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Valencia by Sadaharu Aoki

OR
For a frame 550 x 355 mm and 45 mm high

Light orange cream


200g orange jam
120g Cognac
420g orange juice
100g concentrated orange pure
20g de zest d'orange
10g lemon zests
15g milk powder
60g sugar
180g egg yolks
20g glatine
80g egg whites
120g sugar
Mix the orange jam and the brandy
together. Strain it and freeze.
Make an anglaise with the orange juice,
concentrated orange puree, orange zests,
lemon zests, milk powder, sugar and egg
yolks.
Off the fire, add the softened gelatine.
Make an Italian meringue with the egg
whites and the sugar cooked at 120C.
Mix the frozen orange jam and the
custard.
And then add the Italian meringue to this
preparation.

http://dailydelicious.blogspot.ca/2011/10/valenciaorange-chocolate-and-nut.html

Almond cacao sponge


For one Flexipat (tava mare de silicon, intinsa)

230g almond paste


130g icing sugar
105g egg yolks
100g whole eggs
165g egg whites
46g sugar
53g clarified sugar
50g cacao powder
26g flour
26g starch

Beat the almond paste and the icing sugar


with a flat whisk.
Add the egg yolks and the whole eggs to
make the preparation lighter.
Mix the egg whites and the sugar.
Fold the two mixture together. Add the
clarified butter.
Finally, add the cacao powder, flour and
starch and mix gently.
Pour it into a Flexipat mat.
Bake in the oven at 200C during 15
minutes.

Milk chocolate cream


125g cream
125g milk
50g egg yolks
25g sugar
550g milk chocolate
500g whipping cream (whipped)
Make an anglaise with 125 g cream, milk,
egg yolks and sugar.
Off the fire, pour the cream onto the
chocolate and mix it.
Finally, add the whipped cream.
Orange Cognac syrup
300 g water
200 g sugar
200 g orange Cognac
Bring the water and the sugar to the boil.
Off the fire, add the orange Cognac.

Hazelnut dacquoise

250 g egg whites


100g sugar
180g almond powder
60g hazelnut powder
200g icing sugar
20g grilled chopped hazelnuts

Whisk the whites with the sugar.


Sift together the almond powder, hazelnut
powder and icing sugar.
Incorporate gently the sifted mixture into
the well-whipped preparation.
Pour into a Flexipat mat and sprinkle
some grilled chopped hazelnuts on top.
Bake in the oven at 180C during 15
minutes.
Pralin feuilletine

125 g milk chocolate


500g almond and hazelnut powder
50 g butter
100g grilled and chopped hazelnuts
250g Paillet Feuilletine

Melt the milk chocolate and mix with the


almond and hazelnut pralin and the
creamy butter.
Then add the grilled and chopped
hazelnuts and Paillet Feuilletine and mix
gently.

Assembly in frame
Using a 550 x 355 x 45 mm frame, place first the hazelnut Dacquoise and then spread a thin
layer of Pralin Feuilletine.
Sprinkle some grilled chopped hazelnuts.
Pour the milk chocolate cream on top, spread and smooth over.
Then place the almond cacao sponge soaked with the orange brandy syrup.
Pour the light orange cream and give relief with a spoon.
Freeze it.
Decoration
Place sugar decorations.

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