For 1 frame 40 x 60 cm :
357 g white chocolate 35%
208 g feuilletine
133 g roasted coconut powder
Total weight: 698 g
Step
Melt the white chocolate. Add all the rest of the ingredients
together and spread evenly on a 40 x 60 cm frame.
2. ORANGE JOCONDE ALMOND SPONGE
Ingredients
For 2 trays of 40 x 60 cm sheet :
245 g egg whites
292 g sugar (1)
292 g almond powder
93 g flour T55
4,7 g corn starch
3,1 g salt
420 g eggs
58 g sugar (2)
52,5 g butter
11,7 g orange zests
Total weight: 1 472 g
Step
Whisk egg whites with sugar (1) untill stiff peak. On a separate
bowl, whisk eggs with the sugar (2). Pour the mix of eggs-sugar
over the mix of egg white-sugar. Add the mix of flour, corn
starch and salt already sifted. Stirr delicately with a Maryse.
Finish by the melted butter at 70°C and orange zests. Scale
700 g per tray 60 x 40, bake at 165°C for 18 minutes.
3. YUZU CREMEUX
Ingredients
For 1 frame 40 x 60 cm:
500 g yuzu juice
428 g eggs
303 g sugar
535 g butter
12,5 g gelatine 200 Blooms
Total weight: 1 778,5 g
Step
Heat the yuzu juice in a saucepan. Combine together the egg and
the sugar. Cook the two bases together until it becomes thick
(83°C). Strain the mix and add the gelatin. Cool it down to 40°C.
Add soft butter (reheat few seconds in microwave) and blend it
until it’s totally smooth.
4. MANDARIN MARMALADE
Ingredients
For 1 frame 40 x 60 cm :
1 145 g fresh mandarin
208 g sugar (1)
166 g mandarin puree
139 g lime puree
15,8 g NH pectin
83 g sugar (2)
8,3 g gelatin 200 bloom
Total weight: 1 765 g
Step
Use a fork to pick the mandarin and place with some cold water in
a big saucepan. Start to heat it and bring to boil. Strain the water
and start a second time with cold water. Renew this operation
total 3 times. For the 4th time, cook the mandarin in the water until
it becomes soft. Strain the mandarin and cool it down.
Cut the mandarin in two parts to take out the seeds and the white
part in the middle. Chop the mandarin and arrange in a saucepan
with the sugar (1), the mandarin puree and the lime puree. Cook
them all together until the marmalade is soft and little bit
reduced.
Use the big hand blender to mix the marmalade. Combine
together the second quantity of sugar (2) and NH pectin, add
to the marmalade and boil during 30 seconds. Cool it down in a
container
5. COINTREAU® ORANGE WHIPPED GANACHE
Ingredients
For 1 frame 40 x 60 cm :
468 g cream (1)
6,3 g orange zests
9,4 g gelatine 200 Bloom
214 g white chocolate
501 g cream (2)
80 g Cointreau® 60% vol.
Total weight: 1 278 g
Step
Heat the cream (1) with orange zests at 70°C. Add the gelatin.
Pour over the melted white chocolate.
Mix with the hand blender and pour little by little cream (2) and
Cointreau®. Keep in the fridge overnight before whip it.
6. MANDARIN PÂTE DE FRUIT
Ingredients
For 20 pieces with a diameter of 28 mm (10 g/each):
100 g mandarin puree
20 g sugar (1)
2,4 g yellow pectin
90 g sugar (2)
20 g glucose syrup
1,5 g liquid citric acid (50/50)
Total weight: 234 g
Step
Heat up puree at 40°C and pour over it the mix of sugar (1) and
yellow pectin. Boil it. Add the sugar (2) and glucose syrup, cook
at 106°C or 75 Brix. Add citric acid to make pectin set and pour
into a silicone mold 2.8 cm.
7. WHITE CHOCOLATE SPRAY
Ingredients
200 g white chocolate
200 g cocoa butter
Total weight: 400 g
Step
Melt the white chocolate with cocoa butter, mix well and spray
the mixture at 35°C.
8. ASSEMBLING AND FINISHING
Ingredients
No ingredients.
Step
Spread out the coconut crunch over a baking sheet with a 40 x
60 cm frame. Then spread a little bit of yuzu cremeux before add
the layer of orange joconde almond sponge. Then put orange
joconde almond sponge, and pour over yuzu cremeux.
Spread out evernly yuzu cremeux, and finishing by 2nd layer of
orange joconde almond sponge. Then, spread over mandarin
marmalade.
Whip Cointreau® orange ganache, using a Saint-Honoré piping
tip to pipe a straight line over the top of the entremets.
Spray white chocolate spray, then put on pâte de fruit with
chocolate recoration. Finish by some golden leaf and some
neutral glaze with mandarin zests.
