I didn't have any need for a whole pastry ring this week, so I cut the recipe way back and made Cream Puffs. In fact the ingredient volume was so small that I was able to use the little 1-cup copper saucepan that I bought in Paris. I thought it was fitting to use this pan here at the end of my 4 year baking adventure with Dorie Greenspan and her book, Baking From My Home to Yours. Before I joined the Tuesdays With Dorie baking group I never would have thought to go to a kitchenware store in Paris, but my visit to E. Dehillerin was a highlight of my week in Paris in 2010. I smile every time I use the little pan I bought there.
- You can find the recipe for this cream puff ring on the blog post of the original host, A Consuming Passion, here.
- I made 1/8 recipe, which was enough dough for 2 small cream puffs.
- As they baked, the little dough circles puffed a bit in the oven. As they cooled they collapsed, but they were hollow inside. I sliced the top and pulled out the bits of soft dough, as Dorie instructs.
- I knew that I didn't want to use the peppermint cream from the original recipe - too reminiscent of toothpaste to me! As I thought about other possible flavors, I remembered that I had leftover grapefruit cream in the freezer from this pie back in February, so I thawed it out and filled the cream puffs with that. Dorie pipes her cream in beautiful rosettes, but I skipped that fiddly step and spooned the cream on the bottom of the puff and popped on the top.
- I whipped up a few spoonfuls of ganache in the microwave, using 1 ounce of chopped chocolate and 1/4 ounce of heavy cream.
The cream puffs were good - I liked the grapefruit and chocolate combination. But even more than the taste, it was gratifying to tackle a classic recipe - and end up with a decent result. It's gratifying that Dorie's book has kept me learning even up to the very end of this project (I have one more recipe to post, and then I will be finished with the book!) And while I'm not comfortable with every single technique, I know that by now I've tried nearly every baking method that's out there.