Orange Berries Chantilly Puffs Recipes

MERINGUES CHANTILLY WITH ROASTED BERRIES

Steps:

• Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 4 (3 1/2-inch) circles on each piece of paper. Turn the paper face down on the baking sheets.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on high speed until frothy. Add 2/3 cup of the sugar and continue beating on high speed until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/3 cup sugar into the meringue. With a large star - shaped pastry tip, pipe a disk of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.
• Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.
• For serving, place each meringue on a separate plate and top the shell with berries.
• Preheat the oven to 450 degrees F.
• Place the strawberries, raspberries, blueberries and blackberries on a sheet pan and toss with the sugar and vanilla bean seeds. Roast in the oven for 20 minutes. Cool to room temperature before serving.

ORANGE CHANTILLY CREAM

Steps:

• Cut a thin slice off the top of each orange. With a grapefruit spoon, scoop out pulp. Invert oranges onto paper towels to drain. Remove and discard membrane from orange pulp; set aside., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Beat in orange juice. Fold in reserved orange pulp. Spoon into orange shells. Cover and refrigerate until serving.

BERRIES CHANTILLY

Steps:

• Place the dessert glasses in the freezer for about 20 minutes.
• Toast the walnuts lightly in a clean skillet on medium heat. Set aside to cool then chop.
• Divide the fruit mixture among the 4 dessert glasses.
• Whip the cream in a chilled metal bowl with chilled electric beaters until soft peaks form. Then fold in the sour cream and orange juice. *Important*: prepare the whipping cream just before serving.
• Garnish each serving with the chantilly cream and the chopped walnuts.

ORANGE BERRIES CHANTILLY PUFFS

Steps:

• Grate 1/2 teaspoon zest from the orange.
• Heat 1 package raspberries, the blueberries, water, 4 tablespoons sugar and half the orange zest in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to medium-low. Cook for 10 minutes, stirring occasionally. Remove the saucepan from the heat and let cool for 25 minutes. Stir in the remaining raspberries.
• Beat the heavy cream and the remaining sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form.
• Spoon the raspberry mixture into the pastry shells. Top with the whipped cream. Sprinkle with the remaining orange zest. Top with the pastry "tops".

SUMMER BERRIES ON A CLOUD OF CHANTILLY CREAM

Steps:

• In a chilled bowl with chilled beaters, beat whipping cream until it begins to thicken.
• Add the liqueur, icing sugar, and extract, whipping constantly until soft peaks form. Do not over-beat. Refrigerate until ready to serve.
• Right before serving, alternately layer the fresh berries with the Chantilly cream, and the cake cubes (if using) in dessert glasses or a trifle dish.
• Top with a dollop of whipped cream and a berry.
• Garnish with your choice of chocolate or lemon curls, sliced almonds or pink rose petals, as desired.

BERRY PUFFS WITH ORANGE MUSCAT CREAM

Steps:

• Preheat oven to 425°F.
• Unfold pastry sheet, then turn over (to prevent creases from splitting during baking). Cut 6 (4 1/2-inch) triangles from sheet with a long sharp knife and a ruler.
• Arrange triangles on a greased baking sheet and lightly prick centers a few times with a fork. Bake in middle of oven until puffed and golden brown, 15 to 18 minutes. Transfer to a rack and cool.
• Stir together cornstarch, water, and lemon juice in a small saucepan. Add berries and sugar and simmer over moderately high heat, stirring and breaking up berries, until thickened, 3 to 4 minutes. Force purée through a fine sieve into a bowl, pressing hard on solids, then cool purée at room temperature.
• Boil wine in another small saucepan until reduced to about 1 tablespoon, 10 to 12 minutes, then cool.
• Beat cream with confectioners sugar and zest in a bowl until it just holds stiff peaks. Fold wine into cream until just incorporated, then chill.
• Split each pastry triangle in half horizontally and make a sandwich with about 1 1/2 tablespoons cream. Spread 1 teaspoon purée on top of each pastry, leaving a 1/4-inch border (there will be purée left over). Decoratively arrange some raspberries and blackberries on top and sift some confectioners sugar over berries.

ORANGE BERRIES CHANTILLY PUFFS

Steps:

• Grate 1/2 teaspoon zest from the orange.
• Heat 1 package raspberries, the blueberries, water, 4 tablespoons sugar and half the orange zest in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to medium-low. Cook for 10 minutes, stirring occasionally. Remove the saucepan from the heat and let cool for 25 minutes. Stir in the remaining raspberries.
• Beat the heavy cream and the remaining sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form.
• Spoon the raspberry mixture into the pastry shells. Top with the whipped cream. Sprinkle with the remaining orange zest. Top with the pastry "tops".