260 g butter
388 g whipping cream
776 g whole eggs
904 g sugar
4 g salt
16 g orange zest
696 g T45 flour
12.8 g baking powder
8 g Osmanthus* dried flowers
160 g Cointreau® 60%
Total weight: 3 225 g
Step
Melt butter and cream at 45°C. Heat the eggs, sugar and salt
in a bain-marie to 36˚C. Pour into the mixing bowl fitted with
the whisk attachment and beat the mixture until it whitens.
Replace the whisk with the paddle attachment and gradually
add the butter-cream mixture. Then add the flour and baking
powder, followed by the dried flowers and Cointreau®. Fill the
cake mould with 370 g of mixture, incorporating the tube in the
middle to create a reserve. Bake at 150°C for 40 minutes (vent
in, fan 2).
* Osmanthus, a veritable icon in China, is a shrub with evergreen
leaves and clusters of delicately scented white or golden flowers,
often compared to the fragrance of apricot or jasmine.
2. YUZU COINTREAU® CREAM
Ingredients
146 g whipping cream
110 g yuzu purée
37 g glucose syrup
488 g 33% white chocolate
73 g butter
49 g Cointreau® 60%
Total weight: 903 g
Step
Heat the cream, yuzu purée and glucose to 65°C, then stir in the
melted chocolate. At 40°C, stir in soft butter and Cointreau®.
3. ASSEMBLY
Ingredients
No ingredients.
Step
Unmould the cakes. Remove the inner tube and freeze the
cakes.
When cakes are frozen, fill cavity completely with Cointreau®
yuzu cream.®.
4. DECOR : GRANITE YELLOW CHOCOLATE
Ingredients
20 g yellow cocoa butter
20 g white cocoa butter
20 g black cocoa butter
800 g 33% white chocolate
60 g sunflower oil
Total weight: 920 g
Step
Temper the colored cocoa butters and sprinkle over the cake to
produce the granite effect.
Then spread the tempered chocolate, previously mixed with
sunflower oil.
