Mom & I Make Frosting With Chardonnay! VIDEO RECIPE
Since this Sunday is Mother's Day I decided it would be a perfect time to invite my dear young mom over to make some frosting with me! My mom obliged but only because I concocted a recipe using her favorite beverage in the world... CHARDONNAY! Yep. Chardonnay. So please, enjoy our video for Chardonnay Lemon Frosting Filled Cream Puffs, find the recipe for the amazingness below, and have a very Happy Mother's Day! https://www.youtube.com/watch?v=F-NNXRBU3YkChardonnay Lemon Frosting Filled Cream Puffs
Chardonnay Syrup
1/2 cup granulated sugar 1 cup Chardonnay Simmer over medium low heat the sugar and Chardonnay for about 1 hour or until it reduces to one fifth of it's original amount. Allow to cool completely.Chardonnay Lemon Frosting
1/2 cup unsalted butter, softened 1 1/2 cups powdered sugar Pinch salt 1/4 tsp lemon extract 1/8 tsp almond extract 1/8 tsp dried lemon peel 1 1/2 Tbsp Chardonnay syrup In the bowl of a stand mixer fitted with the paddle attachment, whip the butter until smooth. Slowly add the powdered sugar and salt and continue whipping till smooth. Add the lemon, almond, dried lemon peel, and Chardonnay and whip for about 2 minutes, till smooth and fluffy. Chardonnay SyrupCream Puffs
1 cup all purpose gluten-free baking mix (I used this one) 1 cup whole milk 4 Tbsp unsalted butter 4 eggs, room temperature Pre-heat oven to 400°. In a medium saucepan, cook the butter and milk till the butter is melted and the mixture begins to simmer. Remove the pan from the heat and add the flour, stirring quickly. Return the pan to the heat and continue stirring till a dough forms and begins to pull away from the sides of the pot. Place the dough mixture in a stand mixer fitted with the whisk attachment and mix for 2-3 minutes to cool the dough. Add the eggs one at a time, incorporating each fully into the dough before adding the next one. Mix dough until smooth. Place dough in a piping bag and pipe 1 1/2-2 inch mounds on a parchment lined baking sheet. Place in oven for 15-20 minutes, until the dough begins to brown. Remove puffs from oven and cut a small incision in the side of each puff with a knife to let air escape. Turn the oven off and return puff to the oven, leaving the door cracked open until the oven cools. Once puffs are cool, slice in half, stuff with a healthy dollop of Chardonnay Lemon "cream", and dip in caramel or the Toffee Honey Frosting on page 65 in The Dollop Book of Frosting: Sweet and Savory Icings, Spreads, Meringues, and Ganaches for Dessert and Beyond
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