270 g egg whites
90 g caster sugar (1)
80 g caster sugar
100 g icing sugar
120 g almond powder
60 g flour
2 oranges (zest)
Total weight: 720 g
Step
Using a mixer fitted with a whisk attachment, beat the egg
whites and sugar (1) to a «bird’s beak» texture. With a maryse,
gently fold in the sifted powders and orange zest. Pour the
sponge in a 28 x 35 cm, 4 cm-high frame. Bake in a convection
oven at 170°C for about 20/25 minutes. Set aside.
2. COINTREAU® LEMON CREAM
Ingredients
150 g eggs
160 g caster sugar
5 g lemon zest
120 g lemon juice
240 g butter
42 g gelatin mass (6 g gelatin powder 200 blooms and 36 g
water)
50 g Cointreau® 60%
Total weight: 767 g
Step
Mix eggs, caster sugar, lemon zest and juice. Heat to 90°C.
Cool to 60°C before adding the tempered butter and blend for
2 minutes. Add melted gelatin and Cointreau®. Blend again.
Use immediately
3. SABAYON
Ingredients
30 g egg yolks
25 g whole eggs
25 g caster sugar
15 g water
Total weight: 95 g
Step
In a saucepan, heat the ingredients together to 80°C, then using
a mixer fitted with the whisk attachment, beat until completely
cool. Set aside.
4. FROTHY HAZELNUT PRALINE
Ingredients
165 g whipping cream
35 g gelatin mass (5 g gelatin powder 200 blooms and 30 g
water)
200 g hazelnut praline
50 g sabayon
20 g St-Rémy® Brandy 60%
195 g whipped cream
Total weight: 665 g
Step
In a saucepan, heat the whipping cream to melt the gelatin
mass. Pour over hazelnut praline and smooth well. Cool to
25°C. Stir in chilled sabayon, then the whipped cream. Finally
add the St-Rémy® brandy. Set aside for assembly.
5. ST-RÉMY® WHITE CHOCOLATE WHIPPED GANACHE
Ingredients
500 g whipping cream
1 vanilla pod
175 g white chocolate
35 g gelatin mass (5 g gelatin powder 200 blooms and 30 g
water)
40 g St-Rémy® Brandy 60%
Total weight: 750 g
Step
Boil the whipping cream with the split vanilla pod, then pour over
the white chocolate and gelatin mass by filtering through a sieve.
Allow to cool before adding the St-Rémy® brandy. Blend. Chill
overnight at 4°C. Using a mixer fitted with a whisk attachment,
whip the mixture like Chantilly.
6. GOURMET GLAZE
Ingredients
1000 g milk couverture chocolate
400 g crushed roasted almounds
300 g hazelnut oil
Total weight: 1700 g
Step
Melt ingredients together in microwave. Use at 30°C.
7. ASSEMBLY & FINISHING
Ingredients
No ingredients.
Step
Place an orange almond dacquoise base in a 28 x 35 x 4 cm frame.
Pour Cointreau® lemon cream over the cold dacquoise.
Freeze.
Cover with frothy hazelnut praline. Freeze.
Cut into 11 x 3 cm fingers and soak in the gourmet glaze.
Decorate with the ganache using a pastry bag fitted with a St-Honoré
tip or a pastry bag cut on the bias.
