Tomorrow I'm going to be trying out a new recipe combination, suggested by my boyfriend. The base is going to be a slightly modified yorkshire pudding, and is going to have an eggless chocolate custard filling. I'm debating whether to use all butter or play around with a bit of bacon fat for the fat in the yorkshire. I've never tried it, but have kind of gotten the idea that bacon and chocolate are very good partners tastewise, and the little bit of bacon fat that would be used wouldn't give an overpowering flavor, more just a suggestion.
I gave some thought to using puff pastry for it, as that's a much more expected thing for a dessert type dish, but meh, why do the expected? Well, that and puff pastry is a pain to make from scratch and I don't want to spend ALL day working on it. That's the reason I'm not using a proper choux pastry either, not that choux pastry is really all that time consuming. For those who don't know, choux pastry is what the pastry part of cream puffs generally consists of.
So... any ideas what to call this thing?
I gave some thought to using puff pastry for it, as that's a much more expected thing for a dessert type dish, but meh, why do the expected? Well, that and puff pastry is a pain to make from scratch and I don't want to spend ALL day working on it. That's the reason I'm not using a proper choux pastry either, not that choux pastry is really all that time consuming. For those who don't know, choux pastry is what the pastry part of cream puffs generally consists of.
So... any ideas what to call this thing?
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