baking!
Entry filed under: Tuesdays With Dorie.