This week's recipe was fun. It involves some technique in the preparation, but nothing too difficult. The dough is cooked briefly, then beaten with eggs and piped hot (if it cools off, it is hard to pipe and looses some rise in the oven). These little guys also have lots of decorating possibilities. The original recipe was for a ring, but I thought the puffs were a bit more portable, since I don't need a big ring of creamy goodness tempting me all the time :)
They turned out well, the creme has just a hint of mint which goes well with the sweetness of the chocolate. I have made cream puffs before, but with a different baking method. This recipe calls for high heat for 10 minutes, then lower heat for 15. Previously I made them with low heat, then high heat, then low heat to dry them out. I liked that method a bit more, as they get drier without getting as brown. This batch got a little darker then I would have liked before they were dry.
6 hours ago