Hmmm…it is past 11:00pm on Monday night and I am just now getting around to this post. I made the dish last week, but I clearly am not too enthusiastic about reliving it. [NOTE: because of unexplainable computer issues, I couldn’t even post this until this morning. I think I am ready to move on to the cobbler.]
This week’s recipe was Peppermint Cream Puff Ring chosen by Caroline of A Consuming Passion. Making this reminded me a lot of the Florida Pie week. Despite my ambivalence towards cream puffs and eclairs (I like them but have never craved them), this recipe has intrigued me for awhile. I am a sucker for any chocolate/mint combination. But, like the Florida Pie week, my turn for Friday Breakfast at work fell during an already jam packed week.
In a typical week, I would have made this on Sunday afternoon but we had plans for Father’s Day and I didn’t think cream puffs were a good choice for pool party. (Well, it was supposed to be a pool party. Nobody lives in the midwest for the weather.) So, I shoehorned it into Friday Breakfast Club which meant scrambling to get it done Thursday night after work and family time. There was also a learning curve as I have never made cream puffs before. I hate it when baking feels like a chore.
This spoon is representative of the whole experience. I have had this spoon forever. It is not difficult or cost prohibitive to get a new spoon but I never think about it. Well, my arm pratically burned off stirring the dough in the pot. The tone was set for this recipe when I went to my favorite kitchen store — which has everything — and they didn’t have a large enough pastry tip. They were, in fact, ordering tips while I was there. I should have been smart and picked up a new spoon.
I love peppermint and my neighbor said I could have some mint from her backyard. Alas, it was too late to grab it and too late to make any successful substitutions. Mint was in my head though so I threw in more than a few drops of peppermint extract. Good thing I saved half as plain. The mint had some bite.
I did like the bittersweet glaze but found that, even though the recipe made enough dough for rings, puffs, eclairs, etc., the amount of glaze was not so generous. I made a semi-sweet ganache for the cream puffs.
The co-workers ate it all up but my husband reported that neither of the kids liked the puffs I left behind for them.
This whole post is a really a long of way of saying these cream puffs…were…well…cream puffs to me. I would eat them again but can’t imagine making them again.
Next week: Mixed Berry Cobbler. Perfect timing.
I guarantee not everyone stuck to the original recipe. Check out all the variations here: TWD.