Last night I went to a movie night with a newly formed film club that I am very fond of. I am also fond of the way we've decided to incorporate food into our movie nights, potluck style. My contribution was the vegan crumb cakes (below), an eggplant bread casserole (above) and these cream puffs.
I feel like these cream puffs may have triggered an anxiety attack. I'm blaming it on the cream puffs.
I made the cream puffs in the morning and they were adorable and thrilling in a way because I've never worked with choux pastry and my pastry bag sprung leaks all over the place and I was almost positive that the puffs weren't going to come out well. But they did. They were crispy on the outside and airy and delicate on the inside. I wanted to make a pillow out of choux pastry.
But here's the unfortunate part: I overlooked the fact that choux pastry does not hold up very well when left in sweltering apartment heat all day. By the time I was ready to fill them with whipped cream and take them to the film club the puffs had lost their crispness. I don't know why I become so upset by things like this. I tried to crisp them up again by throwing them in the oven for 5 minutes, which worked for the most part except that the internal temperature became too warm to fill them with the cream. But I was going to be late and so I filled them anyway and immediately regretted it because the whipped cream started to deflate immediately. My solution was to stick them in the freezer. By that time the cream puffs had been through such a variety of temperatures that they were pretty useless.
ARGGGHH!
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