Jalapeño Popper-Poppers by Pastry Chef Toni Roberts

Red Jalapeño Popper Pastries

48 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.