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Chocolate Orange Petit Fours
Chocolate Orange Petit Fours
KEEP SCREEN ON
Yield: Makes 24 petit fours
Ingredients
Ingredients
1/2 (17.3 ounce) package puff pastry sheetsPastry cream
1 cup sugar, divided
3/4 cup flour
2 whole eggs plus 1 egg yolk
2 cups half and half cream
Small pinch salt
1/2 teaspoon vanilla
Zest of 1 orange
2 tablespoons Gran Marnier orange liqueur
Ganache
3/4 cup heavy cream
6 ounces high quality dark chocolate (chips or cut into small pieces)
Ingredients
1 (16 oz.) store bought pound cake in loaf pan
2 tablespoons additional Gran Marnier orange liqueur
24 Clementine orange segments
Preparation Method
To make the puff pastry:
To make the pastry cream:
To make the ganache:
To assemble petite fours:
- Position oven rack to rack position 4. Preheat Wolf oven in BAKE at 400°F.
- Line a baking sheet with parchment paper. Lay unfolded puff pastry on baking sheet.
- Bake 20-22 minutes.
- Reduce heat to 350°F. Bake an additional 10 minutes.
- Remove from oven and allow to cool.
To make the pastry cream:
- In large bowl, combine 1/2 cup sugar and flour. Blend in eggs and yolk to a smooth consistency.
- In 2-quart saucepan over medium heat on Wolf cooktop, place remaining 1/2 cup sugar, cream, salt, vanilla, orange zest and orange liqueur. Bring mixture to a very gentle boil, whisking constantly.
- When it has reached a boil, pour half of this mixture into the egg/flour/sugar mixture. Whisk until smooth. Whisk in remaining mixture and return to saucepan.
- Use a heat resistant rubber spatula to scrape the bottom edges of the pan and stir 2 to 3 minutes or until it thickens. It will be very thick.
- Cool to room temperature.
To make the ganache:
- In 1/2-quart saucepan on medium heat on Wolf cooktop, place cream and bring to a boil.
- Remove from heat and allow to cool for a minute.
- Place the chocolate pieces in a small bowl. Pour cream over chocolate and let stand for 5 minutes.
- Stir with a rubber spatula until smooth.
To assemble petite fours:
- Split puff pastry in half lengthwise to create 2 large sheets of baked pastry.
- Place bottom piece on parchment paper on a baking sheet. Spread half of pastry cream over the entire surface of the pastry in an even layer.
- Remove all outer edges of pound cake with sharp knife. Cut cake into three 1/2-inch thick layers.
- Brush layers with remaining 2 tablespoons orange liqueur.
- Lay the layers over the pastry cream. Trim edges so pastry and cake are the same size.
- Spread remaining pastry cream over surface of cake. Top with remaining piece of baked puff pastry.
- Spread chocolate ganache over surface of pastry. Place in Sub-Zero refrigerator for at least an hour before cutting into 24 (6 rows by 4 rows) rectangles.
- Top each piece with a orange segment.