Recipe for hazelnut and orange cake-shaped entremets with video
1. HAZELNUT SPONGE
Ingredients
95 g butter
70 g brown sugar (1)
95 g egg yolks
40 g flour
150 g almond powder
135 g egg whites
60 g brown sugar (2)
Total weight: 645 g
Step
Mix together the softened butter, brown sugar (1) and egg yolks.
Then add the flour and hazelnut powder. Finish by adding the
egg whites beaten with the brown sugar (2) to form a meringue.
Spread the sponge in a 28 x 35 cm frame on a Silpat sheet and
bake in a fan oven at 170°C for around 15 minutes. Place on a
rack when removed from the oven.
2. COINTREAU® ORANGE PAIN DE GÊNES
Ingredients
300 g almond paste 50%
210 g eggs
35 g flour T55
35 g starch
90 g butter melted at 45°C
2 orange zest
20 g Cointreau® 60%
Total weight: 690 g
Step
Using a mixer fitted with the paddle attachment, soften the
warm almond paste, adding the eggs gradually. Using a whisk,
beat at medium speed for a few minutes, then add the sifted
flour and starch together, and finally the melted butter with the
orange zest and Cointreau®. Arrange in a 28 x 35 cm frame on
a Silpat sheet. Bake in a convection oven at 170°C for about 15
minutes. Place on a rack when removed from the oven.
3. COINTREAU ORANGE GANACHE
Ingredients
200 g orange purée
40 g glucose
400 g white chocolate 34%
25 g cocoa butter
10 g Cointreau® 60%
Total weight: 675 g
Step
Bring the orange purée to a boil, add the glucose and dissolve
it, then pour the mixture over the melted white chocolate and
cocoa butter. Mix, add the Cointreau®, and mix again. Start the
crystallization process in the refrigerator.
4. COINTREAU SOAKING SYRUP
Ingredients
250 g orange juice
200 g caster sugar
30 g Cointreau® 60%
Total weight: 480 g
Step
Warm the orange juice to dissolve caster sugar.
Add the Cointreau®. Set aside.
5. IVORY GLAZE
Ingredients
500 g white chocolate 34%
140 g grapeseed oil
Total weight: 640 g
Step
Melt the ingredients together at 40°C and mix well.
Use at 28°C.
6. ASSEMBLY & FINISHING
Ingredients
No ingredients.
Step
Soak the two biscuits generously, then freeze for at least 15 minutes.
Remove from the freezer and cut each biscuit in half widthwise to obtain two rectangles measuring 27 x 17 cm.
Alternate hazelnut sponge and Cointreau® orange pain de Gênes, sticking them together with a thin layer of Cointreau® orange ganache.
This will give you a rectangle measuring 27 x 17 cm with 4 layers of sponge.
Freeze for at least 30 minutes.
Cut into 6 strips 4 cm wide and 17 cm long.
Turn the strips on their side, coat them with a neutral glaze and dip them into the ivory glaze.
Decorate with thin orange zest and caramelized hazelnut pieces.
