Zéphyr™ Orange Dessert
- Level:
-
Medium
- Makes:
-
Makes a 20 cm in diameter dessert
Sweet dough
Used products: Sweet dough
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60 gbutter
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25 gconfectioner's sugar
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25 galmond powder
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20 gwhole egg(s)
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100 gT55 flour
Preparation: Sweet dough
Mix cold
Leave to rest.
Roll out onto a 6.3 in / 16 cm in diameter disk.
Orange marmelade
Used products: Orange marmelade
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6orange(s)
Preparation: Orange marmelade
Peel and remove the segments
Remove the pith from the peel and cut into julienne.
Weight the segments in a bowl and add the equivalent weight in water.
Cook the mixture for 15 minutes.
When cooked, weight the mixture again and add the equivalent weight in sugar.
Leave to steep for 1 hour.
Bring to a boil, cook for 6 minutes and reserve.
Smooth Almond sponge
Used products: Smooth Almond sponge
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200 galmond paste 50%
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100 gwhole egg(s)
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50 gbutter
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20 gflour
Preparation: Smooth Almond sponge
Blend together
Sponge preparation:
Precook a 16 cm in diameter sweet paste base.
Place the precooked pastry base in an 18 cm ring and cover with a layer of smooth almond sponge mix.
Place a disk of orange marmalade in the center.
Cover with the remainder of the smooth almond sponge
Place the sponge in a 20 cm ring.
Orange and Saffron cream
Used products: Orange and Saffron cream
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100 gorange juice
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125 gwhole egg(s)
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100 gsugar cubes rubbed with orange peel
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0,5 gsaffron
Preparation: Orange and Saffron cream
Boil
Used products: Orange and Saffron cream
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85 gbutter
Preparation: Orange and Saffron cream
Add
Mix the ingredients together pour into an 18 cm round Flexipan mould and freeze.
Zéphyr™ mousse
Used products: Zéphyr™ mousse
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45 gWhole milk
Preparation: Zéphyr™ mousse
Heat to 50°C
Used products: Zéphyr™ mousse
Preparation: Zéphyr™ mousse
Melt at 35°C
Used products: Zéphyr™ mousse
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225 gsmooth cream
Preparation: Zéphyr™ mousse
At 25°C delicately add
Zéphyr™ glazing
Used products: Zéphyr™ glazing
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300 gsugar
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150 gwater
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300 gglucose syrup
Preparation: Zéphyr™ glazing
Cook at 103°C
Used products: Zéphyr™ glazing
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200 gunsweetened concentrated milk
Preparation: Zéphyr™ glazing
Pour over
Used products: Zéphyr™ glazing
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20 ggelatin powder (200 Bloom)
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120 gwater for hydrating
Preparation: Zéphyr™ glazing
Add
Mix in a blender and add a few drops of Titane dioxide food coloring.
Store in a refrigerator for 24 hours.
Use at 30°C.
Finish
Ice the frozen dessert or the log.
Used products: Finish
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2 drop(s)pink colourant powder
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100 g50° alcohol
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10 gsilver powder
Preparation: Finish
Lightly spray with a mixture consisting of
Decorate with the Zéphyr™ squares and macaroons.
Used products: Finish
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saffron threads
Preparation: Finish
Add a few threads of saffron.
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