Dulce De Leche Pastry Cream Recipes

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.

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.

Steps:

• Trim the crusts from the pound cake, then slice lengthwise 1/4 inch thick.
• Stack 3 pound cake slices, spreading dulce de leche in between each. Repeat with the remaining pound cake and dulce de leche.
• Cut the stacked pound cake slices into 1-inch squares. Dip one side of each square into the melted white chocolate, then sprinkle with the cocoa powder. Refrigerate until set.

Steps:

• For the stovetop method: Remove the label from the can of sweetened condensed milk. Place 3 to 4 forks upside down on the bottom of a large 6- to 8-quart pot. Place the unopened can on top of the forks and cover with water by a few inches. (The forks help to prevent a vacuum between the bottom of the can and the pot.) Place the pot over high heat until it reaches a simmer, then lower the heat to medium-low or low to maintain a steady simmer for about 3 hours. Add more water to the pot if necessary to ensure that the can is submerged at all times. Let the can cool to room temperature in the water before removing. Open the can and scoop out the contents. The dulce de leche should be dark and caramelized.
• For the oven method: Preheat the oven to 425 degrees F. Place a shallow baking dish in a roasting pan. Pour the sweetened condensed milk into the baking dish and cover the dish with foil. Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the baking dish. Bake until the dulce de leche is dark and caramelized, 60 to 75 minutes, checking the water level occasionally and adding more if needed. Let cool, then whisk until smooth.
• Transfer the dulce de leche to an airtight container, put plastic wrap directly on the surface and refrigerate for up to 2 weeks.

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.

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.

Steps:

• For crust:.
• Preheat oven to 350°F.
• Finely grine pecans in processor.
• Mix butter, flour, ground pecans, sugar and vanilla essence.
• Press into greased 9" springform pan.
• For filling:.
• Using electric mixer, beat cream cheese in large bowl until smooth.
• Add mascarpone and flour; beat until smooth, occasionally scraping down sides of bowl with rubber spatula.
• Gradually add sugar and beat until smooth. Beat in vanilla and lemon juice.
• Add eggs 1 at a time, beating just until blended after each addition.
• Pour filling over crust in the springform pan.
• Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan.
• Bake cheesecake until top is golden and cake is almost set (center 2 inches will still move slightly when pan is gently shaken), about 1 hour 15 minutes.
• Meanwhile --
• For candied pecans:.
• Line baking sheet with foil; spray with nonstick spray.
• Combine sugar, and water in heavy small saucepan.
• Stir over medium-low heat until sugar dissolves.
• Increase heat; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 7 minutes.
• Remove from heat.
• Immediately stir in pecans. Quickly pour mixture out onto prepared baking sheet. Working quickly and using 2 forks, separate pecans into individual halves. Cool completely.
• Break candied pecans apart, leaving each pecan half intact with some candied caramel attached.
• (Can be made 1 week ahead. Store airtight at room temperature. Makes about 1 cup.).
• (Can toast pecans at 350°F for 5-7 minutes first before stirring them into caramel).
• For dulce de leche sauce:.
• Combine whipping cream and brown sugar in heavy medium saucepan.
• Stir over medium heat until sugar dissolves.
• Boil until mixture is reduced to 1 cup, stirring occasionally, about 5 minutes.
• Stir in sweetened condensed milk.
• (Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat just until warm and pourable. Makes about 1 1/3 cups.).
• Cool cake on rack 1 hour.
• Refrigerate uncovered overnight.
• (Can be made 2 days ahead. Cover and keep refrigerated.).
• Arrange Candied Pecans decoratively atop cake. Cut cake into wedges. Serve with Dulce de Leche Sauce.
• *Italian cream cheese, available at Italian markets and many supermarkets.