Pastry Wreath With Orange Rum Cream Recipes

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.

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.

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.

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.)