Spiced Caramel Roulade With Ginger Cream Recipes

PUMPKIN ROULADE WITH GINGER BUTTERCREAM

Steps:

• Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.
• In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.
• While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don't press!) starting at the short end of the cake. Allow to cool completely on a wire rack.
• Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners' sugar, and cream together for about a minute, until light and fluffy. Stir in the crystallized ginger, and salt.
• To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the filling. Reroll the cake in a spiral using the towel as a guide. Remove the towel and trim the ends to make a neat edge. Dust with confectioners' sugar and serve sliced.

CHAI CHOCOLATE CUSTARD WITH GINGER CREAM

Steps:

• Preheat the oven to 300 degrees. Combine all spices and place in a mortar. Using the pestle, crush them. Set aside. In a medium sauce pot, combine the heavy cream, milk, and sugar. Bring to a scald. Pull from heat. Add the crushed spices and allow to infuse for about 10 minutes. Add the chopped chocolate. Stir until the chocolate has melted and the mixture is smooth. At this time mixture should be heated slightly, the tea added and infused for 10 minutes. After the infusing process, add a small amount of warm mixture the yolks and temper. Add entire yolk mixture back to the custard, stir. At this point the entire mixture should be passed through a chinois. Pour custard base into desired oven proof dishes. Fill about 2/3 full allowing room for the ginger cream. Bake in a water bath just until set. Allow the custard to sit at room temperature to cool for about 30 minutes. Chill.
• Combine heavy cream, milk, and sugar. Bring to a scald. Pull from the flame. Add ground ginger and allow to infuse for about 15 minutes. In the meantime, presoak a gelatin leaf in cool water. Pass milk mixture through a chinois. Add gelatin and stir until dissolved. Cool mixture in ice bath while stirring. Just before it sets, pour ginger cream over the top of the baked chocolate custard. The top should be smooth and just the white should be showing. Chill and allow the ginger cream to set.

SPICED CREAM

Steps:

• Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes.

CARAMEL PASTRY CREAM

Steps:

• Place the cornstarch and 1/4 cup sugar in a medium bowl and mix together well; add egg yolks and mix until a paste is formed. Stir in 1/2 cup milk. Place remaining 1/4 cup sugar and water in a small heavy pot and stir to combine. Cook over medium heat, swirling the pan occasionally but not stirring, until sugar turns a medium amber. Carefully pour in remaining milk and stir until smooth, Stir in vanilla seeds. Bring mixture back to a simmer then pour hot mixture over mixture in bowl, whisking constantly. Pour back into saucepan. Cook over moderate heat, stirring constantly, until smooth and thick. Remove from heat and stir an additional minute. Transfer to a bowl. Cover with buttered parchment or plastic wrap touching top of cream to avoid skin formation. Chill a minimum of 2 hours or as long as 2 days.

CARAMEL SPICE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking powder, baking soda, salt, cinnamon, 3/4 teaspoon nutmeg, cloves and allspice. Set aside.
• In a large bowl, cream together the shortening, brown sugar and 1 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with 1 1/2 buttermilk, mixing just until incorporated. Stir in pecans. Pour batter into prepared pans.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make the frosting: In a large bowl, combine butter, 1/2 teaspoon salt, 1 teaspoon vanilla and about 1 cup of the confectioners' sugar. Beat well, then gradually beat in the remaining confectioners' sugar alternately with 1/4 cup buttermilk. Beat until smooth and creamy and spread on cake.