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I have never had a particular craving for Vienetta, a dessert that many millennials remember as a symbol of sophisticated food, often glamorized in television commercials. Perhaps this is because my own childhood memories were filled with a different kind of frozen delight: the cream puffs my family purchased in large containers from Sam’s Club.
Similar to Vienetta, frozen cream puffs have always struck me as a treat with a touch of elegance. They carried a hint of European flair, making them especially alluring compared to the more common snacks like Tastykake and Entenmann’s that many of my peers enjoyed. To this day, I envision cream puffs in the context of the choux pastry challenge on The Great British Bake Off, complete with the delightful British accents, rather than as a typical American dessert, despite their widespread availability in the United States.
My perception of cream puffs as a somewhat upscale dessert doesn’t really match how my family enjoys them — typically consuming them straight from the tub, often while lounging in front of the television, and most frequently in a state that is not completely thawed. While they are intended to be defrosted before serving, allowing for a gourmet presentation at gatherings or the possibility of drizzling them with chocolate or caramel, I find that enjoying them slightly frozen has its own charm.
Eating a partially frozen cream puff is not just a matter of convenience; it introduces an intriguing texture that diverges from the standard soft creamy filling one might expect. The experience is reminiscent of biting into an ice cream bar encased in a crispy wafer cone. In my view, this unique texture — caught somewhere between frozen and thawed — is what makes them truly special, and it justifies the decision to purchase them in their frozen form.
Beyond the delightful texture, frozen cream puffs are fantastic for late-night indulgence, easily consumed without the need for fiddly plates, and they create little mess when eaten on the go. Additionally, the sweet flavor is somewhat muted when they are still partially frozen, making it more tempting to enjoy a few more.
I pride myself on being a competent cook, though baking is a different story; I lack the necessary patience and exactness. This is where frozen cream puffs shine, sparing me from the urge to attempt making my own. While many will argue that choux pastry is straightforward, there are always those who struggle under the pressure of the Bake-Off tent.
The idea of frozen cream puffs resurfaced as I read Lottie Hazell’s novel Piglet, where the main character attempts to create three croquembouche — grand towers of cream puffs — for her wedding from scratch. Spoiler alert: the endeavor does not go well, and I couldn’t help but think that some of Piglet’s challenges could have been easily sidestepped by opting for frozen cream puffs instead.
So, I ask myself: What incentive do I have to make cream puffs myself when the frozen version is so satisfying in its own right?
Source
www.eater.com