IE 11 is not supported. For an optimal experience visit our site on another browser.

Bagel profiteroles and wine

Servings:
Makes 2 dozen Servings
RATE THIS RECIPE
(0)

Ingredients

  • 1 2-ounce package vanilla pudding mix (not instant), such as jell-o
  • 2 cup all-purpose flour
  • 1/2 teaspoon sugar
  • 4 tablespoon (1/2 stick) unsalted butter
  • 2 tablespoon large eggs, lightly beaten
  • 1 tablespoon papaya, peeled, halved, seeds removed, and thinly sliced (or 1 mango, peeled, pitted, and thinly sliced)

Preparation

Baking Directions:

Sometimes I like to take a commonplace savory item, in this case the bagel, and turn it into a dessert.

The result is this humorous interpretation made with profiterole dough (like the shell of an éclair), vanilla pudding for the cream cheese, and mango or papaya slices for the lox.

Make the pudding, following the package instructions.

Cover the pudding directly with plastic wrap and refrigerate until serving.

Preheat the oven to 400°F.

Sift the flour, sugar, and salt together into a medium bowl, and set aside.

In a large pot, melt the butter into 1/2 cup water over medium heat.

Bring to a boil, remove the pot from the heat, and use a wooden spoon to stir the flour mixture into the hot water mixture until a dough ball forms, about 1 minute.

Return the pan to the heat and beat vigorously for 2 minutes to release the steam.

Slowly add the eggs and beat until a smooth paste forms, about 2 minutes.

Scrape the paste into a pastry bag fitted with a medium-sized round tip.

Line a rimmed baking sheet with parchment paper, and pipe about 1 tablespoon of the paste into a 2-inch-wide, 1/2-inch-high ring, leaving a hole in the center (like a donut).

Repeat with the remaining paste, leaving about 1 1/2 inches between rings.

Bake for 8 minutes.

Then reduce the temperature to 325°F.

and continue baking until light brown, 12 to 15 minutes.

Turn off the oven and leave the baking sheet in the oven for 10 minutes to let the "bagels" dry out slightly.

Then remove the baking sheet from the oven and set it aside to cool.

Slice each "bagel" almost all the way through horizontally, leaving it hinged on one side.

Spread or pipe some vanilla pudding onto the bottom half, and top with a few papaya slices and a fennel frond (if using).

Close the "bagel" and serve.

Tips:

The vanilla pudding can be refrigerated for up to 2 days before using.

The bagels can be baked and stored in an airtight container in a cool, dry place for up to 1 day.

The papaya can be sliced and refrigerated several hours before serving.