Cardamom & Beaufort Brussels Sprouts Lollipuffs
Here’s a great vegetarian amuse-bouche that speaks to omnivores and vegetarians alike. Vegetables wrapped in pastry! What’s so special about that? Well, it’s like dressing up your sprouts in finery so they’re ready for the party. Read on!
Yield: six portions as an amuse-bouche offering before a meal
Equipment: Small sauce pan, paring knife, cutting board, chef’s knife, measuring spoons and cups, three small mixing bowls, small pastry brush, plastic or metal ruler, small strainer, small whisk, wooden skewer, half sheet tray, slotted spoon, small skewers for service.
Ingredients:
2 cups water
3 whole thyme sprigs
2 bay leaves
3 tablespoons torn basil leaves
Kosher salt to taste
Freshly ground black pepper to taste
1 pint brussels sprouts – about 12 + pieces
2 teaspoons finely minced garlic
1 teaspoons kosher salt
1 large egg, beaten
Freshly ground black pepper
Half cup flour
2/3 cup dried brioche or bread crumbs
1 ½ cups grated Beaufort cheese or a mixture of Fontina & Parmesan
3 tablespoons minced fresh thyme
2/3 teaspoon ground cardamom seeds
1/8 teaspoon red pepper flakes
Kosher salt & freshly ground black peppercorns to taste
1 sheet store bought raw puff pastry
Egg wash from above
Directions:
- For the poaching water, combine the first six ingredients in a small sauce pan. Bring to a boil and simmer on low heat, partially covered for half an hour to infuse the flavors into the poaching water. Strain and place in clean pan.
- For the garlic egg wash, on a chopping board sprinkle the kosher salt over the minced garlic and mince and press with the sides of the knife to create a paste. Add this to the beaten egg and grind fresh pepper over.
- For the crumb, combine the dried crumbs, grated cheese, thyme and spices. Reserve.
- Remove the outer leaves of the brussels sprouts. Using a paring knife trim the stem so it is flush with the bulb. Criss-cross cut the base of the stem of the sprout with a paring knife to facilitate even cooking with the bulb.
- Bring the poaching liquid to a boil. Add the trimmed sprouts. Bring back to the boil and turn heat down to a simmer. Cook until just al dente – about 10 minutes depending on size. Test with a wooden skewer. You are looking for just tender, not tough nor soft. Drain the sprouts and place them on a chilled plate & place at the top of the fridge to cool.
- Heat the oven to 375 degrees. Have ready a half sheet tray.
- Place the flour, egg wash and crumbs in separate bowls. Liberally butter the mini-muffin tins. Dust well with flour, knocking out any excess flour. Have ready the cooled sprouts.
- To prepare for assembly place the puff pastry squares on a lightly floured board. Using a small pastry brush “wash” the pastry with the garlic egg wash.
- Toss three or four sprouts in the flour to cover lightly. Transfer them to the egg wash and roll until covered with egg lightly but completely. Using a slotted spoon, drain each sprout against the side of the bowl and place into cheese crumb mixture. Toss around until well-coated with crumb.
- To assemble, place a crumb-coated sprout into the center of the pastry square. (Professional tip: Taste test this first sprout, completing and cooking it and then taste for seasoning before proceeding. Add seasoning to the crumb as necessary. Continue recipe.)
- Repeat until you have at least four sprouts. With clean, dry fingers lift the corners of the pastry and fold them over the sprout to completely enclose. Place the puff-wrapped sprout seam-side down into the muffin tin. Repeat until all sprouts are installed. With a small pastry brush egg wash the tops of the puffs.
- Place the muffin pan on the half sheet tray and bake for 15 minutes. Remove and brush again with egg wash. Replace in the oven for a further three or four minutes until a light golden brown.
- To serve pierce the puffs with a short wooden skewer. Wait for a few minutes to serve warm, not hot from the oven. The center of the sprouts will retain their heat for some minutes.
