Strawberry Jalapeño Cornmeal Cream Puffs

So, along with the Pretzel Dogs, I wished to use the jalapeño & cheese #ImprovCookingChallenge ingredients in a dessert. The past few weeks I've seen quite a few recipes featuring strawberries with cornmeal -- shortcakes, muffins, waffles... I wanted to make something gluten free, of course, but desired it a little "fancier" than cornbread. I looked for cornmeal pâte à choux, but consensus seemed to deem that ingredient as too heavy for puffs. I decided to use my successful gf profiteroles recipe from December and just sub in a little cornmeal. IT WORKED! THEY PUFFED!

The texture was what I wanted. Plus, they tasted of cornmeal!

Cornmeal Pâte à choux

1 c. water
½ c. butter (if using unsalted, add a pinch of kosher salt)
¾ c. Bob’s Red Mill® Gluten Free All Purpose Baking Flour 

¼ c. yellow cornmeal

4 large eggs

(It’s easier to assemble ingredients before starting, because the process goes fast!) Break the eggs into a spouted measuring cup. Preheat oven to 425°. Whisk the flour & cornmeal together. Line 2 baking sheets with parchment.
Combine the water & butter in a saucepan; bring to a rolling boil.
Remove from heat and add the flour mixture all at once, stirring vigorously.
Transfer the dough to the bowl of a stand mixer, and beat for a couple minutes until it’s cooled to below 125°F.
Beat in the eggs one at a time on medium speed; scrape the bowl after each addition.
After the last egg, beat the dough a couple minutes until it holds a peak.
Scoop about a 2 tablespoon-size portion of batter onto the prepared baking sheets for each puff. (Allow space for the puffs to expand.) This made 12 puffs for me. 
Bake for 10 minutes, then reduce the oven temperature to 350°. Bake for an additional 20 to 25 minutes, until the dough has risen and the pastries are a medium golden brown. (They should sound hollow if you tap them…) Remove the pastries from the oven, make a small slit in the top of each, and return them to the oven for another 5 minutes, to allow the steam to escape.
Transfer the puffs to a rack to cool.
Split each one in half & fill the bottom with a scoop of the jalapeño strawberry mixture then replace the tops. 
Serve immediately!

Now, about that filling:
It actually evolved from what I'd planned, but happened to turn out ever so much better than I thought it would.

First of all I candied fresh jalapeño slices in a piloncillo syrup.

I had found an interesting recipe for strawberry flan from Spain that I adapted for my filling. But here's what I did instead:

• 1 lb. hulled fresh strawberries
• 1 piloncillo cone, chopped
• 1 c. half-and-half
• 4 oz. caramel sirup (see Joy of Cooking pic)
• 6 Eggs
• 8 oz. cream cheese
• finely chopped candied jalapeños, to taste
• 2 T. tequila

(recipe from 1946 Joy of Cooking)

Add first 5 ingredients to blender & chop until smooth.

Pour into sauce pan & cook on medium to 180° (as if you were cooking a custard, so stir frequently...) Cover & chill.

Beat cream cheese & candied jalapeños until creamy. Add a shot of tequila & beat some more. Combine chilled strawberry mixture & beat again. Pour into freezer-safe container & freeze until firm. Scoop & enjoy!

(SOMEBODY has to eat the melty leftovers...)

(Enjoy responsibly! BTW - you don't have to add the tequila, but it just makes the flavor soooooooo much better.)

As always, check out the links to jalapeño & cheese recipes by my friends:

An InLinkz Link-up