Moorkop with a Twist

Ingredients

• For the choux pastry: For the choux pastry:
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 4 large eggs 4 large eggs
• Zest of 1 orange Zest of 1 orange
• For the custard filling: For the custard filling:
• 2 cups (480ml) whole milk 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 4 large egg yolks 4 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract 1/2 teaspoon almond extract
• For the chocolate ganache: For the chocolate ganache:
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 4 ounces (113g) dark chocolate, chopped 4 ounces (113g) dark chocolate, chopped

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 25g, 15g
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. 2.
   In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
3. 3.
   Reduce the heat to low and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. 4.
   Remove the pan from heat and let it cool for a minute. Then, add the eggs one at a time, beating well after each addition. Stir in the orange zest.
5. 5.
   Transfer the choux pastry dough to a piping bag fitted with a large round tip. Pipe small mounds onto the prepared baking sheet, leaving space between each.
6. 6.
   Bake for 20-25 minutes or until the pastry shells are golden brown and puffed. Remove from the oven and let them cool completely.
7. 7.
   In a saucepan, heat the milk over medium heat until it begins to steam. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
8. 8.
   Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens into a custard consistency.
9. 9.
   Remove from heat and stir in the vanilla extract and almond extract. Transfer the custard to a bowl, cover with plastic wrap, and refrigerate until chilled.
10. 10.
    Once the pastry shells and custard are cooled, use a piping bag to fill each shell with the custard.
11. 11.
    In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Stir until the chocolate is melted and the ganache is smooth.
12. 12.
    Dip the top of each filled pastry shell into the chocolate ganache, allowing any excess to drip off. Place them on a wire rack to set.
13. 13.
    Serve the Moorkops chilled and enjoy!

Treat your ingredients with care...

• Orange zest — Make sure to use organic oranges and wash them thoroughly before zesting to avoid any pesticide residue.
• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa for the best flavor and texture.

Tips & Tricks

• To achieve perfectly puffed pastry shells, avoid opening the oven door while they are baking.
• If you prefer a sweeter custard filling, you can increase the amount of sugar in the recipe.
• For a variation, you can sprinkle powdered sugar on top of the Moorkops before serving.
• If you don't have a piping bag, you can use a ziplock bag with the corner snipped off to pipe the choux pastry.
• To prevent the custard from forming a skin while chilling, place a piece of plastic wrap directly on the surface of the custard.

Serving advice

Serve the Moorkops chilled for the best taste and texture. Dust them with powdered sugar for an elegant presentation.

Presentation advice

Arrange the Moorkops on a platter, ensuring they are evenly spaced and the chocolate ganache is smooth and glossy. Garnish with a sprig of fresh mint for a pop of color.