Chocolate Orange Cremeux Recipe
pistachio, ginger & fennel cookie crust, whipped cream
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Ingredients
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Cookie Crust
Chocolate Orange Cremeux
Whipped Cream
Method
Cookie Crust
- 1
Prepare the Cookie Dough
In a mixing bowl, beat together the unsalted butter, granulated sugar, and brown sugar until creamy and well combined.
- 2
Add Dry Ingredients
Gradually add in the all-purpose flour, finely chopped pistachios, ground ginger, ground fennel seeds, and salt. Mix until just combined.
- 3
Incorporate the Egg
Add the egg to the mixture and mix until the dough forms.
- 4
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- 5
Bake the Crust
Preheat your oven to 350°F (175°C). Roll out the chilled dough and press it into a tart pan. Bake for 15-20 minutes or until golden brown. Allow to cool completely.
Chocolate Orange Cremeux
- 6
Melt the Chocolate
In a heatproof bowl, melt the chopped dark chocolate over a double boiler or in the microwave until smooth. Set aside to cool slightly.
- 7
Prepare the Cream Mixture
In a saucepan, heat the heavy cream until it begins to simmer. In a separate bowl, whisk together the egg yolks and granulated sugar until pale.
- 8
- 9
Mix in Chocolate and Flavorings
Remove from heat and add the melted chocolate, orange zest, orange juice, and vanilla extract. Mix until smooth.
- 10
Cool and Set
Pour the cremeux into the cooled cookie crust and refrigerate for at least 4 hours, or until set.
Whipped Cream
- 11
Whip the Cream
In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form.
- 12
Serve
Once the cremeux is set, top with whipped cream before serving.
