Caramel-Filled Tartlets
Puff pastry is incredibly delicious, airy and crispy all at once. It's used to make croissants, Danish pastries, filled puff pastries, large, hearty pies—basically, anything.
- packaging of puff pastry
- liquid honey – 50 g
- butter – 175 g
- cream with 9% fat content – 150 ml
- hazelnuts – 250 g
- sugar – 250 g
- salt
- fresh grated ginger root – 1 tbsp.
- Toast the nuts in a dry, heated frying pan, stirring constantly, for 5 minutes. Then chop into coarse crumbs. Bring the cream to a boil and add the ginger. Remove from heat and let simmer, covered, for 5 minutes. Strain the cream through a sieve into a clean saucepan, add honey and a pinch of salt, and bring back to a boil.
- Heat the sugar in a heavy-bottomed saucepan until it begins to caramelize. Pour in the cream in a thin stream, stirring constantly. Cook for 3–4 minutes. Reduce the heat to low and, continuing to stir, add the butter, cut into small pieces. Remove from heat.
- Roll out the dough on a lightly floured surface.
- Cut out 8 circles from the dough, slightly larger in diameter than the tartlet molds.
- Place the circles into the molds, covering the bottom and sides, and bake in a preheated oven at 160°C for 20–25 minutes. Let cool.
- Place the nuts in the tartlets and spread the prepared caramel filling on top. Let sit at room temperature before serving.
Is it possible to make puff pastry without eggs? We answer yes and publish the recipe. It's worth noting that this dough is more tender and crispy than traditional pastry. It can be used to make "tongues," cakes, Napoleon cakes, and other pastries. Just remember that the temperature in the kitchen where you're making the egg-free puff pastry shouldn't exceed 18°C. Otherwise, the butter will melt quickly, and the layers will collapse. If the dough you're about to roll out is too soft, wrap it in plastic wrap and refrigerate it for at least half an hour before continuing with the recipe.
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