Orange Rum Pastry Cream Recipes

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.

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.

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.

SPICED POUND CAKE WITH ORANGE RUM SAUCE

Steps:

• Make the Spiced Pound Cake: Preheat the oven to 325 degrees F.
• Prepare a bundt pan with an even coating of shortening and flour. Place chopped pecans evenly in the bottom of the bundt pan.
• In the bowl of a mixer, cream butter and sugars together, beating until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla, cinnamon, allspice, cloves, and ginger. Sift together flour, baking soda, and salt; add flour mixture to egg mixture alternating the buttermilk, and beginning and ending with the flour. Pour into prepared bundt pan and bake for 1 hour and 15 minutes. Cool in the pan for 15 minutes, turn out onto wire rack to cool partially, and then place on a cake plate.
• Make the Orange Rum Glaze: Stir together the sugar, cornstarch, and salt in small saucepan. Add juice and water mixture, zest, and rum. Cook over medium heat until bubbly, stirring constantly. Remove from heat and add butter and vanilla; stir. Pour approximately half of the glaze over the warm cake. Reserve remaining glaze for serving with the cake.
• Make the Chocolate Sauce: Place corn syrup and chocolate in a microwave-safe container. Microwave for 1 minute on high and then stir to melt chocolate. Add butter and vanilla and whisk until chocolate is thoroughly combined. Drizzle over cooled cake and serve.

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 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.

PASTRY CREAM (EGGLESS)

Steps:

• Mix first 4 ingredients in a large pan until well blended and sugar is almost dissolved.
• Place pan over medium heat and cook, stirring constantly, until it comes to the boil.
• Continue to simmer, stirring constantly while simmering, until very thick (about 5- 10 minutes).
• Remove from heat and add vanilla (or your choice of flavoring).
• Pour mixture into bowl and cover surface directly with waxed paper or plastic wrap to prevent skin from forming.
• Refrigerate several hours to overnight.
• To use pastry cream to fill[recipe=40291]cannoli shells[/recipe]: Chop 1 regular size Hershey chocolate bar and add bits to cooled (pastry cream) mixture.
• Fill cannoli shells by piping mixture into shell using a pastry bag, or use a long-handled iced tea spoon.
• Dip ends of filled cannoli into toasted, sliced or crushed almonds or crushed pistachio nuts or finely minced chocolate bits.
• Sprinkle top of shells lightly with powdered sugar (recipe will fill about 16 shells depending on their size).

ORANGE RUM CARAMEL SAUCE

Steps:

• Cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Remove from heat and carefully pour in orange juice, then rum (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved. Cool sauce to warm.

FRESH STRAWBERRY TART WITH RUM PASTRY CREAM

Steps:

• Coat a 12-inch round pizza pan with oil. Prepare the dough. Pat into the bottom and 1/2 inch up for a border around the edge of the pan. Prick all over with a fork. Refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F.
• Bake for about 30 minutes, pricking any big air bubbles with a fork, or until the entire surface is lightly browned. Remove to a rack. Store, covered with waxed paper, in a dry place for up to 24 hours.
• Meanwhile, in a medium saucepan, whisk the sugar and flour. In a measuring cup, beat the egg, egg yolks, and half-and-half or milk. Add to the pan; whisk until smooth.
• Cook, whisking constantly, over medium heat for 4 to 5 minutes, or until the mixture starts to bubble. Cook, whisking vigorously to prevent lumping, for 1 minute. Remove from the heat. Continue whisking until mixture cools slightly. Whisk in 1 tablespoon rum. Pour into a bowl. Set aside to cool slightly. Cover and refrigerate for at least 1 hour or as long as 1 day.
• Place the preserves in a glass measuring cup. Cover and microwave on high for 60 to 70 seconds, or until bubbling. Press through a fine sieve. Discard the solids. Stir in 1 tablespoon rum.
• Up to 2 hours before serving, spread the pastry cream evenly over the crust. If using medium strawberries, cut them in half. Place the strawberry slices, slightly overlapping, or the whole berries stem side down, in rings on top of the pastry cream. Brush the top evenly with the apricot glaze. Refrigerate, uncovered, for up to 2 hours.