Description
A delightful treat combining classic crème brûlée flavors with a fluffy dough, perfect for special occasions or satisfying a sweet tooth.
Ingredients
- 4 cups (500g) all-purpose flour
- 3 teaspoons (9g) active dry yeast
- 1/3 cup (75g) sugar
- 2 eggs
- 7 tablespoons (100g) butter at room temperature
- 3/4 cup (200ml) milk
- 1 tablespoon alcoholic liqueur (optional)
- Pinch of salt
- 2 cups (500ml) milk
- 1/2 cup (100g) egg yolks
- 1/5 cup (40g) sugar
- 1/3 cup (50g) cornstarch
- 1 tablespoon vanilla extract
- Pinch of salt
- 3.5 ounces (100g) white chocolate
- 7 tablespoons (100g) butter at room temperature
- 1 3/4 cups (350g) sugar
- About 3 1/3 tablespoons (100ml) water
Instructions
- In a stand mixer bowl, combine all the dough ingredients. Knead on low-medium speed for about 12 minutes until you have smooth, uniform, and slightly sticky dough.
- Cover the bowl and let the dough rise for about 1 hour or until it doubles in size.
- In a separate bowl, whisk together the egg yolks, cornstarch, vanilla, and sugar. Meanwhile, heat the milk in a saucepan.
- Pour the hot milk into the yolk mixture and whisk immediately to combine. Return the mixture to the saucepan and cook over medium heat, stirring regularly.
- Once the cream thickens, remove it from heat and add in the butter and white chocolate. Mix until combined.
- Cover the cream with plastic wrap and chill it in the refrigerator.
- Cut parchment paper into squares. Divide the dough into 1.5-1.75 ounce (45-50g) balls, shape them, and place them on the parchment squares. Let the dough rise again for about 1.5 hours until it doubles in size.
- Heat frying oil to 320-340°F (160-170°C). Carefully fry the balls in the hot oil for about 3 minutes on each side until golden brown.
- Allow the dreams to cool. Use a piping bag with a small tip to fill them with the prepared cream.
- In a saucepan, heat sugar and water over medium heat. Stir gently until the caramel forms. Transfer to another pan to stop cooking and thicken.
- Gently dip the dreams into the still-hot caramel, shake off the excess, and let them cool. Serve warm or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator. Best consumed within 2-3 days.
- Prep Time: 75 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French