SALTED WHIPPED CREAM RECIPES

Steps:

• Heat oven to 375°F. Brush 2 large cookie sheets with 2 tablespoons of the melted butter. In large bowl, beat cream cheese and pumpkin with electric mixer on medium speed about 1 minute or until smooth. Add egg yolk, vanilla, sugar, 3 tablespoons of the flour and pumpkin pie spice; beat on low speed until blended. Reserve 4 teaspoons of the pecans; set aside. Stir remaining pecans into pumpkin mixture.
• Lightly sprinkle work surface with 1 tablespoon of the flour. Unroll 1 can of dough on floured surface with 1 short side facing you. Press dough into 14x12-inch rectangle. With paring knife, lightly score the dough in half horizontally. Lightly score bottom half of dough into 12 squares (3x2 1/4-inch each). Spoon heaping tablespoon of the pumpkin filling onto center of each square. Gently lift and position unscored half of dough over filling. Starting at the top folded edge, press handle of wooden spoon firmly between mounds and along edges of pumpkin filling to seal. Using toothpick, poke small hole in top of each ravioli. Using a pizza cutter or sharp knife, cut between each ravioli; place 1 inch apart on cookie sheets. Repeat with remaining 1 tablespoon flour, dough sheet and filling. Brush ravioli with remaining 2 tablespoons melted butter.
• Bake 9 to 14 minutes or until golden brown.
• Meanwhile, in medium bowl, beat whipping cream and salt with electric mixer on high speed until soft peaks form. Beat in 2 tablespoons of the caramel syrup until stiff peaks form. Transfer to serving bowl; cover and refrigerate.
• Remove ravioli from oven. Sprinkle ravioli with 2 tablespoons cinnamon sugar; turn. Sprinkle with remaining cinnamon sugar.
• To serve, place 2 ravioli on each of 12 dessert plates. Drizzle each serving with scant teaspoon of the caramel syrup; sprinkle with reserved chopped pecans. With spoon, swirl remaining 1 tablespoon caramel syrup into bowl of whipped cream. Serve warm ravioli with whipped cream.

Steps:

• Place a medium bowl in freezer. Open can of coconut cream and chill in freezer until coconut cream is very cold but not frozen solid, about 30 minutes. (Alternatively, chill in the refrigerator overnight.)
• Place a rack in middle of oven; preheat to 350°. Butter 8 cups of a standard 12-cup muffin pan. Combine yeast, ¼ cup (25 g) granulated sugar, and ¼ cup lukewarm water in a medium bowl and let sit until foamy, 5–10 minutes.
• Whisk flour and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large bowl. Add eggs to yeast mixture and whisk until incorporated, about 1 minute. Gradually stream into dry ingredients, mixing with a wooden spoon until a thick and sticky dough forms. Add 4 Tbsp. butter and mix until combined and dough is smooth and elastic. Spoon about ¼-cupful (about 70 g) dough into each cup of prepared pan. Using wet fingers, lightly smooth top of each scoop of dough. Loosely cover pan with plastic wrap and let rise in a warm, draft-free spot until dough is nearly doubled in size (it should almost reach the top of the pan), 30–60 minutes.
• Meanwhile, bring pineapple, rum, brown sugar, and a pinch of salt to a simmer in a large saucepan over medium heat, stirring to dissolve sugar. Remove pan from heat and cover to keep sauce warm.
• Remove plastic wrap from dough and bake babas until puffed and golden brown around the edges, 15–20 minutes. Transfer babas to a wire rack and let cool slightly.
• Uncover sauce (reheat if needed; you want it to be warm). Working with 2 or 3 babas at a time, add to sauce and turn to coat on all sides. Transfer babas back to wire rack.
• Take coconut cream out of the freezer. Carefully scoop just the cream into chilled bowl, leaving the watery liquid at the bottom of the can behind. Add remaining 2 Tbsp. granulated sugar and vigorously whisk coconut cream until no lumps remain and soft peaks form.
• To serve, tear a baba in half and place on a small plate. Spoon more sauce over insides of cake (you want to really soak it), then top with a big dollop of whipped coconut cream. Garnish with cherries. Do ahead: Babas can be baked 1 day ahead; store airtight at room temperature. Sauce can be made 3 days ahead; transfer to an airtight container and chill. Reheat before soaking babas. Coconut cream can be whipped 8 hours ahead; transfer to an airtight container and chill.