Original creation by
David REDON,
Pastry World cup finalist,
KKO Belgium
ST NICOLAS ORANGE
Chef :
Brand
Quantity :
Recipe for 3 logs
1. ORANGE ALMOND SPONGE
Ingredients
(1 baking tray of 60 x 40 cm)
264 g of whole eggs
230 g of almond powder
195 g of icing sugar
52 g of flour
170 g of egg whites
30 g of caster sugar
42 g of Candia Professional incorporation butter
7 g of orange zests
Step
Beat eggs with almond powder and icing sugar. Whisk the egg
whites with sugar and incorporate in the first mixture. Add the
sifted flour, melted butter and orange zests. Spread onto a
60 x 40 cm baking tray. Bake in a oven to 190°C for 15 minutes.
Cut two strips of 24,5 x 5,5 cm by log
2. COINTREAU® SYRUP
Ingredients
200 g of water
20 g of Les vergers Boiron passion puree
180 g of sugar
4 g of orange zests
1 exhausted vanilla pod
3 star anis
0.7 g of bitter almond extract
25 g of Cointreau® 60% vol.
Step
Bring the water, passion puree and sugar to the boil. Pour
over zests, vanilla and star anis. Leave to cool to below 50°C
then add the Cointreau®. Cover with plastic wrap or put under
vacuum and leave to brew. Use to soak the almond sponge.
3. PASSION ORANGE COMPOTE
Ingredients
(3 inserts of 210 g)
440 g of oranges
160 g of Les vergers Boiron passion puree
10 g of orange zests
260 g of caster sugar
6 g of pectin NH
8 g of gelatin mass (1/5)
30 g of Cointreau® 60% vol.
Step
Place in a saucepan whole oranges without the skin with the
passion puree, the castor sugar and the pectin, then mix using
a hand blender. Cook together to 102°C. Add orange zests and
gelatin mass. Leave to cool to below 50°C and add Cointreau®.
Pour 210 g by individual log mould Silikomart insert and place a
sponge strip, soaked in Cointreau® syrup.
4. MARZIPAN MOUSSE
Ingredients
(3 Elegance 1080 Silikomart moulds)
60 g of whole milk
180 g of Candia Professional UHT cream 35% fat (1)
55 g of egg yolks
130 g of almond paste 50%
120 g of Callebaut W2 chocolate 29,5%
40 g of gelatin mass (1/5)
380 g of Candia Professional UHT cream 35% fat (2)
Step
Cook milk, cream (1) and egg yolks (crème anglaise). Add the
gelatin mass and pour onto the chocolate and the almond
paste, then form a homogeneous mixture. To 35°C, add the
whisked cream (2).
5. ALMOND CRUNCHY
Ingredients
(3 bases of 140 g)
200 g of Callebaut W2 chocolate 29,5%
30 g of Callebaut 845 milk chocolate 32%
64 g of canola oil
2 g of salt flower
45 g of roasted almonds
210 g of feuilletine
Step
Melt the chocolates to 40°C, add canola oil, then mix with the rest
of ingredients. Spread in a rectangular frame of 23 x 7.5 cm from
a height of 0.5 cm, then press to assemble. Leave to crystallize.
6. ORANGE GLAZE
Ingredients
50 g of Candia Professional UHT cream 35% fat
35 g of caster sugar
205 g of glucose syrup
90 g of gelatin mass (1/5)
115 g of Callebaut W2 chocolate 29,5%
350 g of neutral mirror
Gold powder
Orange colour
Yellow colour
Step
Bring cream, sugar and glucose to a boil. Add gelatin mass. Pour
over the chocolate, mix well and add neutral mirror and colours.
Mix and use to 35/40°C.
7. ASSEMBLY
Ingredients
No ingredients.
Step
Fill the Elegance 1080 Silikomart mould with the marzipan
mousse and push inside the mould the passion orange compote
with the sponge, close with the mousse and the last sponge, then
freeze. When frozen, unmould and glaze. Place on the almond
crunchy.
Decorate with two slips of log, made in milk chocolate, garnish
with orange modeling chocolate to reproduce a form of an orange.
On the top, place an orange zest made in milk chocolate and
orange cocoa butter.
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