Posts Tagged ‘pate a choux’

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TWD – Not so Peppermint Cream Puff Ring

June 18, 2008

This week’s recipe comes from Caroline of A Consuming Passion.  I’ve been wanting to try to make pate a choux since I saw it on Good Eats ages ago, now I have the chance.  I do not, however, enjoy peppermint.  No.  That’s an understatement… I loathe peppermint.  The smell, the taste, the feel.  All terrible.  I get nauseated when I eat it.  Maybe I’m allergic…

At any rate, I knew a Peppermint Ring was out, but, luckily, the mint was only in the filling and Dorie gave some alternatives.  Being a citrus lover I knew I would go with a Lemon Cream filling.  Now this filling could only come after three (in my opinion) failures at the dough.

Now, it came together fine.  I boiled it until it was a ball.  I mixed my eggs in one by one.  I squeezed it into a ring and (on the first attempt) into eclairs and rolls.  I baked them for a total of 45 minutes.  Each time they came out browned and firm and puffed up.

Eclairs

And everytime… after leaving them in the kitchen to cool… I came back to a deflated ring.  It looked a bit like a large donut that someone sat on.  So, I tried a second time.  Same result.  I looked up Alton Brown’s recipe on footnetwork.com.  He had a suggestion of puncturing the choux after it came out of the oven to let the steam escape and stop the dough from going soggy.

Eureka! I thought.  This the problem!  If I puncture the dough when I take it out, all will be well and my ring will be lovely.  So, into round three I went.  I did everything I was supposed to.  I turned the oven down after 15 minutes.  I even baked it an extra 5 minutes to be sure it was done.  As soon as it came out, I took a paring knife and punctured the ring in several places.  The crust was so nice and firm!  But, alas, when I returned from letting it cool…

Pate A Choux pancake

Voila! A Pate A Choux Pancake! That’s right, flat again.

I don’t know what the issue is but I’m thoroughly frustrated.  I never got to the lemon cream.  What’s the point of making it, if your pastry won’t be able to hold the weight?

I’ll give it a day or two, and maybe I’ll have another go.