Tuesday, June 17, 2008

Tuesdays with Dorie: Peppermint Cream Puff Ring

cream puff ring

[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.

preparing the pastry

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.

piped dough in a circle

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.

cream puffs cooling

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.

cross section of ring

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.


--recipe--
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--

finished pastry

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!

another view of finished dessert

28 comments:

ostwestwind said...

What a pretty looking ring! I like the idea using ricotta.

Choux pastry was the first "dough" I learned to make by hand in a cooking class as a teenager :-)

Ulrike from Küchenlatein

Di said...

Nice job. Your ring looks great, even without the chocolate glaze. And I'm with you on not really needing the calories anyway... =)

Engineer Baker said...

Seriously? Rum ricotta filling? I think I need to make choux just to use that idea...

Prudy said...

The filling sounds interesting and yummy. Your ring looks pretty and the puffs do too.

VeggieGirl said...

Looks wonderful!!

rainbowbrown said...

Oh my, what a lovely presentation with the puff in the middle. What a good idea with the ricotta, I'd love to try it.

Susie Homemaker said...

so funny! I have a similar older post showing my back door propped open because of the stupid smoke alarm - and I was making eclairs! What's that ABOUT, anyway!?
I think you did great, though - and as always, beautifully photographed.

Dianne said...

Your fire alarm and my fire alarm must be cousins! If you boil water mine goes off! Drives me freaking nuts!

Jules Someone said...

Ricotta and rum! Yum! I don't think they were overdone. I love the rich color.

Tammy said...

looks yummy even without the chocolate

Heather said...

ricotta rum filling sounds delicious! Great job!

LyB said...

Your presentation is lovely and your puffs look nice and golden! Beautiful!

The Food Librarian said...

absolutely lovely!! what an inventive filling too!

kim said...

thanks everyone! i definitely recommend the ricotta, it was a great flavor! :)

Danielle said...

I know what I'm making for my friend's party this weekend. Great job!

BAKE-EN said...

Ricotta and rum sounds like a great combination. Love your pictures.

Shari said...

Your ricotta rum filling sounds great!
Shari@Whisk: a food blog

Melissa said...

I am soooo envious of your blog and your photographs. They are simply amazing. What kind of camera/lens do you use? Great job!

CB said...

You poor thing! I have a love-hate relationship with my smoke detector too! I feel your pain. That rum filling sounds fab though. You could always drink the leftover rum too? Win-win! ::wink::
Clara @ I♥food4thought

Helene said...

I will be following your food blog now. Love it. What software are you using for your beautiful pictures?

Jacque said...

Mmmm, your ring looks fantastic! Very nicely done.

I love that cakestand you have in the first photo.

Barbara said...

Lovely! My puffs turned out rather brown, too, but they tasted great. That rum-ricotta filling sounds luscious. I'll have to try it.

Big Boys Oven said...

Lovely so awesomely good! amazed tho!

Big Boys Oven said...

Lovely so awesomely good! amazed tho!

Mevrouw Cupcake said...

I think your cream puff ring looks perfect! Better a bit on the brown side of golden then on the blond side of golden!

Jaime said...

wow, ricotta/rum filling? yum! it's beautiful!

kim said...

thanks everyone for your comments! :)
@melissa, i use a canon 30d camera, and i have 2 lenses - 100mm macro and 24-105mm.
@helene, i use adobe lightroom and sometimes photoshop for my food photos.

athelia4444 said...

It may have turned out with an overdone crust and a wet inside because you set the oven to a too big temperature. Try with a bit less heat. It will take a bit longer to cook, but it will turn out more evenly.
Looks yummy anyway.

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