Little puffs of love

Who knew that something so relatively simple could be so fabulous? They look so fussed over, and yet they came together so quickly and easily.

This week's Tuesdays with Dorie recipe was a peppermint cream puff ring (I vetoed the ring, and made only cream puffs because the thought of a giant pastry ring just didn't appeal to me) chosen by Caroline of A Consuming Passion, and I am completely in love with it. Dorie I profess my undying love and devotion to you. I would tattoo your name on my butt if you requested it of me. The original recipe calls for peppermint cream filling, but Dorie gives you a "playing around option" and one of those included chocolate cream filling, and I was all over that chocolate cream filling like a stripper on a pole.

I prepared the chocolate cream filling first and then chilled it for a bit, and as soon as I tasted that silky smoothness on my tongue my eyes closed in ecstasy. Its texture was wonderful and the flavor was rich and dark and immediately I thought of all the deliciously naughty things my husband and I could do with it (didn't you?). The pastry came together in a snap and before I knew it I was piping my little cream puffs onto a tray and placing them in the oven.

Once they were done I let them cool overnight and went to bed while visions of cream puffs danced in my head (shut up I couldn't resist). This morning bright and early I commenced filling them with the chocolate dream filling and my mouth watered in anticipation of the final verdict once this creation was completely assembled . I opted for a white chocolate glaze instead of bittersweet and just so it could still resemble the original recipe somewhat I added mint extract to the white chocolate glaze, and let me tell you that it was pure heaven.

The pastry is so fluffy and soft that it practically melts on your tongue and the filling...OOoohhhh the glorious filling. I could eat it by the spoonfuls. I want to bathe in it, and smooth it all over my body. If this filling is the devil then I'm definitely going to hell, but I'm sure I'll be in good company;)

XOXO

Stay Sweet;)

TWDers will no longer be posting the full recipe on their sites. We didn't think it was fair since this is Dorie's livelihood, but we’ve decided to compromise by taking turns and allowing whomever is hosting that week to post the recipe. So please head over to A Consuming Passion for the full recipe and a look at Caroline’s Peppermint ring!

The recipe can also be found in Baking: From My Home to Yours by Dorie Greenspan, and don’t forget to check out the TWD Blogroll!

Here is the Chocolate Dream Filling recipe:

Chocolate Pastry Cream

From Baking: From My Home to Yours, by Dorie Greenspan

2 cups whole milk

4 large egg yolks6 tablespoons sugar

3 tablespoons cornstarch, sifted

Pinch of salt

7 ounces bittersweet chocolate, melted

2 1/2 tablespoons unsalted butter, cut into bits at room temperature

Bring the milk to a boil in a small saucepan. Meanwhile, in a medium heavy-bottomed saucepan, whisk the egg yolks together with the sugar, cornstarch and salt until thick and well blended. Still whisking, drizzle in about 1/4 cup of the hot milk-- this will temper, or warm, the yolks so they won't curdle. Whisking all the while, slowly pour in the remainder of the milk. Put the pan over medium heat and, whisking vigorously, constantly and thoroughly (making sure to get the edges of the pot), bring the mixture to a boil. Keep at a boil, still whisking, for 1 to 2 minutes, then remove the pan from the heat.Whisk in the melted chocolate. Let sit for 5 minutes, then whisk in the bits of butter, stirring until they are full incorporated and the pastry cream is smooth and silky. Scrape the cream into a bowl. You can press a piece of plastic wrap against the surface of the cream to create an airtight seal and refrigerate the pastry cream until cold or, if you want to cool it quickly--as I always do--put the bowl into a larger bowl filled with ice cubes and cold water, and stir the pastry cream occasionally until it is thoroughly chilled, about 20 minutes.