Chocolate and orange trifle

Pomegranate Days
Prep: 30 mins, Cooking: 30 mins
Rate this recipe
A sublime trifle fit for a queen.

By Food24 December 12 2014
0
SHARES
1.1k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (19)

CHOUX PASTRY:
250 ml water
85 g butter
250 ml flour
1 ml salt
4 eggs
CRèME PâTISSIèrE:
1 l milk
1 vanilla — pod, split, seeds scraped
70 g flour
70 g cornflour — maizena
4 eggs
4 eggs — just the yolks
300 g sugar
orange — zest only
250 ml cream
cranberries
80 g dried cranberries
orange — juice only
65 ml sherry — dry
500 ml fresh cream — whipped
Tap for ingredients
Tap for ingredients

Method:

To make the profiteroles

Place the water and butter in a saucepan over medium heat.  Melt the butter and bring the mixture to a boil.  Add all the flour to the butter mixture at once.

Use a wooden spoon to beat until well combined. Cook over low heat and bring the mixture into a ball, this will happen over a minutes as the mixture begins to come away from the side of the saucepan. Continue rolling the dough around the saucepan for a few minutes until it is smooth and takes on a slight shine. Set aside for 5 minutes to cool.

Place the dough in a mixer. Mix the eggs together and pour into the dough while the mixer is running. Beat the dough until it shines. It will be a pipeable consistency. Spoon teaspoons of the batter onto a tray that’s been lined with baking paper. Place the spoonfuls about 3cm apart. Dip your finger in a little water and tap the tips of the dough.

Bake the profiteroles in an oven that has been preheated to 200C for 25 minutes or until they are puffed and golden.As they come out of the oven, pierce the side or bottom of each profiterole to release the steam and allow to cool  completely on a rack.

Once cool, fill the profiteroles with the chocolate mousse by cutting a small slit in the bottom of each profiterole and piping
the chocolate mousse inside using a piping bag.

To make the crème pâtissière

Place the milk in a saucepan, scrape in the vanilla seeds and drop in the vanilla pod.Heat to just boiling. In a bowl, place the flour, cornflour, eggs and egg yolks. Whisk well.

Pour the hot milk over the egg mixture and whisk to mix into the custard. Strain the custard back into the pot and whisk continuously over a medium heat until thickened. Cook for a few minutes more before whisking in the orange rind and cream.Allow to cool.

Macerate the cranberries in the orange juice and sherry for 30 minutes before using.

To assemble, layer first the profiteroles, then  the orange custard, then some cranberries and finally the cream.
Repeat the layers until the bowl is filled – finishing with a layer of cream.

Decorate with whipped cream, chocolate rolls and dried cranberries.

Recipe republished with permission of Pomegranate Days.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.