Recipe for puff pastry
For the puff pastry:
1/2 cup unsalted butter or margarine, softened
1 cup all-purpose flour
2 tablespoons cold water
For the caramel:
1 3/4 cups granulated sugar
4 tablespoons cold water
For the cream:
2 cups milk
1 tablespoon vanilla extract
3 large eggs
1/3 cup pastry dough (see below)
1/4 cup unsalted butter, softened
For the meringue:
4 egg whites
1 1/3 cups granulated sugar
1/2 cup cold water
Recipe for puff pastry
For the puff pastry:
1/2 cup unsalted butter or margarine, softened
1 cup all-purpose flour
2 tablespoons cold water
For the caramel:
1 3/4 cups granulated sugar
4 tablespoons cold water
For the cream:
2 cups milk
1 tablespoon vanilla extract
3 large eggs
1/3 cup pastry dough (see below)
1/4 cup unsalted butter, softened
For the meringue:
4 egg whites
1 1/3 cups granulated sugar
1/2 cup cold water
Prepare the puff pastry by combining the flour and butter in a medium bowl
Beta the mixture with two forks until it resembles coarse crumbs
Add the cold water, one tablespoon at a time, mixing with a fork after each addition
Form into a ball and let rest for 10 minutes
Roll out on a floured surface to a thickness of about 1/8 inch
Cut circles of dough to fit the bottom of a greased 9-inch springform pan
Bake at 350°F (175°C) for 20-25 minutes, or until lightly golden
Let cool completely before filling and serving
For the caramel, combine the sugar and cold water in a small saucepan and cook over low heat, stirring occasionally, until the sugar dissolves
Increase heat to medium-high and bring to a boil, then reduce heat and simmer for 5 minutes
Remove from heat and let cool slightly
To assemble the cake, spread the cooled puff pastry dough evenly in the prepared pan
Spread with the caramel sauce, leaving a 1-inch border around the edges
Bake at 350°F (175°C) for an additional 10-15 minutes, or until the pastry is golden brown and the caramel is bubbly
Let cool completely before serving.
