(C)hanuk(k)ah: Pomegranate Mascarpone Cream Puffs

Before I get into my usual ranting, I'd like to announce the winner of my "Quiche Is Better Than Green Bean Casserole" Contest. There were some wonderful entries that produced a few chuckles on my part, but I did not judge the contest--my mom did. I watched her deliberate yesterday and have determined that her decision was based solely on what best represented something I would say. She declared Kimmie's entry a very me thing to say, thus making her the winner. Congrats!

Moving on, I have to rant for a moment. I have this really great idea for a Chanukah post, but the world seems to be conspiring against me. You see, I think it's time Fox News stops decrying the "War on Christmas" and starts rallying against the "War on Chanukah." You see, my dear readers, yesterday I went to six different stores--all normally filled with the Chanukah spirit--and none of them had more than a foot of wall space for my holiday. A few even had nothing. And then I went to a few kitchen stores, and they, too, were devoid of religious frivolity for yours truly. I live in West Los Angeles! We have Jews! Lots of Jews! Why, dear readers, has my holiday been cast into the unknown and buried under cinnamon potpourri and gaudy mirrored balls? Why cannot I place a plastic menorah in my front window and wrap my (non-existent) banister in blue and white garland? Why can't I have one stupid mini Star of David cookie cutter? Why must the corporate world deny me this pleasure? Why?

I already had this thing. The color denotes my
sadness and disappointment.

Uh, so clearly that post has been put on hold until I figure something else out. This, however, as titled, is a Chanukah post as well. I know you goyim think we Jews just indulge in fried food for eight days a year. Hell, some Jews think this too. But you're all wrong. We also eat cheese. Glorious, glorious cheese. We do this to celebrate Judith, a woman who heroically fed some dude wine and cheese and then cut off his head, only to bring it back to the Jews for a little motivation. You can read about that here, since beheading and cheese are the only things I found important enough to disclose. Since I don't eat fried food, I decided that, this year, I would celebrate a beheading and eat some cheese. Mascarpone cheese, to be exact. It is only a coincidence that the pomegranate is a prevalent symbol in Judaisim, as I really wanted to make a cranberry curd to add to the cheese.

As for this recipe, I have to tell you that if I had know that pâte a choux was this easy to make, I would have made it earlier. It tastes exactly like the eclairs and cream puffs you'd buy at a bakery. I also really enjoy the pomegranate mascarpone cream, and you will too if you enjoy mascarpone. Apparently, as Twitter has verified, this versatile cheese is an acquired taste, reviled by some (including my brother). Who knew?

And I guess you could make these for Christmas. Whatever.

Pomegranate Mascarpone Cream Puffs

Pomegranate Syrup

3/4 cup pomegranate juice

3 Tbsp. sugar

2 tsp. cornstarch + 2 Tbsp. juice

Mascarpone Cream

1 cup heavy whipping cream

1/4 cup + 1/4 cup sugar

8 ounces mascarpone

1. Mix cornstarch with 2 tablespoons juice until dissolved. Bring pomegranate juice and sugar to a simmer, stirring until sugar has dissolved. Add in cornstarch mixture, bring to a boil, and stir for one to two minutes, until thickened. Remove from heat and cool completely. Put in fridge to chill

2. In one bowl, whip together cream and 1/4 cup sugar until stiff peaks form. Place in fridge.

3. When syrup is chilled, in a second bowl, whip together mascarpone, 1/4 cup sugar and pomegranate syrup on medium for 2 minutes until fluffy.

4. Fold whipped cream into mascarpone pomegranate mixture. Chill until ready to pipe.

Pâte a Choux

From Ruhlman

Makes 30 Medium-Sized Puffs

1 cup water

1/2 cup butter (1 stick)

1 cup flour

1 cup eggs (4 large eggs)

2 Tbsp. sugar

Preheat oven to 425F.

1. Bring water and butter to a simmer and stir in sugar. Reduce heat to medium, add flour, stirring rapidly until a ball of dough forms in the pot. Allow to cook about 2 more minutes to remove some of the excess water, still stirring continuously. Place dough in the bowl of your mixer, and rapidly beat in eggs, one at a time. Paste will be sticky and smooth.

2. Place paste in piping bag with tip cut off and pipe into mounds 1 to 1 1/2 inches wide, making sure to press tips down before baking. Bake at 425F for 10 minutes, and another 30 minutes at 350F.

3. As close to the time of eating, pipe filling into puffs via the bottom, or cut in half and make a pomegranate mascarpone cream puff sandwich.

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