R.O.U.S. revisited

I am going to have to rethink my ROUS idea. I need a structure that will hold up through out the full day and the transportation to the event.  If I had access to better refrigeration, I would stick to the original plan. I think a better plan rather than choux paste and pastry cream base, I am going to go with a chocolate/raspberry port cake base. Other bits will remain the same, sugar covered,  swords stabbed, flaming rat.

It will simply survive the day better. And I will still be able to put the final touches on at the event.

Now what to do for an A & S entry....

OMG Nom.

jillwheezul  is my hero. She has been translating recipes like crazy. I took two of her translations (this one and this one) and did the redactions for them. The end result is an amazingly light, fluffy, fried bit of melt in your mouth dough.

I started with a choux paste recipe, and started to substitute things out. Mainly because the recipes sound very similar to choux paste. There is some evidence that the french pastry has its roots in German cooking. Choux paste is a cooked pastry dough that is either baked or fried. I had my doubts when I substituted the almond/rice milk in place of regular dough. But it came out fantastic! The results were a lighter, more delicate dough.

Recipe here.