Orange Pastry Cream Recipes

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.

ORANGE CREAM

Steps:

• Combine the milk and orange zest in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
• Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
• With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become orange scrambled eggs!)
• Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.

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.

ORANGE-VANILLA PASTRY CREAM

Steps:

• Bring milk, vanilla bean, and zest to a simmer in a medium saucepan over medium heat. Remove from heat. Cover; let steep 20 minutes.
• Put yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale and fluffy, about 2 minutes. Add flour; mix until incorporated.
• With mixer on low speed, add 1/2 cup steeped milk. Return milk-yolk mixture to pan; whisk. Heat over medium heat, whisking constantly, until mixture is thick enough to coat the back of a spoon, about 4 minutes. Pass through a fine sieve into a bowl set in an ice-water bath. Let cool completely, stirring occasionally. Refrigerate in an airtight container until ready to use, up to 2 days.

PASTRY CREAM

Steps:

• In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
• In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
• When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

ORANGE PASTRY

Steps:

• Preheat oven to 350 degrees (see note).
• Combine flour, sugar and grated orange peel in a bowl or, if using a food processor, in the work bowl of the food processor. Mix or process briefly to blend.
• Add the butter and blend with a fork or pastry blender or process briefly until the mixture resembles coarse meal.
• Gradually add the orange juice, using just enough to form a dough that cleans the sides of the bowl. Roll dough out on a lightly floured board and fit it into a nine-inch tart pan.
• Line the pastry with foil and weight with pastry weights. Bake 20 minutes. Remove the weights and foil and bake 10 to 15 minutes longer, until the pastry is golden. Allow to cool.

ORANGE PASTRY MINCE PIES

Steps:

• Heat oven to 190C/170C fan/gas 5. In a food processor, whizz together the flour, icing sugar and butter until they form fine crumbs (or rub in with your fingers). With the blades running, add the zest, then 3 tbsp orange juice. Process for a few secs until the mixture forms clumps. If you need to, add a few extra tsps orange juice to bring the pastry together.
• Tip onto a very lightly floured surface, knead briefly until smooth, then chill in the fridge for 30 mins or until firm. The pastry can be made up to 3 days ahead or frozen for up to 1 month.
• Lightly dust the work surface with flour, then roll out the pastry to approx £1 coin thickness. Cut out 12 x 8cm rounds with a fluted cutter and press into a 12-hole non-stick bun tin. Re-roll the trimmings to the same thickness and stamp out 12 x 5cm rounds for the tops. Spoon about 1 tbsp mincemeat into each base and press on the tops.
• Brush the tops with the egg, then bake for 15-20 mins until golden and crisp. Cool for a few mins, then lever out of the tins with a table knife and cool on a wire rack. Store in an airtight container for up to 1 week. Warm gently to serve, dusted with sifted icing sugar, if you like.

BLOOD ORANGE TART WITH CARDAMOM PASTRY CREAM

Steps:

• For crust:
• Combine flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk 2 tablespoons ice water and yolk in small bowl. Add to dry ingredients and blend just until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 1 hour and up to 1 day.
• Preheat oven to 375°F. Roll out dough on lightly floured surface to 13- to 14-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Press in overhang, forming double-thick sides. Pierce dough all over with fork. Freeze crust 30 minutes. Bake until golden brown, pressing with back of fork if crust bubbles or slips, about 30 minutes. Transfer to rack and cool.
• For pastry cream:
• Bring milk and cardamom to boil in medium saucepan over medium-high heat. Remove from heat. Cover and let steep 15 minutes. Strain milk into bowl. Whisk yolks, sugar and flour in medium bowl to blend. Gradually whisk in milk. Return to saucepan and cook over medium heat until pastry cream thickens and boils, whisking constantly, about 5 minutes. Whisk in butter, then vanilla. Transfer to bowl. Press plastic wrap onto surface. Chill until cold, at least 4 hours and up to 1 day.
• For topping:
• Cut peel and white pith from oranges. Slice into 1/4-inch-thick rounds. Drain rounds on paper towels. Whisk preserves and grenadine, if desired, in small bowl to blend. Spread pastry cream evenly in tart crust. Arrange oranges in overlapping concentric circles on pastry cream. Brush apricot glaze over oranges. Chill until set, about 15 minutes. (Can be made 6 hours ahead; keep refrigerated.)