Chocolate and Orange Cake
Melt
the chocolate and butter together; stir in the hazelnut paste and set
aside. In a bowl fitted with a whisk attachment, ribbon the yolks and
the inverted sugar. In a separate bowl fitted with a whisk attachment,
whip tee gg whites and sugar to a stiff meringue. Fold the chocolate
mixture into the yolks; fold in the meringue. Sift in the flour and fold
in the orange paste. Spread evenly into two 7 inch cake rings, 400g in
each. Bake at 320ºF/160ºC for 8 to10 minutes or until done. Allow to
cool, and cut in half.
Vanilla Crème
Bloom
gelatin in cold water and set aside. In a pot combine the heavy cream
and vanilla, and bring to boil. Whisk together the yolks and sugar,
temper into the hot liquid stirring constantly. Continue cooking on
medium heat until the mixture reaches a temperature of 170ºF/76ºC.
Strain and add the bloomed gelatin. Cool the mixture and fold in the
whipped heavy cream. Pour into a two 7 inch cake ring and freeze.
Mandarin Crème
Sift
together the cornstarch and sugar. Add to the mandarin puree, and bring
to a boil while stirring constantly. Remove from heat, and add the Beta
6 Crystals. Pour onto the Vanilla Crème and allow to freeze.
Orange Gelée
Melt together all ingredients. Fill 4 Silikomart Flexi Mini Half-Sphere (591004) molds. Pour the remainder on top of the Mandarin Crème and allow to freeze.
Orange Chocolate Mousse
Bloom
gelatin in cold water and set aside. In a pot combine the puree and the
heavy cream and bring to a boil. Whisk together the sugar and eggs, and
temper into the hot liquid. Stirring constantly, cook over medium heat
until the mixture reaches a temperature of170ºF/76ºC. Strain on top of
the couverture coins, stir to emulsify. Strain and add the bloomed
gelatin. Allow mixture to cool, fold in whipped heavy cream.
Milk Chocolate Glaze
Bloom
gelatin in cold water and set aside. Bring cream to a boil, pour over
milk couverture coins, stir to emulsify. Strain gelatin and whisk into
chocolate mixture. Allow to cool.
Orange Chips
| Granulated Sugar |
| 14.1oz (400g) |
| Water |
| 7oz (200g) |
| Lemon, Juiced |
| 1 each |
| Oranges, Sliced on a meat slicer |
| 1 each |
In
a pot combine the sugar, water and lemon juice. Dip orange slices in
syrup, place on a dehydrator tray and allow to dry overnight.
Candied Orange Peels
Combine the first amount of sugar,
glucose syrup, and water in a saucepan and bring to a boil. Add in the
orange peels and continue to boil for 10 to 15 minutes or until the
peels are translucent. Strain from syrup and place on a paper towel to
drain. Toss the candied peels in the second amount of sugar and place on
a drying rack until hardened.
Assembly
Unmold the
Vanilla Crème/Mandarin Crème. Build the entremets upside down in a 7 inch ring. Spread an even layer of
Orange Chocolate Mousse, then press in a layer of the
Orange Chocolate Cake. Spread another layer of the
Orange Chocolate Mousse, press in the
Vanilla Crème/Mandarin Crème. Spread a layer of
Orange Chocolate Mousse, place the last piece of
Orange Chocolate Cake inside the ring, spread a bit more
Orange Chocolate Mousse, and finish with the
Black Cocoa Streusel Base. Allow to freeze. Unmold entremets and glaze with
Milk Chocolate Glaze. Place two
Orange Geleé half spheres on top along an
Orange Chip to garnish. Sprinkle on the micro mint and
Candied Orange Peel.
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