Best 4 Soufflé Of Puff Pastry With Orange Scented Pastry Cream Candied Pecans And Caramel Butter Sauce Recipes

ORANGE SCENTED BOMBOLONI WITH PASTRY CREAM AND CHOCOLATE ORANGE DIPPING SAUCE

Steps:

• For the pastry cream: Bring the milk to a simmer in a small saucepan over low heat. Whisk together the sugar, cornstarch, salt and eggs in a small bowl until pale. Slowly whisk in the hot milk, and then return the mixture to the pan and whisk constantly over medium heat until thickened, about 2 minutes. Add the liqueur and cook for 30 seconds longer. Remove from the heat, stir in the butter, vanilla and orange zest. Cover with plastic wrap and cool to room temperature. Refrigerate until cold, at least 4 hours and up to 24 hours. Just before using, fold in the whipped cream until combined. Keep cold.
• For the bomboloni: Combine 1 cup plus 2 tablespoons of the flour, the water, honey and yeast in the bowl of an electric stand mixer and mix. Cover the bowl with plastic wrap and let stand at room temperature until foamy, about 1 hour.
• Return the bowl to the mixer, fitted with a dough hook. Add the remaining flour, along with the milk, granulated sugar, salt and egg yolks. Mix at low speed until blended, and then add the butter. Knead at medium speed until silky but sticky, about 5 minutes. Keep in mind that the dough will not pull away from the sides of the bowl. Scrape the dough into an oiled bowl using an oiled spatula and cover with plastic wrap. Refrigerate overnight. The dough will not rise.
• For the dipping sauce: Bring the heavy cream to a simmer in a small saucepan. Put the chocolate in a medium bowl. Add the hot cream and let sit for 1 minute. Gently whisk until smooth; stir in the orange liqueur and vanilla extract. Keep warm.
• For frying: Heat the canola oil in a large saucepan to 360 degrees F. Line a wire rack with paper towels. Fill a shallow bowl with 1/2 inch granulated sugar. Roll out the dough on a lightly-floured surface to a scant 1/2-inch thick. Stamp out 32 rounds using a 1/2-inch-round biscuit cutter; do not re-roll the dough. Fry the rounds, 8 at a time, until they are browned, about 4 minutes. Be sure to keep the oil between 360 degrees F and 375 degrees F. Transfer the bomboloni to paper towels to drain the excess oil, then roll them in the granulated sugar. Continue frying and rolling the remaining bomboloni.
• Fit a pastry bag with a 1/4-inch plain tip and fill with the pastry cream. Gently push the tip three-fourths of the way into the bomboloni and squeeze in the cream, pulling the tip out slightly as you squeeze to fill them as much as possible. Serve warm. Dip into the chocolate-orange sauce and dust with confectioners' sugar.

PASTRY CREAM

Steps:

• 1. In a medium saucepan, bring the milk to a boil over medium heat. Remove from the heat.
• 2. In a medium bowl, whisk together the sugar and egg yolks until pale. Sift the cornstarch into the mixture and whisk to combine. Whisk about one-quarter of the milk into the yolk mixture, then whisk the yolk mixture into the pan with the remaining milk. Cook over medium-high heat, whisking constantly, until the custard thickens and boils. Remove the pan from the heat and whisk in the butter until it has completely melted. Scrape the pastry cream through a fine-mesh sieve into a stainless steel bowl, set the bowl in an ice bath, and stir frequently until cold. Cover the surface of the pastry cream with plastic wrap pressed directly on the surface to prevent a skin from forming, and refrigerate until ready to use.

PASTRY CREAM FOR SOUFFLE

Steps:

• Have ready an ice bath. In a medium bowl, whisk egg yolks with 2 tablespoons sugar and flour until light and pale; set aside.
• Place milk and remaining 2 tablespoons sugar in a medium saucepan. Scrape in vanilla seeds; add pod. Bring mixture to a boil. Pour approximately half of just-boiling mixture over reserved egg mixture; whisk to combine. Pour the milk-egg mixture back into the saucepan. Return to a boil, whisking constantly. Cook 2 to 3 minutes.
• Pour pastry cream into a medium bowl, and remove vanilla pod. Set bowl over ice bath until chilled.
• Lay plastic wrap directly on surface of pastry cream, preventing a skin from forming. Refrigerate until ready to make souffle.

PUFF PASTRY

Steps:

• Butter Insert
• Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until it is pliable. Add the flour and mix until combined. Scrape the mixture out onto a work surface and shape it into a 6-inch square about 1/2 inch high. Wrap the butter in plastic wrap and place it in a cool place (not the refrigerator) until ready to use.
• Enrobing Dough
• Put the water in the bowl of a stand mixer and stir the salt into it. Place the bowl on the mixer stand fitted with the dough hook. Begin mixing on low speed, gradually adding the all-purpose and bread flours. Add the melted butter and mix until a dough begins to form and just comes together; do not overmix. Shape the dough into a tight ball and, using a serrated knife, cut a cross halfway into the ball and wrap it in plastic wrap. Let the dough rest in the refrigerator for 30 minutes.
• Rolling and Folding
• 1. Pull out the corners of the cut edges in the dough ball to make it square shaped. On a lightly floured work surface, using a rolling pin, roll out the opened dough to an 8-inch square. Place the butter square diagonally in the center of the dough and fold over the dough points so that they meet in the center. Pinch the edges of the dough to seal the butter in the dough. Roll the dough out into a 10 by 20-inch rectangle, dusting very lightly with flour, as necessary, to prevent the dough from sticking. Make an impression with the rolling pin in the center of the rectangle. Brush off any excess flour from the dough and, with a short end facing you, fold the two short ends of the dough so that they meet in the center, leaving a slight gap. Fold the dough together as if you were closing a book-this is a double turn. Place the dough on a half-sheet pan, cover with plastic wrap, and refrigerate for 30 minutes.
• 2. For the next turn, place the unwrapped dough rectangle on the work surface so that the folded edges are facing you; the open ends will be on the left and right. Roll out the dough to a 10 by 20-inch rectangle and repeat the folding, rolling, and resting as directed in step 1.
• 3. Remove the dough from the refrigerator and place the unwrapped dough rectangle on the work surface so that the folded edges are facing you; the open ends will be on the left and right. Roll it out again to a 10 by 20-inch rectangle, dusting it lightly with flour as necessary. Brush off the excess flour and fold the bottom third of the dough up over the center, then fold the top third over, as if you were folding a business letter-this is a single turn. The dough is now ready to use.