Tselani
Serves 6
2 sheets frozen puff pastry, thawed at room temperature
2 cups whole milk
4 cardamom pods, crushed slightly
5 large egg yolks
1/3 cup sugar
6 tablespoons flour
3 tablespoons unsalted butter
3 blood oranges
Zest from oranges
1 egg
1 tablespoon water
Preheat oven to 400°F. Roll out one puff pastry dough on lightly floured surface to 14x14 inch square. Using a 4-inch round pastry cutter, cut six circles from the pastry. Using a 2 ½ inch round pastry cutter, cut the center from three of the six circles. Repeat with second puff pastry sheet.
In a small bowl, whisk together whole egg and water. Place the six 4-inch puff pastry circles on a light greased baking sheet. Brush pastry with egg wash, being careful not to let the wash drip down the sides of the pastry. Prick the center with a fork. Top each whole circle with pastry ring (with the circle cut from the center. Brush the pastry rings with egg wash, again being careful not to brush the sides of the pastry. Bake in the oven 13 to 15 minute until golden brown and puffed. Let cool on a wire rack.
Bring milk, orange zest, and cardamom to boil in saucepan over medium-high heat. Remove from heat, cover and let sit 30 minutes to marry the flavors. Whisk the yolk and sugar in a bowl until light and pale yellow in color. Add the flour and whisk until combined. Using a fine mesh sieve, temper the yolks with 1/3 of the hot milk. Whisk until combined. Add the rest of the milk, return the mixture to the saucepan over medium hear. Cook until cream thickens and begins to boil. Let boil for about three minutes, whisking constantly. Transfer to a bowl and press plastic wrap on the top to prevent a skin from forming. Chill until cold. Can be made 1 day in advance.
Cut peel and white pith from oranges. Slice into 1/4-inch-thick rounds, and drain rounds on paper towels. Spoon pastry cream evenly into puff pastry. Arrange one or two oranges on top.
2 sheets frozen puff pastry, thawed at room temperature
2 cups whole milk
4 cardamom pods, crushed slightly
5 large egg yolks
1/3 cup sugar
6 tablespoons flour
3 tablespoons unsalted butter
3 blood oranges
Zest from oranges
1 egg
1 tablespoon water
Preheat oven to 400°F. Roll out one puff pastry dough on lightly floured surface to 14x14 inch square. Using a 4-inch round pastry cutter, cut six circles from the pastry. Using a 2 ½ inch round pastry cutter, cut the center from three of the six circles. Repeat with second puff pastry sheet.
In a small bowl, whisk together whole egg and water. Place the six 4-inch puff pastry circles on a light greased baking sheet. Brush pastry with egg wash, being careful not to let the wash drip down the sides of the pastry. Prick the center with a fork. Top each whole circle with pastry ring (with the circle cut from the center. Brush the pastry rings with egg wash, again being careful not to brush the sides of the pastry. Bake in the oven 13 to 15 minute until golden brown and puffed. Let cool on a wire rack.
Bring milk, orange zest, and cardamom to boil in saucepan over medium-high heat. Remove from heat, cover and let sit 30 minutes to marry the flavors. Whisk the yolk and sugar in a bowl until light and pale yellow in color. Add the flour and whisk until combined. Using a fine mesh sieve, temper the yolks with 1/3 of the hot milk. Whisk until combined. Add the rest of the milk, return the mixture to the saucepan over medium hear. Cook until cream thickens and begins to boil. Let boil for about three minutes, whisking constantly. Transfer to a bowl and press plastic wrap on the top to prevent a skin from forming. Chill until cold. Can be made 1 day in advance.
Cut peel and white pith from oranges. Slice into 1/4-inch-thick rounds, and drain rounds on paper towels. Spoon pastry cream evenly into puff pastry. Arrange one or two oranges on top.
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