90 g ground almonds
55 g icing sugar
40 g egg yolks
80 g whole eggs
165 g egg whites
55 g caster sugar
70 g flour
Zest of 3 oranges
Total weight: 555 g
Step
In a mixer, use the beater attachment to mix the ground almonds
and icing sugar, gradually add the egg yolks and then the whole
eggs and whip together. In another mixer, whisk the egg whites
and the caster sugar until stiff. Combine the two mixtures and
incorporate the sifted flour and orange zest. Using a piping bag
and nozzle, make 6 bases with a diameter of 16 cm. Cook in a
convection oven at 170°C, for about 14 minutes.
2. YUZU ORANGE MARMALADE
Ingredients
35 g orange juice
160 g orange slices
35 g yuzu purée
80 g caster sugar (1)
80 g caster sugar (2)
1 g pectin NH
10 g potato starch
Total weight: 401 g
Step
In a saucepan, cook the orange juice, orange slices, yuzu purée
and the first lot of caster sugar for 8 to 10 minutes to make a
marmalade. Mix the second half of the caster sugar with the
pectin NH and pour it into the marmalade. Return to the boil
then add the potato starch. Remove from the heat and purée
until smooth with a blender. Using Flexipan® moulds, make
3 discs 1 cm high with a diameter of 16 cm. Place an orange
almond sponge base of the same size on top of the marmalade
and place everything in the freezer.
3. MILK CHOCOLATE CREAM
Ingredients
360 g whipping cream
90 g egg yolks
35 g caster sugar
28 g gelatine
(4 g of 200 bloom gelatine powder and 24 g water)
145 g milk couverture chocolate (45%)
Total weight: 658 g
Step
Make a custard with the cream, egg yolks and caster sugar
cooked to 85°C. Add the gelatine. Pour the custard through
a fine sieve over the milk couverture chocolate. Purée until
smooth with a blender. Using Flexipan® moulds, make 3 discs 1
cm high with a diameter of 16 cm. Place a frozen orange almond
sponge and orange marmalade base on top of the cream before
it sets. Place in the freezer.
4. JELLED ORANGE COULIS
Ingredients
500 g orange juice
50 g caster sugar
84 g gelatine
(12 g of 200 bloom gelatine powder and 72 g water)
Total weight: 634 g
Step
Heat the caster sugar and orange juice to 40°C. Add the
gelatine. Using Flexipan® moulds, make 3 discs 1 cm high with
a diameter of 16 cm. Place the coulis in the refrigerator briefly
until lightly set. Place an orange almond sponge base of the
same size on top of the coulis before it sets. Place in the freezer.
5. COINTREAU® BAVAROISE
Ingredients
85 g full-fat milk
70 g egg yolks
60 g caster sugar
200 g mascarpone
50 g Cointreau® 60%
70 g gelatine (10 g of 200 bloom gelatine powder and 60 g water)
410 g whipped cream
Total weight: 945 g
Step
Make a custard with the milk, egg yolks and caster sugar cooked
to 85°C. Add the gelatine. Incorporate the Cointreau® into
the mascarpone, add the cold custard and fi nally fold in the
whipped cream.
6. WHITE MIRROR ICING
Ingredients
150 g water
300 g glucose
300 g caster sugar
200 g sweetened condensed milk
140 g gelatine
(20 g of 200 bloom gelatine powder and 120 g water)
300 g white chocolate
5 g titanium oxide
Total weight: 1395 g
Step
In a saucepan, heat the water, caster sugar and glucose to
103°C. Pour over the sweetened condensed milk, gelatine,
white chocolate and titanium oxide. Refrigerate overnight. The
following day, heat the glaze to 40°C and let cool to 30-35°C
before use.
7. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Assemble upside down: line the bottom and sides of
18 cm diameter and 4.5 cm high cake rings with the Cointreau®
bavaroise. Insert (1) a jellied orange coulis and orange almond
sponge base, then add the rest of the Cointreau® bavaroise.
Finish by adding (2) a milk chocolate cream, yuzu orange
marmalade and orange almond sponge base. Place in the
freezer. Remove the desserts from the rings and glaze them
with the white mirror icing. Finish the bottom of the cakes with
a band of white chocolate and a white chocolate wave on the
top.
INDIVIDUAL COINTREAU® CITRUS ENTREMETS
Ingredients
No ingredients.
Step
Recipe for 20 individual cakes 4.5 cm high with a diameter of 6 cm. The procedures are identical. 1. Orange almond sponge : Halve the recipe, use about 8 g for each individual sponge. 2. Yuzu orange marmalade : Halve the recipe. Pour into Flexipan®* moulds (about 8 g). 3. Milk chocolate cream : Halve the recipe. Pour into Flexipan®* moulds (about 15 g). 4. Jellied orange coulis : Halve the recipe. Pour into Flexipan®* moulds (about 15 g). 5. Cointreau® bavaroise : Halve the recipe, use about 40 g for each cake. 6. Icing and decoration : Same recipe.
