Orange Rum Pastry Cream Food

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.

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.

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 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.

ITALIAN RUM CAKE

Steps:

• For the pastry cream: Pour the milk into a medium saucepan set over low heat. Whisk in 1/2 cup sugar, the cornstarch, and pinch of salt, and bring the milk to a simmer, just to dissolve the sugar.
• Whisk eggs in a medium bowl. While whisking, slowly pour the hot milk into the eggs to temper them, then pour the mixture back into the saucepan. Return the saucepan to medium-low heat, and cook, stirring and whisking, until the mixture just simmers and thickens. Immediately remove from the heat and scrape into a bowl to cool. Mix in the chocolate and orange peel. Refrigerate until chilled and thickened, at least 1 hour.
• For the sugar syrup: Bring 3 cups water and 1 cup of the sugar to a boil in a saucepan. Boil until reduced by about a quarter. Remove from heat, stir in the rum, and let cool completely.
• When you are ready to assemble the zuppa, whip the cream and remaining 1/4 cup sugar to form soft peaks. Fold half of the whipped cream, along with the cinnamon, into the chilled pastry cream.
• Make a flat layer with half of the savoiardi in a 9-by-13-inch Pyrex or ceramic dish. Brush with half of the sugar syrup to moisten, then spread half of the pastry cream on top. Top with another layer of savoiardi, and brush on the remaining syrup. Spread the rest of the pastry cream over top in an even layer, then spread with the whipped cream. If you have any savoiardi left, crumble them over the top. Chill several hours, or overnight, to let the flavors blend before serving.

VANILLA PASTRY CREAM RECIPE

Steps:

• Gather the ingredients.
• In a heat-safe container large enough to hold a medium saucepan, fill with about 1 to 2 inches of ice water.
• In a medium bowl, whisk egg yolks until smooth. Gradually add milk, whisking constantly, until well blended.
• In a medium saucepan, combine sugar, cornstarch, and salt. Stir with whisk to blend thoroughly. Whisk in about 1/2 cup of the milk mixture and stir until smooth. Gradually whisk in remaining milk mixture until thoroughly blended.
• Put pan over medium-low heat and cook, stirring constantly, for about 10 to 15 minutes, or until mixture begins to thicken. Bring to a boil and cook for 1 minute, continuing to stir constantly.
• Immediately place pan in container with the ice water. Stir frequently as mixture cools. Stir in vanilla extract or vanilla bean paste.
• Press a sheet of plastic wrap onto surface of custard to prevent a skin from forming. Transfer bowl to refrigerator to chill thoroughly.