Cherry And Espresso Caramel Cream Pastry - cooking recipe

Ingredients

1/4 cup (1/2 stick) butter
1 pinch salt
1 cup flour
5 None eggs
1 tsp baking powder
3/4 cup plus 2 tbsp granulated sugar
1 tbsp instant coffee
2 3/4 cups milk
1 1/4 cups heavy cream
3/4 cup cornstarch
2 None egg yolks
1 jar (24 fl oz) preserved cherries, drained
1 tbsp powdered sugar
None None Caramel threads for garnish (optional)

Preparation

Preheat the oven to 400\u00b0F. Bring 1 cup water, butter and salt to a boil in a saucepan. Add the flour and stirring constantly until the dough forms a ball and peels away from the bottom of the pan. Place the dough in a mixing bowl and quickly add 1 of the eggs. Beat with an electric mixer until well blended. Let the dough rest for about 12 mins. Beat in remaining eggs, 1 at a time. Stir in the baking powder. Spread the dough evenly on a greased baking sheet, leaving a 1/2 inch border around the edges.
Bake for about 20 mins. Place the pastry on the baking sheet on a wire rack to cool.
Place the granulated sugar in a heavy saucepan on medium heat. Cook until sugar caramelizes, swirling the pan occasionally. Dissolve the instant coffee in 1 cup of boiling water. Stir into the caramelized sugar. Bring it a boil. Reduce heat to low and simmer for about 10 mins.
Cut the pastry in half. Cut one of the halves into 12 pieces (2 x 4 inch). Set aside. Add 2 1/2 cups of the milk and the cream to the espresso syrup. Bring it to a boil. Mix the cornstarch and remaining 1/4 cup milk into a smooth paste. Stir it into the saucepan. Return mixture to a boil, stirring constantly. Simmer for about 1 min. Whisk the egg yolks and 2-3 tbsp of the pudding mixture in a small bowl. Return it to the pudding mixture in the saucepan, stirring constantly.
Gently fold the cherries into the pudding mixture. Quickly spread evenly on the large half of the pastry. Refrigerate for 15 mins. Cut the pudding-topped pastry into 12 pieces. Put the precut pastry pieces on top. Refrigerate for 30 mins. Sprinkle with powdered sugar and garnish caramel threads (if using).