George, over at the Salisbury 2011 BBQ Festival had this great idea for putting BBQ into a cookie years ago. He succeeded and they sell them every year. Then he approached me with a crazy idea. George pleaded his case (and mailed me a bbq pulled pork pig) and I decided to see what it would take to turn a basic choux recipe into a BBQ pulled pork pastry.
Now, getting a pig in the mail sounds a little rediculous. It is and I've gotten two so far! I love the look on someone's face when they ask what's in the package and I say "prok butt." But pork butt pastry doesn't exactly make it into Better Homes and Gardens for a spring brunch menu, now does it? Well, of course not. It didn't exist! Now it does. :) I'm sure they'll be beating down the door for include this recipe in their June BBQ issue. (hey now, a woman can dream!), but not with that name. Thus, I'm making up words and hoping they don't mean a swear word in any language out there. These little treats deserve a great name to describe their amazing taste, truly, they are delicious, and a fantastic twist on a classic gougere and choux pastry.
created forthe Salisbury 2011 BBQ Festival
1/2 cup Butter
1/2 cup Water
1/2 cup milk
1/2 tsp Salt
1 cup All-Purpose Flour, sifted
4 Large Eggs
1/2 tsp Black Pepper
½ tsp. bbq pork rub
1/2 cup pulled pork (no sauce)
1 cup cheddar jack cheese, shredded
Preheat the oven to 400°. Line 2 baking sheets with parchment paper.
Combine pork and cheeses in a food processor. Pulse until finely ground.
In a medium saucepan, combine the water, milk, butter and salt and bring to a boil. Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the pan, about 2 minutes.
Transfer to a stand mixer and add the eggs one at a time, mixing thoroughly between each addition, until all are fully blended. Add the cheese pork mixture and spices.
Transfer the batter into a pastry bag and pipe into rosettes (with a tip) or into small one inch balls (no tip) on the prepared baking sheets.
Bake for 22 to 25 minutes, or until puffed and golden brown. Serve immediately, or to store for later, allow the cochinettes to cool and refrigerate or freeze. Reheat in a 350° oven until piping hot.