Chocolate pastries

Name: Chocolate pastries
Ingredients: Base: 250 g butter; 75 g chocolate hazelnut cream; 90 g powdered sugar; 6 eggs; 400 g flour; 100 g ground almonds; 1 packet baking powder; 2 tablespoons cocoa; 50 ml milk. Cream: 350 g orange jam; 100 g powdered sugar; 80 ml brandy. Glaze: 300 g chocolate; 200 ml whipped cream.

Dessert - Chocolate pastries by Henrieta I. - Recipia

Chocolate and Orange Cream Cookies: A Sweet Indulgence for Any Occasion Preparation time: 30 minutes Baking time: 30 minutes Total time: 1 hour Number of servings: 12 These chocolate cookies are a perfect combination of flavors and textures, featuring a delicious orange cream that adds a touch of freshness. Ideal for any festive occasion, these cookies are easy to prepare and will surely impress your guests. Let's get started! Ingredients: For the base: - 250 g butter at room temperature - 75 g chocolate hazelnut spread - 90 g powdered sugar - 6 eggs - 400 g flour - 100 g ground almonds - 1 packet baking powder - 2 tablespoons cocoa powder - 50 ml milk For the orange cream: - 350 g orange jam (choose a quality jam, preferably without preservatives) - 100 g powdered sugar - 80 ml brandy (or orange juice for a non-alcoholic version) For the glaze: - 300 g chocolate (choose high-quality chocolate with a high cocoa content) - 200 ml heavy cream Step by Step: 1. Preparing the bases: In a large bowl, beat the soft butter together with the chocolate spread and powdered sugar until you achieve a fluffy, light-colored mixture. Add the eggs one at a time, beating well after each addition to incorporate air and achieve a light texture. 2. Mixing the dry ingredients: In another bowl, combine the flour, ground almonds, baking powder, and cocoa powder. Sift the mixture to eliminate lumps and achieve a uniform composition. Gradually incorporate the dry ingredients into the butter foam, mixing until everything is well combined. Add the milk and continue mixing for a smooth consistency. 3. Baking: Preheat the oven to 180°C. Pour the base mixture into a baking tray lined with parchment paper. Bake for about 30 minutes or until a tester inserted in the middle comes out clean. Once baked, remove the bases from the oven and let them cool completely on a wire rack. 4. Preparing the orange cream: In a saucepan, heat the orange jam together with the powdered sugar and brandy, stirring until combined. Allow the mixture to cool slightly. 5. Assembling the cookies: Cut the bases into 4 equal parts. Spread each layer with the orange jam cream and stack them on top of each other. After stacking all layers, cut the cookies into small pieces of about 4-5 cm. 6. Caramelizing the oranges: Slice an orange thinly and then cut each slice into 4 pieces. Place them in a non-stick pan, sprinkle 2-3 tablespoons of sugar over them, and put the pan over medium heat. Sauté the orange slices until they turn golden and caramelized, then let them cool. 7. Preparing the glaze: In a saucepan, heat the heavy cream until just before boiling. Add the chopped chocolate and stir until completely melted. Allow the glaze to cool slightly before pouring it over the cookies. 8. Serving: Arrange the cookies on a platter and decorate them with the caramelized orange slices. These chocolate cookies, adorned with sweet-tart oranges, will surely be the centerpiece of your table. Helpful tips: - Use fresh, high-quality ingredients for the best results. - You can add an extra note by replacing the brandy with another fruit liqueur, such as orange or raspberry liqueur. - If you want a gluten-free version, replace the flour with a combination of almond flour and coconut flour. Enjoy these chocolate cookies with orange cream, perfect for impressing at any occasion!

Chocolate pastries

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