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Orange Passion Yogurt Entremet

Posted by: AUI

Active Time

0 Hour
45 Minutes

Total Time

2 Hour
50 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

28.4 oz Crunchy Orange Streusel 804 g Crunchy Orange Streusel

20.5 oz Orange Almond Dacquoise 580 g Orange Almond Dacquoise

20.2 oz Orange Passion Cream 574 g Orange Passion Cream

14.7 oz Orange Passion Mousse 417 g Orange Passion Mousse

27.4 oz Greek Yogurt Mousse 777 g Greek Yogurt Mousse

33.7 oz Shiny Orange Mirror Glazze 954 g Shiny Orange Mirror Glazze

Cocoa Butter Velvet Spray - White Chocolate Color as Needed Cocoa Butter Velvet Spray - White Chocolate Color as Needed (586009) (586009) Qty: 1

EXTRA THIN CHOC RD YELLOW, 3.5x3.5CM, 325PC as Needed EXTRA THIN CHOC RD YELLOW, 3.5x3.5CM, 325PC as Needed (616892) (616892) Qty: 1

SYMPHONY KIT as Needed SYMPHONY KIT as Needed (591096) (591096) Qty: 1

Directions

To build the entremet use the Silikomart Symphony Mold Kit; pipe the Orange Passion Cream half way in the insert mold, freeze. Then pipe the Orange Passion Mousse on top and freeze. Using the large ring mold pipe the Yogurt Mousse in half way, unmold the insert and press inside, pipe some more mousse to the top; press inside the Crunchy Orange Streusel/ Almond Dacquoise that was cut with circle cutter from the Symphony Mold Kit; spread the Crunchy Orange Streusel on and freeze. Unmold and spray with white chocolate velvet spray; Dip the Orange Passion Cream spheres in the Orange Shiny Glaze, place around the top of the entremet. Finish off with Orange Streusel, Yellow Chocolate Disc.

1Crunchy Orange Streusel

Ingredients

3.5 oz Granulated sugar 100 g Granulated sugar

3.5 oz All-purpose flour 100 g All-purpose flour

0.1 oz Salt 2 g Salt

3.5 oz ALMONDFLOUR SUPER FINE MESH #20, 25LBS 100 g ALMONDFLOUR SUPER FINE MESH #20, 25LBS (204168) (204168) Qty: 1

3.5 oz Butter, cold, cubed 100 g Butter, cold, cubed

0.1 oz Orange Rape/Peel, 1Kg 2 g Orange Rape/Peel, 1Kg (750066) (750066) Qty: 1

3.2 oz Orangeat, Orange Peel, Diced, Small 90 g Orangeat, Orange Peel, Diced, Small (582116) (582116) Qty: 1

1.8 oz Orangeosa -Orange Filling Cream, 2.5Kg, melted 50 g Orangeosa -Orange Filling Cream, 2.5Kg, melted (750052) (750052) Qty: 1

3.5 oz Almonosa-Almond Filling Cream, 5Kg, melted 100 g Almonosa-Almond Filling Cream, 5Kg, melted (750041) (750041) Qty: 1

2.8 oz Cocoa Butter granulated, 2.5Kg, melted 80 g Cocoa Butter granulated, 2.5Kg, melted (750021) (750021) Qty: 1

2.8 oz Croquantine, flaky wafers, 2kg 80 g Croquantine, flaky wafers, 2kg (750080) (750080) Qty: 1

Directions

Combine sugar, flour, salt, almond flour, and butter in the bowl of a stand mixer and paddle just until everything comes together. Sprinkle on to a parchment paper-lined sheet pan and refrigerate for 15 mins. Bake in a 320ºF/160ºC for 8-10 minutes or until lightly golden brown. Combine with the other ingredients and allow to set.

2Orange Almond Dacquoise

Ingredients

4.8 oz Powdered sugar 135 g Powdered sugar

4.8 oz ALMONDFLOUR SUPER FINE MESH #20, 25LBS 135 g ALMONDFLOUR SUPER FINE MESH #20, 25LBS (204168) (204168) Qty: 1

0.2 oz Orange Rappé (Zest) 5 g Orange Rappé (Zest) (008020) (008020) Qty: 1

6.1 oz Egg white 173 g Egg white

2.0 oz Granulated sugar 57 g Granulated sugar

2.6 oz Sliced almonds 75 g Sliced almonds

Directions

Sift together the powdered sugar and almond flour; add the orange rappe. In a mixer fitted with a whisk attachment, whip the egg whites and sugar to medium soft peak. Slowly fold the dry ingredients into the meringue and spread the batter onto parchment lined sheet pan. Sprinkle on top the chopped almonds. Bake at 350ºF/176ºC for 10-12 minutes or until done; allow to cool.

3Orange Passion Cream

Ingredients

2.1 oz FROZEN PUREE, BLOOD ORANGE, 1 KG 60 g FROZEN PUREE, BLOOD ORANGE, 1 KG (655041) (655041) Qty: 1

2.1 oz FROZEN PUREE, PASSION FRUIT, NO SUGAR, 1 KG 60 g FROZEN PUREE, PASSION FRUIT, NO SUGAR, 1 KG (655132) (655132) Qty: 1

5.3 oz Egg yolk 150 g Egg yolk

3.5 oz Granulated sugar 100 g Granulated sugar

4.2 oz Orangeosa -Orange Filling Cream, 2.5Kg 120 g Orangeosa -Orange Filling Cream, 2.5Kg (750052) (750052) Qty: 1

0.1 oz Sheet Gelatin Gold (500 sheets) 4 g Sheet Gelatin Gold (500 sheets) (018040) (018040) Qty: 1

2.8 oz Butter 80 g Butter

Directions

In a sauce pan combine the purees and bring to a boil; stir together the egg yolks and sugar then temper into the purees. In a separate bowl, whisk together the sugar and the egg yolks and temper with the hot mixture. Return the mixture to the saucepan and continue to cook until it reaches 170ºF/76ºC while continuously stirring. Place a strainer over the orangeosa; pour hot mixture into the strainer stir and add squeezed bloomed gelatin. Allow to cool; add the butter and combine using the emersion blender.

4Orange Passion Mousse

Ingredients

6.3 oz Egg yolk 180 g Egg yolk

1.2 oz Granulated sugar 35 g Granulated sugar

1.2 oz FROZEN PUREE, PASSION FRUIT, NO SUGAR, 1 KG 35 g FROZEN PUREE, PASSION FRUIT, NO SUGAR, 1 KG (655132) (655132) Qty: 1

1.2 oz FROZEN PUREE, BLOOD ORANGE, 1 KG 35 g FROZEN PUREE, BLOOD ORANGE, 1 KG (655041) (655041) Qty: 1

0.3 oz Sheet Gelatin Gold (500 sheets) 7 g Sheet Gelatin Gold (500 sheets) (018040) (018040) Qty: 1

4.4 oz Heavy cream, whipped 125 g Heavy cream, whipped

Directions

In a sauce pan combine the purees and bring to a boil; stir together the egg yolks and sugar then temper into the purees. Return the mixture to the saucepan and continue to cook until it reaches 170ºF/76ºC while continuously stirring. Strain and add the gelatin; allow mixture to cool before folding in the whipped heavy cream.

5Greek Yogurt Mousse

Ingredients

0.1 oz Sheet Gelatin Gold (500 sheets) 4 g Sheet Gelatin Gold (500 sheets) (018040) (018040) Qty: 1

3.5 oz Granulated sugar 100 g Granulated sugar

1.2 oz Water 33 g Water

2.8 oz Egg yolk 80 g Egg yolk

2.0 oz Heavy cream 56 g Heavy cream

8.0 oz Greek Yogurt, Plain, room temperature 226 g Greek Yogurt, Plain, room temperature

1.0 oz CHILLED PUREE, LEMON, 1 KG 28 g CHILLED PUREE, LEMON, 1 KG (655056) (655056) Qty: 1

8.8 oz Heavy cream, softly whipped 250 g Heavy cream, softly whipped

Directions

Bloom the gelatin in cold water. Cook the sugar and the water to 247ºF/119ºC. Whip the egg yolks and then slowly pour in the hot syrup while the yolks are still whipping. Melt the gelatin and combine it with the Greek yogurt. Add lemon puree. Fold the yolk mixture into the Greek yogurt mixture, followed by the whipped cream.

6Shiny Orange Mirror Glazze

Ingredients

0.5 oz Sheet Gelatin Gold (500 sheets) 15 g Sheet Gelatin Gold (500 sheets) (018040) (018040) Qty: 1

7.9 oz Granulated sugar 225 g Granulated sugar

4.0 oz Water 112 g Water

7.9 oz Glucose Syrup 225 g Glucose Syrup (505092) (505092) Qty: 1

5.3 oz Sweetened condensed milk 150 g Sweetened condensed milk

7.9 oz Opal White Couverture Coins 225 g Opal White Couverture Coins (500606) (500606) Qty: 1

0.1 oz Gel Color - Orange 2 g Gel Color - Orange (586094) (586094) Qty: 1

Directions

Bloom the gelatin in cold water. Bring the sugar, water, and glucose to a simmer in a pot. Whisk in the sweetened condensed milk. Strain the gelatin sheets and whisk into the mixture while it is still warm. Pour the hot mixture over the white couverture coins and whisk to emulsify. Add orange color to achieve desired color. Allow the glaze to cool to 77ºF/25ºC.

Orange Passion Yogurt Entremet

Assembly

Ingredients

Directions

1Crunchy Orange Streusel

Ingredients

Directions

2Orange Almond Dacquoise

Ingredients

Directions

3Orange Passion Cream

Ingredients

Directions

4Orange Passion Mousse

Ingredients

Directions

5Greek Yogurt Mousse

Ingredients

Directions

6Shiny Orange Mirror Glazze

Ingredients

Directions

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