Orange Chocolate Paris-Brest
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
You've got to try this Orange Chocolate Paris Brest I've been making lately. It's such a showstopper, but here's the thing: it's actually pretty straightforward and comes together in just under an hour. The combination of bright citrus and rich dark chocolate feels fancy enough for guests, yet it's honestly simple enough for a weeknight dessert. I love that dark chocolate is packed with antioxidants, so you can almost convince yourself it's good for you! The orange juice and zest give everything this lovely fresh flavor that cuts through the sweetness perfectly. Best part? You probably have most of these ingredients sitting around already.
Ella x
Ingredients
- 250all-purpose flour
- 125 gunsalted butter
- 100 gconfectioners' sugar
- 60 mlorange juice
- 1orange zest
- 150 gdark chocolate chips
- 2 eggeggs
- 1salt
- 80 ggranulated sugar
- 60 gorange marmalade
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together flour, confectioners' sugar, and salt.
Tip: Use a digital scale for accurate measurements.
- 3
In a large bowl, cream together butter and orange marmalade until well combined.
Tip: Make sure to scrape down the sides of the bowl.
- 4
Beat in the granulated sugar until light and fluffy.
- 5
Add the orange juice and zest, and mix until combined.
- 6
Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Be careful not to burn the chocolate.
- 7
Roll out the dough to a thickness of about 3mm (1/8 inch). Cut into 4 equal pieces.
Tip: Use a ruler or a straight edge to ensure even cuts.
- 8
Roll each piece into a ball and then flatten slightly into a disk shape.
- 9
Place a disk of dough on each piece of melted chocolate, and press the edges to seal.
- 10
Bake for 20-25 minutes, or until the pastry is golden brown.
- 11
Allow the pastry to cool on a wire rack for 10-15 minutes before serving.
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