Cream Cheese Puff with Roasted Bacon Emulsion


You might think I went bonkers.

A what what with a what? An emulsion? I haven’t had one of those since I saw the doctor in 2004.

Let me ‘splain. I’ve basically deconstructed an omelet to bring you something new, fun and fresh. A sandwich. But not just any sandwich;  this adds an added level of flavor in the form of a liquid addition. I used the delicious, now-cached Roasted Tomato-Bacon Emulsion recipe from Tomato Casual. It’s really an easy recipe and the results are fabulous. You might even feel a little chef-like. I’m here to enable.

Of course, if the thought of Tom Colicchio and Padma Lakshmi asking you to pack your knives and go sets you on edge, you can bypass the emulsion and just add two slices of bacon to your plate. But seriously; the fun of the entire emulsion thing is that it lends a deconstructed omelet/BLT feel to the dish, so why not give it a try? Besides, who doesn’t like to say “emulsion?” “Emulsion. Say it with me now. E.mul.sion.

A few things to consider: If you are making the emulsion (I really think you should), you can halve the recipe and use only one tomato, especially if you only need enough emulsion for a couple of the puffs. To strain out the liquids from the emulsion, I used my hand held potato ricer (one pictured here).  The ricer allows the liquids to thoroughly be pressed through and leaves the solids, which I then was able to use in the puff filling. Pretty snazzy!

The image of this finished dish shows more of a bacon-tomato jam*. Ignore that. It was awful. It was like Jimmy Dean’s toe jam of doom.  I instead put the solids inside of the spread and was much happier for it. Better noshing through an imperfect science. Brought to you by Your Lighter Side. You can thank me later; right now, you have a tomato to peel.

* The emulsion is actually slightly thinner than catsup and about the color of barbecue sauce.

Cream Cheese Puff with Roasted-Bacon Emulsion

Roasted Tomato-Bacon Emulsion, prepared
(make sure to keep the solids for the filling, below)

For the shells:
3 egg whites
1/8 tsp cream of tartar
3 egg yolks
3 ounces cream cheese, softened

For the filling :
3 ounces cream cheese, softened
1 mushroom, chopped
1 Tbsp sweet yellow onion, chopped
1 Tbsp pimientos, chopped
solids left from tomato-bacon emulsion
1 tsp dried chives

To Prepare:
1. Preheat oven to 300 degree Fahrenheit.
2. In a mixing bowl, combine filling ingredients. Set aside.
3. In a mixing bowl, beat egg whites and cream of tartar on high speed until thick, stiff peaks form, about 3-5 minutes. Set aside.
4. In another mixing bowl, combine egg yolks and cream cheese.
5. Carefully fold yolk mixture into whites.
6. Spoon batter into greased standard-sized cupcake pans.
7. Bake for 30 minutes.
8. While rolls are still warm, loosely separate from the pans.

To Assemble:
1. Carefully pull apart or slice  shells.
2. Spoon filling into shells.
3. Plate sandwich and draw a line of emulsion with a spoon down the plate.
4. Refrigerate remaining.

Makes 6-12 large sandwiches, depending.

For 1/12 recipe (large cream puff or 2 small): Calories: 123.4, Carbohydrates: 1.3 g, Fiber:  .25 g, Net Carbohydrates:  1 g, Protein: 3.9 g, Fat: 11.5 g
Per entire recipe: Calories: 1481, Carbohydrates: 15.7 g, Fiber: 3 g, Net Carbohydrates: 12.7 g, Protein: 46.6 g, Fat: 138.6 g

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Comments

  1. OH MY!!!

  2. Barbara Walker says:

    Oh, be still my heart! I can’t wait to try this!

  3. Kokomo Karen says:

    WOW … I can’t wait to give this a try!! Looks ABSOLUTELY delicious!!! :)

  4. If I never told you I love you outloud before, I’m saying it now. <3 This looks like happiness on a plate!

  5. Yumaliciousness. I can’t find your PIN/FB buttons. I want to share! YEE HAW!

  6. Gladiolia says:

    Make way….genius in the kitchen….slaving away….just for us!

    We all love you, Jamie!

    Now your email this a.m. says 6:17 a.m. Is that the time of day you wrote this?
    Why are you up so early? Unbelievable dedication! I say, unbelievable!

    Can’t wait to try this….so inventive! Great photography too!

    • Hey there! I am able to schedule these posts, so I like to release them first thing in the morning. I am often up that early, but today I slept in! Thanks so much for your kind words. I am really working on the photography.

      • Gladiolia says:

        Aha! See? I figured out the time difference…..and either you are really up in the middle of the night….cooking….which means you are hungry….and typing and eating….and cooking! Not in that order! Or you are a workaholic!…or worry about us…with a passion!

        Your photos are great! I am the worst photographer….and I used to have to take photos for work….I had to be shown how to take INSTANT Polaroids!

        Regards,
        Glad

  7. I’ve been looking at your site for a good 3mths now and I have made several of your awesomeness foods. You’re like a sweet angel sent from heaven to feed all of my lc cravings and I’m so grateful to have found you! I’ve gone to some of your recommended sites as well and have learned so much about lc living and eating! I tried several yrs back when Atkins 1st came out to go lc and lost some but gained it all back and then some (not enough info back then), since then I’ve had 2 strokes, high cholesterol, type 2 diabetes, 2 breast biopsies (both benign Thank God), my uterus removed (c section), and they found a hemorrhage at the base of my brain, (I’m only 46) but I get up every morning and I go to work. In March my doctor told me my sugar was getting worse and told me I had better do something or she would! Well, that’s when I went full force lc and found you. Since then I’ve lost 52lbs (eating a lot of your recipes and some with my own twist, I love to cook too!) my sugar is under control, my cholesterol is lower and I feel wonderful!. I just wanted to say HI and Thanks for being you and being here…. so Hi and Thanks…..faithfully yours Angel ps love the new look!!!!

    • Thank you so much, Angel! And wow on your 52 pounds lost. You’ve been through so much so early in life. That you just keep on keeping on is a reminder that no matter how bad I think my day has been, yours has been much worse. {{{Angel}}} I appreciate you takingn the time to write, and I am so proud of your positive attitude and how well you have done, making healthy lifestyle changes to get your sugars under control.

  8. You might be on the “Lighter Side”, but IMHO you are extremely heavy on the tasty side

    Bacon and Tomatoes, yum yum

    Thanks a bunch

  9. looks delish! However, your emulsion on the plate looks like it has solids in it?

    • I threw some of the solids back on the plate because the liquid looked grisly in the image. I didn’t want to post a death scene so much as a celebration of tomato and bacon.

  10. hey Jamie! I’m a little worried about all the sugar in the tomatoes…is it considered “sugar free” because the tomatoes were cooked first? I don’t know how cooking affects the carb process, but I’ve been sparingly eating tomatoes because of their higher carb count

  11. Maureen E Bohacek-Stenquist says:

    Just want to say that you are a brilliant lady! Also, you have given me some ideas for new recipes here – will share when I have given them a shot!! LOL
    One q tho – would you say these are freezable? Say, for a pull out of the freezer breakfast sandwich?

    • Thank you so much, Maureen~ I would probably not freeze these. They’re really a bit different. Maybe freeze the oopsies, but the filling and emulsion are best fresh or just refrigerated.

  12. I just had a culinary joy-gasm

Trackbacks

  1. […] discovered some great substitutes for carby stuffs: Low carb gluten free "bread" puffs (recipe) Cauliflower "bread" sticks (recipe) Mashed Cauliflower (recipe) – like mashed potatoes […]

  2. […] How do you feel when you eat cream cheese puff? Yes. Very happy! I think mothers will also be happy if we prepare puff for them. We combine puff with roasted bacon because we can’t keep energy only with puff. You will know how delicious it is after you taste it. Mothers should enjoy such tasty food. Take some of your time to learn this recipe. At yourlighterside.com […]

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