Best Soufflé Of Puff Pastry With Orange Scented Pastry Cream Candied Pecans And Caramel Butter Sauce Recipes

SOUFFLE A L'ORANGE

Steps:

• Preheat the oven to 400 degrees. Position a rack so the souffle will sit in the middle of the oven. Spread the 1/2 tablespoon of butter evenly inside a 6-cup souffle dish (6 1/2-inches round x 3 1/2-inches high) with a paper towel. Add the 2 tablespoons of granulated sugar and tilt the dish to distribute the sugar evenly. Lightly tap out the excess and set aside.
• Melt the 2 tablespoons of butter in a 9-inch round enamel pot, such as Le Creuset, over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly. Whisk in the milk and 1/4 cup granulated sugar and cook for 1 minute, whisking constantly. Off the heat, cool for 1 minute and whisk in first the egg yolks and then the orange liqueur, vanilla, and orange zest and set aside.
• Put the egg whites, cream of tartar, and salt in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-high speed until they are doubled in volume and frothy. With the mixer running, slowly add the 1/4 cup of granulated sugar and beat until the egg whites form soft, very creamy (not firm!) peaks. Whisk 1/4 of the egg white mixture into the egg yolk mixture, then add all the egg whites and fold them carefully but thoroughly with a rubber spatula into the base.
• Pour the mixture into the prepared souffle dish, not filling it more than 1 1/4 inches from the top of the dish (there may be extra mixture). Put your finger 1 inch down into the edge of the souffle mixture and run it all the way around, making sure you don't rub off the butter and sugar inside the dish. Place in the middle of the oven and immediately turn the temperature down to 375 degrees. Bake for 30 to 35 minutes, until the souffle is puffed and browned on top. Don't peek!!
• Sift a light dusting of the confectioners' sugar on top and serve immediately.

PASTRY CREAM

Steps:

• 1. In a medium saucepan, bring the milk to a boil over medium heat. Remove from the heat.
• 2. In a medium bowl, whisk together the sugar and egg yolks until pale. Sift the cornstarch into the mixture and whisk to combine. Whisk about one-quarter of the milk into the yolk mixture, then whisk the yolk mixture into the pan with the remaining milk. Cook over medium-high heat, whisking constantly, until the custard thickens and boils. Remove the pan from the heat and whisk in the butter until it has completely melted. Scrape the pastry cream through a fine-mesh sieve into a stainless steel bowl, set the bowl in an ice bath, and stir frequently until cold. Cover the surface of the pastry cream with plastic wrap pressed directly on the surface to prevent a skin from forming, and refrigerate until ready to use.

PUFF PASTRY

Steps:

• Butter Insert
• Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until it is pliable. Add the flour and mix until combined. Scrape the mixture out onto a work surface and shape it into a 6-inch square about 1/2 inch high. Wrap the butter in plastic wrap and place it in a cool place (not the refrigerator) until ready to use.
• Enrobing Dough
• Put the water in the bowl of a stand mixer and stir the salt into it. Place the bowl on the mixer stand fitted with the dough hook. Begin mixing on low speed, gradually adding the all-purpose and bread flours. Add the melted butter and mix until a dough begins to form and just comes together; do not overmix. Shape the dough into a tight ball and, using a serrated knife, cut a cross halfway into the ball and wrap it in plastic wrap. Let the dough rest in the refrigerator for 30 minutes.
• Rolling and Folding
• 1. Pull out the corners of the cut edges in the dough ball to make it square shaped. On a lightly floured work surface, using a rolling pin, roll out the opened dough to an 8-inch square. Place the butter square diagonally in the center of the dough and fold over the dough points so that they meet in the center. Pinch the edges of the dough to seal the butter in the dough. Roll the dough out into a 10 by 20-inch rectangle, dusting very lightly with flour, as necessary, to prevent the dough from sticking. Make an impression with the rolling pin in the center of the rectangle. Brush off any excess flour from the dough and, with a short end facing you, fold the two short ends of the dough so that they meet in the center, leaving a slight gap. Fold the dough together as if you were closing a book-this is a double turn. Place the dough on a half-sheet pan, cover with plastic wrap, and refrigerate for 30 minutes.
• 2. For the next turn, place the unwrapped dough rectangle on the work surface so that the folded edges are facing you; the open ends will be on the left and right. Roll out the dough to a 10 by 20-inch rectangle and repeat the folding, rolling, and resting as directed in step 1.
• 3. Remove the dough from the refrigerator and place the unwrapped dough rectangle on the work surface so that the folded edges are facing you; the open ends will be on the left and right. Roll it out again to a 10 by 20-inch rectangle, dusting it lightly with flour as necessary. Brush off the excess flour and fold the bottom third of the dough up over the center, then fold the top third over, as if you were folding a business letter-this is a single turn. The dough is now ready to use.

ORANGE SOUFFLé

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Butter a 9 1/2-inch deep-dish glass pie plate.
• Bring milk, 1/4 cup granulated sugar, cornstarch, and zest to a boil over moderate heat in a 2-quart heavy saucepan, whisking constantly. Boil, whisking, 1 minute. Remove from heat and whisk in butter, juice, and liqueur until butter is melted, then whisk in yolks until blended.
• Beat whites with salt in a large bowl using an electric mixer at medium speed until they just hold soft peaks. Add remaining 3 tablespoons granulated sugar a little at a time, beating, then beat until whites just hold stiff peaks.
• Fold one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Spread in pie plate with a rubber spatula and bake until puffed and golden, 16 to 18 minutes. Dust with confectioners sugar and serve immediately.