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Red Jalapeño Popper Pastries

48 each

Toni Roberts, theWit Chicago

Goat Cheese Filling:
60g cream cheese
170g goat cheese
1/4 tsp. ground black pepper
1/4 tsp. salt
1 egg yolk
60g shredded aged cheddar cheese
Method for 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.
For the Red Jalapeño Jam:
330g The Perfect Purée Red Jalapeño Puree, thawed
40g glucose
200g sugar
10g green pectin
Method for the Red Jalapeño Jam:
1. Stir together Red Jalapeño puree, glucose and 150g sugar together in a pot.
2. In a separate bowl, whisk together the green pectin and 50g 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.
For the Chive Dough:
310g all-purpose flour
1/4 tsp. salt
225g. cold butter, cubed
15g chives sliced thin
113g 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 flour mix and pulse the food processor until the dough comes together.
5. Wrap the dough in plastic wrap and pat into a disc shape.
6. Chill 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 375F 15-20 minutes until golden brown.
15. Serve with crumbled bacon and more chives if desired.