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Bloody Orange
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Ingredients:
- Dark Origine couverture Venezuela (Southern America)
- Mycryo® Cocoa Butter
- Flavored couverture Lactée Caramel
- Cara Crakine™
- Barry Glace Fondant
Recipe for 2 entremets of 20 cm diameter.
Chocolate Biscuit
| Preparation | Ingredients |
| Beat | 100 g soft butter
85 g egg yolks 70 g icing sugar 50 g eggs |
| Melt at 40°C | 105 g dark chocolate couverture Origine Venezuela 72% |
| Sieve | 70 g TPT egg white
70 g flour |
| Whip | 150 g egg white
30 g sugar |
| Mix, spread and bake 8 min at 210°C. | |
Blood Orange Crémeux
| Preparation | Ingredients |
| Bring to a boil | 150 g blood orange pulp
1 blood orange zest 150 g sugar 185 g eggs |
| Add | 45 g Mycryo® cocoa butter
125 g butter |
| Pour into Flexipan® and block. | |
Lactée Caramel Mousse
| Preparation | Ingredients |
| Melt at 45°C | 350 g milk chocolate couverture Lactée Caramel |
| Add | 550 g soft whipped cream |
| Spread the Cara Crakine™ over a sheet and cut at the desired size. | |
Decoration
Barry Glace Fondant with dilute colouring.
Sheet of Cara Crakine™.
Filo pastry.
Orange segments.