 | Fruit Custard KolachesPastry Chef Rob Valencia of Le Pain Quotidien | Queens, NY |
Kolaches are a very meaningful pastry that comes from my childhood in South Texas. I had always wanted to elevate this Czech-American treat with fruit custards and playful flavor combinations.
Ingredients for Kolache Dough:
• 765 g. all-purpose flour
• 113 g. granulated sugar
• 14 g. iodized salt
• 28 g. active dry yeast
• 142 g. warm milk (105–115°F / 40–46°C)
• 283 g. large eggs (approximately 5 whole eggs)
• 340 g. unsalted butter, cold and cubed
Ingredients for Mango Curd:
• 6 large eggs (approximately 300 grams)
• 6 large egg yolks (approximately 108 grams)
• 150 g. sugar
• 57 g. lemon juice
• 113 g. The Perfect Purée Mango Puree, thawed
• zest of 1 lemon
• 170 g. cold unsalted butter, cubed
Ingredients for Passion Fruit Curd:
• 6 large eggs (approximately 300 grams)
• 6 large egg yolks (approximately 108 grams)
• 200 g. sugar
• 57 g. lemon juice
• 113 g. The Perfect Purée Passion Fruit Concentrate, thawed
• zest of 1 lemon
• 170 g. cold unsalted butter, cubed
Ingredients for Pink Guava Curd:
• 6 large eggs (approximately 300 grams)
• 6 large egg yolks (approximately 108 grams)
• 133 g. sugar
• 57 g. lemon juice
• 113 g. The Perfect Purée Pink Guava Puree, thawed
• zest of 1 lemon
• 170 g. cold unsalted butter, cubed
Ingredients for Guava Cream Cheese Filling:
• 227 g. cream cheese, softened
• 85 g. granulated sugar
• 50 g. large egg (1 whole)
• 2–3 g. vanilla bean paste (½ teaspoon)
• 5 g. lemon juice (1 teaspoon)
• 1 g. kosher salt
• Pink Guava Curd, as needed
To Assemble and Serve:
• Egg wash (1 whole egg whisked with 1 tablespoon milk)
• Granulated or pearl sugar, for garnish
Method for Kolache Dough:
In a small bowl, dissolve yeast in warm milk (105–115°F / 40–46°C) and let stand 5 to 10 minutes, until foamy. In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, and salt. Add bloomed yeast mixture and eggs, and mix on low speed until a shaggy dough forms. With the mixer on low, gradually add cubed cold butter, one piece at a time, allowing each piece to incorporate before adding the next. Once all butter is added, increase to medium speed and mix 10 to 18 minutes, until dough is smooth, elastic, and passes the windowpane test. Transfer dough to a lightly oiled container, cover, and bulk ferment at room temperature 1½ to 2 hours, or until doubled in size. Degas, portion into 100-gram pieces, and round into tight boules. Arrange on a parchment-lined sheet tray, cover, and refrigerate overnight (8 to 12 hours).
Method for Fruit Curds (Base Procedure):
In a saucepan, whisk together eggs, yolks, sugar, fruit puree, lemon juice, and zest. Cook over medium-low heat, whisking constantly, until thickened and temperature reaches 170–175°F (77–79°C). Remove from heat and strain through a chinois. Add cold butter and emulsify with an immersion blender until smooth. Portion into 30-milliliter silicone molds, cool, and freeze solid. Reserve frozen “pucks” for assembly. (For the Pink Guava Curd, reserve a small portion of the liquid curd for the Guava Cream Cheese Filling before portioning and freezing.)
Method for Guava Cream Cheese Filling:
In a stand mixer fitted with a paddle attachment, beat softened cream cheese on low speed until smooth. Add sugar, vanilla bean paste, lemon juice, and salt; mix to combine. Add egg and mix just until incorporated, avoiding overmixing. Portion mixture into 30-milliliter silicone molds, filling ¾ full. Top each portion with reserved Pink Guava Curd. Freeze solid and reserve.
To Assemble and Serve:
Remove proofed dough from the refrigerator and place in a proofing cabinet set to 80°F (27°C) with humidity. Proof until nearly doubled in size and very puffy, about 1 to 2 hours. Preheat convection oven to 350°F (170°C). Press one frozen filling puck (fruit curd or Guava Cream Cheese) into the center of each proofed dough piece. Brush exposed dough with egg wash, avoiding the filling, and sprinkle with granulated or pearl sugar. Bake 16 to 20 minutes, rotating halfway through, until deep golden brown and internal temperature reaches 190°F (88°C). Cool on a wire rack before serving.