Tuesdays with Dorie: Peppermint Cream Puff Ring
June 17, 2008 at 4:16 am | Posted in groups, other sweet, sweet things, tuesdays with dorie | 67 Comments
When I saw that Caroline of A Consuming Passion had chosen Dorie’s Peppermint Cream Puff Ring for TWD, my fist thought was that it reminded me of Christmas, but that’s actually quite right for the weather over here. I even had a bunch of mint in the fridge that I was looking to finish off (why is that stuff so hard to use up?)–perfect!
Have I ever told you that I love making pâte à choux, the base for cream puffs, eclairs, profiteroles and the like? This wasn’t always the case though. In culinary school, we had to use all these crazy tests to tell if we had added the “proper” amount of egg to the dough. And for baking–turn the oven up, then down, then off. Argh! Then I went to work in a restaurant and it was like, “just use four eggs and bake them at 375° till they’re done.” Freed of all that egg ambiguity and temperature trickery, choux became really fun and easy!
Dorie calls for the choux paste to be piped out in the shape of a large ring that is later cut in half and filled, similar to a Paris-Brest. Partly because several other TWDers had their choux rings deflate on them, but mostly because a big ring sounded a bit too much for our small household, I decided to pipe individual cream puffs instead. For these cream puffs, I made a half recipe of choux, using two whole eggs. (One tip that Dorie doesn’t mention is to paddle the cooked paste in the mixer for a minute to cool it off a bit before adding the eggs one by one. It should still be warm, but it is good to let some of the steam out before the eggs go in.) This yielded about 24 two-bite puffs (using a 1/2-inch tip to pipe about 1 1/2-inch mounds).
I baked off nine right away and put the rest in the freezer to bake later. Since I was already switching up the shape of Dorie’s choux, I decided to proceed with her baking instructions rather than my one-temperature method. I baked my puffs for 15 minutes at 425°, then about 10 more at 375°. While I was at it, after they were fully baked, I used a pairing knife to put a small slit in the side of each baked puff, and further dried them out in the turned-off oven, which I cracked open with a wooden spoon, for about 30 minutes. This baking process was much less painful than I remembered it in school (but then again, most things are).
The cooled puffs (or ring) were sliced in half and filled with a mint-infused whipped cream. A little sour cream or crème fraîche folded in gave it a bit of tang, but it would have been just as tasty without. Capped off with dark chocolate glaze and toasted almonds, these were perfect little bites. And just for Dorie, I presented my puffs in the form of a (rather dodgy-looking) “ring!”
Thanks Caroline! As always, the recipe’s in Baking: From My Home to Yours by Dorie Greenspan, but this time she also has a version of it here on Epicurious. And don’t forget to check out the TWD Blogroll!
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a whisk and a spoon 
Because of the time difference, when I’m running late I’m often reading your post while my version’s in the oven… or in weeks like this one, before I’ve started!
Thanks for the tip on the eggs… I’ll definitely employ that.
Your cream puffs look great!
Comment by Dolores— June 17, 2008 #
This is BEAUTIFUL and as full as I am from lunch, I want a huge serving! Fabulous job!
Comment by Janna from Honeyed Hashette— June 17, 2008 #
Your puffs looks great! I did individual ones too, but I love how you still presented yours in a ring.
Comment by Erin— June 17, 2008 #
Adorable! I think I am going the puff or mini eclair route myself. The kids like to have their own desserts.
Comment by slush— June 17, 2008 #
Beautiful Steph!
Comment by Chelle— June 17, 2008 #
looking fab as always Stephanie!
Comment by Tammy— June 17, 2008 #
Gorgeous! I love that they’re in a ring.
Comment by Amanda— June 17, 2008 #
These puffs look incredible! Great job as always!
Comment by Holly @ PheMOMenon— June 17, 2008 #
I wish I’d thought to make them like this!
Beautiful! 🙂
Comment by carrie— June 17, 2008 #
Snazzy – good to know that choux is relatively forgiving. Like laminated doughs, this type of thing always scared me 🙂
Comment by Caitlin— June 17, 2008 #
Your puffs look delicious! Hopefully mine will turn out as nice–they’re still in the oven. =)
Comment by Di— June 17, 2008 #
i love your puffs! 🙂 wonderful photos as always, and i think i will try your 375 method next time… less of a hassle 😉
Comment by kim— June 17, 2008 #
I made individual puffs too- great tips about further drying them out by opening them and letting them sit in the oven. I agree with you though making choux is really fun.
Comment by Lauren— June 17, 2008 #
Gorgeous puffs! I used to think that pate a choux was this finicky delicate recipe until I took a baking class…and just as with your restaurant experience, my instructor de-mystified the recipe and made it really straighforward and easy. Curious to hear if you thought the two temperature approach was better than baking at one temp?
Comment by Linda— June 17, 2008 #
Linda–Thanks! You know, I have this memory of the two-temp method being such a pain in the bum, but in reality it was probably just cuz in school there were about 5 people sharing an oven and going in and out all the time. At home, however, it was a breeze. The advantage it probably has over the one-temp method is faster baking time, but they bake up nicely at just 375 as well. I should have tested the one-temp method with these puffs too for direct comparison within the recipe…next time!
Comment by steph (whisk/spoon)— June 17, 2008 #
As usual Stephanie… everything that you make looks amazing and I’m sure, tastes just the same!
Boy… I wish it were Christmas everyday! LOL
Comment by Vibi— June 17, 2008 #
Lovely job on these. This particular recipe makes me realize I do not know how to work with this kind of dough! I will have to use some of your tips next time!
Comment by Gretchen Noelle— June 17, 2008 #
WOW! Steph, you’re amazing! That is soooo perfect! I love how your chocolate glistens!
Comment by Donna— June 17, 2008 #
These are just gorgeous! I want to come to your house!
Comment by Jules— June 17, 2008 #
Those are too cute. Nice job on the ring adaptation.
Comment by rainbowbrown— June 17, 2008 #
Puffiest puffs that ever puffed! Great job! 🙂
Clara @ I♥food4thought
Comment by CB— June 17, 2008 #
Those look so fabulous Steph…I am in awe!!! I sat this one out this week…I just didn’t have the time to play around with something I was totally unfamiliar with (never made pastry before!). I did remake the PB Torte for Father’s Day so that’s kinda like TWD. hehe.
Comment by Mara— June 17, 2008 #
Great looking individual cream puffs. That’s what I usually do. In German they are called “wind bags” 😉
Comment by Ulrike aka ostwestwind— June 17, 2008 #
Love your puffs! 🙂 I but the min whipped cream tasted fabulous!
Comment by Gigi— June 17, 2008 #
The creams puffs are very cute. Great presentation and pictures!
Comment by avenue26cafe— June 17, 2008 #
Your Cream Puff “Ring” is gorgeous, absolutely gorgeous. Very ingenious presentation. Next time I will also do the 30 mins. in the oven thing once they are baked.
Comment by Heather Peskin— June 17, 2008 #
Beautiful and I learned so much from your post!
Comment by Christine— June 17, 2008 #
Looks awesome! Smart to just make individuals and then put them in a ring. Clever as always…:)
Comment by Susan— June 17, 2008 #
Steph, I love it how shiny your coating is. And the puffs are flawless!
Comment by Patricia Scarpin— June 17, 2008 #
How cute are these? Very nice job. Thanks for sharing all your ideas…always helpful!
Comment by Kayte— June 18, 2008 #
Really cute! The ring shape looks perfect like that! 🙂
Comment by LyB— June 18, 2008 #
so cute! Your photography is just gorgeous!
Thanks for the tips for next time! I will definitely refer back to them!
Comment by autumnrose14— June 18, 2008 #
I love the individual puffs! Gorgeous!
Comment by Dianne— June 18, 2008 #
Yours look so good, nice & round and perfectly filled!
Comment by April B— June 18, 2008 #
Those look so beautiful! I love the “ring” of puffs. Great job!
Comment by Anne— June 18, 2008 #
Oh you always have such lovely posts!
Comment by Landa— June 18, 2008 #
Your cream puffs look perfect & I love the addition of the hazelnuts!
Comment by Annemarie— June 18, 2008 #
Beautiful – so glad they’re not in my house – I would have finished them all by now and would have to call a contractor to widen my doors.
Comment by giz— June 18, 2008 #
Oh they look wonderful! As soon as I read that you made cream puffs with the dough I was all over that idea;) Thanks for the inspiration!
Comment by Laura— June 18, 2008 #
Your “ring” looks beautiful, and does remind me of Christmas. I think I like your “recipe” instructions for 375F until done better than the fussiness of ovens up, then down, then off.
Comment by Jenny— June 18, 2008 #
Very pretty photos! I love the nut garnish.
Comment by Baken— June 18, 2008 #
WOW – this is fantastic! Great job! I wish I could take a BIG bite right now.
Comment by Denise— June 18, 2008 #
I love your little puffs! They look so delicious! I didn’t let my choux cool once I put it in the mixer, I’ll have to do that next time.
Comment by Heather B— June 18, 2008 #
beautiful job! i love how you placed them into a ring shape 😉
Comment by Jaime— June 18, 2008 #
Your puffs look great!
Comment by Amy P— June 18, 2008 #
Wow! Fantastic job as usual. Beautiful photos too. Everything looks so yummy!
Comment by foodlibrarian— June 18, 2008 #
Thanks for the egg and temp trick. Beautiful work.
Comment by Erin— June 18, 2008 #
Your puffs are fantastic Steph! My ring was a complete flop, but my little puffs did turn out somewhat. I will probably make this again one day, but not as a ring!
Comment by Marie— June 18, 2008 #
Gorgeous! Love the ‘ring’ nothing dodgy about it! Hx
Comment by Helen— June 19, 2008 #
Great close up photos.
Comment by Danielle— June 19, 2008 #
just gorgeous!! 🙂
Comment by eggsonsunday— June 19, 2008 #
Oh my gosh – these are gorgeous. Fantabulous job!
Comment by Lisa T.— June 19, 2008 #
Beautiful, as always. I love how you’ve placed them in a ring. And thanks for the tips about cooling that mixture before adding the eggs.
Comment by Shari@Whisk: a food blog— June 19, 2008 #
Your pastries look wonderful! Very cool to place them in a ring!
Comment by Rigby— June 19, 2008 #
Beautiful as always! You never disappoint me!
Comment by Mary Ann— June 19, 2008 #
They turned out perfect! I love making choux also. Yours are making me hungry, hungry!
Comment by Tartelette— June 19, 2008 #
Once again, I love your photos and your blog! You do such good work.
Comment by Mary— June 19, 2008 #
This is heaven in a bite-size puffy cloud!!!!!! I love mint, so I always run out – salad dressings, marinades, salads etc…..don’t get me started on mint _LOVE THE STUFF!!!!
Comment by nina— June 19, 2008 #
cute and tasty, just what I like;-)
Comment by Johnna— June 20, 2008 #
Oh, is that adorable or what?!! Wow, you’re making me want puffs all over again. Great job!
Comment by JacqueOH— June 20, 2008 #
these look absolutely fantastic. 🙂
Comment by marye— June 20, 2008 #
Beautiful as usual, and thanks for the tips 🙂
Comment by Carrie— June 20, 2008 #
They look great. Professional:-)
X M
Comment by Matin— June 22, 2008 #
just awesome!
Comment by Big Boys Oven— June 22, 2008 #
Your cream puff ring doesn’t look dodgy at all, it looks gorgeous! My attempt at the cream failed completely, but I was proud that I actually made pâte à choux. I look forward to giving it another go!
Comment by Mari— June 22, 2008 #
Absolutely gorgeous!
Comment by Janet— June 24, 2008 #
wow oh wow. these look delish. i am a cream puff fanatic and i was so sad when i heard these were the choice after i decided not to do TWD anymore!! yours look fantastic, i could have prolly eaten the whole ring! and i passed along a sweet little “yummy blog award” to you 🙂
Comment by mimi— June 28, 2008 #