Devoured – Food And Wine Classic

A deliciously intimate food experience returns to Phoenix this spring. Nestled in the sculpture garden at Phoenix Art Museum, award-winning chefs, brewers and vintners entice festival goers with tantalizing samples that intrigue the palate. Catering to a sell-out crowd, more than 80 restaurants, breweries and vineyards participate in the Devoured Food and Wine Classic that hosts up to 1,800 guests each day. General admission tickets are sold out, but VIP tickets are still available. The VIP tickets allow the ticket holder early access to the event, as well as a VIP lounge with exclusive wine-tasting and chef demonstrations. This recipe is from one of the area’s top local chefs who will be participating in the event. Devoured Food and Wine Classic will be held March 1 and 2 at Phoenix Art Museum, 1625 N. Central Ave., Phoenix. devouredphoenix.com

Pastry Ingredients
1 cup water
6 tbsp. butter
1 tbsp. sugar (optional)
1 tsp. salt
5 ¾ ounces flour (a little less than ¾ cup)
4 large eggs, and 2 egg whites

Filling Ingredients
2 eggs
½ cup smoked Gouda cheese
½ cup white cheddar cheese
½ cup pepper jack cheese
1 cup diced ham
½ cup diced and cooked crispy bacon

Directions

1. Preheat oven to 425 degrees.
2. Boil water, butter, and salt. Add sugar if desired.
3. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball.
4. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes.
5. With mixer on stir or lowest speed, add eggs, one at a time, making sure the first egg is completely incorporated before continuing.
6. Once all eggs have been added and the mixture is smooth, put dough into piping bag fitted with a round tip.
7. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment-lined sheet pans.
8. Cook for 10 minutes, then turn the oven down to 350 degrees, and bake for 10 more minutes or until golden brown. Once they are removed from the oven, pierce with a paring knife immediately to release steam.

Filling  
1. Scramble eggs, mix with shredded cheeses and ham.
2. In a medium sauce pan, cook and melt all ingredients together, until well incorporated about 8 to 10 minutes.
3. Once finished, place into a piping bag, fill the pâte à choux, and garnish with crispy bacon.

Recipe courtesy of Chef Mario Pineda of Bliss ReBAR. blissonfourth.com