This mini-loxembouche tea party recipe is a delicious creative expression of *so* much local, sourced in many different ways!
|1/2 tsp||kosher salt|
|pinch of||cracked pepper|
- Melt 1/2c butter with 1/2c water and 1/2c whole milk in a heavy sauce pan over low heat.
- Add ½ tsp kosher salt and a few grinds of cracked pepper.
- Once melted, add 3/4c white flour and 1/4c rye flour all at once, stirring with a wooden spoon. Continue to stir and cook over low heat for a minute until pulling away from sides.
- Remove from heat. One at a time, add 3 eggs to the mixture, stirring until smooth after each.
- Transfer to a piping bag, pipe into 1” rounds on parchment, and bake at 425f for 10m, then reduce to 350f for an additional 15m or so.
- While cooling, whip 500g of cream cheese with the whisk attachment for 5 minutes on high, seasoning with lemon, salt and pepper as desired. Transfer to a piping bag fitted with the star tip.
- Using toothpicks to connect them, arrange the choux into stackable rings, fortified with the whipped cream cheese.
- Adorn with additional piped stars, dill, lox rosettes, and capers.
- Serve with lemon, savoury jellies and cheeses, piping hot tea and coffee!
Local Source Guide
Butter: Masstown Creamery
Recipe and photography provided by: Jennifer Crawford for Taste of Nova Scotia