Cream Puffs With Chocolate-Orange Mousseline Filling
This is an easy citrus flavored chocolate dessert that is rich enough to please both young and old. It is individual bite size portions and is perfect for party and get together. This is a quick version made with store brought puff pastry cups as base and a custard, whipping cream filling. If you do not have pastry cups, you can cut pastry sheets into desired shapes and sizes. This filling is versatile and can be used for tarts or as pastry filling.
Puff pastry cups- 12
Orange juice- 1/4 cup
Orange marmalade- 1 tbs
(or use orange zest)
Milk- 3/4 cup
Sugar- 1/4 cup
Semi sweet chocolate- 3 oz.
Corn starch- 1 1/2 tbs
Whipping cream- 1/3 cup
Thaw puff pastry cups as per package instructions. If using pastry sheets cut into circles and using a smaller cookie cutter make an impression in the center. Bake till golden brown and allow to cool. You can pull out a little of the center to create a cup.
To make the filling.
Using a double boiler melt chocolate. Stir occasionally till chocolate melts. Whisk until smooth. Whisk in the marmalade into the chocolate and keep aside.
In a sauce pan bring milk to a boil or until bubbles form around the edge of the sauce pan.
Whisk egg yolks lightly and add sugar and mix until blended.Gradually add 1/4 cup of hot milk into the egg yolks whisking constantly. Pour this egg mixture into the sauce pan with milk and return to the stove.Cook in low medium flame till mixture thickens. In a bowl mix corn starch and orange juice and pour this into the custard. When it thicken remove from the stove.Stir in chocolate and transfer to a bowl. Dab with a small piece of butter to prevent a skin from forming. Refrigerate until completely cool.
Whisk chilled whipping cream until stiff and fold into into the chilled chocolate mixture.
Fill the puff pastry cups with this filling. You can also use a pastry bag to pipe the filling. Serve as dessert or snack.
Hope you will enjoy this recipe.