Victorian Tea Party–Cream Puffs and Ribbon Tea Sandwiches

by Chelsey on June 19, 2010

The last thing we were studying in English was the Victorian Age.  They are known for their generosity and welcoming personalities and therefore every year the english 3 honors classes host a tea party for the rest of the school.  After searching for the recipe packets high and low in her class room, we finally found one! I got nominated to make the cream puffs (oy vey) and chose to make the ribbon tea sandwiches.  I had to make two batches of the dessert and a loaf of bread’s worth of sammies.

Since the tea party was Wednesday, I couldn’t start baking the puffers until Monday. Luckily, both batches of mine puffed up pretty perfectly (with a few minor defects)! While yes, they do take time and probably was the biggest arm workout I had in a while.

Ingredients per la puffers: Water, butter, flour, sugar, eggs

Add water
and butter in a pot
allow for the mixture to come to a boil, but stir a bit so it doesn’t get all funky
add 1 cup of flour and stir (I used a spoon) Part 1 of the arm workout
now add 1 tablespoon of sugar and stir
remove the dough from heat and let it cool a bit, I kept stirring and mixing to get rid of all the flour specks.
Crack three eggs into a small bowl
Give them a slight whisking–don’t hurt the eggs (believe me your arms will be tired as it is!)
After a majority of the flour was incorporated I spooned some into hot dough into the eggs and stirred it around to temper the eggs
Then, pour VERY little eggs into the dough and stir stir stir!
Continue until all the egg is incorporated
Arm workout take 2
Now, spoon onto a greased cookie sheet.  I made this batch small but you can certainly make them larger (I did so in the next batch)
20 minutes in a 375 degree oven
Cut them in half and return to an OFF oven for a bit to dry them out
Remove from baking sheet and allow for them to cool completely before filling (dont worry–the pudding takes forever to cool too!)
Filling the puffs? Yes I said pudding before.  Over the years our teacher discovered that custard and teenagers doesn’t always work so she has us filling the puffs with something else: A pudding mousey type thing.  Descriptive, I know.
Anyways, here’s what you’ll need:
Chocolate and Vanilla pudding (the cooking kind), heavy whipping cream, milk (any kind to cook the pudding)
Make the pudding according to package instructions except use half of the milk!
Recipe calls for 3 cups of the liquid calcium  however I used 1 1/2 for each box
Pour the packet in an cook until it boils.  Stir stir stir! Otherwise a yucky film is born and well not good for pudding.  However, use a spoon, not a whisk.
Allow for them to cool in little plastic containers (fridge will speed it up–but not by much) Oh boy did it take long for the pudding to cool!
However, once the pudding is cool, grab the heavy whipping cream and whip an equal amount (to the milk used)  I used 3 cups total for both puddings so I used 3 cups of whipping cream.
Then, divide equally into two bowls and add vanilla pudding in one and chocolate pudding in the other.
Fold each in, you DON’T want the whipped cream to deflate (that wouldn’t be pretty)
I used two ziploc bags and cut a small hole in the corner of each.
Then used my fancy piping skills to fill each puffer
They were surprisingly yummy! I ate a bunch while filling, you know, to taste test ;)
The chocolate creme had more flavor on its own however the vanilla tasted better as a cream puff.  I would definitely make these again, however, I would love to use a different recipe, one with more sugar and the squeezes real custard into the center.

Now for the sandwiches: my teacher told us we could use any white bread besides Wonder bread.  What do I use? Wonder bread.

Not that I’m defiant or anything I just didn’t tell my mom no Wonder bread when she went to the store.  Were they soggy? Nope :)

Both my mom and I have always enjoyed the butter on one side and cream cheese on the other type of sandwiches so no surprise when we both enjoyed these!  I couldn’t eat too many because I had to bring them in, but I did enjoy the white part still left on the crusties :)
Using the mini chopper, “blend” 4 oz cream cheese with 4 tbsp butter, 1/4 cup parsley, 2 tbsp chopped chive and salt and pepper to taste.  Spread a thin layer on to one side of bread and top with a plain slice.

Cut off the crusts and cut into triangles.  Store in the refrigerator until ready to eat.

These are just two of the many desserts and sandwiches present at the tea! My favorite was the lemon pound cake! Yummy in my tummy :)

With love and cupcakes,
CookTeen

 

 

 

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{ 2 comments… read them below or add one }

1 Teresa June 21, 2010 at 9:36 pm

To save your arms from a work out you can also just put your cooked dough in a stand mixer, turn on low and start adding your eggs. You can also put the dough mixture in a piping bag and form it in to whatever shape you like. I am in culinary school now and that is how we do it. I enjoy reading your blog keep it up!

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2 CookTeen June 25, 2010 at 2:09 am

Thanks for the tip! I will definitely try that next time! Any good recipes to share??!!

With love and cupcakes,
Cookteen

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