- By Admin
- December 06, 2023
VANILLA GENOA BREAD SPONGE CAKE - CRISPY ALMOND DUJA - VANILLA AND ORANGE BLOSSOM MASCARPONE CREAM - STRAWBERRY AND WILD STRAWBERRY COMPOTE - VANILLA AND ORANGE BLOSSOM MOUSSE
For 6 desserts
CHEF'S TIP: The bead of mascarpone cream is used to contain the strawberry and wild strawberry compote.
VANILLA GENOA BREAD SPONGE CAKE
(145g per dessert)
740g 50% marzipan
515g whole eggs
5g salt
30g vanilla pods
30g vanilla extract
110g potato starch
55g ground almond
75g Amaretto
270g melted butter
PROCESS:
Thin the marzipan using the eggs, salt, vanilla pods and vanilla extract.
Emulsify with a whisk.
Gently fold in the potato starch and ground almond. Add the Amaretto and the melted butter.
Spread out in a stainless steel frame and bake in a convection oven at 170°C for around 13 minutes.
Cut into egg shapes (1cm smaller than the mould).
CRISPY ALMOND DUJA
(120g per dessert)
370g roasted raw almonds
40g of icing sugar
25g butter
2g salt bloom
140g zephyr 34% white chocolate
8g vanilla powder
130g feuilletine
PROCESS:
Roast the raw almonds in a convection oven at 150°C for around 20 minutes. Mix the almonds with the icing sugar in the robot- coupe®. Add the butter, salt bloom, chocolate and vanilla powder. Mix. Gently add the feuilletine using a spatula. Spread in the egg stencils. Place the cut out Genoa bread sponge cake on top. Freeze.
VANILLA AND ORANGE BLOSSOM MASCARPONE CREAM
(40g per dessert)
155g 35% fat Excellence liquid cream
5g vanilla pods
35g caster sugar
30g egg yolk
10.5g gelatin mass (1.5g gelatin powder 250 blooms + 9g water)
15g orange blossom water
145g mascarpone
110g 35% fat Excellence whipped cream
PROCESS:
Heat the 155g of cream with the vanilla. Cook as a custard using the vanilla-infused cream, caster sugar and egg yolk at 85°C. Add the gelatin mass, orange blossom and mascarpone. Cool to 4°C and leave to stand for 12 hours.
Emulsify the mascarpone custard using a whisk and fold in the 110 g of frothy whipped cream.
Pipe a bead of cream using a 12mm round nozzle around the filling. Freeze.
STRAWBERRY CONFIT
(750g in total)
1230g strawberry purée
220g dextrose
2 vanilla pods
16g NH pectin
4g agar-agar
100g lemon juice
50g Grand Marnier®
PROCESS:
Heat the strawberry purée to 40°C with 2/3 of the dextrose and the vanilla pod. Add the remaining dextrose mixed
with the pectin and the agar-agar. Bring to the boil (25° Brix). Add the lemon juice and Grand Marnier®. Leave to cool.
STRAWBERRY AND WILD STRAWBERRY COMPOTE
(155g per dessert)
750g strawberry confit
250g wild strawberries
PROCESS:
Mix the cooled strawberry confit with the frozen wild strawberries. Pour over the filling. Freeze.
VANILLA AND ORANGE BLOSSOM MOUSSE
(330g per dessert)
470g of milk
470g 35% fat Excellence liquid cream
185g egg yolk
90g caster sugar
15g vanilla pods
50g orange blossom water
84g of gelatin mass (12g gelatin powder to 250 blooms + 72g water)
780g 35% fat Excellence foamy liquid cream
PROCESS:
Cook as a custard at 83°C using the milk, 470g cream, egg yolk, caster sugar and vanilla pods. Add the gelatin mass and orange blossom. Mix. Cool to 27°C and incorporate the 780g of foamy cream. Use immediately.
ASSEMBLY AND FINISH
Neutral glaze as required
White chocolate egg decoration
Small gum paste flowers
PROCESS:
Assemble upside-down in PCB Creation 6-person egg dessert moulds. Pour 330g of vanilla and orange blossom mousse. Smooth down the filling. Smooth and deep-freeze.
Glaze the desserts with a neutral glaze. Place on cardboard. Pipe a border of vanilla and orange blossom mascarpone cream using a 10mm round nozzle. Place the white chocolate egg decoration.Decorate with the small gum paste flowers.
