Dulce De Leche Pastry Cream Food

DULCE DE LECHE MOUSSELINE CREME

Steps:

• To a medium-sized sauce, pot add 6 egg yolks, 1/4-1/2 cups granulated sugar, 1 Tbsp of vanilla extract and whisk until smooth.
• Add 3 Tbsp flour and whisk until smooth again.
• Heat 1.5 cups milk until boiling and add a little bit at a time into the egg yolk mixture, whisking thoroughly after each addition.
• Add 1/2 can dulce de leche into the uncooked custard and whisk until most of it is dissolved. Whatever didn't, will dissolve while cooking.
• Set over medium heat and cook while constantly whisking with a whisk or a flat ended spatula to prevent scorching, about 10 minutes. Cool the pastry cream to room temperature.
• Whip 3/4 cup (12 Tbsp) to 1 cup (16 Tbsp) room temperature butter on high speed using a stand mixer for about 5 minutes, or until very fluffy and almost white in color. Remember to scrape the bottom of the bowl several times throughout whipping. If you're using a hand-held mixer it might take 7-9 minutes.
• Add the pastry cream into the whipped butter in thirds, minimally whipping after each addition.
• Store Dulce De Leche Mousseline Creme in a closed container in the fridge for up to 3 days. Bring to room temperature before using.

QUICK AND EASY PERFECT PUFF PASTRY SQUARES WITH DULCE DE LECHE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Roll puff pastry over a floured surface; cut into 1.5-inch squares. Place on the prepared baking sheets.
• Bake in the preheated oven until lightly golden and crispy, 15 to 20 minutes.
• Transfer baked squares to a wire rack and let cool completely, about 5 minutes. Slice each square in half.
• Spread 2 tablespoons dulce de leche on half of the puff pastry squares; top with the other half of puff pastry square. Dust with confectioners' sugar.

DULCE DE LECHE PASTRY CREAM

Steps:

• In a medium bowl whisk together the egg yolks, corn starch and 3 tablespoons of sugar. Whisk for two minutes, the mixture should be much lighter in color.
• In a medium saucepan over low-medium heat add the whole milk, salt, and remaining 1 Tablespoon of sugar. Let cook for a couple of minutes to warm it up - do not boil the milk.
• Once the milk mixture is warmed slowly add a little bit to the egg mixture and whisk to combine. Then add all of the milk slowly and whisk to combine.
• Add mixture back to the pot and cook over low-medium heat for another couple of minutes, whisking constantly. The mixture will thicken up. You want it quite thick, the mixture will "burp" bubbles will pop on the surface- this shows it is done.
• Take off the heat and immediately add the cold butter to help cool the mixture and stop cooking. Add vanilla extract and dulce de leche. Then pour into an air-tight container, place plastic wrap on top and push directly on top this helps prevent a thick skin from forming. Let chill in the fridge for at least two hours or up to three days.

RASPBERRY DULCE DE LECHE CHOCOLATE CAKE

Steps:

• for the chocolate cakes,
• Preheat the oven at 365F or 185C.
• Line the base of a round 20 cm by 8 cm cake mold with parchment paper.
• Sift the flour with powdered cocoa, mix completely.
• In a bowl combine the eggs, sugar, salt, and vanilla using a hand mixer. Place over bain Marie and allow to heat to 115F or 46C. Remove from Bain Marie (careful, the bowl will be hot) and beat with the hand mixer at high speed until the mix rises and is very frothy about six more minutes.
• Sprinkle 1/3 of the flour and cocoa mix and using a spatula and fold gently into the eggs batter, repeat with the following 1/3 and then incorporate the last 1/3.
• Add the melted butter and combine into the mix, always trying to keep the batter from deflating. Just stir as needed.
• Place in the mold and bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
• Allow cooling in the mold. Refrigerate in the same mold if it will be filled on the following day.
• For the pastry cream,
• In a bowl, mix with a hand whisk the egg yolks, the egg until frothy, add the sugar (70 grams) and cornstarch until well combined.
• In a medium pot heat the milk and butter, the rest of the sugar (70 grams) and salt, stir to dissolve the sugar, until it starts boiling, remove from the heat and very slowly, in a thread incorporate the mix of egg yolks, beating continuously.
• Return the mix to the pot and cook over medium heat until it thickens and starts bubbling, stirring continuously. Remove from the heat, add the vanilla extract and run through a sieve if you see any lumps. Allow the cream to cool over a bowl of water and ice. Cover with plastic wrap and press right up against the surface. Refrigerate until you use it.
• You can make it 2-3 days ahead of time.
• To assemble the cake,
• Flatten the puff pastry and cut the same size or slightly larger than the chocolate cake. Cook according to instructions on the package and allow to cool. It will grow quite a bit.
• Beat the cooled cream in a cold bowl with a hand mixer at high speed until whipped or Chantilly. Mix with the pastry cream, add 1/3 whipped cream to the pastry cream and combine. Fold in the rest of the cream.
• Unmold the chocolate cake and cut in half. Use the top half as the base layer. Drizzle with half of the raspberry juice. Spread one layer of raspberry jam. Spread one layer of pastry cream and then one layer of raspberries.
• Cut the puff pastry in half. Spread one layer of dulce de leche on top and then place it over the raspberries.
• Then another layer of pastry cream, raspberries, puff pastry with dulce de leche.
• Finish with one layer of chocolate cake moistened and with raspberry jam.
• Use the rest of the cream to even out the surface and cover well. Refrigerate and decorate.
• Allow resting for 4 hours before serving. Keep refrigerated.

APPLE AND DULCE DE LECHE PASTRIES RECIPE

Steps:

• Use a round cookie cutter that's slightly bigger than the apple half. I used a 4 inch round cookie cutout for a 3 1/2 inch round apple half. That will leave me with 1/4 inch border of puff pastry around the apple.
• Cut out as many circles as you can from the puff pastry sheet. I got about 10. Do this while the puff pastry is still partially frozen, otherwise it will be very hard to cut out neat circles. Transfer the puff pastry cutouts to a parchment lined baking sheet, leaving about 1 inch of space between them
• Fill each apple half (keeping the slices together) with dulce de leche. If the apple half is too big for your puff pastry circles, remove a couple of slices from the middle to make the apple fit on the circle, with a 1/4 inch border around the apple.
• Invert the filled apple onto the puff pastry circle filled side down. Brush on warmed apricot jam. Sprinkle with granola. Bake loosely covered with foil in a preheated to 400F oven for 25 minutes, then without the foil for another 15-20 minutes until the sides are well puffed up and golden in color. If the granola burns before the edges of the puff pastry brown up, place back the foil and continue baking until the puff pastry is golden in color.
• Once out of the oven allow to cool to room temperature.
• Take 2 tablespoons of hot heavy whipping cream and mix with 3 tablespoons of dulce de leche. Stir until smooth (run through a fine sieve if you want it to be even smoother). Fill a ziplock bag with dulce de leche, snip the corner of the ziplock and drizzle in a zig-zag motion each pastry.
• Generously dust with powdered sugar and serve within 2-3 hours for best results.

DULCE DE LECHE AND POMEGRANATE TRIFLE

Steps:

• Whip cream with 1/4 cup dulce de leche until stiff peaks form.
• Layer trifle starting with 1/3 of the cubed angel food cake on the bottom. Then spread 1/2pastry cream, 1/3 pomegranate seeds, drizzle dulce de leche, and dollop 1/3 of the whipped cream. For second layer, use 1/3 cubed cake, 1/3 pomegranate seeds, drizzle dulce de leche, then 1/3 whipped cream. Repeat with last layer finishing off the cake with whipped cream.
• Garnish to your desire.

DULCE DE LECHE ICING

Steps:

• Cream the butter and the sugar together with a mixer until creamy.
• Blend in milk, flour, and sour cream.
• Put the dulce de leche into a microwaveable dish and heat it for about 5 to 10 seconds to soften it just a bit.
• Add the dulce de leche to the mix and blend well.

DULCE DE LECHE CHURRO TOTS WITH WHIPPED CREAM

Steps:

• Place 1 1/4 cups water, butter, brown sugar and salt in a saucepan and bring to a boil. Add the flour all at once and stir vigorously until mixture forms a ball and smells like toasted flour. Transfer to the bowl of a mixer and paddle the dough while adding the eggs one at a time, allowing machine to incorporate each egg before the next addition. Scrape down the sides and bottom of the bowl often, and then add the vanilla. Lastly, add the dulce de leche and mix until thoroughly incorporated. Transfer the mixture to a container and refrigerate until ready to fry.
• Heat vegetable oil for frying in a pot. Place the churro batter in a pastry bag fitted with a large star tube. When the oil is 375 degrees F, drop 2-inch-long churros from the pastry bag into the oil and fry until well browned and floating, about 4 minutes. Centers will still be a tiny bit gooey because of the dulce de leche in the batter. Remove the churros to a paper-lined plate. Combine the granulated sugar and cinnamon and toss with the hot churros.
• To serve, place the churro tots on a small plate or in a shallow bowl accompanied by a dollop of Whipped Cream for dipping.
• Combine the milk, sugar and baking soda in a large, heavy saucepan. Place over medium heat and cook, stirring often, until the mixture becomes a caramel color and is thick enough that you can see the bottom of the pan as you stir, 45 minutes to an hour. By volume it should be reduced to about 1 cup. Cool to room temperature and use immediately, or store in refrigerator until ready to use.
• Combine the cream and sugar in a cold mixing bowl and whip until stiff peaks form.

DULCE DE LECHE PASTRY CREAM

Steps:

• In a medium bowl, whisk together the egg yolks and sugar until the mixture is light yellow. Whisk in the cornstarch and set aside.
• In a medium saucepan over medium heat, whisk together the milk, dulce de leche and vanilla seeds, and bring almost to a boil.
• In a thin, steady stream, slowly add all the hot milk mixture to the egg mixture, whisking constantly. Pour it all back into the pan, return to the heat and cook, stirring constantly, until very thick, about 10 minutes. Remove from the heat and stir in the butter until melted and mixed in. Strain through a fine-mesh sieve into a bowl and place a piece of plastic wrap directly on the surface. Let cool completely, then store in the fridge.
• Beat the pastry cream in a stand mixer fitted with the paddle attachment until smooth before using.

CREAM CHEESE TART WITH DULCE DE LECHE

Steps:

• Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
• Add egg yolk continue to blend just until large clumps of dough form. If needed, add a little milk gradually.
• Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
• Wrap in plastic wrap and refrigerate for about an hour.
• Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
• Pierce the bottom of the crust with a fork. Freeze the crust for about an hour.
• Preheat oven to 175c degrees.
• Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
• Bake for about 12-15 minutes.
• Remove the weights and the plastic wrap and continue to bake the crust for about 6-10 minutes or until it is lightly golden.
• Cool slightly at room temperature.
• Reduce the oven temperature to 150c degrees.
• Cheese filling: in medium bowl, whip cheese, sugar, salt and vanilla until blended.
• Add the eggs one at a time, while whisking between additions.
• Add flour and continue to mix until incorporated.
• Pour the cheese filling over the crust and flatten gently.
• Bake for about 12-18 minutes or until the filling is set on the edges but still slightly soft in the center.
• Cool completely at room temperature.
• Fill Dulce de Leche into a pastry bag fitted with 1 cm round piping tip.
• Pipe spiral shape over the cheese filling, and leave about 1-2 cm margins.
• Chantilly cream: in a bowl of a mixer whip cream, sugar powder and vanilla until firm.
• Transfer the whipped cream into a pastry bag catheter fitted with round 2 cm piping tip and drizzle small mounds of cream on the margins of the tart.
• Pecan streusel: in a food processor with a steel blade blend pecans, butter, sugar and flour until mixture is crumbly.
• Transfer the crumbs onto an oven pan lined with baking paper and bake for about 10-15 minutes or until golden.
• Cool completely at room temperature.
• Decorate the tart with pecan streusel and pecan halves.

BANANA AND DULCE DE LECHE FRENCH TOAST

Steps:

• In a deep sauce pan preheat oil to 325°F
• Make French toast batter by mixing the eggs, half and half, whole milk, and cinnamon.
• Soak brioche in French toast batter.
• Fry on all sides until golden brown and delicious.
• Set aside momentarily.
• Using a sharp knife poke a whole in the front of the french toast.
• Using a pastry bag fill the toast with the vanilla pastry cream.
• Sauté bananas in dulce de leche.
• Plate the toast and pour the bananas on top.
• Dredge with powdered sugar.

DULCE DE LECHE MILLE FEUILLE

Steps:

• Preheat the oven to 392º F (200° C). Cut the puff pastry in half and put one of the halves back in the refrigerator. On a clean, floured surface, roll out the other half of the dough into a rectangular shape until it is 0.12 - 0.15 inches (3-4 mm) thick.
• Trim the edges of the rectangle to make it even and then cut the dough in half to make two rectangles of approximately 9.8 x 6.70 inches (25cm x 17cm).
• Do the same with the other half of the dough and place the 4 pieces of puff pastry on two large baking sheets lined with parchment baking paper. Prick the dough pieces with a fork and then sprinkle with some powdered sugar.
• Bake at 392º F (200° C) for 20 minutes, then remove the sheets from the oven, place a large piece of baking paper on top of the puff pastry and place another tray on top so that it holds the pasrty down and it does not grow too much. Bake like this for 20-25 minutes more until the puff pastry is golden brown.
• Remove the puff pastry from the oven and let it cool down completely on a wire rack before filling.