The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.
I was a little intimidated by this challenge at first. But after thoroughly reading and re-reading the recipe, I was pretty confident. However, after making the Pate a Choux dough and piping it onto the pans I was a little concerned given that the dough didn't seem to be very thick.
Then, when I peeked through the oven window at the end of the first 10 minutes of baking I was even more nervous, they hadn't puffed very well. So, I just left them in there for another 5 minutes at the higher temp before turning it down and they puffed PERFECTLY!!
I LOVE LOVE LOVE this challenge. How cool is it that I can make cream puffs now? I thought I was so cool that I decided to make some for my co-workers, but this time I tried coloring the puffs. But I failed!!! They did not puff up at all, the dough was super runny. So, I tried again without coloring the puffs...same thing. So, either it was a first time luck kind of a deal or it was because my kitchen was so humid from cooking dinner when I tried the 2nd and 3rd time that it didn't work. Who knows, but I'm about to try again today! So, wish me luck.