Orange – Scented Dark Chocolate En Croûte Recipe
Recipe information
Make Orange – Scented Dark Chocolate En Croûte in just 1h . Enhanced Pairing: Fonseca 40 – Year Tawny Port
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Ingredients
Chocolate Filling
Puff Pastry
Prepare Chocolate Filling
1. Melt the Chocolate
Chop the dark chocolate into small pieces and place them in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for a minute to soften.
2. Mix the Filling
After a minute, stir the chocolate and cream together until smooth and fully combined. Add the orange zest, orange juice, and vanilla extract, then stir until well mixed. Set aside to cool slightly.
Prepare Puff Pastry
3. Roll Out Puff Pastry
Preheat the oven to 200°C (400°F). On a lightly floured surface, roll out the puff pastry sheets to fit your desired size for wrapping around the chocolate filling.
4. Assemble the Croûte
Place one sheet of puff pastry on a baking tray lined with parchment paper. Spoon the chocolate filling in the center, leaving some space around the edges. Place the second sheet of puff pastry over the filling and press the edges together to seal.
5. Prepare for Baking
Beat the egg in a small bowl to create an egg wash. Brush the top of the pastry with the egg wash, and sprinkle granulated sugar on top for a sweet finish.
Bake and Serve
6. Bake the Croûte
Place the baking tray in the preheated oven and bake for 20-25 minutes or until the pastry is golden brown and puffed.
7. Cool and Slice
Once baked, remove from the oven and let it cool for a few minutes. Slice into wedges and serve warm, preferably paired with Fonseca 40-Year Tawny Port.
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