Sun 29 Jan 2012
Mr seems to get a little bit uncomfortable when much ado is made about him.
This is hard for me, because he is one of my favorite people to make much ado over. Especially at times of year like this (his birthday was on Thursday), I grapple with my urges to try and lasso the moon for him, overdo the festivities, make every favorite thing he has ever mentioned.
He says: “There’s no need to make a fuss.”
It doesn’t feel like making a fuss, I just want to be able to give him everything, want moments to be perfect, want to demonstrate how special he is to me. We kind of tend to be the overly sweet duo who makes everybody else sick; we’re very much hand holders and “I love you” sayers, so I know that he knows I think he’s special. But still, at times like these I am driven to show him extra hard.
So after the third or fourth asking, “What would you like? What would make it extra special for you?” I got a response that wasn’t “Dana, you’re making enough for the party” or “What do you feel like making?” He decided on cream puffs.
Happy birthday Mr, I love you. Sorry for making a fuss, but I’m probably going to keep the habit.
(Adapted from Celtic Kim’s recipe on All Recipes)For the pâte à choux:
1 Cup water
1/2 Cup butter
1/4 tsp salt
1 Cup flour
4 eggsFor the filling:
1 Cup whipping cream
2 Tbsp sugar
1 tsp vanilla
1 Tbsp Chambord or Cointreau
- Preheat your oven to 425°.
- In a saucepan set over high heat, melt the butter into the water and bring it all to a roiling boil.
- Remove the saucepan from the heat, and stir in the flour and salt until smooth.
- Stir the eggs in one at a time. Do not add the next egg until the first one is completely incorporated.
- Your pâte à choux should not be stiff, it should slump off of the back of your spoon.
- Pipe the pastry in dollops of about a tablespoon onto your baking sheet. Pull up as you pipe to encourage the cream puffs to expand upward, not outward, during baking.
- Wet the tip of your finger with water, and flatten the pointed tips left by the piping bag, so that they do not burn.
- Bake until the puffs have expanded and are a burnished gold (~25 minutes).
- While the puffs are baking, whip the cream. As it begins to stiffen, slowly add the sugar, vanilla, and Chambord or Cointreau.
- Allow the puffs to cool, then poke holes in the bottom of each and fill with the whipped cream filling, using either a piping bag, or an icing injector.
These are so cute when they come out of the oven! I’m really happy Mr had the idea to request these while I was pestering him for ideas. He’s a smart one, that Mr. We’re big fans of dipping in our house and a big platter of cream puffs at his birthday party, with a bowl of chocolate sauce for dipping, was lovely.
Mr says: the cream puffs turned out amazing. The raspberry whipping cream (the Chambord version) is decadent.
This time last year: Woodgrain Cake