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    Monday, July 04, 2011

    Chocolate Orange Pots - Sable Cookies

    I’ve been trialing these little puddings, I made them a couple of weeks ago for the Grandchildren for their dessert. They were great and So Simple. So with the advent of friends for lunch. Let’s make Chocolate Orange Pots. Once again courtesy of Nick Nairn.

    I discovered very quickly that I had made a mistake, they wouldn’t set. So I stuck them in the Freezer my guests didn't mind, but to me they just tasted like a Chocolate milkshake.
    This frustrated me (a lot) so I made them again for family dinner.
    Still wouldn’t set.
    After some soul searching I worked out I had used the wrong kind of Chocolate.
    I used Melts, thinking it would be easy. WRONG
    So today, Staff lunch. I just had to try it for the last time.
    Yipee it worked… I bought 72% Cocoa and yes they set.
    Plus I have been looking around for a Sable Cookie, to have with these little pots.
    After trying a couple of recipe I came across this one from
    The "Old" Joy of Baking web site. Perfect.

    So here you go… Chocolate Orange Pots with Sable Cookies
    This makes 5 servings, it is very rich, you don’t need much
    To get the orange flavour, you should buy Orange Chocolate, or as I did, infuse the cream with Orange peel.

    125 gms Good Chocolate chopped into little pieces
    1/2 cup whole milk
    1/2 cup cream
    1 large egg
    3 strips orange peel

    Place chopped Chocolate into a blender
    Put orange peel, milk and cream in a pot
    Slowly bring to the boil

    When it starts to boil
    Add to chocolate
    Let sit about 20 seconds, for the chocolate to melt
    Whiz for 30 seconds
    Add egg
    Whiz 45 seconds
    Pour into little ramekins

    Into the fridge for at least 2-3 hours
    You can keep them overnight but not much longer

    Sables (French Butter Cookies)
    140 gms unsalted butter at room temperature
    100 gms granulated sugar
    1 large egg
    1 teaspoon vanilla extract

    2 cups white flour
    1/2 teaspoon baking powder
    1/4 teaspoon salt

    Egg wash
    1 large egg
    1 tablespoon water

    Beat butter and sugar till light and fluffy (2-3 minutes)
    Add eggs and vanilla

    In another bowl whisk together flour, baking powder and salt

    Add flour mix to the butter mix and beat till just incorporated
    Do not over-mix
    Transfer the dough to a lightly floured work bench
    And lightly knead the dough, a few times, to bring it together
    Make into a ball,
    cut in half,
    wrap both halves in plastic wrap and
    place in fridge for about 1 hour till its firm.
    When you are ready, cover a baking sheet with parchment paper
    Remove 1 portion of the dough and on a lightly floured bench
    Cover with the plastic wrap for easier rolling
    Roll out to about 1 cm thick
    Using a 5 cm cutter, cut out the cookies and
    place them on the baking sheet
    Place this baking sheet with the cookies on it, back into the fridge for another 15 minutes
    Meanwhile pre heat the oven to 175C

    Combine the egg with water for the egg wash
    Take them out brush with the egg wash and using a toothpick make a little criss cross pattern
    Into the oven for 12 – 14 minutes till they are golden brown

    While they are cooking, prepare the second portion

    Cool, they will keep for up to a week in an air tight container.
    So short and crisp, I love them Thank you
    It's a happy Crew

    1 comment:

    Cooking Gallery said...

    The cookies look beautiful...and I am drooling over the chocolate orange pots...!!