Friday, May 23, 2008

Sugar & Citrus High Friday

This month Tartelette is hosting Sugar High Fridays, an event started by the Domestic Godness. This is my first time participating, I really couldn't resist this month's theme: CITRUS!

Orange curd & milk chocolate Piramides!

This is what I came up with: a milk chocolate molded bonbon filled with orange curd and an orange curd ganache. Here they're seated on feilletine, a kind of crunched waffers, one of my favourite ingredients. Citrus are so versatile, I had trouble focusing in just one thing to do. But the "need" to use my new chocolate molds spoke lauder than any other idea.

  • ORANGE CURD PIRAMIDES
  • Orange Curd:

  • 250 gr (9 oz) sugar
  • 2 oranges
  • 100 gr (3.5 oz) unsalted butter
  • 3 eggs
  • Orange Curd Ganache:
  • 200 gr (7 oz) milk chocolate
  • 1/2 cup cream
  • 1/2 cup orange curd

  • Bonbons:
  • Milk chocolate
  • Orange curd ganache
  • Orange curd

For the Orange Curd mix together in a pan the juice and rind of the oranges, the eggs beaten and the sugar. Over very low heat (or on top of a double boiler if you prefer) stir constantly until the mix thickens and you can easly coat the back of a spoon. Remove from heat, stain and add the butter cut into small chuncks, little by little until it's all incorporated and you have a nice, smooth and shiny cream. Cover with plastic wrap or vegetable paper to avoid the formation of a skin on top. You can store it in the fridge or frize it.

For the Ganache cut the chocolate into little chuncks or use chip and take to the microave for 1 minute. Heat the cream until almost starts to boil and pour over the chocolate. Leave for a couple of minuts and then stir it with a spoon until you have a uniform glossy chocolate ganache. Add at this point the orange curd and let it cool.

To assemble the Bonbons, fill the moulds with tempered chocolate and let it harden. Add a little bit of cold ganache into each one, pushing it with the help of a small spoon into the sides of the mould, making a cavity where the orange curd will sit. Then add a small amount of curd and take it to the frizer so the curd can harden a bit. Cover with more ganache and finish with more chocolate, cleaning the surface of the mold with a knife. Unmold when they're set: you'll notice a kind of foginess on each bonbon, that means they have shrunck a little after hardening. That's normal and that means they're read to be unmold.

Happy friday, a sugar-high-citric one!

UPDATE: Check here and here for Helen's great round-up!

9 comments:

Suzana said...

Wow! Devem ser deliciosas! :)

Patricia Scarpin said...

Rita, this is just superb! I love this idea!

Clumbsy Cookie said...

Suzana, eram eram...

Patricia, thank you! Glad you liked it!

Prudy said...

Those are just adorable! It looks like a high end bakery item. You're amazing.

Clumbsy Cookie said...

Oh Prudy thanks!

Helen said...

Great creation! I love the added touch of the feuillantine!
Thanks for your entry!
Tartelette

Clumbsy Cookie said...

Thank you helen, you did such a good job hosting this, the round-up is just amazing!

culinarytravelsofakitchengoddess said...

Fabulous creation, clumsy never.

Kitchen Aid Part said...

Hi..This is superb idea.How briliant you are..