1,500 g pastry cream (usual recipe)
130 g cocoa mass
Step
Mix pastry cream and cocoa mass.
2. CHOCOLATE SHORTBREAD
Ingredients
1,000 g vanilla shortbread
50 g cocoa powder
Step
Stir the cocoa powder into the vanilla shortbread.
3. ORANGE MARMALADE
Ingredients
1,200 g whole oranges (with skin) cut in slices
600 g apples
1,590 g sugar
360 g glucose
150 g Cointreau® 60%
Step
Cook fruits and sugar at boiling stage for a few minutes
then add when warm the Cointreau®.
Store at cool temperature (will keep for 4 to 5 weeks).
4. ORANGE FEDORA CREAM
Ingredients
500 g eggs
600 g sugar
400 g orange juice
40 g orange zests
200 g butter
400 g pastry cream
50 g Cointreau® 60% vol.
12 g gelatine leaves
2,400 g whipped cream
Step
To prepare basic mix, cook eggs, sugar, orange juice,
orange zest and butter to the boiling stage allow to
cool. Mix with pastry cream, Cointreau® and melted
gelatine, then add the whipped cream.
5. FINGER SPONGE
Ingredients
600 g egg yolks
Step
Usual recipe
6. ASSEMBLY & FINISHING
Ingredients
No ingredients.
Step
Making chequered decoration:
Roll out sheet of vanilla and chocolate sable pastry
size 10 cm x 30 cm to 8 mm thickness. Place sheets
in layers to 10 cm height. Cut in lattice of 1 cm and
interlay between sheets. Cut lattice in 8 mm slices
and place in previously greased square, line with
vanilla sable pastry.
