Chocolate Orange Plait

Chocolate Orange Plait

Hey πŸ˜‡’s ,

This will be my last blog post/festive ish recipe until after the Christmas period,unfortunately.I just can’t seem to find the time to write as much as I’d like to lately with all the preparations going on for the big day ( baking sweet Christmasy treats & gifts is a massive part of this) I may even get around to blogging about them next Christmas πŸ˜‚ as I have a back log of posts to do in the meantime 😘.

I hope you enjoy this festive flavoured bake & look foward to sharing more sweetness with you all in the new year, a new blog look & rename are on the cards too!πŸ€—

Ingredients:

  1. 250g strong white bread flour
  2. 1tsp salt
  3. 1 sachet quick acting yeast
  4. 1tbsp sunflower oil
  5. 150ml orange juice
  6. 50g chocolate 
  7. Cup of milk
  8. Cup of oats.

Method:

  • Put the flour,salt,yeast and orange into a mixing bowl. Mix together with a fork. When you can’t stir with a fork anymore put the dough onto work surface.
  • Knead for 10-15 minutes. Shape into a ball and leave to prove for about an hour in a warm place. Preheat oven to 200Β°c.
  • Once risen press with your finger and let the air escape.
  • Form into a ball then stretch the dough out. Add some chocolate. Roll back into a ball and repeat the process again. 
  • Shape dough  into a ball and cut into 3 balls. Stretch out the balls into a line and then plait the dough with them.
  • Brush the top of the plait with some milk using a pastry brush.
  • Sprinkle some oats on top too.
  • Put the plait onto a baking tray and prove the dough for another 10 minutes.
  • Pop into oven and bake for 10-15 minutes.

Once cooled slice & enjoy on its own or with a spread of marmalade for that extra citrus zing!

Merry Christmas everyone! Thank you for all your kind comments, likes & support so far. Have a very happy new year & I’ll hope you’ll all join me for whatever 2017 has to bring. πŸŽ‰

Let the festivities begin!

πŸŽ„πŸŽ…πŸŽπŸ½πŸŽ‚πŸΎπŸŽŠ

Profiteroles

Profiteroles

image

In my eyes it’s not Christmas time without these lovelies!
I tend to shop buy them because choux pastry is not something I’ve made much of, since working in a bakery. It’s not the easiest pastry to make or bake as you have to work rather quick and is quite temperamental.
However this year I wanted to make a extra special effort and try some white chocolate sauce with them too as they are usually served with dark or milk chocolate.
Served individually or stacked there always a pretty, tasty party treat, you’ll keep keep going back for more, until there all gone!
For the choux pastry you will need:
2 oz (50 g) butter or margarine
1/4 pint (150ml) water
4 oz (100g) Plain Flour
3 medium eggs, lightly beaten
Method:
image

1. Put fat in water and melt over a gentle heat, then bring to boiling point.
image

2. Take off heat and stir flour in.
3. Put back on heat, stir until it forms a ball in the middle of saucepan.
image

4. Transfer to a large bowl to cool.
image

5. Beat the eggs in well to the cool mixture, a bit at a time with a wooden spoon.
image

image

Top tip – Make sure the water is boiling well before putting in the flour, or it won’t work and you’ll end up with a runny paste.
Then…
You will need: 1/4 pint (150ml) whipping cream, whipped
5 oz (150g) half white chocolate, half dark
2 tbsp soft brown sugar
2 tbsp water
2 oz (50g) butter ( if you want a runny rich sauce I left it out #forgot & I cheated and used the microwave!)
1 tbsp rum or brandy *optional
6. Pre-heat to 200 degrees Celsius. Grease a couple of baking trays, you could also run them under a cold tap leaving a film of water.
image

7. Using 2 teaspoons or a piping bag put walnut sized amounts of choux pastry on prepared trays making sure they are well-spaced out.
image

8. Bake for 20-25 minutes until risen, golden brown and firm. Slit sides a little to let steam out. Cool on wire rack.
image

9. Place nozzle of piping bag in the slit made earlier and fill with cream.
image

10. Make sauce by combining the chocolate, sugar and water in saucepan and stir over low heat until smooth. Stir butter in. Take off heat and add spirit.
11. Pour sauce over buns and serve straight away.
image

πŸ™‚ Merry Christmas everyone!
πŸŽ„πŸŽπŸŽ…πŸ‘Ό