Structures of orange

Name: Structures of orange
Ingredients: 250 g Whole egg; 270 g Flour; 350 g fine vending machine sugar; 5 g Baking powder; 3 units.items oranges (zest); 300 g fine vending machine sugar; 100 g Melted butter; 150 g Sour cream; 150 g Orange purée; 300 g Water; 42 g albumin protein powder; 500 g Orange purée; 900 g White chocolate callets; 80 g fine vending machine sugar; 200 g Soft butter; 140 g Water; 30 g Invert sugar; 100 g glucose syrup; 500 g Water; 500 g softly whipped cream without sugar; 250 g Orange purée; 10 g Soaked leaf gelatin; 1 kg Orange purée; 100 g powdered glucose; 6 g Soaked leaf gelatin; 210 g fine vending machine sugar; 288 g Egg yolk; 416 g fine vending machine sugar; 75 g Orange purée; 8 g Cortina ice cream stabilizer

This recipe consists of various orange textures to decorate and refine dishes.

This dish consists of the following components:

Orange cake
Crispy orange meringue slices
Orange ganache
Orange mousse
Orange sorbet
Orange tuille
Orange curd
Pipable orange gel
Orange jus
Orange-yogurt caramel sauce

Ingredients

250gWhole egg

270gFlour

350gfine vending machine sugar

5gBaking powder

3units.itemsoranges (zest)

100gMelted butter

150gSour cream

300gfine vending machine sugar

150gOrange purée

300gWater

42galbumin protein powder

500gOrange purée

900gWhite chocolate callets

80gfine vending machine sugar

200gSoft butter

30gInvert sugar

100gglucose syrup

140gWater

500gsoftly whipped cream without sugar

250gOrange purée

10gSoaked leaf gelatin

288gEgg yolk

416gfine vending machine sugar

500gWater

1kgOrange purée

100gpowdered glucose

6gSoaked leaf gelatin

8gCortina ice cream stabilizer

188gfine vending machine sugar

33gInvert sugar

210gfine vending machine sugar

75gOrange purée

60gMelted butter

60gFlour

75gButter

120gFine sugar

3units.itemsEggs

90mlOrange purée

1units.itemsgrated orange zest

1units.itemsgelatin sheet

200gOrange purée

300gfine vending machine sugar

300gWhole egg

50gSoft butter

27ggelcrem hot instant potato starch

220gOrange purée

4gCitras

120gSugar syrup

3.2gAgar

600gOrange purée

40gCointreau

Sugar

2.5gGelespessa

240gGlucose

40gYogurt

240gOrange juice

140gSoft butter

20gCointreau

120gfine vending machine sugar

Preparation

Mix the eggs with the sugar in a stand mixer with a whisk attachment.
Add the sour cream. Mix the flour with baking powder and add.
Finally, add the butter.
Now fold in the zest with a spatula (ensure even distribution).
Bake in a mold at 150°C for about 30 minutes.
After baking, soak the cake in a syrup of 300 grams orange puree, 50 grams sugar, and 40 grams Cointreau.
First heat these ingredients and let cool to form a syrup.

Mix everything well by hand (whisk).
Then whip in a grease-free bowl with a whisk.
Spread thinly on Teflon foil and dry at 58°C in a dehydrator.

Heat the orange puree with the 3 types of sugar until dissolved.
Pour this over the chocolate.
At about 34°C, mix in the softened butter thoroughly.
Chill until use.

First make a pâte à bombe: boil the water with the sugar to 121°C. Whip the egg yolks in a stand mixer with a whisk attachment.
While whisking, pour in the hot sugar syrup and continue whisking until completely cold.
Heat the orange puree and dissolve the gelatin in it.
Let cool to room temperature.
Mix in the pâte à bombe.
Fold in the semi-whipped cream.
Pipe into molds and freeze (after unmolding, allow to thaw before use).

Heat the water with the sugar and glucose powder to about 45°C.
Dissolve the stabilizer in it (using a hand blender) and the soaked gelatin.
Cool (3 hours).
Then add the thawed orange puree and invert sugar with a hand blender.
Churn into ice cream or freeze in a container and churn à la minute in the Rowzer to make sorbet.

Mix everything except the butter with a whisk.
While whisking, mix in the butter.
Cool slightly and spread out on a baking mat and bake for about 9 minutes at 175°C.
Shape immediately as desired when they come out of the oven.

Melt the butter.
Add sugar, egg, and puree and gently bring to just below boiling (stirring with a whisk).
Dissolve the gelatin in it.
Remove from the heat at the first bubble and mix in the zest.
Pour out, cover with plastic wrap, and chill.

Mix everything except the butter with a hand blender.
Heat au bain-marie to 82°C. Then mix in the butter with a hand blender.
Chill until use.
Plate and optionally caramelize with a little cane sugar.

Mix everything well and bring to a boil.
Let cool until it becomes a jelly.
Then blend the jelly smooth in the food processor (optionally finish with a little olive oil).

Heat the puree with a little sugar and the Cointreau and let it reduce slightly.
Thicken with gelespessa, using a hand blender.
Chill until use.

Heat the glucose with the sugar until light caramel forms.
Heat the orange juice and pour over the caramel.
Let the caramel dissolve well.
At about 40°C, mix in the yogurt, butter, and Cointreau.
Chill until use.

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Monin

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Dr. Oetker

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Baking powder backin baking powder

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Texturas

25200015

Agar gelling

per JAR 500 Gram

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Sosa

25236639

Gelespessa xanthan gum

per JAR 500 Gram

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Campina

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Sour cream sour cream 24%

per Pack 1 Liter

per unit à 1 Pack

Les Vergers Boiron

41152501

Puree bitter orange

per Pack 1 Kilogram

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Sosa

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Gelcrem hot

per JAR 500 Gram

per unit à 6 JAR

Dawn

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Cortina

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Structures of orange

Ingredients

For the orange cake:

For the crispy orange foam slices:

For the orange ganache:

For the orange mousse:

For the orange sorbet:

For the orange tuile:

For the orange cream:

For the orange curd:

For the pipeable orange gel:

For the orange jus:

For the orange-yogurt caramel sauce:

Preparation

For the orange cake:

For the crispy orange foam slices:

For the orange ganache:

For the orange mousse:

For the orange sorbet:

For the orange tuile:

For the orange cream:

For the orange curd:

For the pipeable orange gel:

For the orange jus:

For the orange-yogurt caramel sauce:

Featured products in this recipe

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Featured products in this recipe

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