[dorie's recipe here]
[ricotta rum filling recipe here]
It's been a week since I actually made this, since I did it right after Caroline's chosen recipe was announced on the TWD blog. So, I've had a chance to calm down a little bit and stop being furious at my smoke detector, which apparently doesn't like when I turn my oven above 400°F. I was pretty pissed at having to fan the ceiling for 40 minutes with a cardboard box... but I need to keep telling myself that it was not the fault of the recipe, but rather the combination of my stupid oven, the lack of an exhaust fan in my apartment, and the overly sensitive smoke detector. Not... bitter... at all.
Anyway, I was pretty excited to give this a try, having never attempted choux pastry before. It was good timing, since the Food Network had just played Alton Brown's choux pastry episode a little while before, so I felt as prepared as I could be.
Everything seemed to be going according to plan, and the dough came out nice and smooth and shiny. I piped it in a circle and piped a few cream puffs with the leftover dough.
At this point, my smoke detector manifested its hate for me and my oven. I had no way to check for doneness, since I could not leave my fanning post for more than 5 seconds, so I just baked it for the specified time and then pulled it out of the oven to cool.
Looked a little overdone to me, especially the smaller puffs, but at least the smoke detector and I were much happier after this point. I'm not sure what exactly I did wrong with the drying part, but the inside of the ring was pretty wet and I had to scrape out a lot of it after it cooled.
For the filling, Dorie's recipe called for a peppermint-infused whipped cream filling. I wanted to try out some different flavors, so I went with a ricotta filling flavored with rum. It was very tasty, but I didn't get a chance to strain the ricotta since I sorta made up the recipe on the spot, so it was more watery than I would have liked. I think an overnight strain would help out the texture a lot.
Ricotta Rum Filling
280g Ricotta cheese, strained (preferably overnight)
80g confectioner's sugar (or to taste)
1oz of dark rum, or 1 tsp. rum flavoring
~1/2 pint heavy cream
Beat the ricotta together with the confectioner's sugar. Add in the rum and beat to combine. In a separate bowl, whip the cream until it forms stiff peaks. Fold the whipped cream into the ricotta mixture until combined.
--end of recipe--
Dorie's recipe also called for a chocolate glaze topping, which I was planning to do but totally forgot about until after we dove in. It was pretty late at night at that point, and we probably didn't need the chocolate calories anyway... so maybe next time, if I can figure out how to disable my smoke alarm :-p
Check out a similar recipe of Dorie's here, and as always, don't forget to check out all of the other blogs on the TWD blogroll!
Tuesday, June 17, 2008