-
1
To prepare pastry cream, place the milk in a saucepan.
-
2
Split the vanilla bean and scrape the seeds into the milk and add the bean as well.
-
3
Heat the milk over medium heat and bring to a boil.
-
4
While the milk is heating, combine the egg yolks, sugar, and honey in a mixing bowl.
-
5
Add the cornstarch and mix until smooth.
-
6
Once the milk is boiling, remove the vanilla bean and add 1/4 of the milk to the egg mixture, whisking continuously making sure the eggs do not scramble.
-
7
Once the yolks are tempered, return the egg mixture to the milk in the saucepan and continue whisking over medium heat until the mixture bubbles and thickens.
-
8
This should take 1 to 2 minutes.
-
9
Once the cream has thickened, place it in a bowl over an ice bath and cover with plastic wrap.
-
10
Allow the cream to cool thoroughly.
-
11
Sopaipillas: Using a large mixing bowl, blend the flour, salt and baking powder.
-
12
In another bowl, dissolve the yeast in the warm water to activate and add to the flour mixture.
-
13
Incorporate the milk slowly to form a single ball of dough.
-
14
Knead the dough until smooth, cover and allow to rise until doubled in size.
-
15
In a large pot or fryer, heat the oil to 360 to 375 degrees F.
-
16
On a floured work surface, roll the dough out to 1/4-inch thickness.
-
17
Using a cutter or knife cut the dough into desired serving size portions.
-
18
Drop the sopaipillas, 2 or 3 at a time, into the oil and fry, turning them often until browned.
-
19
Remove with a skimmer and place on paper towels to drain.
-
20
Sprinkle the warm sopaipillas with cinnamon and powdered sugar.
-
21
To make the fruit compote, place the ingredients in a mixing bowl and toss until the fruits are evenly coated.
-
22
Allow the fruit to marinate in the refrigerator for at least 2 hours.
-
23
Strain fruit from liquid before serving.
-
24
To make the glaze, place the vinegar in a saucepan and over medium heat reduce by half.
-
25
Dissolve the honey in the warm vinegar and allow to cool.
-
26
Set aside.
-
27
To serve, split the sopaipillas open and pipe in a portion of the pastry cream.
-
28
Fill the remainder of the sopaipillas with fruit compote.
-
29
Place the sopaipillas on each plate, drizzle the glaze around the sopaipillas and dust with powdered sugar and cinnamon.
-
30
Finish with a dash of vinegar on the fruit compote.
-
31
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
-
32
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
