An elegant sweet recipe, these chocolate-dipped candied orange strips make a wonderful Christmas gift. Just ensure that you make extra, as you will definitely want to keep some for yourself.
Although I have made these with orange peel, as is traditional, they can be made with the peel of all different types of citrus fruit – grapefruit makes a wonderful alternative.
Makes about 60
For the candied peel
– 4 large navel oranges
– 400g caster sugar
For the coating
– 75g caster sugar
– 150g dark chocolate (60–70 per cent cocoa solids), tempered
1. To make the candied peel, slice off both ends of the oranges with a sharp knife, and then use the knife to score the peel into quarters. Carefully remove the peel from the fruit and then cut into strips. Put the peel in a medium pan and cover with cold water.
2. Set the pan over a high heat and bring to the boil, then simmer for 2 minutes to blanch the peel. Drain off the boiling water. Repeat this process another three times. This helps to reduce the bitterness in the fruit.
3. Set the peel aside and put the sugar for the peel in the pan and add 400ml water. Bring to the boil over a medium-high heat. Add the orange peel and reduce the heat to a simmer, then cook for up to 1 hour or until the peel is translucent.
4. Using a pair of tongs, lift the peel from the syrup and put it onto a piece of baking parchment. (You can keep the leftover syrup and use it in cocktails.)
5. Leave the peel to dry for at least 4 hours or until the syrup has become tacky. Put the sugar for coating in a small bowl and toss in the peel to coat thoroughly. Put the sugar-coated peel onto a clean sheet of baking parchment and leave to dry out overnight.
6. If you want the peel to last and make a great gift, then it is best to temper the chocolate, as this means the orangettes won’t need to be chilled and will keep for months, although I guarantee they won’t last that long!
7. Put the tempered chocolate into a small bowl or glass and dip in the peel, coating half of each piece with chocolate. Allow the excess to drip off and then put the coated peel onto a piece of baking parchment. Leave the chocolate to set at room temperature.
– The orangettes will keep for up to two months in an airtight container.
Most of us have been wowed looking through the windows of a patisserie and sampling the delights therein. Now Edd Kimber shows you how to recreate these recipes at home.
With step-by-step photographs for basic pastry and icings, Edd guides you through the techniques, taking the fear out of a genoise sponge and simplifying a croissant dough.
Taken from Patisserie Made Simple by Edd Kimber. Published by Kyle Books. Photography by Laura Edwards.