Best 3 Mini Orange Pochettes By Melissa Darabian Recipes

Are you craving a delectable treat that combines the zesty flavors of orange with the delicate texture of pâte à choux pastry? Look no further than the mini orange pochettes, a culinary creation by the renowned pastry chef Melissa Darabian. These bite-sized pastries are sure to tantalize your taste buds with their delectable filling of orange marmalade and creamy custard, encased in a crispy and golden-brown shell. Whether you're a seasoned baker or just starting your culinary journey, this article will guide you through the process of crafting these delightful mini orange pochettes, providing step-by-step instructions and essential tips to ensure success in your baking endeavor. So, gather your ingredients, prepare your kitchen, and let's embark on a delightful baking adventure as we unravel the secrets behind Melissa Darabian's mini orange pochettes.

Here are our top 3 tried and tested recipes!

MINI ORANGE POCHETTES BY MELISSA D'ARABIAN

Mini Orange Pochettes by Melissa D'arabian image

Melissa says: "SUPER easy...just a standard cream cheese pastry that you can fill with anything practically" Substitute any type of jelly or jam. Great recipe from the Next Food Network Star!!

Provided by Sooz Cooks

Categories Dessert

Time 45m

Yield 15 Pochettes

Number Of Ingredients 6

Ingredients

1 cup butter, Room Temperature
8 ounces cream cheese, Room Temperature
2 cups flour
1 teaspoon vanilla extract
15 teaspoons orange marmalade (I used a high quality bitter orange)
1/2 cup powdered sugar

Steps:

Cream the cream cheese and butter together with a hand mixer. Add flour slowly until dough forms. Do not over mix! Shape dough into a ball and let rest covered in refrigerator for 30 minutes.
Preheat oven to 375 degrees F,.
Roll out dough with rolling pin on floured surface. Cut out 3 inch circles.
Fill each dough circle with a small spoon of marmalade (or whatever you decide to use) and fold dough over to create a crescent.
Dip finger in tap water to help create a seal.
Bake for 15 minutes at 375, until golden. Let cool.
Sprinkle with powdered sugar and garnish with chocolate sauce if desired.

PETITE ORANGE AND RASPBERRY POCHETTES

Petite Orange and Raspberry Pochettes image

Provided by Melissa d'Arabian : Food Network

Time 1h55m

Yield 3 dozen cookies

Number Of Ingredients 6

Ingredients

2 sticks unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 cups all-purpose flour, plus more for dusting
1/3 cup orange marmalade
1/3 cup raspberry jam
Confectioners' sugar, for dusting

Steps:

Beat the butter and cream cheese in a bowl with a mixer until light and creamy. Slowly add the flour, mixing just until a dough forms (do not overmix). Divide the dough into 2 balls, then flatten each into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
Preheat the oven to 375 degrees F. Roll out 1 disk of dough on a floured surface with a floured rolling pin to 1/8 inch thick. Cut out as many rounds as you can using a 3-inch-round fluted cutter. Top each with a heaping half-teaspoonful of orange marmalade. Brush the edge of the dough with water, then fold the dough over to make a half-moon and press to seal. Place on an ungreased baking sheet. Reroll the dough scraps and repeat, then repeat with the remaining disk of dough, filling with the raspberry jam.
Bake the cookies until golden, 20 to 22 minutes. Transfer to a rack to cool completely. Dust generously with confectioners' sugar.

5-MINUTE INDIVIDUAL POTATO GRATINS BY MELISSA D'ARABIAN

5-Minute Individual Potato Gratins by Melissa D'arabian image

I saw Melissa make these on the Next Food Network Star show and wanted to try these for my family. Quicker baking time with the smaller portions. NOTE: I layered the potatoes, cheese, seasonings and onion several times and cooked it closer to an hour in my oven.

Provided by diner524

Categories Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

Pam cooking spray
2 large russet potatoes, roughly peeled and thinly sliced
1/2 cup swiss cheese, grated
2 green onions, finely chopped
salt & freshly ground black pepper
3/4 cup heavy cream

Steps:

Preheat oven to 375 degrees Fahrenheit.
Spray 8 muffin tins with vegetable spray.
Layer potato slices, cheese, and onions into each muffin cup.
Season with salt and pepper.
Top each gratin with 1 or 2 tablespoons of heavy cream.
Cover with foil.
Bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.

Tips:

Make sure your oranges are ripe. Ripe oranges will be more flavorful and easier to peel.
Use a sharp knife to cut the oranges. A sharp knife will help you make clean, even cuts.
Be careful not to cut too deeply into the oranges. You only want to cut deep enough to remove the zest.
Use a spoon to carefully scoop out the orange segments. Be sure to remove all of the pith (the white part of the orange).
If you are using a food processor to make the orange filling, be sure to pulse it only until the oranges are finely chopped. You don't want to puree them.
Be careful not to overcook the orange filling. Overcooked filling will be tough and chewy.
Let the orange filling cool completely before assembling the pochettes. This will help prevent the filling from leaking out.
When assembling the pochettes, be sure to seal the edges well. This will help prevent the filling from leaking out.
Bake the pochettes until they are golden brown. This will take about 20 minutes.
Let the pochettes cool for a few minutes before serving. This will help prevent the filling from spilling out.

Conclusion:

Mini orange pochettes are a delicious and elegant dessert that is perfect for any occasion. They are easy to make and can be tailored to your own taste. With a few simple tips, you can make mini orange pochettes that will impress your friends and family.