76 g butter
48 g sugar (1)
76 g egg yolk
52 g flour
100 g hazelnut powder
68 g egg white
44 g sugar (2)
Total weight: 464 g
Step
Make a meringue with the egg white and sugar (2). Mix the
softened butter, sugar (1) and egg yolk before adding the sifted
flour and hazelnut powder. Add meringue. Pour onto a 40 x
60 cm baking tray and bake in a fan-assisted oven at 170°C for
15 minutes.
2. CITRUS CONFIT
Ingredients
300 g orange purée
30 g glucose syrup
53 g sugar
4,5 g NH pectin
15 g lemon juice
Total weight: 403 g
Step
Heat together the purée, glucose syrup and 2/3 of the sugar.
Mix remaining sugar with pectin and stir into purée. Boil for
1 minute, stirring with a whisk. Remove from heat and add
lemon juice. Set aside at 4°C.
3. COINTREAU® SYRUP
Ingredients
250 g orange purée
200 g sugar
30 g Cointreau® 60%
Total weight: 480 g
Step
Boil purée and sugar for 2 minutes. Cool to 40°C before adding
Cointreau®.
4. CITRUS COULIS
Ingredients
320 g orange purée
72 g sugar
10 g NH pectin
33,5 g gelatin mass
8 g lemon juice
Total weight: 444 g
Step
Boil the purée and sugar-pectin mixture for 2 minutes. Remove
from heat and add melted gelatin and lemon juice. Pour into
10.5 x 1 cm inserts.
5. COINTREAU® CITRUS MOUSSE
Ingredients
300 g citrus confit
120 g whole egg
30 g sugar
105 g butter
120 g gelatin mass
90 g egg yolk
645 g whipped cream
42 g Cointreau® 60%
Total weight: 1 452 g
Step
Cook the citrus confit, eggs and sugar in a bain-marie at 85°C,
stirring with a whisk. Cool to 50°C. Add butter and continue
cooling. Melt the gelatin mass and mix with the egg yolk before
adding to the mixture. Incorporate the whipping cream and
Cointreau® to reach a temperature of 28-30°C. Use directly.
6. ASSEMBLY
Ingredients
90 g hazelnut sponge
12 g Cointreau® citrus confit
10 g Cointreau® syrup
80 g citrus coulis
240 g Cointreau® citrus mousse
Total weight: 452 g
Step
Cover the bottom of the circle (ø 12.8 cm, height 4 cm) with cling film, then place a plastic disk (ø 8 cm, thickness 5 mm) in the center to create a reserve for the chocolate decorations.
Cut the hazelnut sponge into a ø 10.5 cm disk, about 1 cm thick. Coat the disk with Cointreau® syrup before pouring the citrus confit.
Pour the Cointreau® citrus mousse into the circle, then place the citrus coulis insert and cover again with Cointreau® citrus mousse. Place the hazelnut
sponge disk on top. Freeze.
Turn out. Remove plastic disk. Decorate with chocolate hearts.
Spray with orange velvet and neutral icing.
