ORANGE CHOCOLATE TART
A grown-up make-ahead dessert that looks gorgeous when sliced. It's easy to transport too, if you're taking it to a friend's for pudding
Provided by Barney Desmazery
Time 2h10m
Yield Cuts into 10 slices
Number Of Ingredients 13
Steps:
- Make the pastry by tipping the butter, sugar, flour and almonds into a food processor, then whizzing until they resemble breadcrumbs. Add a little egg at a time, pulsing until the pastry comes together - you may not need all the egg. Tip out the pastry and knead briefly to bring together. Shape into a flat round, wrap in cling film and chill for 30 mins.
- Heat oven to 200C/fan 180C/gas 6. On a floured surface, roll out the pastry to line a 23cm loose-bottomed tart tin, leaving an overhang around the edges. Line the case with baking paper, fill with baking beans, then blind-bake for 20 mins until golden. Remove the beans, then continue to cook for 10 mins until the base is also golden, then set aside to cool. Reduce oven to 150C/fan 130C/gas 2.
- Meanwhile, make the filling. Whisk the eggs and sugar well, then whisk in the juices, zest and cream. Scrape into a jug and set aside. Melt the chocolate in a bowl over a pan of simmering water or in the microwave. Once the case is cool, trim the overhanging pastry, then brush liberally with chocolate. Chill briefly to set, then repeat and set again.
- Return the tart case to the oven, then quickly yet carefully pour in the orange custard to the top. Bake for 45-50 mins until the custard has just set, then cool in the tin. If you're making ahead, this can now be chilled overnight.
- For the orange salad, segment the oranges over a bowl, catching any juice and squeezing out the leftover membrane. Put the zest in a pan of cold water, bring to the boil, then strain and set aside. Melt the sugar in a saucepan with a splash of water, then bring to the boil. Bubble until you have an amber caramel; then, still on the heat, tip in the zest, orange segments and juice. Swirl around for a moment before tipping into a bowl. Turn the tart out onto a plate and drizzle a little syrup from the oranges over. Spoon a segment or two of orange, a bit of zest and a little syrup on each portion of tart and serve the rest of the oranges separately.
Nutrition Facts : Calories 666 calories, Fat 32 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 70 grams sugar, Protein 10 grams protein, Sodium 0.43 milligram of sodium
CHOCOLATE-FILLED CREAM PUFFS
"This is a heavenly dessert for chocolate lovers," relates Kathy Kittell of Lenexa, Kansas. "Each puff is stuffed with chocolate cream and drizzled with chocolate glaze."
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each. Beat until smooth. , Cover a baking sheet with foil; grease foil. Drop batter into six mounds onto foil. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer. Remove puffs to a wire rack. Immediately cut a slit in each for steam to escape. , In a bowl, beat cream until soft peaks form. Gradually add sugar and cocoa, beating until almost stiff. Split puffs and remove soft dough. Add filling; replace tops. Melt chocolate and butter; stir in sugar and water. Drizzle over puffs. Chill.
Nutrition Facts : Calories 487 calories, Fat 34g fat (20g saturated fat), Cholesterol 232mg cholesterol, Sodium 292mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 2g fiber), Protein 8g protein.
CHOCOLATE CREAM PUFFS
Chocolate puffs with chocolate cream filling are a favorite with this family. They aren't difficult to make and most of the required time is hands off. This was my mother's recipe and she made it once a year, usually at Christmas. I hope that you enjoy these as much as we do!
Provided by Bren
Categories Desserts Chocolate Dessert Recipes
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly with some shortening. Put beaters into the freezer to chill.
- Combine water and shortening in a saucepan and bring to a rolling boil over medium-high heat. Add flour, cocoa powder, sugar, and salt all at once and reduce heat to low. Stir mixture vigorously until it leaves the sides of the pan and forms a ball, about 1 minute. Remove from heat and cool for 5 minutes.
- Beat in eggs, one at a time, with chilled beaters, beating vigorously after each addition until batter is smooth and glossy. Drop dough into 6 mounds on the prepared baking sheet.
- Bake in the preheated oven until puffed and dry, 25 to 30 minutes.
- Remove from the oven and pierce the side of each puff with a knife to allow steam to escape. Transfer onto a wire rack to cool completely, abut 20 minutes.
- Meanwhile, combine sugar, cocoa powder and whipping cream in a bowl for the filling. Beat with an electric mixer until stiff peaks form. Refrigerate until needed.
- Cut cooled puffs in half horizontally. Fill with cocoa whipped cream.
- For the glaze, pour whipping cream into a small pot and heat until hot. Remove from heat and stir in chocolate chips until melted. Allow to cool slightly. Drizzle chocolate glaze over the cream puffs and refrigerate until serving.
Nutrition Facts : Calories 310.6 calories, Carbohydrate 30.7 g, Cholesterol 81.7 mg, Fat 21 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 9.3 g, Sodium 56.8 mg, Sugar 18.5 g
CHOCOLATE ORANGE COOKIES
Top rich chocolate biscuits with candied orange peel to make these moreish bites. They make a great edible gift for Christmas
Provided by Lulu Grimes
Categories Afternoon tea, Treat
Time 30m
Yield MAKES 25
Number Of Ingredients 9
Steps:
- Beat the butter with an electric whisk until it is light and fluffy, then beat in the icing sugar a little at a time, adding the orange zest and 1 tbsp orange juice. Beat in the flour and cocoa a little at a time, then mix in the chocolate and orange peel and 1-2 tbsp milk.
- Divide the mixture into two, pat each into a rough log shape on a piece of non-stick wrap or baking parchment, then use the wrap to help you shape each piece into a log around 15cm long. Chill until firm, about 2 hrs (see tip, below).
- Heat the oven to 180C/160C fan/gas 4. Line two baking sheets. Cut ½cm-thick cookies from the dough and lay them on the baking sheets, leaving space so they can puff up and spread. Put a piece of sugared candied orange on top of each. Bake for 10-15 mins or until the cookies are puffed. Cool on the sheets for a couple of mins before sliding them onto a wire rack. Will keep for two to three days in an airtight container.
Nutrition Facts : Calories 172 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
CHOCOLATE ORANGE TRUFFLES
Steps:
- Pour milk chocolate chips and semi-sweet chocolate in a large bowl and set aside.
- In a small saucepan over medium heat, mix together cream and orange zest and bring to a boil; immediately pour over chocolate chips in the bowl.
- Let stand for 1 minute then mix until the chocolate is completely smooth. Add in orange extract.
- Cover the bowl with plastic wrap and place in the fridge for about 45 minutes or until mixture begins to thicken.
- With a large wooden spoon, stir mixture for 10-15 seconds or just until it lightens in color (do not overbeat or it will not be the right texture).
- Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets (they don't have to look pretty). Place baking sheet in the fridge and let chill for at least 10 minutes.
- Using your hands, gently roll each spoonful into a ball.
- Follow the directions on the candy coating packaging and melt chocolate (I melted mine in the microwave according to the package directions).
- Dip each chocolate orange ball in the candy coating and push around until completely covered; allow excess to drip off (I use two forks when I dip these truffles and that way the excess chocolate can drip through before I remove it from the bowl).
- Place each truffle on wax paper; let stand until set. Store in an air-tight container in the fridge.
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ORANGE CHOCOLATE CREAM PUFFS (CHOUX A LA CREME)
From halicopteraway.com
Reviews 1Category DessertCuisine FrenchEstimated Reading Time 6 mins
- Combine butter, water, milk, salt, and granulated sugar in a medium saucepan over medium heat, stirring until the butter has melted. Bring the mixture to a simmer and then reduce heat to low. Add all of the flour and stir until completely incorporated. The dough should be a thick ball. Press against bottom of sides of the pan for 1 minute and remove from heat.
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CHOCOLATE ORANGE CREAM PUFFS - THE DESSERTED GIRL
From thedessertedgirl.com
Estimated Reading Time 6 minsTotal Time 1 hr 15 mins
- In a sturdy saucepan or pot, combine all the choux ingredients, except the flour, vanilla and eggs. Set the pot on low heat and stir until the butter has melted and the mixture comes to a simmer.
- Add the flour and use a wooden spoon or silicone spatula to stir the mixture quite fast. It will begin to come together and form a ball at which point keep stirring it around slowly for another minute, pressing it against the sides of the pot to cook the flour. The left-hand side picture below the recipe is the dough at this stage.
- Take it off the heat and transfer to a mixing bowl. Let cool for a few minutes. Stir the vanilla into the beaten eggs and slowly pour into the bowl while you use either a hand mixer or stand mixer to beat the dough. At first it will look like scrambled eggs, but it will come together and become smooth, thick and shiny in just a couple of minutes. When this happens, stop adding the eggs, even if you have some left. Depending on the weather, the egg size and other factors, you will likely not need to use all of it. Keep the remainder aside for the egg wash. The dough will be thick, but it should be a pipe-able consistency. The right-hand side picture below the recipe is the dough at this stage.
- Preheat the oven to 200 C. Line a baking sheet with a silicone mat. I tried baking paper, but the puffs stuck to the sheet and I ended up with some bottomless ones so I really recommend a silicone mat here.
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