Best 3 Caramel Pastry Cream Recipes

CARAMEL PASTRY CREAM

Steps:

• Place the cornstarch and 1/4 cup sugar in a medium bowl and mix together well; add egg yolks and mix until a paste is formed. Stir in 1/2 cup milk. Place remaining 1/4 cup sugar and water in a small heavy pot and stir to combine. Cook over medium heat, swirling the pan occasionally but not stirring, until sugar turns a medium amber. Carefully pour in remaining milk and stir until smooth, Stir in vanilla seeds. Bring mixture back to a simmer then pour hot mixture over mixture in bowl, whisking constantly. Pour back into saucepan. Cook over moderate heat, stirring constantly, until smooth and thick. Remove from heat and stir an additional minute. Transfer to a bowl. Cover with buttered parchment or plastic wrap touching top of cream to avoid skin formation. Chill a minimum of 2 hours or as long as 2 days.

SOUFFLé OF PUFF PASTRY WITH ORANGE-SCENTED PASTRY CREAM, CANDIED PECANS, AND CARAMEL BUTTER SAUCE

Steps:

• Orange-Scented Pastry Cream
• 1. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream to soft peaks.
• 2. Whisk the Pastry Cream until smooth. Gently fold in the orange zest and whipped cream. Transfer the cream to a pastry bag fitted with a medium, plain tip and refrigerate until ready to serve.
• Caramel Butter Sauce
• 1. In a small bowl, combine the cornstarch with 2 tablespoons (30 g/1 oz) of the water.
• 2. In a small saucepan, combine the brown sugar, vanilla bean pod and seeds, and remaining 2 cups (470 g/16.5 oz) water and bring to a boil over medium-high heat. Add the cornstarch mixture and cook, whisking, for another minute. Remove the pan from the heat and whisk in the butter, salt, and rum. Keep the sauce warm until serving, or refrigerate it, covered, and rewarm before serving.
• Candied Pecans
• 1. Preheat the oven to 350°F (177°C). Place the pecans in a medium bowl and set aside.
• 2. In a small saucepan, combine the water and sugar and bring to a boil over medium-high heat, stirring, just until the sugar has dissolved. Pour the syrup over the pecans and toss until combined. Spread the coated pecans on a half-sheet pan and bake for about 8 minutes, tossing once during baking, until browned and fragrant.
• Puff Pastry Rounds
• 1. Preheat the oven to 400°F (204°C). Line a half-sheet pan with a silicone baking mat.
• 2. On a lightly floured work surface, roll the puff pastry out to a thickness of 1/2 inch. Using a 3-inch round pastry cutter, cut out 10 rounds from the dough. Arrange the rounds on the prepared sheet pan and top with another silicone baking mat and half-sheet pan; this will allow the rounds to rise evenly. Bake for 45 to 55 minutes, or until the rounds are browned and nicely puffed. Remove the top sheet pan and baking mat. Preheat the broiler and dust the rounds liberally with confectioners' sugar. Place the rounds under the broiler until they are caramelized. Assemble the desserts immediately.
• Assembly
• While the Puff Pastry Rounds are still hot from the oven, split them in half. Scoop out any undercooked dough from the center of each half and pipe a generous amount of cold Orange-Scented Pastry Cream on the bottom half of the puff. Replace the top of the puff. Place the dessert on a plate and spoon some Caramel Butter Sauce on top of the warm pastry. Garnish with some Candied Pecans.

PASTRY CRISPS WITH VANILLA ICE CREAM AND ORANGE CARAMEL SAUCE

Steps:

• On a lightly floured surface roll out the puff pastry 1/8 inch thick and cut out as many 6-inch squares as desired, reserving any remaining dough, covered and chilled, for another use. (Extra squares, baked, keep in an airtight container at room temperature for several days). Transfer the squares to an ungreased baking sheet, bake them in the upper third of a preheated 425°F. oven for 12 to 15 minutes, or until they are crisp and golden, and let them cool on a rack.
• While the pastry is baking, remove the zest from half of the orange with a vegetable peeler and chop it. With a serrated knife cut away the remaining zest and the pith from the orange, discarding them, and cut the sections free from the membranes, discarding the membranes. In a heavy skillet cook the sugar over moderate heat, undisturbed, until it begins to melt and continue cooking the sugar, swirling the skillet, until it is a golden caramel. Remove the skillet from the heat and add the water carefully with the chopped zest. Simmer the sugar mixture, stirring, until the caramel is dissolved, add the Grand Marnier, and boil the mixture until it is reduced to about 1/4 cup. Strain the sauce into a bowl and let it cool until it is warm.
• Put a pastry square on each of 2-dessert plates, top each pastry with a scoop of the ice cream and some of the orange sections, and drizzle each serving with some of the sauce.