Fall Caramel Desserts Recipes

Fall Caramel Desserts 

Susan Holding, The Little French Bakery

Caramel Pecan Cakes

Gourmet  2008

For caramel:

2 cups sugar

1 1/2 cups water, divided

For cake:

    1/2 cup pecans
    1/2 stick unsalted butter, melted
    1 large egg, lightly beaten
    1/3 cup heavy cream
    1 1/4 cups all-purpose flour
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/4 cup granulated sugar
    1/4 cup packed brown sugar

 
Equipment:

    8 (6-ounces) ramekins

 
Preparation

Make caramel:  
Bring sugar and 1/2 cup water to a boil in a 12-inch heavy skillet over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals on side of skillet with a pastry brush dipped in cold water. Boil, without stirring, swirling skillet occasionally so caramel colors evenly, until dark amber. Remove from heat and carefully stir in remaining cup water (mixture will steam vigorously and may stiffen). Return to a boil and stir until caramel has completely dissolved. If necessary, simmer until just syrupy, 1 to 3 minutes. Cool to room temperature.

Toast pecans for cake:  
Preheat oven to 350°F with rack in middle.

Toast pecans in a 4-sided sheet pan in oven until fragrant and a shade darker, 8 to 10 minutes. Cool and coarsely chop.

Make cake:  
Put 2/3 cup cooled caramel syrup in a bowl (save remainder to use as sauce) and add butter, egg, and cream, whisking well after each addition.

Sift together flour, baking soda, salt, and sugars into a large bowl. Make a well in center, then add caramel mixture and gradually whisk in dry ingredients until smooth. Fold in pecans. Chill, covered, until cold (or 12 to 24 hours for best results).

Preheat oven to 325°F with rack in middle.

Butter and lightly flour ramekins, then cut out and fit a round of parchment paper in bottom of each. Arrange in a 4-sided sheet pan.

Divide batter among ramekins (about 1/4 cup each; batter will be stiff). Bake until cakes just spring back when lightly pressed, 30 to 35 minutes. Cool cakes to warm. Reheat remaining caramel. Invert cakes onto plates, then peel off parchment and spoon some of caramel on top.  
 

PUMPKIN CUSTARD PROFITEROLES WITH MAPLE CARAMEL

 
Maple caramel 
1 cup maple sugar 
1/2 cup (1 stick) unsalted butter 
3/4 cup heavy whipping cream 
1/4 cup bourbon 
1/4 teaspoon vanilla extract

Pumpkin custard 
3 cups whipping cream 
2 1/4 cups canned pure pumpkin 
1 teaspoon ground allspice 
1 teaspoon ground ginger 
1 teaspoon ground cinnamon 
1/2 teaspoon ground cloves 
1/2 teaspoon salt 
3/4 cup sugar 
9 large egg yolks

Profiteroles 
1 cup water

1 stick minus one Tablespoon

 
1 1/2 teaspoons sugar 
1/4 teaspoon salt 
1 cup all purpose flour 
4 large eggs  

Lightly sweetened whipped cream 
1 cup pecans, toasted, chopped 
For maple caramel:  
Stir sugar and butter in heavy small saucepan over medium heat until blended and smooth. Whisk in cream. Bring to boil, stirring until caramel bits dissolve. Reduce heat to medium and simmer 5 minutes. Remove from heat. Stir in bourbon and vanilla; simmer 1 minute. (Can be made 3 days ahead. Cover and refrigerate.)

For pumpkin custard:  
Preheat oven to 325°F. Whisk cream and next 6 ingredients in heavy large saucepan. Bring to simmer over medium heat, stirring occasionally. Remove from heat. Whisk sugar and egg yolks in medium bowl. Gradually stir hot pumpkin mixture into egg yolk mixture.

Pour pumpkin custard into 8x8x2-inch glass baking dish; cover with plastic wrap. Place dish in 13x9x2-inch baking pan. Fill baking pan with enough hot water to come halfway up sides of dish. Bake until custard is set in center, about 1 hour 15 minutes. Cool completely. Cover and chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep chilled.)

For profiteroles: 
Preheat oven to 425°F. Line 2 large rimmed baking sheets with parchment paper. Bring 1/2 cup water, milk, butter, sugar, and salt to boil in heavy large saucepan. Stir in flour; cook over medium-high heat, stirring vigorously, until dough is smooth and pulls away from sides of pan, about 1 minute. Transfer hot mixture to standing mixer. Beat dough with paddle attachment at medium speed until slightly cool, about 3 minutes. Add 3 eggs, 1 at a time, beating until blended after each addition. Beat in egg yolk until blended.

Pipe (or spoon) 16 mounds of batter about the size of large eggs onto prepared sheets, spacing about 2 inches apart. Beat remaining egg in small bowl to blend. Brush tops of profiteroles lightly with beaten egg. Bake 15 minutes. Reduce oven to 375°F. Continue baking until puffed and dark golden brown, about 30 minutes longer. Transfer to rack to cool completely. (Can be made 1 week ahead. Store in airtight container in freezer. Remove from freezer a few hours before continuing.)

Rewarm caramel sauce. Using serrated knife, slice profiteroles horizontally in half. Spoon rounded 1/3 cup filling into bottom half of each profiterole. Cover with top halves. Drizzle with sauce. Spoon dollop of whipped cream atop profiteroles. Sprinkle with chopped pecans and serve.

Bon Appétit 
November 2004 
 

PUMPKIN-CARAMEL SAUCE with ROASTED FRUIT 
Pumpkin-Caramel Sauce 
1/4 cup (1/2 stick) unsalted butter 
1/2 cup sugar 
1 cup heavy whipping cream 
1/2 cup canned pure pumpkin

Roasted Fruit 
3 large apples, peeled, cored, cut into 1/2-inch cubes (about 4 cups)  
3 Bosc pears, peeled, cored, cut into 1/2-inch cubes (about 3 cups)  
2 tablespoons fresh lemon juice 

For pumpkin-caramel sauce:  
Melt butter in heavy small saucepan over medium heat. Add sugar and cook until mixture is deep amber, stirring constantly, about 8 minutes (mixture will be grainy). Reduce heat to medium-low. Add cream (mixture will bubble). Stir until caramel bits dissolve, about 2 minutes. Add pumpkin; stir until heated. Refrigerate until cold, about 2 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)

For roasted fruit:  
Preheat oven to 400°F. Mix apples, pears, and lemon juice in large bowl. Place butter on rimmed baking sheet. Heat in oven until butter melts and begins to brown, about 5 minutes. Add fruit to baking sheet and toss with butter. Roast until fruit is soft and golden, turning with metal spatula every 15 minutes, about 1 hour. Cool fruit on sheet.
 
 

Caramel Topping/Filling 

50 gm cream

100 gm sugar

1 vanilla bean

100 gm sugar

100 gm glucose or corn syrup

50 gm butter 

Heat cream, sugar and vanilla bean 

Make “dry” caramel from sugar and glucose.  Stop caramel with warm cream taking caution with steam.   Stir and strain.  Add butter slowly and cool.

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