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  • Individual Cakes With Orange and Spices Flavour - Pastry and Bakery - Elle & Vire Professionnel

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    Individual cakes with Orange and spices flavour - Pastry and bakery - Elle & Vire Professionnel

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    52 views2 pages

    Individual Cakes With Orange and Spices Flavour - Pastry and Bakery - Elle & Vire Professionnel

    Uploaded by

    Temet Nosche
    ics

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 2

    7/26/2021 Individual cakes with Orange and spices flavour - Pastry and bakery - Elle & Vire Professionnel

    RECIPES

    RECIPE

    INDIVIDUAL CAKES WITH ORANGE


    AND SPICES FLAVOUR
    1 Madeleine biscuit sponge with cinnamon
    Recipe for 1 Flexipat® (1 000 g)
    Combine the eggs, sugar and honey. Add the flour, baking powder,
    cinnamon and salt. Add the butter melted at 50°C (122°F). Spread 1 000 g
    into a Flexipat® and sprinkle over the chopped pecan nuts. Bake in a fan-
    assisted oven at 180°C (356°F) for approximately 10 mn. Cool then cut into
    6 cm squares. Or pipe (20 g) into a greased 6 cm square ring mould
    sprinkled with chopped pecan nuts and bake in a fan-assisted oven at
    180°C (356°F) for approximately 7 mn.

    2 Christmas jelly
    Bring the juices and the muscat to the boil. Add the vanilla, cloves, star anis,
    pink peppercorns, finely chopped mint and ginger. Leave to infuse for 15
    mn. Strain through a china cap sieve. Add the starch that has been diluted
    with the sugar and bring to the boil. Add the dissolved gelatine. Add the
    candied orange and currants. Let the mixture set a little before pouring
    2 000 g into a Flexipat®. Freeze. Cut out using a 5 cm diameter pastry
    cutter.

    3
    FOR

    70 PEOPLE / 70 SLICES Italian meringue


    Heat the water, sugar, glucose and lemon zest to 117°C (243°F) and pour
    Ingredient list onto the whisked egg whites to make an Italian meringue.

    Madeleine biscuit sponge with cinnamon


    250 g eggs

    175 g brown sugar

    90 g honey

    4
    250 g T55 flour

    10 g baking powder
    Creamy mousse
    5 g cinnamon powder

    2,5 g salt
    Combine the sugar, Cream Cheese and Crème Fraîche Epaisse. Add the
    225 g beurre doux
    dissolved, softened gelatine. At 33°C (91°F), add the whipped cream then
    the Italian meringue.

    Christmas jelly
    440 g orange juice

    440 g tangerine juice

    440 g muscat

    3 vanilla beans

    4 cloves
    5 Tangerine glaze
    7 star anis

    Heat the orange juice, tangerine puree and water to 40°C (104°F). Add the
    28 pink peppercorns

    pectin, which has been diluted with the sugar, and inverted sugar. Bring to
    3 g mint leaves
    the boil. Add the citric acid solution, dissolved gelatine and food colouring.
    50 g fresh ginger, finely chopped
    Refrigerate to rest. Use at 30°C (86°F).
    220 g sugar

    44 g starch

    33 g gelatine powder (200 Blooms)

    198 g water for dissolving the gelatine

    165 g candied orange, cut into pieces

    165 g currants
    6 Sublime Cream
    Whisk all the ingredients together. 
    Italian meringue
    130 g sugar

    40 g water

    35 g glucose

    1 lemon peel

    130 g egg whites

    Creamy mousse
    7 Assembly
    180 g sugar

    600 g Original American Cream Cheese 34% FAT


    Pipe the creamy mousse into the moulds. Add the Christmas compote
    600 g Crème épaisse 35% FAT
    insert. Smooth then freeze. Remove the mould and glaze. 

    https://www.elle-et-vire.com/pro/en/recipes/pastry-bakery/individual-cakes-with-orange-and-spices-flavour/ 1/2
    7/26/2021 Individual cakes with Orange and spices flavour - Pastry and bakery - Elle & Vire Professionnel
    24 g gelatine

    144 g water for dissolving the gelatine

    1000 g Excellence Whipping Cream 35% FAT

    220 g Italian meringue

    Tangerine glaze
    100 g orange juice

    8 Decoration
    red food coloring
    Pipe the Sublime cream onto the entremets then add chocolate triangles
    110 g water for dissolving the gelatine
    which have been cut out between two acetate guitar sheets. Sprinkle with
    18 g gelatine
    gingerbread powder rolled in gold powder. 
    2 g citric acid solution

    200 g sugar

    10 g invert sugar

    6 g pectin NH

    66 g water

    130 g mandarin pulp

    yellow food colouring

    Sublime Cream
    500 g Sublime, Cream with Mascarpone

    40 g sugar

    1 vanilla pod

    Decoration
    dark chocolate

    Powder bread spices

    Gold powder

    The fine products from Elle & Vire

    ORIGINAL AMERICAN CRÈME ÉPAISSE 35%


    CREAM CHEESE 34% FAT
    FAT

    EXCELLENCE
    WHIPPING CREAM
    35% FAT

    SUBLIME, CREAM
    WITH MASCARPONE

    https://www.elle-et-vire.com/pro/en/recipes/pastry-bakery/individual-cakes-with-orange-and-spices-flavour/ 2/2

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