Best 8 Pastry Wreath With Orange Rum Cream Recipes

ORANGE-RUM PASTRY CREAM

Steps:

• Heat milk, 1/2 cup sugar, and vanilla seeds and pod in a small saucepan over high heat until steaming (do not simmer). Immediately remove from heat. Discard vanilla pod.
• Whisk egg yolks with remaining 2 tablespoons sugar in a medium bowl until thick. Sprinkle in flour and cornstarch, and whisk until combined.
• Whisk half the hot milk mixture into yolk mixture. Return entire mixture to saucepan with remaining milk mixture, and bring to a boil, whisking constantly and quickly to prevent scorching. Cook, continuing to whisk, until thickened, about 2 minutes. Strain pastry cream through a fine sieve into a bowl.
• Add butter and stir until melted. Stir in rum and orange zest. Press plastic wrap or waxed paper directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until chilled, about 2 hours.

PARIS-BREST

Steps:

• Male the pastry wreath: Preheat oven to 425 degrees. Trace a 9-inch circle onto a sheet of parchment. Flip parchment, making sure pencil mark is still visible, and place on a baking sheet.
• In a medium saucepan over medium-high heat, combine butter, sugar, salt, and 1 cup water. Bring to a boil and immediately remove from heat. Using a wooden spoon, quickly stir in the flour until combined.
• Return pan to medium-high heat and cook, stirring vigorously, until mixture pulls away from the sides and a film forms on the bottom of the pan, about 3 minutes.
• Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add eggs, one at a time, stirring vigorously after each addition, and waiting until each is entirely incorporated before adding the next egg. Use immediately.
• Transfer pate a choux dough to a pastry bag fitted with a 1/2-inch plain round tip. Pipe a tiny dot under each corner of parchment, pressing to adhere parchment to baking sheet. Then pipe dough, tracing outline, into sixteen 1 3/4-inch mounds, holding pastry bag upright and keeping pressure consistent.
• Whisk remaining egg with pinch salt. Brush egg over top of pastry wreath.
• Bake until pastry just starts to puff, about 10 minutes. Reduce oven temperature to 375 degrees. Bake until pastry is fully puffed and golden brown, about 30 minutes.
• Turn oven off, remove wreath, and pierce top and sides about 8 times using the tip of a sharp knife to release steam. Return to oven, and prop door open with a wooden spoon. Let stand for 1 hour to dry.
• Transfer pastry wreath on parchment to a wire rack. Let cool completely.
• Fill and decorate the pastry wreath: Whisk heavy cream, confectioners' sugar, and vanilla until soft peaks form. Separate pastry wreath into top and bottom halves using a serrated knife.
• Spread about 1 1/2 cups pastry cream over bottom ring. Pipe whipped cream in a swirl using 1/2-inch closed star tip. Reposition top pieces of pastry wreath over filling. Dust with confectioners' sugar.

PASTRY WREATH WITH ORANGE-RUM CREAM

Steps:

• Make the pastry wreath: Preheat oven to 425 degrees. Trace an 8-inch circle onto a sheet of parchment. Flip parchment, making sure pencil mark is still visible, and place on a baking sheet.
• Coarsely chop almonds with 1 tablespoon granulated sugar in a food processor.
• Bring 1 cup water, butter, remaining teaspoon granulated sugar, and 1/2 teaspoon salt to a boil in a medium saucepan. Remove from heat. Immediately stir in flour using a wooden spoon. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides of pan and a film forms on the bottom, about 3 minutes.
• Transfer dough to the bowl of a mixer, and beat on low speed until slightly cooled, about 1 minute. Raise speed to medium. Add 4 eggs, 1 at a time, and beat until a soft peak forms when batter is touched with a finger. (If peak does not form, lightly beat remaining egg white, and beat it into the batter a little at a time until a peak forms.)
• Transfer pate a choux to a pastry bag fitted with a 1/2-inch plain round tip. Pipe a tiny dot under each corner of parchment, pressing to adhere parchment to baking sheet. Pipe dough in a continuous circle, tracing outline, holding pastry bag upright and keeping the pressure consistent. Pipe another ring inside the circle so that the edges touch. Pipe another ring on top of the circles to cover the seam between them.
• Whisk remaining egg yolk with 1 teaspoon water. Brush egg wash over top of pastry wreath. Generously sprinkle ground almonds and sanding sugar over top and sides.
• Bake until pastry just starts to puff, about 10 minutes. Reduce oven temperature to 375 degrees. Bake until pastry is fully puffed and golden brown and nuts are lightly browned, about 25 minutes.
• Turn oven off, remove wreath, and pierce top and sides about 8 times using the tip of a sharp knife to release steam. Return to oven, and prop door open with a wooden spoon. Let stand for 1 hour to dry.
• Transfer pastry wreath on parchment to a wire rack. Let cool completely.
• Fill and decorate the pastry wreath: Whisk heavy cream and confectioners' sugar until soft peaks form. Separate pastry wreath into top and bottom halves using a serrated knife. Cut top half into 8 portions, maintaining the wreath's shape.
• Spread about 1 1/2 cups pastry cream over bottom ring. Top with large dollops of whipped cream. Reposition top pieces of pastry wreath over filling. Garnish with candied orange peel and mint.

BRAIDED ALMOND-CREAM WREATH (KRANZKUCHEN)

Steps:

• To make the dough:
• In a large bowl, stir together the flour, yeast, sugar, and salt. Then add the milk and egg and stir briefly. Add the butter and knead the dough briefly by hand in the bowl. Scrape it out onto a lightly floured work surface and continue to knead it for several minutes. You may need to add 1 to 2 additional tablespoons of flour, but resist the urge to add more; the dough should be quite soft and rich. You won't be able to knead it as long as other yeast doughs, but try to get it to a point where it's no longer too sticky and can be formed into a ball.
• Place the ball back in the bowl. Cover the bowl with a clean dishcloth and place in a warm, draft-free place for 1 hour to rise.
• To make the filling:
• Place the raisins in a small bowl and add the rum and lemon juice. Set aside to macerate for 30 minutes.
• To assemble and bake:
• Heat the oven to 350°F/180°C. Line a baking sheet with parchment paper. In a medium bowl, combine the almond paste, sugar, egg white, 1 tablespoon of milk, butter, and salt; knead together by hand until well combined. Knead in the raisins and their macerating liquid. The mixture should be creamy but will still hold its shape when spread. If necessary, mix in the remaining 1 tablespoon of milk. Set aside.
• When the proofing hour is up, gently tug the dough onto a work surface. Roll out the dough to a 13 by 16-inch/33 by 40cm rectangle. You can pull the edges out to form neat corners.
• Scrape the filling onto the dough and, using a bench scraper, spread the mixture out evenly over the dough, leaving a 1-inch/2.5cm border on one of the long sides. Starting from the other long side, roll up the dough. Using a sharp bench scraper, cut the roll of dough in half lengthwise, leaving about 1 inch/2.5cm at one end still attached. Working quickly, twist the 2 strands around each other all the way down the length of the roll. Then form the wrapped dough strands into a circle. Next, slice through the end that you left attached and tuck the end pieces at both ends underneath each other to make a neat closure.
• Transfer the wreath to the prepared pan (you may need someone to help you do this) and bake for 45 minutes at the second-lowest rack position, rotating halfway through. When finished, the loaf will be golden brown all over and should sound slightly hollow when tapped. It will still be quite soft.
• To make the glaze:
• Just before the end of the baking time, heat the apricot jam over medium-high heat until loose and bubbling. When the wreath emerges from the oven, immediately brush it all over with the hot jam. Place the pan on a rack to cool.
• When the wreath has almost fully cooled, sift the confectioners' sugar into a small bowl and whisk in the water. Whisk until smooth and lump-free. You want a thick but pourable glaze. Add more sugar or a drop more water as needed. Drizzle the glaze back and forth over the entire wreath. Wait 1 hour for the glaze to set and the cake to cool completely and then slice and serve. The cake is best eaten the day it is made, but it can be kept at room temperature, loosely wrapped in plastic wrap, for 2 additional days.

PETITS CHOUX WITH ROSE CREAM

Steps:

• Preheat oven to 375 degrees. Bring butter, sugar, salt, and 1 cup water to a boil in a saucepan over medium-high heat, stirring occasionally. Remove from heat. Stir in flour. Return to medium-high heat; cook, stirring constantly, until mixture pulls away from sides, about 3 minutes.
• Transfer to the bowl of an electric mixer fitted with the paddle attachment; mix on low speed until slightly cooled, about 1 minute. Raise speed to medium. Add whole eggs, 1 at a time, mixing well after each addition. Test batter by touching it with your finger and lifting to form a soft peak. If a soft peak does not form, mix in egg white a little at a time until it does.
• Transfer to a pastry bag fitted with a 9/16-inch plain round tip (such as Ateco No. 807); set aside. Dip a 1-inch round cookie cutter in flour; mark circles 1 inch apart on baking sheets lined with nonstick baking mats or parchment paper. Pipe batter into circles to fill. Gently smooth and round tops with a moistened fingertip.
• Bake until golden brown, about 20 minutes. Transfer sheets to wire racks to cool.
• Poke a small hole in bottom of each choux with a 5/16-inch French tip (such as Ateco No. 863). Transfer 1 cup pastry cream to a pastry bag fitted with a 1/4-inch plain round tip (such as Ateco No. 802). Fill each choux with pastry cream.
• Fold remaining 3/4 cup pastry cream into whipped cream until nearly incorporated but streaks are still visible. Put 6 filled choux into each serving dish; top with whipped cream, dividing evenly. Garnish with rose petals if desired.

PATE A CHOUX

Steps:

• Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
• Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.

ORANGE PASTRY CREAM

Steps:

• In a sall saucepan, combine milk, orange zest, and 2 tablespoons sugar. Scrape in vanilla seeds, and add the pod. Bring the mixture to a boil over medium-high heat, stirring occasionally. Remove from heat and coner. Set aside 10 minutes; discard orange zest and vanilla pod.
• Prepare an ice-water bath in a large bowl. In a small bowl, mix together remaining 2 tablespoons sugar with cornstarch. In a medium bowl, whisk together egg and egg yolks; add the sugar mixture and continue whisking until pale yellow.
• Return milk mixture to heat. Bring to a boil, scraping vanilla seeds from side of pan.
• Slowly ladle half of boiling milk mixture into egg mixture, ewhisking constantly. Transfer this new mixture back to saucepan.
• Set saucepan over medium heat, whisking constantly and scraping sides and edges of pan. Once mixture comes to a full boil, whisk vigorously until very thick, about 1 1/2 minutes.
• Remove pan from heat. Using a rubber spatula, scrape pastry cream into a medium bowl; set over ice-water bath. Whisk butter, piece by piece, into pastry cream while still warm. Let cool completey. Lay plastic wrap on surface of pastry cream to prevent a skin from forming; wrap tightly. Store in refrigerator up to 1 day.

ORANGE PASTRY CREAM

Steps:

• In a small saucepan, combine milk, orange zest, and 2 tablespoons sugar. Scrape in vanilla seeds, and add the pod. Bring the mixture to a boil over medium-high heat, stirring occasionally. Remove from heat, and cover. Set aside 10 minutes; discard orange zest and vanilla pod.
• Prepare an ice bath in a large bowl. In a small bowl, mix together remaining 2 tablespoons sugar with cornstarch. In a medium bowl, whisk together egg and egg yolk; add the sugar mixture, and continue whisking until pale yellow.
• Return milk mixture to heat. Bring to a boil, scraping vanilla seeds from sides of pan.
• Slowly ladle half of boiling milk mixture into egg-yolk mixture, whisking constantly. Transfer this new mixture back to saucepan.
• Set pan over medium heat, whisking constantly and scraping sides and edges of pan. Once mixture comes to a boil, whisk vigorously until very thick, about 1 1/2 minutes.
• Remove pan from heat. Using a rubber spatula, scrape pastry cream into a medium bowl; set over ice bath. Whisk butter, piece by piece, into the pastry cream while still warm. Let cool completely. Lay plastic wrap on surface of pastry cream to prevent a skin from forming; wrap tightly. Store pastry cream, refrigerated, up to 1 day.