Cherry And Espresso Caramel Cream Pastry

1. 1

   Preheat the oven to 400u00b0F. Bring 1 cup water, butter and salt to a boil in a saucepan. Add the flour and stirring constantly until the dough forms a ball and peels away from the bottom of the pan. Place the dough in a mixing bowl and quickly add 1 of the eggs. Beat with an electric mixer until well blended. Let the dough rest for about 12 mins. Beat in remaining eggs, 1 at a time. Stir in the baking powder. Spread the dough evenly on a greased baking sheet, leaving a 1/2 inch border around the edges.

2. 2

   Bake for about 20 mins. Place the pastry on the baking sheet on a wire rack to cool.

3. 3

   Place the granulated sugar in a heavy saucepan on medium heat. Cook until sugar caramelizes, swirling the pan occasionally. Dissolve the instant coffee in 1 cup of boiling water. Stir into the caramelized sugar. Bring it a boil. Reduce heat to low and simmer for about 10 mins.

4. 4

   Cut the pastry in half. Cut one of the halves into 12 pieces (2 x 4 inch). Set aside. Add 2 1/2 cups of the milk and the cream to the espresso syrup. Bring it to a boil. Mix the cornstarch and remaining 1/4 cup milk into a smooth paste. Stir it into the saucepan. Return mixture to a boil, stirring constantly. Simmer for about 1 min. Whisk the egg yolks and 2-3 tbsp of the pudding mixture in a small bowl. Return it to the pudding mixture in the saucepan, stirring constantly.

5. 5

   Gently fold the cherries into the pudding mixture. Quickly spread evenly on the large half of the pastry. Refrigerate for 15 mins. Cut the pudding-topped pastry into 12 pieces. Put the precut pastry pieces on top. Refrigerate for 30 mins. Sprinkle with powdered sugar and garnish caramel threads (if using).

* Per serving · 4 servings · Values may vary.

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