Clementine and filo dessert
By Caroline , blog La Cuisine & Caro
- 1 pastry dough (or sheets of filo
- or puff pastry)
- 1 2/3 cups liquid cream
- 2 tablespoons heavy cream
- 10 clementines
- 1/3 cup sugar
- 2 1/2 tbsp butter
- 2 eggs
- 2 tablespoons of cocoa
Level of difficulty Average
Preparation time 30mins
Cooking time 10mins
Cost Budget Friendly
Cut the phyllo dough to the desired dimensions. Then brush evenly with melted butter. Cook in an oven preheated to 400 ° F for 10 minutes until golden. Leave to cool.
Make a paste of clementines similar to Lemon Curd, simply replace the lemons with clementines.
Whip the cream liquid, mixed with 2 good teaspoons of heavy cream, whipped until stiff. Divide the whipped cream into 2 equal portions.
Gently mix the cocoa with the first portion of whipped cream. Then gently fold in the cooled clementine curd with the second whipped cream.
Separate the filo sheets and alternate ingredients with filo sheets to create a three layer dessert. Whip cream with chocolate, whip cream with clementine curd and fresh clementines
Garnish with powder sugar if you like.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.