Cream Puffs With Chocolate-Orange Mousseline Filling

Are you looking for delicious and impressive party foods? Cream puffs with chocolate-orange mousseline filling are a quick dessert and taste amazing. Citrus flavored desserts are much loved, and orange and chocolate are such a classic combination. The pastry cups with the delicious filling will look festive and elegant. It is simple to assemble this finger food – it is easier than you think!. The contrast of textures is interesting with thin layers of crispy, buttery puff pastry and the sweet, creamy filling. The mousse has cream and eggs and has an airy texture. Chocolate-Orange Mousseline is a dessert on its own, puff pastry cups are great for individual servings. These easy elegant pastry bites are perfect for entertaining. The filling is versatile and can be used for tarts or pastry filling. Cherries or raspberries also go well with chocolate.

The ready-made frozen puff pastry cups are a lifesaver, and you can get creative with the filling. It is easy to use, and you can devour freshly baked goodies that look like they came from a bakery. If you do not have pastry cups, you can cut pastry sheets into circles and press them into a muffin tin to shape like a cup. Alternatively, you can use choux pastry or pre-made phyllo cups in the freezer section at the grocery store. Serve these dessert bites for your next Christmas party or serve them with afternoon tea. I guarantee this will soon become a party favorite.

Cream Puffs With Chocolate-Orange Mousseline Filling

Ingredients
Puff pastry cups- 12
Orange juice- 1/4 cup
Orange marmalade- 1 tbs
(or use orange zest)
Milk- 3/4 cup
Egg yolks-2
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 you are using pastry sheets, cut them into circles. Use a smaller cookie cutter to 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. Alternatively, you can cut puff pastry into circles and press it into a muffin tin to shape like a cup. Bake for 10-12 minutes (350 F). You can fill these cups with the filling.

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 saucepan, bring milk and 1/2 tsp orange zest to a boil or until bubbles form around the edge of the saucepan. Strain the milk and set it aside.
Whisk egg yolks lightly and add sugar, and mix until blended. Gradually add 1/4 cup of the hot milk into the egg yolks whisking constantly. Pour this egg mixture into the saucepan with milk and return to the stove. Cook in low medium flame till the mixture thickens. In a bowl, mix corn starch and orange juice, and pour this into the custard. When it thickens, remove it from the stove. Stir in chocolate and whisk till smooth. Transfer to a bowl and dab with a small piece of butter to prevent skin from forming. Refrigerate until completely cool.
Whisk chilled whipping cream until stiff and fold 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.

You might also like,

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Sun-Dried Tomato and Onion Tart
Cherry Turnovers- Easy Puff Pastry Recipe
Black Forest Cake/ Black Forest Cherry Torte
Mutton Keema Samosa Recipe/ Samosa With Minced Meat Filling

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Hope you will enjoy this recipe.