The other day over on my fatherhood blog I was talking about my obsession with making different things using Pate a Choux after learning about it over on Michael Ruhlman’s blog. I figured that it would be a go opportunity to fire up the video camera and make some cream puffs filled with an orange scented whipped cream and a dark chocolate orange ganache.
Dark chocolate covered puffs with orange scented cream from PJ Mullen on Vimeo.
the recipes:
pastry puffs
- 1 cup water
- 1/2 cup (1 stick) unsalted butter
- 1 cup flour
- 1 cup eggs (about 5 large)
- bring the water to a fast simmer, then melt the butter in the water
- when the butter is completely melted quickly stir in the flour and cook off any remaining water
- remove from the heat and mix in one egg at a time, the mixture will be very glossy, but will quickly return to a matte finish as the eggs get incorporated
- set aside to cool for a few minutes then transfer to a pastry bag, or plastic bag with one corner cut off
- on a parchment covered cookie sheet pipe out the pate a choux dough in small piles
- take some cold water on your finger and push down any high points remaining from where you piped it out
- baked in 425 degree over for 10 minutes, then reduce the heat to 350 and cook for an additional 15 to 20 minutes depending on your oven
orange scented whipped cream
- 2 cups heavy cream
- 2 teaspoons orange extract
- zest of 1 orange
- 1/4 cup sugar (or 3 tablespoons agave nectar)
- add all ingredients and whip to combine using a whisk or mixer
dark chocolate orange ganache
- 1 cup heavy cream
- 9 oz. bitter or semi-sweet chocolate chips
- 1 teaspoon orange extract
- 1 pinch salt
- 2 tablespoons brown sugar
- scald the cream in a saucepan, then add the salt, sugar and orange extract and stir to combine
- pour the scalded cream mixture over the chocolate chips in a medium mixing bowl, then stir or whisk until the chocolate is completely melted
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