MINI ORANGE

In a tank of beater, stir together butter, cassonade, salt,
almond powder and flour.
Knead the dough for 10 minutes on first speed.
Crumble (using a sieve with larger mesh) and bake 15/20
minutes to 160°C.
Still hot mix the dry biscuit with the feuilletine and the cocoa
butter.
When the mixture is smooth, spread on the baking sheet.
After cooling, itemise discs of 5 cm in diameter.

Clean the orange. Remove the zest and put them in the cream.
Add the purées.
Make a cream anglaise with the egg yolks and sugars.
Strain after boiling and add the gelatine mass.
Mix. Let cool.

Clean the oranges and cut them in six.
Blanch in boiling water three times.
In a saucepan, heat the oranges, the juice, the scraped vanilla
pod. Once boiling, add the mixture sugar-pectin.
Remove the vanilla pod and mix.
Let cool. Add the Cointreau®.
Fill in spherical mould.
Freeze.

Melt the ingredients and tint the glaze in orange.
Mix and use at 35°C.

Smooth the citrus crémeux and fill the silicone molds in the
shape of mini-orange.
Place the vanilla orange confit, then close with the citrus cream
and freeze.
Carefully prick and dip in chocolate.
Leave to crystallize.
Glaze with the chocolate glaze, then with the gold powder.
Place on the crispy biscuit discs.