Sugar Plums and the Sugar Plum Fairy make many appearances in Christmas literature and folklore, but what the heck is a sugarplum?! We turned to the imagination and talent of Yasmina Jacobs’ of EatMakeCelebrate to create a sugar plum fairy dessert. She created a Sugar Plum Fairy Puff – a puff pastry (AKA a choux), filled with vanilla plum cream, covered in bright colored icing and edible glitter. Choux are an Impatient Foodie’s dessert dream – they look really fancy and are easy to make with very few ingredients (check out the recipe for details). Our accompanying hot chocolate comes is made with a pinch of cayenne pepper – a nice, spicy little kick to help warm you from the inside.
Yasmina's Sugar Plum Cakes
1 STICK OF UNSALTED BUTTER (CUT INTO CUBES)
1 CUP OF WATER
1 ½ TABLESPOON. SUGAR
½ TEASPOON SALT
1 CUP ALL-PURPOSE FLOUR
2 ½ CUPS OF MILK
1 VANILLA BEAN
¾ CUP FLOUR
½ CUP SUGAR
3 EGG YOLKS
PLUM OR BERRY JAM
FOR THE GLAZE
1 CUP CONFECTIONER’S SUGAR
2 TABLESPOONS OF MILK
FOOD COLORING OF YOUR CHOICE
STIR TOGETHER THE SUGAR AND MILK.
- Preheat oven to 375F and prep all your ingredients
- In a medium saucepan, heat 1 cup of water with the butter, sugar, and salt.
- As soon as the butter is melted and the water is simmering take the pan off the heat and add in all the flour. Stir constantly – the mixture will start to pull away from the sides of the pan.
- Place the pan back on the heat and stir for another minute or so.
- Let the mixture cool for about 5 minutes.
- Add in the eggs one at a time stirring in between each egg. The final batter should be thick and glossy.
- Transfer to a pastry bag fitted with a plain round tip, or just place it into a food storage bag with the end cut off.
- Pipe 1 inch and 2 inch rounds onto parchment paper.
- Bake at 375F for 25-30 minutes.
- Heat the milk and vanilla bean in a large saucepan.
- In a bowl whisk together the flour, sugar, yolks, and eggs.
- Once the milk is simmering, add a small amount of the milk mixture into the bowl with the flour and sugar and eggs. Stir continuously and then pour the contents of the bowl back into the pan.
- Keep stirring for another 2-3 minutes until the mixture thickens. Take it off the heat and allow it to cool.
- Mix about 1 cup of the vanilla pastry cream with ½ cup of jam.
- Pipe the vanilla pastry cream into the bottom choux pastry (the larger sized choux) using a pastry bag and a small round pastry tip. Just apply a little pressure to the pastry bag and stop when you feel the pastry is full.
- Pipe the plum vanilla cream into the top choux pastry (the smaller sized one) in the same way.
- Dip the larger choux into the glaze, dip the smaller choux into the glaze and stack them.
Rae Cacao Hot Chocolate (With a Kick!)
1 QUART OF WHOLE MILK
5 TABLESPOONS OF RAW CACAO POWDER
1 TEASPOON OF GROUND CINNAMON
1 TABLESPOON OF GRANULATED SUGAR
⅛TEASPOON OF CAYENNE PEPPER
- Place all the contents in a large pot and stir over high heat. Continue to stir until everything is well blended. Do not allow the hot chocolate to boil.
- Serve with marshmallows and candy canes, or whipped cream (optional).