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AUNT PETUNIA'S PUDDING INSPIRED BY HARRY POTTER

cook:

1 h 20 min

Picture for Aunt Petunia's Pudding Inspired by Harry Potter

947,605 views  In need of a dessert to simultaneously ‘wow’ and stun your dinner guests? Try Aunt Petunia’s Pudding – just make sure to keep the contents of this confection off their heads!

8 servings

US

original

metric

INGREDIENTS

For the Aunt Petunia’s Pudding

For the Aunt Petunia’s Pudding

large egg whites

8 large egg whites

vanilla extract

¾ tsp vanilla extract

cream of tartar

½ tsp cream of tartar

granulated sugar

430 g granulated sugar

Whipped Cream Cheese Icing (see recipe below)

Whipped Cream Cheese Icing (see recipe below)

Creme de Cassis Pastry Cream (see recipe below)

Creme de Cassis Pastry Cream (see recipe below)

As needed maraschino cherries, drained + dried

As needed maraschino cherries, drained + dried

For the Creme de Cassis Pastry Cream

For the Creme de Cassis Pastry Cream

whole milk, divided

675 g whole milk, divided

sugar, divided

190 g sugar, divided

kosher salt

1 ½ tsp kosher salt

eggs, beaten

225 g eggs, beaten

cornstarch

30 g cornstarch

To taste creme de cassis

To taste creme de cassis

unsalted butter, cold + cubed

15 g unsalted butter, cold + cubed

For the Whipped Cream Cheese Icing

For the Whipped Cream Cheese Icing

cream cheese, at room temperature

550 g cream cheese, at room temperature

powdered sugar, sifted

200 g powdered sugar, sifted

kosher salt

½ tsp kosher salt

vanilla extract

½ tsp vanilla extract

heavy cream, cold

675 g heavy cream, cold

Green food coloring

Green food coloring

Purple food coloring

Purple food coloring

DIRECTIONS

1.

For the Aunt Petunia’s Pudding

1.

Preheat the oven to 225F with convection.

2.

Using a marker, draw one 10-inch circle and one 8-inch circle on a piece of parchment paper. On a separate piece of parchment, draw two more 8-inch circles. Make sure there is at least 1-inch between each of the circles. Place the parchment face-down on a large rimmed baking sheet, these will act as guides for piping.

parchment paper

parchment paper

3.

Combine the egg whites, vanilla extract, and cream of tartar in the bowl of a stand mixer. Begin whipping the egg whites on medium speed until frothy, about 1-2 minutes.

large egg whites

8 large egg whites

vanilla extract

¾ tsp vanilla extract

cream of tartar

½ tsp cream of tartar

stand mixer

stand mixer

4.

Increase the speed to medium-high and slowly stream the sugar into the whipping egg whites.

granulated sugar

430 g granulated sugar

5.

Once all of the sugar has been incorporated, continue whipping until stiff peaks just begin to form, about 4-5 minutes.

6.

Transfer the meringue mixture to a piping bag fitted with a large star piping tip.

piping (with star tip)

piping (with star tip)

7.

Pipe the meringue mixture into rounds on the prepared parchment-lined baking sheets. Pipe one ring of meringue on top of the circumference of only two of the 8-inch round to create a border.

8.

Bake the meringue disks for 1 hour 30 minutes - 2 hours, or until completely dry.

9.

Turn off the oven but keep the oven door closed. Allow the meringues to cool completely in the oven, 1 ½ - 2 hours.

10.

For The Assembly

1.

Carefully dislodge the meringue disks from the parchment paper. Place the 10-inch disk on a cake stand or serving plate of choice.

2.

Pipe a layer of green Whipped Cream Cheese Icing over top of the meringue. Top with one of the 8-inch meringue disks with a border. Fill the cavity of the meringue disk with Creme de Cassis Pastry Cream. Pipe a layer of green icing over the pastry cream, then pipe small stars or rosettes of icing around the border of the meringue.

Whipped Cream Cheese Icing (see recipe below)

Whipped Cream Cheese Icing (see recipe below)

Creme de Cassis Pastry Cream (see recipe below)

Creme de Cassis Pastry Cream (see recipe below)

3.

Repeat the filling and piping process with the next 8-inch meringue disk with a border. Then, top with the remaining (flat) 8-inch meringue disk.

4.

Pipe alternating green and purple stars or rosettes around the border of each meringue disk, save for the top layer. For the top layer, pipe alternating small and large purple stars or rosettes.

5.

On the top layer, finish each large purple star or rosette with a maraschino cherry. On the bottom layer, top every green star or rosette with a maraschino cherry.

As needed maraschino cherries, drained + dried

As needed maraschino cherries, drained + dried

6.

Serve and enjoy!

7.

For the Creme de Cassis Pastry Cream

1.

In a medium pot, combine milk, sugar, and salt.

whole milk, divided

600 g whole milk, divided

sugar, divided

75 g sugar, divided

kosher salt

1 ½ tsp kosher salt

medium pot

medium pot

2.

Bring the mixture to a boil over medium heat, making sure to stir the milk periodically to avoid scorching.

3.

Meanwhile in a small bowl, combine the remaining milk with the cornstarch and sugar.

whole milk, divided

75 g whole milk, divided

cornstarch

30 g cornstarch

sugar, divided

25 g sugar, divided

small bowl

small bowl

4.

And in a separate large bowl, combine the remaining sugar with the eggs.

sugar, divided

90 g sugar, divided

eggs, beaten

225 g eggs, beaten

large bowl

large bowl

5.

Once the milk mixture is at a boil, turn off the heat and temper it into the egg mixture by slowly adding small amounts of the hot milk to the eggs while whisking constantly.

6.

Return the entire mixture to the pot and bring it to a boil over low heat while stirring constantly. Once at a boil, add the cornstarch mixture and whisk vigorously for 1 to 2 minutes or until the pastry cream is thickened and no longer tastes of cornstarch.

medium pot

medium pot

7.

Take the pot off the heat and optionally, strain it through a fine mesh sieve if you notice any graininess or small pieces of cooked egg.

fine mesh sieve

fine mesh sieve

8.

Flavor the pastry cream with creme de cassis and butter, stir to combine thoroughly.

To taste creme de cassis

1 - 4 tbsp To taste creme de cassis

unsalted butter, cold + cubed

15 g unsalted butter, cold + cubed

9.

Pour the pastry cream onto a baking sheet lined with plastic wrap. Cover the cream with more plastic wrap to avoid a skin from forming. Let it cool to room temperature, then transfer it to the refrigerator to cool completely.

baking sheet

baking sheet

plastic wrap

plastic wrap

10.

Reserve in the refrigerator for up to 3 days before using.

11.

For the Whipped Cream Cheese Icing

1.

Add the cream cheese to the bowl of a stand mixer. Using the whisk attachment, whip the cream cheese until completely smooth,

cream cheese, at room temperature

550 g cream cheese, at room temperature

stand mixer

stand mixer

2.

Add the powdered sugar, salt, and vanilla and mix on low speed until completely combined.

powdered sugar, sifted

200 g powdered sugar, sifted

kosher salt

½ tsp kosher salt

vanilla extract

½ tsp vanilla extract

3.

Increase the speed to medium and slowly stream in the cold heavy cream.

heavy cream, cold

675 heavy cream, cold

4.

Once all of the cream has been incorporated, whip the mixture until medium peaks form.

5.

Divide the cream into two equal portions. Color one with green food coloring and the other with purple food coloring.

Green food coloring

Green food coloring

Purple food coloring

Purple food coloring

6.

Transfer the whipped cream to two separate pastry bags fitted with medium star piping tips.

piping (with star tip)

piping (with star tip)

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