Chocolate and orange trifle

Preparation: 30 mins, Cooking: 30 mins By Food24
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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
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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 reprinted with permission of Pomegranate Days. To see more recipes, please click here.

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