Orange sponge cake, Orange supreme, Blood orange jelly, Chocolate streusel and Hazelnut creamy.
The recipe of the pastry chef Jean Francois Arnaud,
presented in occasion of the last edition of Asia Pastry Forum, in Kuala Lumpur.
Prepare the sponge and cover with the blood orange jelly. Cold down and cut it, pipe the supreme cream in the mold and push one layer sponge, cast again the supreme and cast again the sponge.
Cast again the third sponge, cover with cream and push the hazelnut crumble covered with creamy hazelnut. Freeze to unmold
Orange sponge cake
275 g almond paste
100 g icing sugar
150 g egg yolks
100 g whole eggs
2 orange zest
75 g anchor butter
270 g egg white
75 g sugar
190 g corn starch
Emulsify almond paste with icing sugar, and whole eggs. Whisk by mixer until rubban texture. Whip egg white and sugar, and mix with the first part, add in the siftened starch and the melted butter
Line on 3 60×40 baking trays and bake 10’190°.
Orange supreme
650 g anchor milk
1 orange zest
70 g sugar
160 g egg yolks
70 g corn flour g
100 g sugar
1 orange juice
70 g anchor butter
18 g gélatine
1000 g anchor whip cream
Cook the pastry cream with infused milk, add in the butter, the gelatin, and the juice, cold down and add the Soft pic cream.
Blood orange jelly
450 g frozen blood orange puree
90 g invert sugar
60 g sugar
16 g pectin NH
Warm up 40 degres, the puree, with invert sugar. Add in the sugar and pectine. Bring to a boil and cast on top the sponge.
Chocolate streusel
100 g anchor butter
100 g brown sugar
100 g ground hazelnuts
75 g flour
16 g cocoa powder
4 g salt
100 g dark couverture
Mix together all the ingredients except the dark couverture until the crumble texture
line on a baking trey, bake 18 mn 155. Cold down and mix the melted couverture.
Cast in flexipan mold, and cold down. Cut according the base size.
Hazelnut creamy
300 g hazelnut praline
190 g anchor cream
4 g gelatine
Warm up the cream and add in the gelatine. Emulsify by hand blender with the hazelnut praline. Cover the base and cold down.
Pastry chef Jean Francois Arnaud
This recipe has been presented in occasion of the last edition of Asia Pastry Forum,
in Kuala Lumpur.
