Fried Candy with Pastry Cream and Berries
Category: Desserts
Serves: 16
This indulgent treat, known as Fried Candy with Pastry Cream and Berries, brings together a crisp, golden exterior and a rich, velvety interior of vanilla-infused pastry cream. Finished with a dusting of powdered sugar and a mix of fresh, tangy berries, itβs a perfect blend of textures and flavors. A fun and delicious dessert that will leave your guests impressed!
Ingredients
| Ingredient | Quantity |
|---|---|
| Pastry discs | 16 |
| Egg yolks | 3 |
| Cornstarch (maizena) | 45g |
| Sugar | 70g |
| Milk | 200g |
| Vanilla bean | 1 |
| Fresh liquid cream | 50g |
| Mixed berries | 100g |
| Seed oil (for frying) | 1L |
| Powdered sugar | As needed |
Instructions
-
Prepare the Pastry Cream:
Start by preparing the vanilla pastry cream. Slice the vanilla bean lengthwise and scrape out the seeds. Place both the seeds and the pod into a saucepan with the milk and liquid cream. Heat gently until the mixture is warm, but do not allow it to boil. -
Make the Custard Base:
While the milk and cream are heating, whisk together the egg yolks and sugar in a separate bowl. Gradually add the cornstarch, mixing well to create a smooth, thick mixture. -
Combine and Thicken:
Once the milk and cream mixture is warm, remove the vanilla pod. Slowly pour the warm liquid into the egg mixture, whisking constantly to avoid curdling. Return the mixture to the saucepan and cook over low heat, stirring continuously with a whisk. The custard will begin to thicken after a few minutes. Once it reaches a smooth, creamy consistency, remove from heat. -
Chill the Cream:
Pour the finished pastry cream into a shallow dish and allow it to cool. For faster cooling, cover with plastic wrap to prevent a skin from forming. You can place it in the fridge for 15β20 minutes if you prefer a colder filling. -
Fill the Pastry Discs:
Using a pastry bag (or a disposable piping bag with the tip cut off), fill each pastry disc with about 25g of pastry cream in the center. Carefully roll up the discs around the filling, pinching the edges to create a sealed βcandyβ shape. -
Fry the Caramelles:
Heat the seed oil in a deep fryer or a large pot to 170-180Β°C (340-355Β°F). Fry the candy-filled discs in small batches to ensure they cook evenly. Fry them for about 3-4 minutes, or until golden brown and crispy. Be sure to keep an eye on the temperature to avoid burning. -
Drain and Serve:
Once the caramelles are golden and crispy, carefully remove them from the oil and place them on a paper towel-lined plate to drain excess oil. -
Finishing Touches:
Just before serving, dust the fried caramelles with powdered sugar. Add fresh mixed berries on the side for a burst of color and flavor.
Serve warm for the best experience, and enjoy this delightful combination of crispy sweetness and creamy indulgence!
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Fat | 15g |
| Carbohydrates | 25g |
| Sugars | 20g |
| Protein | 3g |
| Fiber | 1g |
| Sodium | 25mg |
Expert Tips for Success:
- Custard Consistency: Keep stirring the custard as it thickens to prevent lumps from forming. If itβs too thick, you can whisk in a little more milk to loosen it up.
- Oil Temperature: Use a thermometer to ensure the oil is at the right temperature for frying. If itβs too hot, the caramelles will burn, and if itβs too cold, they will absorb too much oil.
- Berries: Feel free to mix and match your favorite berries. Raspberries, blueberries, and blackberries all complement the creamy filling perfectly!
This treat is sure to wow at any gathering, combining crispy, creamy, and fruity elements for a sweet indulgence thatβs hard to beat!
