SPICY FRUIT BISQUES WITH MINI CREAM PUFFS

Spicy Fruit Bisque

Ingredients Weight Measure
Honeydew melon, peeled, seeded, large dice 60 oz. 12 cups
Cantaloupe, peeled, seeded, large dice 25 oz. 5 cups
Pineapple, peeled, large dice 50 oz. 10 cups
Honey 5 oz. 10 Tbsp.
TABASCO® brand Original Red Sauce 2 oz. 4 Tbsp.
Salt 1 tsp.
Fruit salad, small dice 36 oz. 6 cups

Mini Cream Puff Shells

Ingredients Weight Measure
Milk 4 oz. 1/2 cup
Butter 1/2 oz. 1/4 cup
Flour 2 oz. 1/2 cup
Salt pinch
Sugar 1/2 oz. 2 tsp.
Eggs 2 ea.

Method

  1. To prepare the Spicy Fruit Bisque, puree honeydew, cantaloupe and pineapple until smooth. Add honey, TABASCO® Sauce and salt.
  2. To prepare Mini Cream Puff Shells, heat milk and butter in a saucepan. Add flour, salt and sugar, stirring until mixture is thickened. Remove from heat and mix in eggs one at a time.
  3. Scoop dough with a teaspoon onto a prepared sheet pan. Bake in a 400°F oven for 10 minutes; then lower oven temperature to 350°F and continue to bake for 25 minutes until golden brown.
  4. For each serving, pour 12 oz. of fruit bisque into a large bowl. Top with 1/2 cup fruit salad in the center and 1 mini cream puff.

Yield: 12 servings