Mandarin, not like you've experienced it before.
For the pastry, grate the butter and place in a bowl back in the freezer to keep as cold as possible. In another bowl sift together the flour and salt.
Rub in the chilled butter your fingers until the mixture resembles fine breadcrumbs. Gradually add enough water until the dough starts to come together. Separate a small amount for the orange dough. Roll the dough out into a rectangle on a floured bench.
Place half of the frozen butter over the bottom two thirds of the dough. Fold dough as if to make an envelope by folding up the top one third and then the bottom two thirds.
Turn the folded dough through 90°to roll it out again. Do this step again adding the remaining frozen butter and fold as before. Wrap the dough in cling film and leave to rest in the fridge for at least 30 minutes. Mix remaining dough with the food colouring, cover and place in fridge to rest.
For the curd, add blood orange juice and zest into a glass bowl then add eggs, then sugar and whisk until combined. Over a double boiler whisk until curd starts to thicken, once it does cook for another minute before removing from heat.
Stir in cold butter until melted and combined. Pass through sieve, cover closely with glad wrap and chill.
For the pastry crème, in a medium size bowl whisk the egg yolks until pale and yellow, then whisk in the sugar and cornflour. In a medium saucepan place the crushed Cardamom pods with the milk.
Bring the milk to the boil. Remove from the heat and let steep for 5-10 minutes then strain into a bowl. Slowly pour the hot milk into the egg mixture and whisk until smooth.
Return the mixture to the saucepan and return to the heat and whisk continuously until thickened. Remove from the heat.
Whilst warm pass through a fine sieve onto a try and then cover with cling wrap (touching the crème pat) and cool for at least 30 minutes. Set aside.
For the cream, add all ingredients to the stand mixer with whisk attachment until mixture thickens to stiff peaks.
To assemble, preheat oven to 185C. Use melted butter to coat the cream horn moulds and place in the freezer to quickly set. Roll out pastry to a large thin rectangle.
Roll out coloured dough, brushing lightly with water and lay on top off puff before rolling to seal. Cut pastry to neaten up and square off. Cut 12 very long strips.
Lightly brush the top of the pastry with egg to seal rolls together. Starting at the bottom of the mould, pinch the end of the pastry to seal.
Start carefully rolling pastry on an angle, very neatly finishing off at the top. Do not go too close to the edge or it will be too hard to remove pastry later. Return to freezer to chill.
Bake in the preheated oven for 15-20 minutes until golden.
Fill each cream horn three quarters of the way with the pastry cream. Finish off with the whipped cream. Melt chocolate and the drizzle over each cream horn to decorate.
Place curd in a small bowl and serve with cream horns.
This recipe has not been edited or tested by the Bake Off Food Department.
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