There is definitely merit in going to trade shows and street festivals, you often come across some pretty interesting food ideas. I came across the Jelly Boys booth at the Toronto Home Show. They make what they call gourmet savoury jellies, combining unconventional savoury flavours into a jar of mildly sweet jelly.
Michael Bines and his wife Faegi, who started Jelly Boys about 7 years ago was inspired by a Voodoo jelly from New Orleans which resulted in them trying to recreate those flavours in his own homemade jelly. Faegi is credited with creating the flavour combinations whereas Michael modifies the recipe for large batches. The jellies soon started getting the attention of parents at school craft sales and slowly grew the business to where it is now. Today you can find Jelly Boys products in a number of specialty stores, with some of the more notable in Toronto being at the St. Lawrence Market with A Bisket – A Basket and McEwan Foods. You can also find them at the York Farmers’ Market, located on 7509 Yonge Street in Thornhill.
They make a number of flavours that can be found on their website and the ones that I’m going to experiment with in recipes are the ginger, lime and cilantro jelly, the chili tangerine jelly, the chipotle lime jelly and the garlic and hot pepper jelly.
There are a number of things that I really like about the jellies, and most of them revolve around their versatility in dishes. The jellies aren’t overly sweet and make it usable in sweet or savoury dishes depending on how you want to push the jelly. Each ingredient of the jellies have a distinct tone in the flavour profile, yet the different components work very harmoniously with each other. The other thing I really like about the jellies are that they are 100% natural and do not contain any preservatives or additives.
For my first recipe with the Jelly Boys products, I decided to do a savoury cream puff or profiterole with the ginger, lime and cilantro jelly. These make for a fantastic hors d’oeuvre that will impress any crowd (I even tested it with a 6 y/o and they loved it).
Get your stand mixer and piping bag ready!
Materials: Stand Mixer, Piping Bag with a wide star nozzle, baking sheet
Makes 36 cream puffs, can vary depending on the size.
Ingredients for Filling:
- 1/3 cup of Jelly Boy’s Ginger, Lime and Cilantro Jelly
- 1 cup of whipping cream
- 1 brick of cream cheese
Ingredients for the Profiteroles (recipe from Anna Olson):
- 3/4 cup 2% milk
- 3/4 cup water
- 1/2 cup + 2 tbsp of unsalted butter
- 2 tsp sugar
- 1/2 tsp salt
- 1 2/3 cups AP flour
- 5 large eggs
For the Filling:
- In a bowl, cream the cream cheese with the jelly until well incorporated.
- In a separate bowl, whip up the cream until you get stiff peaks.
- Take about 1/4 cup of the whipped cream and mix it into the cream cheese mixture to loosen it up.
- Fold the cream cheese mixture in the remaining whipped cream, being careful to not over work the cream.
- Set aside to cool for at least 1 hour, can be set overnight.
For the Profiterole paste:
- Take the milk, butter, sugar and salt up to a simmer at medium high heat. Stir the mixture continuously, making sure that the milk does not burn.
- Once it begins to simmer, immediately bring the heat down to low and add all the flour into the mix and stir vigorously until the mixture pulls away from the sides of the bowl, “cleaning” it.
- Take the pot off the heat and continue to mix with a spoon until the dough has cooled to a workable warm temperature.
- Scrape into a stand mixer bowl and with the paddle attachment mix in the eggs one at a time. *Hint: for the first two eggs, mix them together in a separate bowl before adding to the dough*
- Once everything has been mixed together, get the mixture into a piping bag with the star nozzle and begin to make profiterole shapes. I made mine about 2.5 inches in diameter. The trick to making these profiteroles is to start from the centre and swirl outwards slightly and then end off in the centre. This ensures that you’ll have a large enough profiterole to serve and enough dough in the center so that filling will be a breeze.
- Take a small bowl of water and dab your finger in it to pat down the peaks of the profiteroles. This is to ensure that the profiteroles cook evenly and do not burn.
- Bake in the oven at 400 F for 10 minutes and then reduce the heat to 375 F and bake or another 15 minutes or until the profiteroles turn golden brown. I had to wait closer to 18 to get the right colouring on mine.
- Set aside to cool for about 1 hour.
Savoury Cream Puff Assembly
- Take your savoury cream mixture and put into a piping bag and use the same nozzle you did you for the profiterole paste.
- Starting from the profiterole, squeeze the mixture into the puff until you feel that it’s approaching full. Repeat this step for all the puffs making sure to fill it all the way.
- Set them aside in the fridge or serve. I recommend serving it on the same day it was made so that the puffs do that lose the crispness.
I hope you enjoyed this recipe or have drawn some inspiration as to how savoury jellies can be used in different dishes.
-The Piquey Eater