Caramel Cream Filling Recipes
CARAMEL-CREAM FILLING
Use this cream filling to make our Hazelnut-Praline Torte.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 torte
Number Of Ingredients 5
Steps:
- Heat sugar and 4 teaspoons water in a medium saucepan over medium-high heat, stirring until sugar has dissolved. Continue to cook, without stirring, until very deep amber. Carefully pour in 1 cup cream, whisking. Whisk in milk.
- Put gelatin and 6 tablespoons water into a small bowl. Let stand until gelatin has softened, about 7 minutes.
- Prepare an ice-water bath; set aside. Whisk egg yolks into caramel mixture. Cook over medium heat, stirring, until mixture registers 165 degrees on an instant-read thermometer. Add gelatin, and whisk until smooth. Pass through a fine sieve into a bowl set in ice-water bath. Let cool, stirring occasionally, until thickened.
- Beat remaining cup cream until soft peaks form. Fold the whipped cream into caramel cream. Cover, and refrigerate at least 30 minutes (or overnight).
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- Chill the bowl and beaters in the freezer at least 15 minutes before whipping the heavy cream. Whip 1 1/4 cups heavy cream to the stiff peak stage (when you pull the beaters out of the bowl the peaks will hold firm and not curl over). Cover the bowl and refrigerate the whipped cream while preparing the caramel.
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- Microwave 20 seconds and stir, another 20 seconds, stir and a final 10 seconds and stir until the chips are completely melted. Be careful not to over microwave the chips.
- The caramel needs to cool down completely before folding into the whipped cream. If it is added while still warm the whipped cream will deflate. To speed up the cooling process, place the bowl with the caramel into a larger bowl containing ice. This should cool it down in about 10 minutes.
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