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Carmelized Pineapple Pastry Cream:
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1 1/2 cups milk |
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1/2 cup The Perfect Purée Carmelized Pineapple Concentrate, thawed |
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1/4 cup cornstarch |
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1/2 cup sugar |
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1/4 tsp. salt |
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3 egg yolks |
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6 egg whites |
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1/4 tsp. cream of tartar |
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Method:
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| 1. | In small saucepan, mix together milk and Carmelized Pineapple and heat until just simmering.
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| 2. | Meanwhile, stir cornstarch, sugar and salt together. Whisk in egg yolks and mix until smooth.
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| 3. | Pour about 1/3 of the hot milk into the eggs, whisking quickly to prevent cooking.
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| 4. | When fully incorporated, pour egg mixture into remaining milk on stovetop, stirring continually, and cook until boiling. Boil for one minute or until starchy taste has cooked out.
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| 5. | Whip egg whites with cream of tartar, then fold into Carmelized Pineapple mixture.
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| 6. | Pour into bowl and cover with plastic wrap on surface to prevent a skin from forming on pastry cream.
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| 7. | Refrigerate.
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For the Crepes:
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Scant cup flour |
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1 tbsp. sugar |
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pinch of salt |
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3 eggs |
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1 1/2 cups milk |
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1 tsp. vanilla |
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4 tbsp. unsalted butter, melted |
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Method:
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| 1. | Place flour, sugar and salt in a bowl. Make a well and add eggs, milk and vanilla. Whisk together and then add butter. Strain batter through a fine-mesh strainer and chill for one hour. Batter should be the consistency of half and half.
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| 2. | When ready to cook, heat a 7” crepe pan over medium heat until hot. Spray with non-stick pan spray and pour a scant ¼ cup batter onto the skillet (or just enough to thinly coat the bottom of the pan). Rotate the pan to cover the bottom equally with batter. Cook for 30 to 45 seconds to set the batter, gently flip the crepe and cook for 10 to 15 seconds to set the second side.
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| 3. | Remove the crepe and place on a plate covered with a paper towel. Stack crepes on top of each other, separated with paper towels, until ready to use.
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Gingered Caramel Sauce:
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1 cup sugar |
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1/4 cup water |
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2 tbsp. corn syrup |
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1/2 cup cream |
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1/4 cup unsalted butter, cut into pieces |
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1/4 cup créme fraiche |
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1 tsp The Perfect Purée Ginger, thawed |
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1 tsp. vanilla |
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1/8 tsp. salt |
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Method:
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| 1. | Stir sugar, water and corn syrup in saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber.
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| 2. | Remove from heat and whisk in cream, butter and then crème fraiche. Add Ginger, vanilla and salt. Serve hot. Can be made ahead and reheated before serving.
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To Assemble:
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Method:
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| 1. | When ready to assemble crepes, heat oven to 350° F. Whip egg whites with cream of tartar until stiff peaks form. Fold 1/3 of the whipped whites into cold pastry cream to lighten and then fold pastry cream into remaining whites, taking care to not overmix.
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| 2. | Place one crepe in baking dish and spread half with ¼ cup pineapple soufflé filling. Fold empty half over top and continue with the rest of the crepes and filling, placing next to each other in baking dish. Bake for 10 minutes or until puffed and golden. Serve immediately with hot gingered caramel sauce.
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