This week for Tuesdays With Dorie, Caroline of A Consuming Passion picked the Peppermint Cream Puff Ring. Now, I'm all for a challenge, and I have never made pate-a-choux, although I have wanted to, so I wasn't going to turn up my nose at the chance. However, H & J's housewarming party was coming up, and required mini-desserts, so I decided to adapt this recipe and just make cream puffs. And since everyone likes chocolate, and Dorie suggests it herself, I skipped the Paris-Brest mint cream and used her chocolate pastry cream recipe instead.
The pate-a-choux was far easier then I imagined it to be- a note to all you would be pastry chefs! Try it, it's not as hard as it seems, and once you master the basics you can do a LOT. the puffs behaved nicely in the oven. The pastry cream came together easily, and let me tell you, there are few things better in this world then chocolate pastry cream. The only thing that didn't exactly behave was my oven, which gave me a battle-scar of a burn when I took the puffs out. (bad oven! bad!).
my little puffs coming out of the oven
The ganache for the topping was easy to make, but made the whole thing a little too chocolatey. I felt I was covering up the silkyness of the cream and the lightness of the puff with it- I'll skip it for sure next time.