 | Red Jalapeño Popper Pastries48 each Toni Roberts / Pastry Chef & CIA Bachelor's Alumnae '05, Ritz-Carlton, Chicago, IL; Photo by Toni Roberts |
| Ingredients for the Goat Cheese Filling: | |
| • | 60 g. cream cheese |
| • | 170 g. goat cheese |
| • | 1/4 tsp. ground black pepper |
| • | 1/4 tsp. salt |
| • | 1 egg yolk |
| • | 60 g. shredded aged cheddar cheese |
| Method for the Goat Cheese Filling: | |
| 1. | Process the cream cheese, goat cheese, salt, pepper, and egg yolk until smooth in a food processor. |
| 2. | Stir in the shredded aged cheddar. |
| 3. | Chill until ready to use. |
| Ingredients for the Red Jalapeño Jam: | |
| • | 330 g. The Perfect Purée Red Jalapeño Puree, thawed |
| • | 40 g. glucose |
| • | 200 g. sugar |
| • | 10 g. green pectin |
| Method for the Red Jalapeño Jam: | |
| 1. | Stir together Red Jalapeño Puree, glucose, and 150 g. sugar together in a pot. |
| 2. | In a separate bowl, whisk together the green pectin and 50 g. sugar. |
| 3. | Bring the puree to a boil and slowly whisk in the pectin mixture. |
| 4. | Cook, stirring, until boiling rapidly and thickened. |
| 5. | Pour into a separate hotel pan to cool. |
| Ingredients for the Chive Dough: | |
| • | 310 g. all-purpose flour |
| • | 1/4 tsp. salt |
| • | 225 g. cold butter, cubed |
| • | 15 g. chives sliced thin |
| • | 113 g. sour cream |
| • | 1 egg yolk |
| Method for the Chive Dough: | |
| 1. | Place the flour, salt, butter, and chives in a food processor. |
| 2. | Blitz until sandy in texture. |
| 3. | Stir the sour cream and egg yolk together. |
| 4. | Add sour cream and egg yolk mixture to the flour mix and pulse the food processor until the dough comes together. |
| 5. | Wrap the dough in plastic wrap and pat it into a disc shape. |
| 6. | Chill for at least 2 hours. |
| 7. | Spray a mini muffin tin with pan spray. |
| 8. | On a floured surface, roll the dough to 1/8th inch thick. |
| 9. | Cut into 3” squares. Re-roll and cut as needed. |
| 10. | Place the square on the muffin tin and press in just about halfway by pinching in the corners of the square. |
| 11. | Pipe a small dollop of Goat Cheese Filling and a small dot of Red Jalapeño Jam into the center of each square. |
| 12. | Pinch the corners of the dough in and gently press the dough the rest of the way into the mold. |
| 13. | Chill for 30 minutes in the cooler. |
| 14. | Bake at 375°F 15-20 minutes until golden brown. |
| 15. | Serve with crumbled bacon and more chives if desired. |