Orange Berries Chantilly Puffs Food

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".

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.

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.

CHANTILLY FRUIT TOPPING

Steps:

• In a small bowl, beat cream cheese until smooth. Add the sour cream, honey, orange juice and cinnamon; beat until smooth. Serve with berries. Refrigerate leftovers.

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.

CRANBERRY-ORANGE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch baking pan with parchment paper or grease with butter or shortening.
• Place 1/2 cup mini semisweet chocolate chips in a large saucepan. Add bittersweet chips and butter and melt over low heat.
• Remove from the heat. Whisk in eggs until thoroughly combined and the chocolate is smooth. Stir in sugar, orange blossom water, orange zest, and vanilla paste. Stir in flour, baking soda, and kosher salt until just combined. Fold in cranberries and remaining 1/4 cup semisweet chips.
• Pour and spread the batter evenly into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 40 to 50 minutes. Sprinkle tops with sea salt immediately. Cool completely in the pan before cutting into 9 squares, wiping the knife clean after each cut.