Sopaipillas And Sherried Fruit Compote On Honey Pastry Cream With Vinagres De Yema Gran Reserva Glaze
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
54
Sourness
41
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Whole Milk1 cup
Sugar1 cup
Honey2 tbsps
Cornstarch4 cups
Flour (plus 4 tablespoons)1.5 tsps
Salt1 tsp
Baking Powder1 cup
Water (warm)1.25 cups
Milk1 cup
Banana (sliced)1 cup
Sherry1 cup
Brown Sugar1 cup
Mint (chopped)1 cup
Sherry VinegarDirections:
1
To prepare pastry cream, place the milk in a saucepan
2
Split the vanilla bean and scrape the seeds into the milk and add the bean as well
3
Heat the milk over medium heat and bring to a boil
4
While the milk is heating, combine the egg yolks, sugar, and honey in a mixing bowl
5
Add the cornstarch and mix until smooth
6
Once the milk is boiling, remove the vanilla bean and add 1/4 of the milk to the egg mixture, whisking continuously making sure the eggs do not scramble
7
Once the yolks are tempered, return the egg mixture to the milk in the saucepan and continue whisking over medium heat until the mixture bubbles and thickens
8
This should take 1 to 2 minutes
9
Once the cream has thickened, place it in a bowl over an ice bath and cover with plastic wrap
10
Allow the cream to cool thoroughly
11
Sopaipillas: Using a large mixing bowl, blend the flour, salt and baking powder
12
In another bowl, dissolve the yeast in the warm water to activate and add to the flour mixture
13
Incorporate the milk slowly to form a single ball of dough
14
Knead the dough until smooth, cover and allow to rise until doubled in size
15
In a large pot or fryer, heat the oil to 360 to 375 degrees F
16
On a floured work surface, roll the dough out to 1/4-inch thickness
17
Using a cutter or knife cut the dough into desired serving size portions
18
Drop the sopaipillas, 2 or 3 at a time, into the oil and fry, turning them often until browned
19
Remove with a skimmer and place on paper towels to drain
20
Sprinkle the warm sopaipillas with cinnamon and powdered sugar
21
To make the fruit compote, place the ingredients in a mixing bowl and toss until the fruits are evenly coated
22
Allow the fruit to marinate in the refrigerator for at least 2 hours
23
Strain fruit from liquid before serving
24
To make the glaze, place the vinegar in a saucepan and over medium heat reduce by half
25
Dissolve the honey in the warm vinegar and allow to cool
26
Set aside
27
To serve, split the sopaipillas open and pipe in a portion of the pastry cream
28
Fill the remainder of the sopaipillas with fruit compote
29
Place the sopaipillas on each plate, drizzle the glaze around the sopaipillas and dust with powdered sugar and cinnamon
30
Finish with a dash of vinegar on the fruit compote