Zéphyr™ Orange Dessert

Zéphyr™ Orange Dessert

Sweet dough

IngredientsPreparation
  • 60g
    butter
  • 25g
    confectioner's sugar
  • 25g
    almond powder
  • 20g
    whole egg(s)
  • 100g
    T55 flour

Mix cold

Leave to rest.
Roll out onto a 6.3 in / 16 cm in diameter disk.

Orange marmelade

IngredientsPreparation
  • 6
    orange(s)

Peel and remove the segments

Remove the pith from the peel and cut into julienne.
Weight the segments in a bowl and add the equivalent weight in water.
Cook the mixture for 15 minutes.
When cooked, weight the mixture again and add the equivalent weight in sugar.
Leave to steep for 1 hour.
Bring to a boil, cook for 6 minutes and reserve.

Smooth Almond sponge

IngredientsPreparation
  • 200g
    almond paste 50%
  • 100g
    whole egg(s)
  • 50g
    butter
  • 20g
    flour

Blend together

Sponge preparation:
Precook a 16 cm in diameter sweet paste base.
Place the precooked pastry base in an 18 cm ring and cover with a layer of smooth almond sponge mix.
Place a disk of orange marmalade in the center.
Cover with the remainder of the smooth almond sponge
Place the sponge in a 20 cm ring.

Orange and Saffron cream

IngredientsPreparation
  • 100g
    orange juice
  • 125g
    whole egg(s)
  • 100g
    sugar cubes rubbed with orange peel
  • 0,5g
    saffron powder

Boil

Add

Mix the ingredients together pour into an 18 cm round Flexipan mould and freeze.

Zéphyr™ mousse

IngredientsPreparation
  • 45g
    whole milk

Heat to 50°C

Melt at 35°C

  • 225g
    smooth cream

At 25°C delicately add

Zéphyr™ glazing

IngredientsPreparation
  • 300g
    sugar
  • 150g
    water
  • 300g
    glucose syrup

Cook at 103°C

  • 200g
    unsweetened concentrated milk

Pour over

  • 20g
    gelatin powder (200 Bloom)
  • 120g
    water for hydrating

Add

Mix in a blender and add a few drops of Titane dioxide food coloring.
Store in a refrigerator for 24 hours.
Use at 30°C.

Finish

IngredientsPreparation

Ice the frozen dessert or the log.

  • 2drop(s)
    pink colourant powder
  • 100g
    50° alcohol
  • 10g
    silver powder

Lightly spray with a mixture consisting of 

Decorate with the Zéphyr™ squares and macaroons.

  • saffron threads

Add a few threads of saffron.