Sopaipillas and Sherried Fruit Compote on Honey Pastry Cream with Vinagres De Yema Gran Reserva Glaze
Yield: 6 to 8 servings
Nutritional Analysis Per Serving
Serving Size: 1 of 8 servings: Calories 967; Total Fat 51 g; Saturated Fat 5 g; Carbohydrates 116 g; Dietary Fiber 5 g; Sugar 55 g; Protein 12 g; Cholesterol 62 mg; Sodium 525 mg.
Total time: 3 hr Prep: 2 hr Cook: 1 hr
Honey Pastry Cream
- 1 cup whole milk
- 1 vanilla bean
- 3 egg yolks
- 1/4 cup sugar
- 1/4 cup honey
- 2 tablespoons cornstarch
Sopaipillas
- 4 cups plus 4 tablespoons flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 1 package dry yeast
- 1/4 cup warm water
- 1 1/4 cups milk
- 1 quart vegetable oil, for frying
- Cinnamon and powdered sugar, for dusting
Sherried Fruit Compote
- 1 cup hulled and quartered strawberries
- 1 cup 1/2-inch diced pineapple
- 1 cup sliced bananas
- 1 cup sherry
- 1/2 cup brown sugar
- 1/4 cup chopped mint
Glaze
- 1 cup sherry vinegar
- 1/2 cup honey
Instructions
- For the pastry cream: Warm the milk in a saucepan. Split the vanilla bean, scrape the seeds into the milk and add the pod. Heat over medium until it boils. Whisk egg yolks, sugar, and honey; stir in cornstarch until smooth. Temper with hot milk, return to saucepan, and whisk over medium heat until thickened and bubbling, about 12 minutes. Chill over ice bath, covered.
- For the sopaipillas: Mix flour, salt, and baking powder. Dissolve yeast in warm water, add to flour with milk; knead into dough. Let rise until doubled.
- Heat oil to 360-375F. Roll dough to 1/4-inch thick, cut shapes, fry until golden, drain, and dust with cinnamon and powdered sugar.
- For the compote: Toss strawberries, pineapple, bananas, sherry, brown sugar, and mint. Refrigerate 2 hours; strain excess liquid.
- For the glaze: Reduce sherry vinegar by half, stir in honey, cool.
- Assemble: Split sopaipillas, pipe in pastry cream, top with compote. Drizzle glaze, dust with sugar and cinnamon. Splash glaze on fruit.
This indulgent dessert fuses crispy sopaipillas with silky honey pastry cream, boozy fruit, and tangy glazeperfect for wowing guests. Whip it up from professional chef Mike Dimas of Hotel Loretto, Santa Fe, NM. Note: Recipe contributed by a pro; test for home use.
