The historic St. Francis Inn (circa 1791) treats their guests 365 days a year to complimentary evening desserts that are homemade and uniquely created for a perfect ending before bedtime. After guests enjoy their dinner or activities throughout St. Augustine, they enjoy returning to the comforting parlor or dining room, sipping a beverage and indulging their sweet tooth on something yummy and surprising from cook Janice Learyâ€™s kitchen.
For Christmas 2014, once again the Innâ€™s themed desserts will be paired with one of the “12 Days of Christmas.” Each of the desserts, like Swan Cream Puffs, pays homage to the English Christmas Carol that represents a series of increasingly grand gifts presented on each of the 12 days of Christmas.
SWAN CREAM PUFFS
1 cup water
1/2 cup (1 stick) unsalted butter
1 teaspoon sugar
1 cup all-purpose flour, (spooned and leveled)
4 large eggs
Large zip-top bag
PREHEAT oven to 425 degrees. Line two rimmed baking sheets with parchment. In a small saucepan, bring water, butter, and sugar to a boil over high. Immediately REMOVE from heat. With a wooden spoon, stir in all-purpose flour. Continue to stir until mixture pulls away from sides of pan, about 2 minutes. Let cool 2 minutes. ADD eggs one at a time, mixing after each addition until batter comes together. Transfer batter to a large zip-top bag; twist and squeeze bag so batter is in one corner. With scissors, snip a 1/2-inch opening in corner (or use a pastry bag with a 1/2-inch round plain tip). PIPE batter into desired size mounds, 1 inch apart, onto sheets. For heads, pipe candy cane shapes on to parchment paper. With a wet finger, smooth pointy tops. Bake 10 minutes. Reduce oven temperature to 350 degrees and bake until puffs are golden brown and feel light and hollow inside, 20 to 30 minutes. Let cool on sheets on wire racks.
FILLING: 2 cups cold eggnog
1 box white chocolate pudding mix
PREPARE according to pudding directions. Let set, then scoop into halved puffs.