Chocolate Orange Verrine

Are you a fan of the orange and chocolate combination? This creamy and delicious dessert is perfect for you! The combination of creamy chocolate, fresh orange marmalade and orange vanilla montée come together to create a delicious and light dessert.

I’m still very new to the pastry world, and I’m learning more and more each week. At first, I was skeptical of this dessert but after taking the time to put it together and taste the final product, I fell in love with it! I hope you do to!! Always remember, if you try out these recipes, please email me or tag me @tasty_tays on Instagram so I can see your amazing creations!

Yield: 10

Chocolate Crémeux

- 125g Whole Milk

- 125g 35% Cream

- 45g Egg Yolks

- 35g Sugar

- 100g Dark Chocolate (I used Favorites Mi-Amére 58%)

- 60g Milk Chocolate (I used Ghana Chocolate)

- 1 Gelatin Sheet

1. Soak gelatin sheet in cold water to bloom, set aside until needed.

2. In a saucepot, combine them milk and cream, bring to a simmer.

3. In a mixing bowl, combine egg yolks and sugar, whisking slightly (Do not add too much air).

4. Slowly pour warmed milk/cream into eggs, whisking continuously to temper together, return to pot and cook to 84̊ C. (Don’t stop whisking, try to avoid lumps).

5. Pour over chocolate and allow to sit for 2 minutes. Stir to emulsify completely.

6. Add in bloomed gelatin.

7. Let cool for a bit, but be prepared to fill Verrine cups while it’s still warm.

8. Using a piping bag, fill up your Verrine cups just over half way with your chocolate crémeux mixture.

9. Allow to set before continuing with assembly.

Orange Marmalade

- 200g (1) Orange

- 37.5g Fresh Orange Juice

- 50g Sugar

- 2.5g Pectin NH

- 37.5g Sugar

1. The night before, poke holes into your orange (Just through the outer layer of skin) and soak in cold water over night, changing the water halfway through.

2. In a saucepot, boil the orange in water until it is soft.

3. Remove from the water, cut off each end and discard, cut into slices and discard any seeds.

4. In a saucepot, cook the orange slices with the orange juice and 50g of sugar until it becomes a soft mixture.

5. Transfer into a food processor, blitz into a fine mush and return to the pot.

6. Add in the 37.5g sugar and pectin and bring the mixture to a boil.

7. Once boiled, remove from heat and transfer to a container to allow to cool completely.

Orange Vanilla Montée

- 66.5g 35% Cream

- 6.5g Invert Sugar

- 6.5g Glucose

- 1/3 Vanilla Bean

- 1/4 Orange Zest

- 30g White Couverture Chocolate

- 100g 35% Cream (Cold)

1. In a saucepot, boil 66.5g 35% Cream with the invert sugar, glucose, vanilla and orange zest.

2. Once boiled, pour over the white chocolate and let stand for a minute. Emulsify fully.

3. Add in the 2nd portion of cream and use an immersion blender to mix together fully.

4. Allow to infuse for a few hours, or overnight if you can.

5. When it’s full infused, whip it by hand or in a mixer (personal preference), but be careful not to overmix.

6. Transfer to a piping bag and prep to finish filling Verrine cups.

Garnish: Chocolate Disc, Fresh Orange, Chocolate Streusel, Chocolate slice

Assembly;

1. Fill your Verrine cups just over half way with the chocolate crémeux and allow to set slightly. 2. Place a tempered chocolate disc on top of the chocolate crémeux. (If you would like a post about how to temper chocolate and different chocolate decoration techniques, please let me know!) 3. On top of the chocolate disc, pipe a thin layer of the orange marmalade. 4. Fill up the rest of your Verrine cup with the Orange Vanilla Montee. 5. At this point you can garnish your Verrine cup how you see fit, for example, I chose to do an orange slice, a few pieces of chocolate streusel and a triangle piece of tempered chocolate. 6. Place into the refrigerated until ready to be eaten!

Thank you!

If you would like more information on garnishing your products or the recipes for garnishes that are mentioned in any of the recipes, please feel free to email or comment and I will be sure to get back to you! Always happy to share! Remember, tag @tasty_tays to show me your creations!

Happy Baking!

Tayla O'Flynn

#Orange #Chocolate #ChocolateOrange #Verrine #Pastry #Dessert