Purple Corn & Hatch Green Chile Mini Cream Puffs

Purple Corn & Hatch Green Chile Mini Cream Puffs (Liquid Eggs)

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Mini Purple Corn Pâte à Choux Puffs (Part 1)

Yield: 700g batch yields 100 cooked puffs, 1.5-inch diameter (7g each raw / 5g each cooked weight)


Ingredients Percent (%) Grams Volume
Flour, all purpose 15.15 105.00 3/4 cup
Purple sweet potato powder (for natural color) 0.87 6.00 2 tsp.
Salt, kosher 0.16 1.00 1/4 tsp.
Cornmeal, purple, stoneground 0.72 5.00 2 tsp.
Cornmeal, yellow, stoneground 0.72 5.00 2 tsp.
Butter, unsalted 16.66 117.00 1/2 cup
Milk, whole 16.66 117.00 4 fl. oz.
Water 16.66 117.00 4 fl. oz.
Eggs, whole, liquid 32.40 227.00 8 fl. oz.
Total 100% 700.00

 Method of Production:

  1. Prepare equipment: Preheat oven to 425° F, line baking sheets with parchment paper, prepare piping bag with large round tip, and set up stand mixer with paddle attachment.
  2. In the metal bowl of a stand mixer, whisk together the flour, cornmeal, purple sweet potato powder and salt until combined; set aside.
  3. In a medium saucepan combine butter, milk and water; place on low and cook until mixture just starts to simmer, and the butter is melted, about 185° F.
  4. Once milk mixture reaches a simmer, remove from heat and add the flour mixture in all at once; mix vigorously with wooden spoon. Place the pan back over medium heat and cook until mixture pulls away from sides of pot and is shiny.
  5. Transfer dough to the bowl of the stand mixer fitted with paddle attachment. Mix on medium-high speed until mixture cools to 160° F or the bowl is warm to the touch, not hot.
  6. Reduce mixer speed to medium low and add in liquid whole eggs in a slow, steady stream. Allow the egg to incorporate fully before adding subsequent egg additions. Once all of the eggs have been incorporated, continue beating until stiff peaks form.
  7. Transfer dough to piping bag fitted with large round tip and pipe into 1.5” diameter rounds, weighing approximately 7g each. Pat down pointed tips of piped dough with a wet pastry brush.
  8. Bake at 425° F for 10-12 minutes rotating half-way through for even browning.
  9. Allow to cool thoroughly before storing in airtight container until ready for assembly. Optionally, baked puffs can be frozen for up to two months before use. Warm up frozen puffs briefly in the oven before serving, if desired.

Corn & Hatch Chile Pastry Cream (Part 2)

Yield: 1500g batch yields 6 cups pastry cream or about 100 servings, 1 tablespoon each (15g)


Ingredients Percent (%) Grams Volume
Eggs, whole, liquid 31.72 476.00 16 fl. oz.
Cream cheese, plain 26.49 397.00 1 3/4 cups
Egg whites, liquid 7.93 119.00 4 fl. oz.
Jalapeno peppers, green, diced 1/4-inch, IQF 2.38 36.00 1/4 tsp.
Pepper Jack cheese, shredded 15.86 237.00 2 cups
Yellow corn, fire-roasted/charred, IQF 11.13 167.00 1 cup
New Mexico green chiles, diced 1/4-inch, IQF 3.81 57.00 1/3 cup
Salt, kosher 0.63 9.00 1 tbsp.
Natural green color, liquid 0.12 1.50 1/4 tsp.
Black pepper, ground 0.04 0.50 1/4 tsp.
Total 100% 1500.00

 Method of Production:

  1. Prepare sous vide water bath to 170° F.
  2. In a commercial blender or food processor, combine whole eggs, cream cheese, egg whites and jalapeno peppers; mix until homogenous.
  3. Pour the contents into a large bowl and fold in the Pepper Jack cheese, charred corn, hatch chilis, salt, pepper and green coloring by hand.
  4. Deposit mixture into sous vide polymer bags, seal, and cook sous vide for 1 hour at 170° F.
  5. Remove from water bath, chill and reserve for assembly.
  6. Pastry cream can be made up to 5 days in advance, stored refrigerated.

Charred Corn & Tomatillo Salsa Verde (Part 3)

Yield: 1500g batch yields 6 cups salsa or about 100 servings, 1 tablespoon each (15g)


Ingredients Percent (%) Grams Volume
Tomatillo salsa verde, prepared, jarred 59.07 885.00 3 cups
Yellow corn, fire-roasted/charred, IQF 25.32 381.00 2 1/4 cups
Red onion, fresh, 1/4-inch dice 6.33 96.00 3/4 cup
Jalapeno chiles, green, fresh, 1/4-inch dice 5.06 75.00 1/2 cup
Cilantro, fresh, minced 4.22 63.00 4 cups
Total 100% 1500.00

 Method of Production:

  1. Combine all ingredients in a bowl; taste for seasoning and adjust if necessary.
  2. Store refrigerated until ready for assembly; can be prepared up to five days in advance.

Cilantro Lime Mayonesa (Part 4)

Yield: 500g batch yields 2 cups sauce or about 100 servings, 1/2 teaspoon each (5g)


Ingredients Percent (%) Grams Volume
Mayonnaise, prepared 78.48 390.00 1 2/3 cups
Milk, whole 13.04 66.67 2 fl. oz.
Cilantro, fresh, chopped 6.52 33.33 2 cups
Lime juice concentrate 1.09 5.00 1 tsp.
Salt, kosher 0.87 5.00 1 tsp.
Total 100% 500.00

 Method of Production:

  1. Combine all ingredients in a bowl; taste for seasoning and adjust if necessary.
  2. Store refrigerated until ready for assembly; can be prepared up to five days in advance.

Purple Corn & Hatch Green Chile Cream Puff (Assembly)

Yield: 4400g batch yields 100 servings, 1 assembled puff per serving (44g)


Ingredients Percent (%) Grams Volume Per Serving
Pâte à Choux Puffs (Part 1), prepared 10.99 700.00 100 each 1 each
Pastry Cream (Part 2), prepared 32.97 1500.00 6 cups 1 tbsp.
Charred Corn & Tomatillo Salsa Verde (Part 3), prepared 32.97 1500.00 6 cups 1 tbsp.
Cilantro Lime Mayonesa (Part 4), prepared 21.97 500.00 2 cups 1/2 tsp.
Fried Corn Kernels, lightly crushed 1.10 200.00 2 cups 1/2 tsp.
Total 100% 4400.00 -

 Method of Production:

  1. If desired, refresh the Pâte à Choux Puffs for 5 minutes in a 350° F oven for 5-6 minutes or until warmed through.
  2. Slice the prepared Pâte à Choux Puffs (Part 1) in half; set aside tops and bottoms together on a sheet tray and cover with plastic wrap to prevent drying.
  3. Fill a pastry bag fitted with an open tip with the prepared Pastry Cream (Part 2); pipe 1 tablespoon (about 15 grams) of the pastry cream onto the bottom half of each puff.
  4. Spoon 1 tablespoon (about 15g) of Salsa Verde (Part 3) on top of the pastry cream, then place the top half of the puff gently on top.
  5. Drizzle 1/2 tsp. of Cilantro Lime Mayonesa (Part 4) onto the top of each cream puff shell.
  6. Sprinkle each puff with 1/2 tsp. of crushed fried corn kernels; serve immediately.

 

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