|I - Orange shortbread|
|Butter 82% Bretagne BEURALIA||300 g|
|Icing sugar||125 g|
|Almond powder||60 g|
|Orange zest||2 pieces|
Mix the butter and icing sugar, then add the salt. Then, add the eggs, the ground almonds, the zest and flour, and mix to obtain a smooth dough. When finished, put aside in the refrigerator.
II – Almond biscuit
|Odenbake Almond Paste ODENSE||275 g|
|Icing sugar||40 g|
|Corn flour||25 g|
|Baking Powder||7 g|
|Butter 82% Bretagne BEURALIA||130 g|
Gradually mix the eggs with the almond dough. Then, add all the sifted powders together. Melt the butter and add it to the preparation. Mix everything together until a smooth dough is obtained. Then, spread the dough on a baking sheet. Bake at 170°C for 20 minutes.
III – Orange and white cheese mousse
|Egg yolks||60 g|
|Bavaroise Neutral||125 g|
|Whipping Cream Excellecne 35,1% ELLE&VIRE||60 g|
|Whipping Cream Excellecne 35,1% ELLE&VIRE (lightly whipped)||285 g|
|American Cream Cheese ELLE&VIRE||255 g|
|Candied Orange (in cubes)||75 g|
Boil the water and the sugar to 121°C . Pour over yolks to achieve a pâte à bombe (egg yolk foam with cooked sugar syrup). Heat the liquid whipping cream and add the neutral bavaroise, the white cheese and the orange cubes. Mix everything into the pâte à bombe dough prepared beforehand. Eventually, incorporate the whipped cream. Pour into pans and put aside in the freezer.
IV – Red cherry coulis
|Delifruit Red Cherry DAWN®||375 g|
|Morello cherry puree||90 g|
|Bavaroise Neutral||30 g|
Heat the syrup and add the neutral bavaroise, the Morello cherry puree and the Delifruit. Then, pour the coulis over the orange and white cheese insert and freeze.
V – Almond mousse
|Odenbake Almond Paste ODENSE||100 g|
|Milk 3,5% ELLE&VIRE||160 g|
|Egg yolks||40 g|
|Bavaroise Neutral||60 g|
|White Chocolate Cabo Blanco DAWN®||150 g|
|Whipping Cream Excellecne 35,1% ELLE&VIRE (lightly whipped)||380 g|
|Almond Flavor DAWN®||4 g|
Bring the milk to a boil, add the almond dough to it and mix in a blender. Make a custard sauce with the egg yolks, sugar and the first preparation. At 30°C, add the neutral bavaroise, the melted white chocolate and bitter almond aroma. Finally, incorporate the whipped cream.
VI – Red Icing
|Decorgel Glamour DAWN®||300 g|
|Decorgel Neutral DAWN®||700 g|
|Red colouring||20 g|
|Cocoa powder||20 g|
|Jelly Belnap Neutral DAWN®||200 g|
For the icing, boil water with the colouring, cocoa and Belnap, then incorporate the two Decorgel.
Assembly and finishing
In a pan, place a part of the almond mousse, then add the orange and white cheese insert and its coulis, and cover with the remaining mousse. Close with the almond biscuit. Cover the log with the red icing. Finally, place the log on its orange shortbread.