Monday, June 16, 2008
TWD : Cream Puff Ring
I have to admit, I didn't think the mint thing sounded all that good. I infused with lemon peel and vanilla bean instead. Besides, I wanted to add berries since I missed making the pie last week. Also, I just used water for the choux pastry (I've never heard of using milk in it before). Still, in reading everyone's comments, I had the same problem; the ring didn't puff and was soggy inside although the puffs were just fine. It is so reassuring to find out that I'm not the only one who had this problem.
Choux pastry is a little like magic, isn't it? The first time I made cream puffs, I just knew as I was putting the pans in the oven that there was no way those flat little blobs were going to become golden brown, air-filled, well, puffs. Magic!
This is a picture of the cook's treat -- as soon as I finish this posting, these puffs are going to be history. What is it about choux pastry and whipped cream anyway -- they make each other taste better.
And speaking of whipped cream, I can't believe how decadent I've become -- I don't even blink twice now when I pick up a quart of whipping cream at Costco.