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Recipes

 


Caster sugar..................... 210 g
Sesame seed....................... 75 g
Orange juice........................ 75 g
Butter.................................. 60 g
Flour.................................... 60 g

Mix all ingredients with a spatula. Incorporate the melted butter and mix again.

Spread out a thin layer onto a Silpat® and bake at 175°C for 9 minutes. Once out of the oven, roll around an 8 cm PVC tube.

ORANGE CREAM
Orange juice...................... 300 g
Caster sugar..................... 250 g
Custard powder.................. 15 g
Eggs.................................. 225 g
Egg yolks........................... 115 g
Butter................................ 450 g

Boil orange juice with a small amount of sugar. Mix rest of sugar with eggs and custard powder. Cook a crème patissiere. Cool mixture to 45°C before blending butter with a hand mixer.

ORANGE JELLY
Orange juice...................... 400 g
Custard powder.................. 25 g
Caster sugar....................... 30 g
Agar-agar.............................. 5 g
Water................................... 60 g

Boil all ingredients in a saucepan for 2 minutes. Pour mixture into silicon moulds.

CARAMEL GANACHE
Caster sugar....................... 80 g
Glucose............................... 30 g
Bitter orange puree.......... 352 g
Cream............................... 200 g
Butter................................ 130 g
Dark chocolate 64%.......... 325 g
Dark chocolate 70%.......... 325 g
Superior milk chocolate
(Cacao Barry).................... 325 g

Make a dry caramel with sugar and glucose. Stop cooking with boiling orange puree, cream and butter.
Pour onto chocolates.


ASSEMBLY

Place a disc of orange jelly in the centre of a plate. Pipe small dots of caramel ganache and fill tuile with orange cream. With the sale cream pipe dots around the plate, place tuile tube onto orange jelly and a gold leaf on the extremity of the tube. Garnish with 5 mint leaves and candied orange zests.

RECIPE CREATED BY

BAPTISTE VILLEFRANQUE
Chef Pвtissier, The Ritz-Carlton, Moscow


THE IDEA?
I wanted to have one main element on the plate; I then created an elegant garden of different colours.

THE SHAPE?
I find it interesting to work with a tube.

THE FLAVOURS?
Orange and caramel. When pairing the flavours they work well together, the orange tuile gives a nice crunch, an indulging finish to the dessert.

THE TECHNICAL STEP?
Cutting the tuile the right size and correctly roll it around the tube after baking.

CAREFUL
A correctly caramelized tuile, a cream that has the perfect texture and a little passion and love when

 

 

FRENCH MERINGUE
Powdered sugar..................... 500 g
Egg whites....................... 250 g

Whip together. Dress the meringue on top of silicone to form a bowl. Cook in an oven at 96 degrees for approximately 1hour 30min.

WHIPPING VANILLA CREAM
Cream 35%...................... 1000 g
Mascarpone..................... 150 g
Powdered sugar.................. 75 g
Vanilla.................................. 1 piece

Whip all together until you have the consistency of cream. Keep in a fridge.


RASPBERRY SORBET
Water..................... 236 g
Raspberry juice.................. 1 kg
Sugar....................... 166 g

Boil all together for 1 minute. Reserve in a freezer and mix every 1 hour with a spatula. Do this 5 times. 


MONTAGE
Put the bowl of meringue in a plate. Add a raspberry sorbet inside, dress a beautiful rosacea of vanilla cream, and to finish the decoration you can put on top of the cream some sticks of meringue and fresh berries. To look more fresh add some small leaves of mint.