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- • 5 oz slab of puff pastry
- 1 egg yolk
- 2 tbsp caster sugar
- 1 pinch allspice
- 2 pinch cinnamon
- 1 orange, zested
- 160 ml double cream
- 2 tbsp caster sugar
- 1 pinch salt, small
- 1/2 stick butter, softened
- 1/2 best quality baking chocolate, broken up
- 50 ml milk
- cocoa powder, for dusting
- Dust a surface with flour and roll out your pastry to a bit bigger than an 8 1/2-by-11-inch sheet of paper.
- Brush with the egg yolk and scatter the rest of the ingredients over, being subtle with the allspice and cinnamon.
- Roll the pastry up tightly like a Swiss roll to make a long Sausage shape.
- With a knife, cut across the Sausage into 1-inch (2 1/2-centimeter) pieces.
- Take 8 pieces aside, and freeze the rest of the pastry for a rainy day.
- Preheat the oven to 400 degrees F (200 degrees C/gas 6).
- Turn all the pieces of pastry swirl-side up and flatten them slightly.
- Dust the surface of your pastry with flour, then roll each piece out into a thin circle (around the size of a teacup saucer).
- Even I don't have proper pastry molds at home, so I just grease and flour the outsides of 8 of my glass tumblers.
- Then, I place a circle of pastry on top of each tumbler, pleating, pinching and hugging the pastry around them.
- Place the tumblers on a baking tray, pastry at the top, and put in the preheated oven until crisp and golden, around 15 minutes.
- Remove from the oven and, while still hot, take a tea towel and pat the slightly raised top of the pastry back down on to the flat bottom of the tumbler ? giving you a flat base again.
- Allow to cool, and carefully remove the pastry cases from around the tumblers.
- Fill your pastry cases with the chocolate filling: Place the double cream, Sugar, and pinch of salt in a pan and bring to the boil.
- As soon as the mixture has boiled, remove from the heat, and add the butter and chocolate.
- Stir until it has completely melted.
- Allow the mixture to cool slightly, stirring in the cold milk until smooth and shiny.
- Sometimes this mixture looks like it has split.
- Allow the mixture to cool down a bit more, and whisk in a little extra cold milk until smooth.
- Scrape all the mixture into the cooked pastry shells.
- Shake to even it out and allow to cool for around 1 to 2 hours, until it is at room temperature.
- Dust with the cocoa powder.
- Ultimately the pastry should be short and crisp and the filling should be smooth and should cut like butter.
Contributed by: Edit
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