Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/4 cup unsalted butter, cold and cubed
- 1 egg yolk
- 2 tbsp cold water
- 1/2 cup caramel sauce
- Powdered sugar for dusting
Special equipment needed:
- Rolling pin
- 2-inch round cookie cutter
- Piping bag or plastic bag with a small corner cut off
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
2. Add the egg yolk and cold water to the mixture and stir until it forms a dough.
3. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
4. Preheat the oven to 350°F (175°C).
5. Roll out the dough on a floured surface to a thickness of about 1/8 inch.
6. Use a 2-inch round cookie cutter to cut out circles of dough.
7. Place a small amount of caramel sauce in the center of each circle.
8. Fold the circle in half and press the edges together to seal.
9. Use a fork to crimp the edges of the dough.
10. Place the filled and crimped dough on a baking sheet lined with parchment paper.
11. Bake for 12-15 minutes or until the edges are golden brown.
12. Remove from the oven and let cool for 5 minutes.
13. Dust with powdered sugar before serving.
Time:
Preparation time: 45 minutes
Cooking time: 12-15 minutes
Temperature:
Oven temperature: 350°F (175°C)
Serving size:
This recipe makes about 12 caramel-filled cascarones.
Nutritional information:
Calories per serving: 160
Total fat: 8g
Saturated fat: 5g
Cholesterol: 40mg
Sodium: 80mg
Total carbohydrates: 20g
Dietary fiber: 0g
Total sugars: 10g
Protein: 2g
Substitutions for ingredients:
- You can use store-bought caramel sauce instead of making your own.
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/8 tsp.
Variations:
- Add a pinch of cinnamon or nutmeg to the dough for extra flavor.
- Use different fillings such as chocolate ganache or fruit preserves.
Tips and tricks:
- Make sure the butter is cold when you mix it into the flour mixture to ensure a flaky crust.
- Chill the dough before rolling it out to make it easier to work with.
- Use a small amount of caramel sauce in each cascaron to prevent it from leaking out during baking.
Storage instructions:
Store the caramel-filled cascarones in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the cascarones in a preheated 350°F (175°C) oven for 5-7 minutes.
Presentation ideas:
Arrange the caramel-filled cascarones on a platter and dust with powdered sugar before serving.
Garnishes:
You can garnish the cascarones with a drizzle of caramel sauce or a sprinkle of chopped nuts.
Pairings:
These cascarones pair well with a cup of coffee or hot chocolate.
Suggested side dishes:
Serve the cascarones with fresh fruit or a side salad.
Troubleshooting advice:
- If the dough is too dry, add a little more cold water.
- If the dough is too sticky, add a little more flour.
Food safety advice:
Make sure to use clean hands and surfaces when handling the dough and filling to prevent contamination.
Food history:
Cascarones are a traditional Mexican Easter treat made from hollowed-out eggshells filled with confetti. This recipe puts a twist on the classic by filling the cascarones with caramel sauce.
Flavor profiles:
The caramel-filled cascarones have a sweet and buttery crust with a gooey caramel center.
Serving suggestions:
Serve the caramel-filled cascarones as a dessert or snack.
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Region: Mexican