Cranberry Crème Brûlée Breakfast Pastry

Jump to Recipe

bursting with cranberry goodness

Some days I wake up with crazy mash-up recipes in my head. For instance, what if my favorite dessert, crème brûlée, and my favorite pastry, a fruit-filled turnover, had a baby? I imagine buttery flaky layers filled with a well-balanced tart jam surrounded by a bit of sweet indulgent cream. And it must have my favorite part of the crème brûlée, that slightly burnt, crispy crunchy top. It’s not your average cranberry recipe, so let’s get started with THE CAPE COD SELECT BLOGGER RECIPE CHALLENGE CONTEST Cran-You-Believe It Category.

simply delicious ingredients

First, this cranberry jam filling with a touch of vanilla. So good you will be eating it with a spoon, but please restrain yourself as you will need every bit of this super-fruit goodness to fill the pastry. Super simple to make, so if you can’t stop eating it just make a second batch. I won’t tell anyone.

The cranberry jam adds such a beautiful tart balance to this dish. Just a mix of cranberries, brown sugar, butter and vanilla simmered until the cranberries burst and the mixture thickens up. It must be chilled and can be made a day or two in advance.

And to make this totally easy let’s use ready made puff pastry. Gently rolled and trimmed to a 12-inch square I find a pizza cutter perfect for cutting the pastry into nine 4-inch squares. Top each square with a generous spoonful of cranberry jam and then pinch up those points to seal.

Now place those cute little berry packages, seam-side down in the prepared pan and partially bake them. Remove from the oven and shower each pastry with the crème brûlée mixture. Top with the almonds and back into the oven to finish.

oh that crispy, crunchy top

Serve warm or at room temperature as individual squares with a dusting of powdered sugar or show off that delicious jam inside by slicing into triangles. Either way you are sure to WOW your family and friends with this creative treat.

Cranberry Crème Brûlée Breakfast Pastry

  • Servings: 9
  • Difficulty: easy
  • Print

2 cups Cape Cod Select premium frozen cranberries

1/2 cup light brown sugar, packed

2 tablespoons butter

1 1/2 teaspoons vanilla, divided

1 sheet of puff pastry from (17.3 oz), thawed

1/2 cup heavy cream

1 egg

1/4 cup sugar

1/4 cup slivered or sliced almonds

powdered sugar, optional

In a small saucepan, over medium heat, combine cranberries, brown sugar and butter, stirring, until mixture comes to a boil. Reduce heat and simmer mixture for 5 to 7 minutes or until thickened. Stir in 1 teaspoon vanilla. Transfer mixture to a bowl (you will have ¾ cup of cranberry filling). Chill filling in the refrigerator. Can be made 1-2 days in advance. When ready to bake, heat oven to 400F. Lightly spray a 9-inch square baking pan with non-stick spray. Lightly flour a work surface. Roll puff pastry sheet into a 12-inch square. Using a sharp knife or pizza wheel, slice pastry into nine 4-inch squares. Divide chilled cranberry mixture into 9 portions. Working with 1 square at a time, place a portion of cranberry filling in center of square. With tip of your finger, lightly brush pastry edge with some water. Bring pastry points up and over the filling pinching edges to seal. Repeat with remaining ingredients forming a total of 9 pastries. Arrange pastries in a single layer, seam-side-down in pan. With the tip of a sharp knife make a slit to vent steam in the top of each pastry. Bake 15 minutes or until just golden brown. Meanwhile, in bowl, whisk cream, egg, sugar and remaining 1/2 teaspoon vanilla until blended. Remove partially baked pastries from oven. Pour the cream mixture evenly over the top of each pastry. Sprinkle evenly with the almonds. Bake for 15 minutes more or until a deep “brûlée” golden brown. Serve warm or at room temperature dusted with powdered sugar, if desired.

For more great recipes and cranberry information follow these social media links:

Facebook: https://www.facebook.com/capecodselect/#

Twitter: https://twitter.com/CapeCodSelect

Instagram: https://www.instagram.com/capecodselect/

Pinterest: https://www.pinterest.com/capecodselect/

Enjoy the health benefits of premium farm fresh cranberries all year long. Available in the frozen section of your grocery store cranberries are not just for Thanksgiving anymore.

And to find a store near you: http://www.capecodselect.com/store-locator/

The Absolute Best Carrot Cake or More on Corona

Jump to Recipe

sous vide carrot cake

The short and sweet answer is I prefer to talk cake today, but not just any cake. This cake. The cake that my daughter said is the best she ever tasted and the one my picky grand-daughter with her mouth-full said, “Kiki can you make this for my birthday party?” It’s a carrot cake done “the Keys method” sous vide.

naked cake right out of the pan

Evenly baked from edge to center this lightly spiced and perfectly moist cake needs no embellishment. Truth is I prefer my cakes naked, but for a special occasion layer and swirl your favorite cream cheese frosting and add some toasted nuts for a little contrast in texture. I am not a huge frosting fan, so I used only about 2 cups worth for this cake. In a bowl, I whipped 3 ounces of cream cheese with 2 tablespoons of butter, 1/4 cup of super fine sugar (not powdered sugar) and about 1/4 cup heavy cream until it was thick and creamy. The garnish of candied pecans are from Whole Foods. You can find them in the cheese section of the store or just use any toasted nuts you like whole or chopped around the edge of the frosted cake.

Sous Vide Carrot Cake

105 grams all-purpose flour

½ teaspoon pumpkin pie spice

½ teaspoon baking soda

¼ teaspoon fine sea salt

52 grams unsalted butter, melted

100 grams light brown sugar

1 egg

¼ cup unsweetened apple sauce (sorry I forgot to measure it out in grams)

1 teaspoon vanilla

100 grams coarsely grated carrots

Set up your water bath and immersion circulator according to your equipment. Heat water bath to 198F and set cook time for 90 minutes. Lightly coat a 6-inch round cake pan with non-stick spray. Line bottom of pan with parchment paper and spray with no-stick spray. In mixing bowl, whisk flour, pumpkin pie spice, baking soda and salt; set aside. In another bowl, whisk melted butter and brown sugar until all lumps are worked out of the sugar. Whisk in egg, applesauce and vanilla. Stir in carrots and then dry ingredients until well blended. Pour batter into prepared pan. Insert pan into a 1-gallon Ziploc bag centering pan over bottom of bag. Add a magnet, facing out, from side of pan. Cover pan with a heat proof plate. Seal bag pushing out as much air as possible. Drop sealed cake into water bath attaching magnet to side of container making sure cake pan is submerged to its rim or slightly below water. Make slight adjustments, if needed, to be sure cake pan is level. Cook cake for 90 minutes. Remove from water bath and open bag to let heat escape. Carefully remove cake from bag and remove plate. Let cake cool in pan for 10 minutes. Run a thin knife around the edge and invert on to cooling rack. Remove parchment paper. Cool completely. Slice in half horizontally (or into 3 layers) to fill and frost with cream cheese frosting. Garnish edge with crunchy candied pecans. Serves 8.

sous vide carrot cake with cream cheese frosting and candied pecans

BTW if you need a visual for preparing the sous vide cake pan set up then you can find that here

Don’t forget to wash your hands before you eat 🙂 Be well.

No Jars Sous Vide Chocolate Layer Cake with Fresh Strawberries & Chocolate Ganache Cream Cheese Frosting

Jump to Recipe

One of the most difficult things about baking is getting a consistent result from one kitchen to the next. Nothing illustrates this better than the baking competitions held at local and state fairs. I remember judging a cake contest sponsored by King Arthur Flour and was amazed how given the exact same recipe 50 cakes from 50 bakers could be so drastically different in taste, texture and appearance. From one kitchen to the next and from one baker’s technique to the next the variables are infinite. What if you could take the guesswork out of baking? What if we could eliminate improper measuring technique? What if we could eliminate the worry of oven hot spots or an oven that’s too hot or too cool? And what if we could choose the exact baking temperature and time and have it never fail no matter the kitchen?

Say “Hello” to baking using weight measurements and the sous vide method of cooking. Now baking by weight is nothing new, but here in the old US of A some are slow to grasp the concept. In all it’s creativity baking is still an exact science, so get on board with weighing ingredients for consistent results.

Lots of desserts are made with the sous vide method of cooking, but typically they are cooked in canning jars and not cake pans. The jars work great for creme brulee and other custard type preparations, but I have yet to eat a sous vide jar cake that I like. First, most of them take up to 3 hours to get fully cooked. Second, I find the dumpy, cylinder shape of a jar cake off-putting. To their creative credit, some bakers like to crumble the cake into modernist clumps for better appearance, but, well, that’s just not a luscious layer cake in the way a cake is meant to be.

Now lets measure out all our ingredients and bake a cake in a cake pan sous vide style (a time and temperature controlled water bath). In addition to your sous vide equipment, you will need: a 6-inch cake pan, a 1-gallon Ziploc brand freezer bag (the only brand recommended for sous vide cooking), a set of at least 25 pound strength magnets and a heat proof plate that is same diameter as your cake pan.

As far as the filling and frosting for this deliciously moist and full-flavored chocolate cake you can use what I suggest here or pick and choose your own favorites. I think a peanut butter filling and frosting or black forest version would be fantastic, but simply dusted with powdered sugar and a dollop of whipped cream is just as good.

No Jars Needed Sous Vide Chocolate Layer Cake

71 grams (1/2 cup) all-purpose flour

15 grams (2 ½ tablespoons) unsweetened cocoa powder

½ teaspoon baking soda

¼ teaspoon kosher salt

99 grams (1/2 cup packed) light brown sugar

1 egg

¼ cup strong black coffee

¼ cup buttermilk

3 tablespoons melted butter

1 teaspoon vanilla

1-2 cups Cream cheese frosting

4 large fresh strawberries, stems remove, diced

3 tablespoons strawberry jam

¼ cup chocolate ganache

Set up your water bath and immersion circulator according to your equipment. Heat water bath to 198F and set cook time for 1 hour. Lightly coat a 6-inch round cake pan with non-stick spray. Line bottom of pan with parchment paper and spray with no-stick spray. In medium bowl, whisk flour, cocoa powder, baking soda and salt; set aside. In another bowl, whisk brown sugar and egg, about 30 seconds, making sure there are no lumps. Add coffee, buttermilk, butter and vanilla; whisk until well blended. Add flour mixture; gently whisk until dry ingredients are just moistened. Pour batter into pan. Insert pan into a 1-gallon Ziploc freezer bag centering pan over bottom of bag. Add a magnet, facing out, from side of pan. Cover pan with an inverted heat proof plate. Seal bag pushing out as much air as possible. Drop sealed cake into water bath attaching magnet to side of container making sure cake pan is submerged to the level of the pan rim . Make slight adjustments, if needed, to be sure cake pan is level. Cook cake for 1 hour. Remove from water bath and open bag to let heat escape. Carefully remove cake from bag and remove plate. Let cake cool in pan for 10 minutes. Run a thin knife around the edge and invert on to cooling rack. Remove parchment paper. Cool completely.  Cake is delicious on its own served with whipped cream, but I like slicing it in half, horizontally, and turning it into a layer cake. I filled this one with a mix of fresh strawberries and jam and then frosted it with cream cheese frosting. I then swirled chocolate ganache (melted semisweet chocolate and heavy cream) through the frosting. Serves 6.

You saw it here first and I couldn’t be more excited! Now us bakers who also sous vide can consistently make the same cake from one kitchen to the next. Give it a try and let me know how it goes.