Best 3 Caramel Cream Filling Recipes
Indulge in a symphony of flavors with our Caramel Cream Filling, an exquisite confection that elevates any dessert to a new realm of indulgence. This silky smooth filling boasts a delightful balance of sweetness and richness, with a luscious texture that melts in your mouth. It's the perfect complement to cakes, cupcakes, pies, and tarts, transforming them into extraordinary culinary creations.
But our Caramel Cream Filling is not just a one-trick pony. This versatile filling can be transformed into a variety of delectable treats, each with its own unique character. From the classic Caramel Cream Puffs that burst with creamy goodness to the elegant Caramel Cream Tarts that are a feast for the eyes, our recipes offer a range of options to suit every taste and occasion.
So, embark on a journey of sweet indulgence and explore the world of Caramel Cream Filling. Let your taste buds savor the magic of this culinary delight as you create unforgettable desserts that will leave your loved ones craving for more.
PUMPKIN ROLL CAKE WITH TOFFEE CREAM FILLING AND CARAMEL SAUCE
Yield Serves 12
Number Of Ingredients 20
Steps:
- For Cake:
- Preheat oven to 375°F. Spray 15x10x1-inch baking sheet with vegetable oil spray. Sift flour, cinnamon, ginger and allspice into small bowl. Using electric mixer, beat egg yolks, 1/3 cup sugar and 1/3 cup brown sugar in large bowl until very thick, about 3 minutes. On low speed, beat in pumpkin, then dry ingredients. Using clean dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold egg whites into batter in 3 additions. Transfer to prepared pan. Bake cake until tester is inserted comes out clean, about 15 minutes.
- Place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. Cut around pan sides to loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Starting at 1 long side, roll up cake in towel. Arrange cake seam side down and cool completely, about 1 hour.
- For Filling:
- Pour 2 tablespoons rum into heavy small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves. Beat chilled whipping cream and 3 tablespoons powdered sugar in large bowl until firm peaks form. Beat in gelatin mixture. Fold in 6 tablespoons English toffee pieces.
- Unroll cake; sprinkle with 4 tablespoons English toffee pieces. Spread filling over. Starting at 1 long side and using kitchen towel as aid, roll up cake to enclose filling. Place cake seam side down on platter. (Can be prepared 1 day ahead. Cover with foil and refrigerate.)
- Trim ends of cake on slight diagonal. Dust cake with powdered sugar. Spoon some of warm sauce over top of cake. Sprinkle with 1/2 cup toffee. To serve, cut cake crosswise into 1-inch-thick slices. Pass remaining sauce.
CARAMEL-CREAM FILLING
Use this cream filling to make our Hazelnut-Praline Torte.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 torte
Number Of Ingredients 5
Steps:
- Heat sugar and 4 teaspoons water in a medium saucepan over medium-high heat, stirring until sugar has dissolved. Continue to cook, without stirring, until very deep amber. Carefully pour in 1 cup cream, whisking. Whisk in milk.
- Put gelatin and 6 tablespoons water into a small bowl. Let stand until gelatin has softened, about 7 minutes.
- Prepare an ice-water bath; set aside. Whisk egg yolks into caramel mixture. Cook over medium heat, stirring, until mixture registers 165 degrees on an instant-read thermometer. Add gelatin, and whisk until smooth. Pass through a fine sieve into a bowl set in ice-water bath. Let cool, stirring occasionally, until thickened.
- Beat remaining cup cream until soft peaks form. Fold the whipped cream into caramel cream. Cover, and refrigerate at least 30 minutes (or overnight).
PUMPKIN ROLL WITH TOFFEE CREAM FILLING AND CARAMEL SAUCE
This a decadent a beautiful dessert to present at the end of a grand dinner. It's perfect for the holidays and not as difficult as it looks!
Provided by Jenny Hensley
Categories Fruits and Vegetables Vegetables Squash
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 15x10 inch baking sheet with vegetable oil spray. Sift flour, cinnamon, ginger and allspice into small bowl. Set aside.
- In a large bowl, beat egg yolks, 1/3 cup white sugar and 1/3 cup brown sugar until very thick, about 3 minutes with an electric mixer. On low speed, beat in pumpkin, then flour mixture. Using clean, dry beaters, in a large bowl, beat egg whites and salt until stiff but not dry. Fold egg whites into batter in 3 additions.
- Spread into prepared pan. Bake at 375 degrees F (190 degrees C) for 15 minutes, or until a toothpick inserted into cake comes out clean.
- Place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. Cut around pan edges to loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Starting at 1 long side, roll cake up in towel. Arrange cake seam side down and cool completely, about 1 hour.
- To make the filling: Pour 2 tablespoons rum into small heavy saucepan and sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves, then remove from heat. In a large bowl, beat chilled whipping cream and 3 tablespoons powdered sugar until stiff peaks form. Beat in gelatin mixture. Fold in 6 tablespoons English toffee pieces.
- Unroll cake, sprinkle with 4 tablespoons English toffee pieces. Spread filling over. Starting at 1 long side and using kitchen towel as aid, roll up cake to enclose filling. Place cake seam side down on platter. (Can be prepared 1 day ahead.) Cover with foil and refrigerate.
- Trim ends of cake on slight diagonal. Dust cake with powdered sugar. Spoon some of the warm caramel sauce over top of cake. Sprinkle with 1/2 cup toffee. To serve, cut cake crosswise into 1 inch thick slices. Serve with remaining sauce.
Nutrition Facts : Calories 428.7 calories, Carbohydrate 62.6 g, Cholesterol 147.8 mg, Fat 17.7 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 9.9 g, Sodium 335.8 mg, Sugar 16.6 g
Tips:
- Use high-quality ingredients. This will make a big difference in the final product. Look for organic, fair-trade, and locally-sourced ingredients whenever possible.
- Don't overcook the caramel. It should be cooked until it reaches a deep amber color but not so long that it becomes bitter.
- Let the caramel cool completely before adding it to the cream. Otherwise, the cream will curdle.
- Use a heavy-bottomed saucepan to make the caramel. This will help to prevent the caramel from burning.
- Be careful when handling hot caramel. It can cause serious burns.
- This caramel cream filling can be used in a variety of desserts, such as pies, tarts, and cakes. It can also be used as a topping for ice cream or fruit.
Conclusion:
Caramel cream filling is a delicious and versatile dessert ingredient that can be used in a variety of ways. It is easy to make and can be tailored to your own taste preferences. With a little practice, you will be able to make perfect caramel cream filling every time.
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