Puff Pastry Caramel Slice - Caramel Custard Cake
This delightful Puff Pastry Caramel Slice, a dessert with a perfect harmony of flavors and textures. This desserts features layers of flaky puff pastry that create a satisfying crunch, with a velvety caramel pastry cream filling thar offers a sweet, creamy center.
Ingredients
- 9 oz (250g) 1 package puff pastry
Caramel Pastry Cream
- 2 cups (480ml) milk
- 3 egg yolks
- 1 tbsp (15g) sugar
- 1/2 tsp (3g) salt
- 1 tbsp (10g) flour
- 1/4 cup (30g) cornstarch
- 1/2 cup (100g) sugar
- 1 tbsp (15ml) water
- 1 tsp (5g) vanilla extract
For the Caramel Filling
- 1 ⅓ cup (320g) whipping cream
- 2 ½ tsp (8g) gelatin powder
- 3 tbsp (45ml) cold water
Candied Pecans
- 1/4 cup (35g) pecans
- 1 tsp (5g) unsalted butter
- 1 tsp (5g) brown sugar
For Decoration
Instructions
Prepare the puff pastry.
- Preheat the oven to 400F (200C).
- Roll the puff pastry thin and transfer to a baking sheet lined with parchment paper.
- Bake for about 15-18 minutes or until golden. Cool completely.
Prepare the caramel pastry cream.
- Place milk in a medium saucepan and bring to a simmer.
- Meanwhile, whisk the egg yolks with 1 tablespoon of sugar and salt until well combined. Add flour and cornstarch and mix to combine.
- Place ½ cup (100g) sugar and 1 tablespoon of water in a medium heavy-bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.
- Reduce the heat to low and gradually add the hot milk to the caramel. Keep over medium-low heat until the caramel is dissolved.
- Gradually add the caramel milk to the egg mixture and return to heat. Cook, stirring constantly until it boils and thickens.
- Remove from heat and add vanilla extract.
- Pour the cream into a clean bowl and cover it with plastic wrap, pressing it directly onto the pastry cream's surface to prevent skin from forming. Let cool to room temperature.
Prepare the caramel filling.
- Dissolve gelatin in cold water and let it soak for 5-10 minutes. Dissolve gelatin over low heat, pour over the caramel pastry cream and mix to combine.
- In a medium bowl mix whipping cream until stiff peaks form. Gently incorporate it into the pastry cream mixture.
Assemble the cake.
- Cut an 8-inch (20cm) square from the baked puff pastry.
- Place the puff pastry square on a serving platter.
- Place a square cake ring around it and line it with acetate sheets.
- Add the caramel filling and smooth the top.
- Break the remaining puff pastry into crumbs. Spread them evenly on top of the caramel filling.
- Refrigerate for at least 4-6 hours or overnight.
Prepare the candied pecans.
- In a saucepan melt the butter and sugar over medium heat.
- Add the pecans and stir until they are lightly browned and fragrant.
- Set aside to cool and chop.
- Before serving, top the cake with chopped candied pecans.
- Dust with powdered sugar. Cut into slices and serve with salted caramel sauce. Enjoy.
Video
Nutrition
Serving: 1 serving out of 8Calories: 455kcalCarbohydrates: 38.6gProtein: 7.7gFat: 30.9gSaturated Fat: 12.7gCholesterol: 130mgSodium: 277mgPotassium: 122mgFiber: 1gSugar: 18.3gCalcium: 117mgIron: 1mg