Zéphyr™ Orange Dessert

Zéphyr™ Orange Dessert

Level:
Medium
Makes:
Makes a 20 cm in diameter dessert

Sweet dough

Used products: Sweet dough

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

Preparation: Sweet dough

Mix cold

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

Orange marmelade

Used products: Orange marmelade

  • 6
    orange(s)

Preparation: Orange marmelade

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

Used products: Smooth Almond sponge

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

Preparation: Smooth Almond sponge

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

Used products: Orange and Saffron cream

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

Preparation: Orange and Saffron cream

Boil

Used products: Orange and Saffron cream

Preparation: Orange and Saffron cream

Add

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

Zéphyr™ mousse

Used products: Zéphyr™ mousse

  • 45 g
    Whole milk

Preparation: Zéphyr™ mousse

Heat to 50°C

Preparation: Zéphyr™ mousse

Melt at 35°C

Used products: Zéphyr™ mousse

  • 225 g
    smooth cream

Preparation: Zéphyr™ mousse

At 25°C delicately add

Zéphyr™ glazing

Used products: Zéphyr™ glazing

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

Preparation: Zéphyr™ glazing

Cook at 103°C

Used products: Zéphyr™ glazing

  • 200 g
    unsweetened concentrated milk

Preparation: Zéphyr™ glazing

Pour over

Used products: Zéphyr™ glazing

Preparation: Zéphyr™ glazing

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

Ice the frozen dessert or the log.

Used products: Finish

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

Preparation: Finish

Lightly spray with a mixture consisting of 

Decorate with the Zéphyr™ squares and macaroons.

Used products: Finish

  • saffron threads

Preparation: Finish

Add a few threads of saffron.