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Sugar Plum Fairy Puffs And Spicy Raw Cocoa

Sugar Plum Fairy Puffs And Spicy Raw Cocoa

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Ingredients
  

Pastry

  • 1 cup All-purpose flour
  • 1 stick Unsalted butter
  • 1 ½ tbsp Sugar
  • 1 cup Water 
  • ½ tsp Salt
  • 4 Eggs

Pastry Cream

  • ½ cup Plum jam
  • 2 ½ cups Milk 
  • 1 Vanilla bean
  • ½ cup Sugar 
  • ¾ cup Flour
  • 1 Egg
  • 3 Egg yolk

Glaze

  • 2 tbsp Milk
  • 1 cup Confectioner’s sugar
  • Food coloring optional

Spicy Raw Cocoa Recipe

  • 1 quart Whole milk
  • 5 tbsp Cacao powder
  • 1 tbsp Granulated sugar
  • 1 tsp Ground cinnamon
  • ⅛ tsp Cayenne pepper

Instructions
 

Sugar Plum Fairy Puffs

  • Start by preheating your oven to 375 degrees Fahrenheit. 
  • Take a medium-sized saucepan and add your water, sugar, salt, and butter. Heat up all these ingredients until the butter melts and the mixture starts simmering. 
  • Remove the pan from the heat and pour in the flour. Make sure to stir continuously before replacing the pan on the heat. Continue to stir for approximately 1 minute.
  • Allow 5 minutes for the contents of the pan to cool down before adding the eggs. Only add a single egg at a time, and stir thoroughly after adding each egg.
  • By this point, you should have a thick batter with a glossy consistency. 
  • Transfer the batter to a pastry bag and pipe rounds measuring 1 inch and 2 inches onto some baking parchment. 
  • Place the rounds in the preheated oven for about 25 minutes (up to 30 minutes if necessary). When the pastry is fully cooked, you should have some adorable-looking choux. 
  • To start the process of making the pastry cream, pour your milk into a saucepan and add the vanilla bean. Turn the heat to a low-medium setting and allow the milk to heat up while the flavor of the vanilla bean infuses through the milk.
  • Meanwhile, take a large bowl and whisk the yolks, egg, and sugar into the flour so that the ingredients combine fully.
  • By now, your milk should be simmering. Take it off the heat and pour a splash of the milk into the bowl, stirring thoroughly, before adding the rest of the bowl’s contents to the pan. 
  • Continue to stir all the ingredients together consistently over the heat so that it doesn’t catch and burn. Within 3 minutes, you should notice that the mixture is thicker. This is your sign to remove the pan from the heat and let everything cool down. 
  • Once the pastry cream mixture has cooled, you can mix one cup of the cream with your jam.
  • Next, combine the milk and sugar for the glaze by stirring. If you want, you can also add any color of food coloring. 
  • Using a piping bag, pipe your pastry cream into one of the larger rounds of baked pastry. Keep adding the cream until the bottom pastry is full. 
  • Now take a smaller round of pastry and pipe the plum-flavored cream into it. 
  • Go back to the bigger of the two choux and dip it gently into your glaze first, followed by the smaller choux.
  • Carefully stack the smaller choux on top of the larger one. Repeat until you have used up all of your choux and pastry cream. 

Spicy Raw Cocoa

  • Add all of your ingredients into a single pan and turn the heat up to a high setting. 
  • Stir continuously as the mixture heats up to blend all the ingredients together. 
  • Take the mixture off the heat before it reaches boiling point. Don’t allow the mixture to start boiling. 
  • Transfer your spicy, raw cocoa to your cup of choice and serve while hot. 
Tried this recipe?Let us know how it was!