Friday, July 15, 2011

Savory Brie Cream Puffs Topped with Sweet & Spicy Louisiana Cane Syrup

Chef Colt Patin, Crawfish Town USA, Henderson

1/4 cup Steen’s cane syrup
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 teaspoon salt
1/3 cup water
1 1/4 cups all-purpose flour
7 ounces shortening
1 pound Brie, rind removed, cut into 1-inch cubes

Preheat oven to 450°F. In a mixing bowl, combine Steen’s Cane Syrup, cayenne, and black pepper. Set aside. Dissolve salt in water. Set aside.

Place flour and shortening in mixing bowl. Cut shortening into flour until fat particles are the size of peas. Add salted water and mix very gently until the water is absorbed. Do not overwork dough. Wrap dough in plastic wrap and place in refrigerator for several hours.

Divide dough into 40 1-inch portions. Flatten each portion and top each with a piece of Brie. Roll dough around the cheese. They will look like doughnut holes.

Bake puffs on a sheet pan until golden brown, 8 to 10 minutes. Brush each with spicy cane syrup and serve.

Makes 40 Puffs