Shopping list
1/2 roll of puff pastry
30g caster sugar
250ml double cream
2 tablespoons caster sugar
50g Tony's chocolate
1 small tin tangerines on syrup
for the glaze
40g icing sugar
2 tablespoons mandarin syrup
orange food coloring
Today we are making orange rolls and we can already say: unfortunately, they won't make it to King's Day ;)) It doesn't matter, because they taste best on the day they are baked. And that's how it goes here, usually the hungry monsters come and eat them right away. Wait for the tea guys!
How to make orange rolls
Roll out the puff pastry and cut it into strips.
Grease the mini cannoli rolls lightly.
Roll the puff pastry around the rolls.
Sprinkle the baking paper lightly with sugar.
Roll the dough rolls in the sugar, shake it off and place the rolls with the seam on the bottom on a baking tray with baking paper on it
Let the rolls rest in the fridge for 30 minutes.
Preheat the oven to 200°C / 180°C Fan
Bake the puff pastry rolls in +/- 15 -20 minutes.
Let the rolls cool slightly on a wire rack
Melt the chocolate au bain marie.
Push the molds out of the rolls.
Beat the cream with the sugar until stiff.
Dip the rolls into the chocolate.
While the chocolate sets you stir the glaze.
Stir the sugar with the tangerine syrup into thick liquid.
Make the glaze a pretty orange with a tiny drop of colour.
Drizzle zigzag stripes on top of the dried chocolate.
Fill the rolls with whipped cream and pipe some on top.
Tangarines on top and ... snap, these orange rolls are too good!
Happy King's Day!