A distinct flavour that will wow all your party guests.
Preheat oven to 200°C.
For the pastry, combine flour, salt and 100g cold butter into food processor and pulse for 2-3 seconds, add half the water and pulse for another 3 seconds, add 1/4 of water and pulse further, add remaining water until mixture forms a dough, turn out and kneed for about 5 minutes, place into fridge for 5 minutes, during this time use food processor to grate frozen butter.
After 5 mins resting dough roll dough into rectangle and cover 2/3 with half grated frozen butter, fold open 1/3 in and then remaining 1/3 and turn 90 degrees, roll out to the same rectangle size and repeat covering 2/3 of pastry with remaining grated frozen butter, fold in open third and then remaining 1/3, again turn and roll out to rectangle shape and repeat folding process (this time without butter) once done place into fridge for 30 minutes.
For the chocolate, combine flour, cocoa, salt and 40g cold butter into food processor and pulse for 2-3 seconds, add half the water and pulse for another 3 seconds, add 1/4 of water and pulse further, add remaining water until mixture forms a dough, turn out and kneed for about 5 minutes, roll into rectangle and place on top of existing pastry layers and return to fridge (covered with plastic wrap).
Chop dates and cover with boiling water (add 1/4 teaspoon of baking soda, cover and leave to cool). Combine scald cream and pour over chocolate and orange liqueur and set aside.
For the crème pat filling, combine egg yolks, sugar and salt and whisk until combined and then add flours, set aside. Bring Milk and 25g sugar to just before boil take some and add it to the egg mixture, whisk it in and then add all egg mixture to milk, stir on heat until thickens.
Combine ganache with crème pat and place into fridge covered with glad wrap.
For the cream horns, roll out pastry to allow for 45cm x 60cm trimmed square, then using metal ruler cut strips width of ruler, take each strip and wrap around cone, then place cone on tray with lip facing down.
Split across 2 trays and brush with egg/milk wash. Bake for 20-25 minutes. Take dates and drain, using stick blender, blend puree.
Whip cream, orange ride and grand mariner and icing sugar as whipping starts and once cream firms place back in fridge. Cooling, place into freeze to cool.
Melt chocolate and olive oil in microwave and set aside.
Blitz nuts for decoration.
Dip each cone to cover rim and roll in nuts, set on tray to dry.
Fill, get piping bag out of fridge and fill each cone with cream and then pipe crème pat into centre and present on platter.
This recipe has not been edited or tested by the Bake Off Food Department.
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