Time: 1 hour. Hot dogs are mandatory
at any ball game, and these mini versions are beyond cute. Pâte à choux
(the same dough used for cream puffs) is quick and easy to make, but
you'll need a little practice to pipe it neatly into hot dog bun shapes.
Ingredients
-
Cooking-oil spray
-
1/4 cup
butter
-
1 cup
all-purpose flour
$
-
4
large eggs
$
-
1
package (12 oz.) mini cocktail franks
-
Yellow mustard in a squeeze bottle
$
-
1/2 cup
finely shredded cheddar cheese
$
-
1/4 cup
pickle relish
$
Preparation
- 1. Preheat oven to 400°. Coat 2 baking sheets with cooking-oil spray and line with parchment or waxed paper. Set aside.
- 2. In a medium saucepan, melt butter over high heat, then add 1 cup
water and bring to a boil. Add flour and cook, stirring vigorously with a
wooden spoon, until a ball forms. Continue to cook until a film begins
to form on bottom of pan, about 1 minute.
- 3. Transfer dough to a bowl of a stand mixer fitted with a paddle
attachment. On low speed, add eggs 1 at a time, incorporating each
before adding the next.
- 4. Spoon dough into a large resealable plastic bag. Cut a corner of
the bag to make a 1/2-in. opening. Gather bag above dough, twist, and
push dough to opening. On the lined baking sheets, for each mini dog,
pipe dough slightly apart into 2 parallel lines, about 2 in. long (the
dough lines should be the same length as a mini frank and almost as
thick). Then pipe a small amount of dough in center of both lines to
create an H. Place a frank between the 2 long dough lines, pressing down
slightly. Repeat with remaining dough and franks, spacing about 2 in.
apart.
- 5. Bake until puffed and golden brown, 15 to 20 minutes.
- 6. Cool hot dogs until slightly warm, then squeeze a small ribbon of
mustard onto length of each dog, top with a sprinkle of cheese, and
spoon about 1/4 tsp. relish onto center.
- Make ahead: Prepare through step 4 and chill, covered, up to 1 1/2 hours prior to baking.
- Note: Nutritional analysis is per mini dog.
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