I've never liked eclairs. The chocolate on top is great, but I really don't care for the filling--I'm not a big fan of custardy things. But cream puffs? That's a different story. I can remember sitting in Gramma Stanley's kitchen as she made chocolate cream puffs. That is to say, cream puffs filled with chocolate whipped cream. Yum. I'm not sure how old I was, but I really only remember the end result, not the process of Gramma making them.
What does stick out in my memory is watching Jacques Pepin on PBS ten or twelve years ago making a Paris-Brest on Cooking with Claudine. In fact, I pulled out my copy of the companion cookbook to review his recipe before starting on this week's Tuesdays with Dorie selection. While I don't refer to his cookbooks as often these days (I have 5 or 6 of them), watching Jacques taught me a lot about cooking.
Even though I watched a number of other TV personalities making pâte à choux after I watched Jacques doing it, it was quite some time before I attempted it myself. The push to give it a try came from Jamie giving me a copy of Sherry Yard's The Secrets of Baking. I absolutely love that cookbook. I really appreciate her approach of presenting a master recipe and then showing how it can be modified to create a variety of other things. One of the first things I tried? The chocolate cream puffs. =)
I had every intention of getting this week's recipe done early. I actually started on the filling ingredients on Saturday night. I wanted to make chocolate whipped cream in addition to the mint cream, but it just didn't cooperate. I've got to stop trying to make it with 70% chocolate--it always breaks on me. Either that, or I've got to go back and review Alice Medrich's instructions for whipped ganache using high percentage chocolates. After several attempts to salvage the chocolate/cream mixture, I finally gave up. As for the mint cream, the main problem I had was that I couldn't find fresh mint. So I improvised, and steeped some peppermint tea (the herbal kind that's just dried mint leaves) in the hot cream. That worked pretty well, until I went to take the teabag out. I made the mistake of trying to squeeze the excess cream out of the bag, and it popped open, dumping lots of bits of dried mint into the rest of the cream. After I acquired some cheesecloth (which I'd been meaning to buy anyway), I was able to strain the mint bits out of the cream. I sweetened it a bit and whipped it, deciding to pass on the sour cream.
It was Monday night before I finally got around to making the actual pâte à choux. My original plan had been to make the cream puff ring while Jamie's parents were here, but they left Sunday morning. I realized that it didn't make sense to make a big dessert for just Jamie and me (since I wasn't sure whether Brianna or Gillian would eat it). So I cut the recipe in half and made small puffs (I ended up with 15) instead of the ring. At some point I do want to make it as Dorie intended.
The verdict? The puffs themselves turned out great. The chocolate glaze was extremely tasty (though I had to tinker with it, since I was using 70% chocolate again). I didn't really care for the mint cream. Next time I'll stick with regular whipped cream or another flavor (raspberry is always good).
Thanks to Caroline of A Consuming Passion for this week's recipe choice. The recipe can, of course, be found in Dorie Greenspan's Baking From My Home to Yours. You can also find it here, on Epicurious. Be sure to check out the Tuesdays with Dorie blogroll for many other delicious puffs.
Your puffs look picture perfect Di!!! As you know I had problems with mine. I will try again sometime and hopefully conquer my nemesis!
ReplyDeleteThe puffs look good and the chocolate on them looks even better. I didn't get to play TWD this week. :( Next week though, for sure!
ReplyDeleteWe call them "wind bags" and the bigger ones "storm bags", the more filling the better! Your puffs look gorgeous, I don't care for mint either, but in this case I was pleased. But you are right, with another filling they would be taste better.
ReplyDeleteUlrike from Küchenlatein
Peppermint tea - now that's improvising!
ReplyDeleteOh Lord - Tea Bags! I love the way great minds work! Excellent job - they look perfect!
ReplyDeleteThey look fabulous! I love the mini puffs! :)
ReplyDeleteSee, the mint was one of the things I liked in this recipe. Funny how we all see things differently. Your puffs look delicious! :)
ReplyDeleteI like your idea of infusing the cream with mint tea (too bad the bag broke)!
ReplyDeleteyum, they look great!
ReplyDeleteLooks heavenly and I love your super shiny chocolate glaze. I'd love to drink that right up.
ReplyDeletemmm the individuals are getting to me. i skipped this one but all the individual puffs are so pretty. i wish my grandma made these when i was little!
ReplyDeleteDelicious! The chocolate sauce looks so tasty!
ReplyDeleteYour puffs look perfect! Grandma Stanley would be so proud! That is where I got my pop over idea from my great auntie rose she used to make them all the time!
ReplyDeleteThose puffs look great with the chocolate drizzling down!
ReplyDeleteGorgeous pics! I couldn't find mint, but I never would have thought of tea. Genius!
ReplyDeleteI've got similar childhood memories... of enjoying cream puffs FAR more than eclairs and of the celebrity chefs of the day showcasing pate choux.
ReplyDeleteGreat job with this week's assignment.
Very creative to use peppermint tea!
ReplyDeleteShari@Whisk: a food blog
That second to last picture is fabulous with the chocolate dripping off the side ::wiping drool:: Great job!
ReplyDeleteClara @ I♥food4thought
your puffs look so delicious! esp w/the chocolate on top :)
ReplyDeleteWoW! You had a lot of obstacles and yet your cute little cream puffs are adorable and yummy looking! Great job! =)
ReplyDeleteWow, your puffs came out so round... nice work! They look fantastic :)
ReplyDeleteI'm with Jacque, how did you get your puffs so round? Can I come and take a pâte à choux master course from you?
ReplyDelete