Technology, mojo, and cream puffs
I’ve lost my techno mojo.
Saturday morning, I baked this week’s Tuesdays with Dorie recipe, a cream puff ring chosen by Caroline of A Consuming Passion. Monday night, I plugged in my digital camera, and the photos were gone. The next day, I baked another cream puff ring, took more photos, wrote another post, and our cable Internet connection went out. The cable came back; the post didn’t. Yesterday, I wrote another post. Added the photos. It didn’t save.
So, once more with feeling, let’s talk cream puffs.
Before you ignore the recipe link, let me warn you that you’ll be missing out on something amazing. You probably have everything you need for the dough right now: milk, butter, sugar, salt, flour, and eggs. You’re going to boil the liquid, add the flour, and stir the mixture until it makes a smooth dough that smells like really buttery grits. Place the dough in the bowl of your mixer, and paddle out the steam before you add the eggs.
To form the cream puffs, either pipe or spoon the dough into portions the size of a golf ball onto a prepared baking sheet. They’ll need to be about two inches apart. If your kitchen is really warm and things are looking messy, pop the entire baking sheet into the freezer for up to 30 minutes.
Once your cream puffs have baked and cooled, slice them in half and fill them with whatever you’d like: pastry cream, flavored whip cream, fruit, nuts, Nutella, chocolate, tofurkey. Then put the tops of the cream puffs back on, and dust them with confectioner’s sugar.
The hollow pastries can hold a surprising amount of filling, but once you add it, the meter is ticking. You’ve got approximately eight hours before they go soggy. Prepare to share!
P.S. I hope this post actually makes it to you this time. One, two, three … PUBLISH!
It worked!
Woohoo techno mojo! And that ring looks incredible.
How frustrating about the lost posts! I’m glad this one worked for you. Looks great!
yeah…yo posted! i was hoping you would. that bottom pic looks so good - what’s in there? not that the top pic isn’t great too!
way to hang in there despite the faulty technology!
My goodness! I can’t believe all the trouble you had with your camera and computer! I suppose when it rains it pours, right!? Your puff looks just gorgeous! Even though I’m not a TWD baker, I love looking at the photos of everything you all do. This is one of my favorites!
So glad you made it through against all odds! Great job!
They look delish! If I were to make them, and then waited to fill them, would the countdown to sogginess start when they’re out of the oven, or when they’re filled? I’m going to a late birthday party (10pm supper, then midnight bowling) so they’d need to last pretty long and I do my best baking in the morning..
As if cream puffs weren’t good enough on their own! I gotta say that a ring ‘o’ cream puffs sounds like a thing of beauty.
It looks wonderful, and I can relate to the techno insanity!
It sounds like you are cursed. I’d take it personally. ;-) Your ring is gorgeous, though!
Your ring and the puff in the last picture looks absolutely great!
Ulrike from Küchenlatein
Glad you didn’t let failed technology get the best of you! Great job making the puff ring AND explaining the process.
Well, I wondered what the heck happened to you last week with the post…don’t think it went unnoticed, because it did not. Happy to hear you are up and running again.
Love the photo, love the post.
Oh, and I am assuming if tofurkey is the filling of choice, you would recommend holding the powdered sugar…right? LOL.
wow! Twice no less! I always have this huge fear as I wipe my memory card that something might be wrong with the images I just loaded onto the computer and that they will be lost forever.
Your puff rung looks fabulous, especially with the chocolate sauce.
That ring is RIDICULOUS. Ridiculously amazing!
WOW!
Hahaha I’m glad the post finally got published. It must have been so frustrating trying. The ring is really such a good effort. I can’t tell you how cool it looks (but you probably already know that). Good job and keep publishing!