Every time we meet Food Network star Jason Smith, he looks like he's dressed for Derby. The Kentuckian went from managing an elementary-school lunchroom to judging the Best Baker in America on the Food Network. The show returns May 7, 2018. Today he shares a special recipe for a sweet end to any Derby party.
Run for the Roses Mint Julep Cream Puffs
Ingredients:
1/2 cup butter, cut into pieces
1 tsp sugar
½ tsp salt
1 tsp vanilla
1 cup all-purpose flour
5 large eggs
½ cup bourbon
½ cup water
2 cups heavy whipping cream
8 oz. cream cheese, room temperature
½ cup powdered sugar
3 T. fresh mint, minced
½ cup semi-sweet chocolate chips
Chocolate ice cream topping
1 c. pecans
Directions:
1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
2. In a medium saucepan over medium-high heat, combine butter, sugar, salt, bourbon and water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a ball forms.
3. Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate the egg after each is added.
4.For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
5. Transfer the dough to a large pastry bag or gallon zip top bag. Cut off edge and pipe rounds onto each prepared baking sheet. Brush tops with reserved egg wash. Bake 30 minutes, or until puffs rise and are golden brown. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to one day.
6. Place the cream cheese in mixer with powdered sugar and whisk till fluffy. Add the heavy cream and beat to stiff peaks. Fold in the mint and chocolate chips. Spoon the filling into a zip-top bag and cut off one corner.
7. Slice the top of each cream puff open and pipe a tablespoon of cream inside before replacing the top.
8. Drizzle the puffs with chocolate ice cream topping. Sprinkle with pecans. Serve right away. Or freeze.