Monday, May 18, 2009

Pea-Fiteroles


For our annual Mother's Day brunch extravaganza, we wanted to highlight some springtimey vegetables, and what says "I love you, Mom" better than peas? Fresh peas, of course.

The shells for these little numbers are made of standard pâte à choux with a little herbes de provence thrown in. The filling is made mostly of goat cheese, with half the peas cooked soft and whirled in, and the other half more lightly blanched to provide some "pop". A hint of mint and a touch of lemon zest wakes the whole thing up.

For the puffs - courtesy of Martha Stewart:
4 tablespoons unsalted butter, cut into small pieces
Pinch of salt
1/2 cup plus 1 tablespoon water
1/2 cup all-purpose flour
3 large eggs
1 tsp herbes de provence (optional)

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper, and set aside. Combine butter, salt, and 1/2 cup water in a small saucepan, and place over medium heat. Cook until butter is melted and the water just comes to a boil.

Remove from heat, add flour, and stir rapidly. Return the pan to the heat, and cook mixture, stirring constantly, until it comes together and pulls away from the sides of the saucepan, about 5 minutes. Remove saucepan from heat, and let cool for 5 minutes.

Add eggs one at a time, beating until they are completely incorporated and the pastry is smooth. Transfer the pastry to a bag fitted with a small coupler. Pipe about 1/2 tablespoon of the pastry into a mound on the prepared baking sheet; continue piping until all the pastry is used, spacing pastry about 1 1/2 inches apart. Bake until the puffs are golden brown all over, about 30 minutes. Remove from the oven, transfer to a wire rack, and let cool completely.

For the filling:
1 lb goat cheese
about 1 1/2 C fresh peas
8-10 leaves fresh spearmint, sliced thinly
Zest of 1/2 lemon
Salt and pepper to taste

Bring a pot of water to a rapid boil and add a few tablespoons of salt. Blanche half of the peas for about 3 minutes, or until just tender while retaining some of their crispness. Remove and plunge into an ice bath. Add the rest of the peas, cook until soft, and drain.

With an electric mixer, blend the cheese, fully-cooked peas, lemon zest, mint, and salt and pepper until smooth. If mixture seems to thick to pipe, add a little water or milk to thin it out.

Shortly before serving, slice the cooled puffs in half and pipe in the filling.

2 comments:

Yesica N. Cook said...

Wow, these look amazing! Peas rule! Love the name - Chocolate & Zucchini has a "peacamole" in case you're interested.

Missy "Sydney wedding photography" John said...

This is sooo yummmy..