Buttered Leavened Pinwheels: A Family Delight

Buttered Leavened Pinwheels are a heavenly dessert that combines delicate choux pastry with layers of caramel and custard creams, finished with a luscious caramel glaze. These delightful pinwheels are light, airy, and filled with a rich combination of flavors that make them perfect for family gatherings or special occasions. With a crispy, caramel-dipped top and creamy layers inside, these pastries are sure to impress everyone who tries them.

Why You’ll Love Buttered Leavened Pinwheels

This dessert is a delightful blend of textures and flavors—crispy choux pastry filled with smooth, sweet creams and topped with a glossy caramel glaze. The recipe allows you to practice your pastry-making skills while creating a treat that looks as good as it tastes. The combination of custard and caramel creams adds a luxurious feel, making these pinwheels a perfect indulgence for any event.

Ingredients (Makes About 12 Pinwheels)

Caramel Cream:

• 4 tablespoons sugar
• ⅔ cup (150 ml) 30% heavy cream for cooking

Custard Cream:

• 1⅔ cups (400 ml) milk
• ⅓ cup (50 g) vanilla pudding powder or cornstarch
• 4 tablespoons sugar

Pinwheels:

• 1¾ ounces (50 g) butter
• ¾ cup (200 ml) water
• Pinch of salt
• 1¼ cups (150 g) plain flour
• 4 eggs

Finishing Creams:

• 1¼ cups (300 ml) 30% whipping cream (for the caramel cream)
• 1¼ cups (300 ml) 30% whipping cream (for the pudding cream)

Caramel for Dipping Pinwheels:

• ⅔ cup (125 g) sugar
• 1½ ounces (45 g) butter
• ⅓ cup (75 ml) 30% cream

Nutritional Information (Per Pinwheel)

• Calories: 250
• Protein: 4 g
• Carbohydrates: 25 g
• Sugars: 16 g
• Fat: 15 g
• Saturated Fat: 9 g
• Cholesterol: 100 mg
• Sodium: 80 mg

Step-by-Step Instructions

Step 1: Caramel Cream

1. In a saucepan, add 4 tablespoons of sugar and heat over medium heat to prepare the caramel. Stir occasionally until the sugar melts and turns a golden amber color.
2. Stirring constantly, add 150 ml of heavy cream to the caramelized sugar. Be careful as the mixture may bubble up. Stir until the caramel is fully dissolved into the cream.
3. Pour the caramel cream into a bowl, cover with cling film, and leave to cool in the fridge. This cooling period will allow the flavors to meld and the cream to thicken slightly.

Step 2: Custard Cream

1. In a small bowl, mix the vanilla pudding powder or cornstarch with a small amount of milk until smooth to form a slurry.
2. Heat the remaining milk with 4 tablespoons of sugar in a large saucepan over medium heat until it begins to steam.
3. Once heated, add the slurry to the milk mixture, stirring constantly until the custard thickens. This should take about 2-3 minutes.
4. Pour the custard into a bowl, cover with foil (to prevent a skin from forming), and leave to cool.

Step 3: Pinwheels

1. In a saucepan, combine butter, water, and a pinch of salt. Cook over medium heat until the butter melts and the mixture begins to simmer.
2. Add the flour all at once and mix quickly until a dough forms that pulls away from the sides of the pan and sticks to the bottom. This is called a choux pastry.
3. Allow the dough to cool slightly, then transfer it to a food processor or mixing bowl.
4. Gradually add the eggs, one at a time, mixing well after each addition until the dough is smooth and glossy.
5. Put the dough into a pastry bag fitted with a large star tip and pipe pinwheels onto a baking sheet lined with baking paper. Make sure to space them well apart.
6. Bake at 230°C (446°F) for 10 minutes, then reduce the temperature to 200°C (392°F) and bake for another 10 minutes until the pinwheels are golden and puffed.

Step 4: Finishing Creams

1. Whip 300 ml of cream into stiff peaks and gradually fold in the cooled caramel mixture to create a smooth caramel cream.
2. Whip another 300 ml of cream into stiff peaks and gradually fold in the cooled custard to create a smooth custard cream.

Step 5: Decoration and Finishing

1. Cut the baked pinwheels in half horizontally to create a top and bottom half.
2. Prepare the caramel for dipping by heating sugar, butter, and cream in a saucepan over medium heat until smooth and caramelized. Let it cool slightly so it thickens.
3. Dip the tops of the pinwheels into the caramel sauce, allowing excess to drip off. This creates a shiny, sweet topping for the pinwheels.
4. Put the custard cream into a pastry bag fitted with a star tip and pipe it onto the bottom halves of the pinwheels.
5. Put the caramel cream into another pastry bag and pipe it on top of the custard cream, creating two distinct layers.
6. Place the caramel-dipped tops onto the layered creams, gently pressing to adhere.

Tips for Perfect Pinwheels

• Ensure Proper Consistency: When making choux pastry, the dough should be thick enough to hold its shape but still smooth and glossy. Adjust with small amounts of water or flour if needed.
• Cool Creams Thoroughly: Ensure the caramel and custard are cooled properly before folding them into the whipped cream to prevent them from deflating.
• Caramel Dipping: When dipping the tops in caramel, work quickly as caramel tends to set fast. Reheat slightly if it becomes too thick to dip.

These Buttered Leavened Pinwheels are a stunning addition to any dessert table. With their light, airy pastry and layers of creamy, caramel goodness, they are sure to be a hit at any gathering. Enjoy making and sharing these delectable treats!