I make the Tart Dough first since that needs to chill the longest. Easy enough and shortly after I started it's in the fridge. Once it's chilled enough, I start on the Pate A Choux. This was fun. And super easy. So once it's all ready into the pastry bag it goes and I pipe away a lot of small circles.
|sad looking puffs|
A couple of hours later I decide to start again. I make some new Tart Dough, go run some errands, come back and start on a new Pate A Choux. This time when I pipe the puffs I had noticed in the cookbook that she had built them up as she piped - no where did it mention this in the directions -that you need to start in the center and work out and then up - that was my mistake with the first batch and why they didn't puff up right. So away I went piping little discs. Into the freezer again and then time to roll out the Tart Dough. Cut tons of discs and place on top of each disc and into the freezer. Something was wrong with the Tart Dough - it didn't come together right and was crumbly. I was hoping that it would bake ok. After a short stint in the freezer - time to bake. They puffed up great!! I was so happy. But the tart dough discs didn't crumble like they did in the first batch, instead they stayed in the shape of a disc on top. :( I didn't really care at this point, I was going to fill these bad boys.
I already had the remaining pastry creams in plastic ziplock bags so I decided that if I just cut a tip on one of the corners and stuck one of the tips from my pastry bag in there it would work. It worked great for the vanilla puffs.
|some got a little over filled|
|I'm showing you the good half|
before I broke the bags and chocolate
My sisters are loving the flat cream puffs - if I had it my way I would throw them out - every time I open the fridge they taunt me, showing my failure. I can't wait until they are all gone. But I am delivering the good ones today. And I am going to make these again - and damnit they will be perfect!!