Orange Scented Bomboloni With Pastry Cream And Chocolate Orange Dipping Sauce Recipes

DAVID ROCCO'S ITALIAN NUTELLA-FILLED BOMBOLONI

Steps:

• Dissolve the yeast with 1/3 cup of the milk in a bowl. In a separate bowl, whisk the eggs with the remaining milk. In the bowl of a stand mixer fitted with a dough hook, add the flour, sugar, salt and lemon zest, and mix together.
• Add the egg and milk mixture slowly to the flour, and mix until the dough is roughly combined, 2 to 3 minutes. Add in the yeast mixture, and continue to mix the dough for a few minutes. Add the butter to the dough a little at a time until mixed in. Sprinkle in a little flour if the dough is sticking to the bowl and mix until it no longer sticks to the sides. The dough should be very soft and not sticky. Transfer the dough onto a work surface and knead the dough into a ball, then put in a bowl and cover with plastic wrap. Proof the dough until doubled in size, 3 hours.
• Roll out the dough with a rolling pin until about 3/4-inch thick. Using a round pastry cutter the size of a cup, cut the dough into disks. Place the dough on a baking tray lined with parchment paper and cover with plastic wrap. Proof the dough for another 1 hour 30 minutes.
• In a large, heavy-bottomed saucepan, pour enough oil to fill the pan about halfway. Heat over medium heat until a deep-frying thermometer inserted into the oil reaches 340 degrees F.
• Add the pieces of dough, a few at a time, to the hot oil. When the dough is golden on one side gently turn over to fry the other side, 3 to 5 minutes. When the doughnuts are golden remove from the fryer and place on paper towels to absorb the excess oil. Then roll the doughnuts in sugar until completely covered.
• Fill a pastry bag fitted with a pastry tip with the chocolate hazelnut spread. Poke the tip three-quarters into the doughnut and squeeze the bag, pulling the tip out and adding as much spread as possible to the doughnut. Serve warm.

ORANGE-SCENTED HOT CHOCOLATE

Steps:

• Combine all ingredients in heavy medium saucepan. Stir over low heat until chocolate melts. Increase heat and bring just to boil, stirring often. Remove from heat and whisk until frothy. Return to heat and bring just to a boil again. Repeat heating and whisking once again. Discard orange peel. (Can be prepared 2 hours ahead. Let stand at room temperature. Before serving, bring just to boil, remove from heat and whisk until frothy.) Pour hot chocolate into mugs.

CANDIED ORANGE SLICES DIPPED IN CHOCOLATE

Steps:

• Cut the oranges in half lengthwise, with the cut side down slice the oranges crosswise into 1/4-inch slices, (you will have 1/2 of a slice of orange:DO-NOT peel),discard the ends.
• In a 10-inch saute pan combine the water and the 3 1/2 cups of sugar, stir to blend, then bring to a boil over medium heat.
• Add the orange slices, separating them, and simmer them gently for 1 hour uncovered; peroidically dunk any floating slices.
• Remove from heat and cool to room temperature.
• Remove the orange slices, with a slotted spoon and transfer to a cooling rack set over a baking sheet to let drain and dry for 24 hours; NOTE; I dryed them in my oven set for for baked goods, or if oven has a pilot light, this worked great if it is a damp day.
• After drying the slices, toss them in the granulated sugar and reserve them, do not stack them as they will stick together.
• While you are coating the orange slices with the sugar, have the chocolate melting slowly in the top of a double boiler over 120 degree water: Chocolate can be melted in the microwave.
• When all the chocolate is melted and creamy and registers 100 degrees on an instant themometer, remove the top section from the double boiler.
• Add the 2-ounce of chocolate and gently stir until the thermometer reads 88 degrees to 91 degree, then remove what remains of the chunk of chocolate.
• Now dip the orange slices 2/3 of the way into the chocalate; gently scrape off excess chocolate against the side of the pan.
• Place the orange slices on a sheet of wax paper to set.
• Work quickly with the slices if the chocolate becomes to thick for dipping, place it over the 120 degree water again until it reaches 88 to 91 degrees.

CHOCOLATE-DIPPED ORANGES RECIPE BY TASTY

Steps:

• Peel orange into slices and insert lollipop sticks.
• Melt chocolate chips in microwave at 30-second intervals until the chocolate is easy to stir.
• Dip orange slices halfway in chocolate, and then in each topping of your choice.
• If needed, chill oranges in the freezer for 5 minutes to help harden the chocolate.
• *Additional oranges can be used to increase serving size
• Enjoy!

CHOCOLATE ORANGE PASTRIES

Steps:

• Heat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
• In a small bowl, combine the cream cheese, orange marmalade, egg yolk, and orange zest until well blended.
• Unroll the pie crust on a work surface. Cut the pie crusts into 32 circles using a 2 1/2" fluted cookie cutter.
• Spread about two teaspoons of the cream cheese mixture over half the pastry circles, leaving a void about 1/4" from the edges.
• Top the cream cheese with 8-10 mini chocolate chips.
• Top each pastry circle with another pastry circle. Crimp the edges with a fork.
• Brush beaten egg white over the pastries. Sprinkle each pastry with a bit of sugar.
• Bake for 20-25 minutes or until the pastries are a light golden brown.
• Remove pastries from the baking sheet and place on a cooling rack. Cool for at least 15 minutes before serving.

CHOCOLATE-DIPPED ORANGE PEEL

Steps:

• Making the Candied Orange Peel
• Wash the oranges and remove the peel with a sharp vegetable peeler, avoiding any white pith. Put the orange peel in a saucepan with 4 cups water and a pinch of salt. Bring to a boil over high heat and boil for 5 Minutes. Drain. Repeat this process one more time.
• Put 1 cup of the sugar and 1 2/3 cups water in a clean saucepan and bring to a boil, stirring until the sugar dissolves. Add the blanched orange peel to the boiling syrup, immediately remove from the heat, cover the pan, and set aside overnight at room temperature.
• The next day, drain the peel, reserving the syrup. Add 1/3 cup of the remaining sugar to the reserved syrup, bring to a boil, and return the peel to the syrup. Remove from the heat, cover, and set aside overnight at room temperature. Repeat this process three more times, over three nights, adding 1/3 cup sugar each time. Once the peel is candied, let drain at room temperature for 1 day, then cut into thin slivers. (The peel can be stored in an airtight container for up to 1 month.)
• Dipping
• Temper the dark chocolate . Using a fork, dip each strip of candied orange peel in the chocolate, then lay it on an acetate sheet. Refrigerate the chocolate-dipped strips for 10 Minutes before detaching from the sheet. (Store in a cool place away from moisture for up to 1 month.)

ORANGE CHOCOLATE MELTAWAYS

Steps:

• Place chocolate chips in a bowl; set aside. In a saucepan, bring cream and orange zest to a gentle boil; immediately pour over chips. Let stand for 1 minute; whisk until smooth. Add extract. Cover and chill for 35 minutes or until mixture begins to thicken. , Beat mixture for 10-15 seconds or just until it lightens in color (do not overbeat). Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets. Cover and chill for 5 minutes. , Gently shape into balls; roll half in nuts. In a microwave; melt chocolate and shortening; stir until smooth. Dip remaining balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in the refrigerator.