Announcing Holiday Contest Winner: Corky Nepomuceno

Here is the winning contest entry: (Great recipe, write-up, and photos!!!)

A quick assembly of profiteroles, puff pastry and pastry cream is
basically all you need to turn basic choux pastry into an even more 
elegant dessert: Gateau St. Honore! Here, I took the recipe from 2 
Savory Palates and modified it slightly with the addition of puff 
pastry and pomegranates as my sauce and garnish. The deep red 
pomegranate arils look like ruby gems on their own and are simply 
stunning on your holiday table.

Choux Pastry
1 cup water
1/2 cup butter
1 cup flour 4 eggs
1 sheet puff pastry (cut into a 10" circle)
Preheat oven to 400 degrees.

Heat water and butter and boil; stir in flour, until the flour forms a
ball and leaves the side of the pan. Take off the heat and cool.

Add eggs one at a time and beat until smooth.

Divide choux pastry in half.

Pipe rings of choux pastry on top of puff pastry disc and transfer to
a parchment lined cookie sheet.

Drop the remaining choux pastry by teaspoon onto a parchment lined
cookie sheet to make 9 medium pastry shells.

Bake both at 400 degrees for 10 minutes, then 350 degrees for another
10 minutes. Leave in oven to cool and crisp for 20 minutes.

Pastry Cream
2 1/4 cup(s) whole milk 
4 large egg yolks 
2/3 cup sugar 
1/4 cup cornstarch 
1/4 cup all-purpose flour 
2 tsp vanilla extract 
1/8 tsp salt 
2/3 cup heavy cream or whipping cream

In 3-quart saucepan, heat 2 cups milk to boiling over high heat.
Meanwhile, in large bowl, with wire whisk, beat egg yolks, sugar, and
remaining 1/4 cup milk until smooth; whisk in cornstarch and flour
until combined. Gradually whisk hot milk into egg-yolk mixture.

Return mixture to saucepan, cook over medium-high heat until mixture
thickens and boils, whisking constantly. Reduce heat to low and cook 2
minutes, whisking.
Remove saucepan from heat; stir in vanilla and salt. Pour pastry cream
into pie plate or shallow dish. Press plastic wrap onto surface of
pastry cream to keep skin from forming as it cools. Refrigerate 2
hours or until cold, or overnight.

When ready to use, with mixer at medium speed, beat cream just until
stiff peaks form. With wire whisk, beat pastry cream to loosen. Whisk
half of whipped cream into pastry cream, then with rubber spatula,
fold in remaining whipped cream.

Pomegranate Sauce
1 1/2 cups juice from 4 pomegranates/POM juice
1/2 cup sugar
1/4 cup balsamic vinegar
1/2 cup fresh pomegranate arils

Stir the juice, sugar and balsamic vinegar in a saucepan on low heat
and reduce down to half. Set aside to cool. Stir pomegranate arils in

Fill the center of the pastry base with half of the pastry cream. Fill
profiteroles with remaining pastry cream. Dip profiteroles in
pomegranate sauce and place in a circle atop pastry base. Dust gateau
with powdered sugar (optional) and drizzle pomegranate sauce on top.
Embellish with leftover puff pastry and a small ornament. Voila!

Supergrass Radio on Pandora

Drink of Choice
Since I had some left over, a nice tall glass of cold, tart POM juice.

A Recipe to Remember?
Definitely. I made it for a friend's birthday party tonight and
everyone seemed to love it!

December Contest & Giveaway
As a thank you to all you, we've decided to have a contest and giveaway - the winner will recieve Nigella Lawson's Christmas Cookbook, just in time for the holiday season. 

Here are the Rules:
*Take one of our recipes and make it your own!

*The winner will create a dish using one of our recipes but vary (or change it up) it according to your tastes and preference. Take a couple pics, write the recipe out and send it our way.

*Send your final recipes and pics to

*Deadline for submissions 12.14.2010

All three finalists will recieve a signed picture of yours truly! -- haha - we're just kidding :)

We look forward to seeing your wonderful creations. Have fun in the kitchen!!!