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Skill Level » Advanced

Cherry Orange Gift Boxes

Posted by: AUI

Active Time

0 Hour
45 Minutes

Total Time

4 Hour
30 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

19.8 oz Orange Pound Cake 560 g Orange Pound Cake

24.0 oz Cherry Compote 680 g Cherry Compote

24.0 oz Gianduja Intenso Dark Mousse 680 g Gianduja Intenso Dark Mousse

8.8 oz Crunchy Orange Streusel 250 g Crunchy Orange Streusel

Cocoa Butter Velvet Spray - Blue as Needed Cocoa Butter Velvet Spray - Blue as Needed (586006) (586006) Qty: 1

Cocoa Butter Velvet Spray - White as Needed Cocoa Butter Velvet Spray - White as Needed (586001) (586001) Qty: 1

Couverture Dark Rondo, Sao Palme 60%, 20Kg as Needed, tempered Couverture Dark Rondo, Sao Palme 60%, 20Kg as Needed, tempered (750016) (750016) Qty: 1

Ruffle Roll Dark Vanilla as Needed Ruffle Roll Dark Vanilla as Needed (501012) (501012) Qty: 1

Directions

Freeze the Cherry Compote in the Silikomart Rectangular Silicon Flex Mold (5921611062) weighing 28g in each cavity. Once completely solid remove from the mold and keep frozen until ready to use.
In the Silikomart Rectangular Silicon Flex Mold (5921611062) pipe some of the Gianduja Intenso Dark Mousse and scrape up the sides of the mold to make sure there are no air bubbles.
Add the frozen rectangle of the Cherry Compote as the next layer in the mold.
Add a cut-to-size piece of the Orange Pound Cake on top of the Cherry Compote. Press to make sure it is level.
Add 10 grams of the Crunchy Orange Streusel in each cavity of the mold on top of the pound cake. Press everything down to make sure it is even. Freeze completely.
Once solid, remove from the mold and while still frozen, spray with the Blue and White colored Cocoa Butter Velvet spray.
Create a decor piece to drape over the "box" using the tempered 60% Sao Palme and the PCB Creation Crystal Flakes Transfer Sheet (616986.)
Shave some of the Ruffle Roll to create a "bow" look.

1Orange Pound Cake

Ingredients

7.1 oz Granulated sugar 201 g Granulated sugar

2.7 oz Butter 75 g Butter

2.4 oz Egg 69 g Egg

0.0 oz Salt 1 g Salt

2.4 oz Heavy cream 67 g Heavy cream

0.1 oz Pure Tahitian Vanilla Bean Extract 3 g Pure Tahitian Vanilla Bean Extract (596103) (596103) Qty: 1

4.7 oz Cake flour 134 g Cake flour

0.3 oz Orange Rape/Peel, 1Kg 9 g Orange Rape/Peel, 1Kg (750066) (750066) Qty: 1

Directions

Cream the butter and sugar together until light and fluffy. Add eggs in one at a time scraping the bowl after each addition. Mix in the heavy cream and vanilla alternating with the cake flour and salt. Fold in the rappe. Bake at 350˚F/177˚C for 20 minutes.

2Cherry Compote

Ingredients

7.5 oz Cherry, pitted 214 g Cherry, pitted

15.1 oz FROZEN PUREE, MORELLO CHERRY, 1 KG 428 g FROZEN PUREE, MORELLO CHERRY, 1 KG (655011) (655011) Qty: 1

1.1 oz Granulated sugar 32 g Granulated sugar

0.1 oz Cinnamon 2 g Cinnamon

0.3 oz Sheet Gelatin Gold (500 sheets), bloomed 9 g Sheet Gelatin Gold (500 sheets), bloomed (018040) (018040) Qty: 1

Directions

Combine the cherries, cherry puree, sugar, and cinnamon in a sauce pot and bring to a boil. Reduce to a simmer. Stir occasionally allowing the cherries to cook through. Cook for about 10 minutes. Add the bloomed gelatin stir to dissolve. Cool before using.

3Gianduja Intenso Dark Mousse

Ingredients

0.2 oz Sheet Gelatin Gold (500 sheets) 5 g Sheet Gelatin Gold (500 sheets) (018040) (018040) Qty: 1

5.3 oz Whole milk 150 g Whole milk

7.9 oz Gianduja Intenso Dark Hazelnut, Bar 225 g Gianduja Intenso Dark Hazelnut, Bar (750109) (750109) Qty: 1

10.6 oz Heavy cream, whipped to soft peaks 300 g Heavy cream, whipped to soft peaks

Directions

Bloom the gelatin in cold water. Bring the whole milk to a boil then pour over the gianduja which is slightly melted. Emulsify the two together. Add in the bloomed gelatin. Cool before folding in the whipped cream.

4Crunchy Orange Streusel

Ingredients

1.1 oz Granulated sugar 31 g Granulated sugar

1.1 oz All-purpose flour 31 g All-purpose flour

0.0 oz Salt 1 g Salt

1.1 oz ALMONDFLOUR SUPER FINE MESH #20, 25LBS 31 g ALMONDFLOUR SUPER FINE MESH #20, 25LBS (204168) (204168) Qty: 1

1.1 oz Butter, cold, cubed 31 g Butter, cold, cubed

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

1.0 oz Orangeat, Orange Peel, Diced, Small 28 g Orangeat, Orange Peel, Diced, Small (582116) (582116) Qty: 1

0.5 oz Orangeosa -Orange Filling Cream, 2.5Kg, melted 16 g Orangeosa -Orange Filling Cream, 2.5Kg, melted (750052) (750052) Qty: 1

1.1 oz Almonosa-Almond Filling Cream, 5Kg, melted 31 g Almonosa-Almond Filling Cream, 5Kg, melted (750041) (750041) Qty: 1

0.9 oz Cocoa Butter granulated, 2.5Kg, melted 25 g Cocoa Butter granulated, 2.5Kg, melted (750021) (750021) Qty: 1

0.9 oz Croquantine, flaky wafers, 2kg 25 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.

Flavor Profiles

Taste Profile

Sweet

Aroma Profile

Dairy
Others
Vanilla

Texture Profile

Others

Temperature Profile

Room Temperature