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Crispy Cream and Chocolate Pastries

ingredients for 8 pastries 2 rectangular sheets of puff pastry. 1 egg yolk. 1 rectangular cookie cutter, 10x5cm. powdered sugar for dusting. pastry cream: 400cc whole or semi-skimmed milk. 30g cornstarch. 120g sugar. 4 egg yolks. chocolate cream: 150cc heavy cream (35% fat). 120g dark chocolate (chips or chopped).   preparation First, we'll make the pastry cream : Put the milk and sugar in a pot over medium heat. In a separate bowl, whisk the egg yolks with the cornstarch. Once the milk is warm, mix it into the yolk mixture, then pour everything back into the pot. Keep stirring with a wooden spoon over low heat until the cream thickens and coats the back of the spoon. Set aside. For the chocolate cream : Heat the heavy cream in a small saucepan until it's just about to boil. Remove from heat, add the chocolate, and stir until it's completely melted and smooth. Set aside. Preheat your oven to 180°C, with heat from both top and bottom. Cut t...

Jijona Nougat and Orange Mousse Cups




ingredients

for 4 people
  • 120g Jijona nougat (turrón de Jijona)
  • 1 tablespoon brandy
  • 2 egg yolks
  • 2 tablespoons sugar
  • 150g milk
  • peel of 1/2 orange
  • 150g heavy cream (35% fat)

you'll also need:

  • 300g orange juice
  • juice of 1/2 lemon
  • 3 gelatin sheets
  • 2 tablespoons sugar
  • 2 oranges
  • 4 strawberries or red berries (optional)

 

preparation

Put the milk and orange peel in a saucepan over the heat...
When it starts to boil, let it steep for 2 minutes. Then strain out the orange peel and return the milk to the heat with the tablespoon of brandy.
In a separate bowl, beat the egg yolks with the sugar. Now you'll make this just like pastry cream — once the milk starts boiling again, pour it into the yolk mixture and cook over low heat, stirring constantly, until it thickens nicely.
Once you take it off the heat, stir in the nougat, mashed with a fork...
Whip the heavy cream until it forms soft peaks, then fold it gently into the nougat cream.
Divide this mousse among the 4 glasses and pop them in the fridge...
While the mousse chills, soak the gelatin sheets in a bowl of cold water.
Peel both oranges, making sure to remove all the white pith. Slice them into rounds about a centimeter thick and arrange them over the mousse in each glass...
If you like, tuck a strawberry in the middle of each glass — it looks lovely, though it's entirely up to you...
Squeeze the oranges to get the juice.
Heat it with the 2 tablespoons of sugar. Once the sugar dissolves, take it off the heat and stir in the gelatin sheets, squeezing out any excess water first.
Strain the mixture and pour it over the orange slices. Let everything cool down completely in the fridge, and serve the glasses nice and cold...

enjoy your dessert!

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