Professional Documents
Culture Documents
Individual Cakes With Orange and Spices Flavour - Pastry and Bakery - Elle & Vire Professionnel
Individual Cakes With Orange and Spices Flavour - Pastry and Bakery - Elle & Vire Professionnel
RECIPES
RECIPE
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
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 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
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
Creamy mousse
7 Assembly
180 g sugar
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
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
Sublime Cream
500 g Sublime, Cream with Mascarpone
40 g sugar
1 vanilla pod
Decoration
dark chocolate
Gold powder
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