40 g Elle & Vire Professionnel® Gourmet Butter Unsalted 82% fat 400 g T45 flour 160 g icing sugar 60 g almond powder 4 g salt 80 g eggs
Hazelnut joconde biscuit sponge (1 tray)
160 g eggs 90 g icing sugar 35 g flour 65 g almond powder 65 g ground hazelnuts 25 g Elle & Vire Professionnel® Gourmet Butter Unsalted 82% fat 110 g egg white 70 g sugar
Light orange soaking syrup
60 g sugar 240 g orange juice 60 g yuzu juice (or rhum, depending on which you prefer) 5 g orange zest
Orange caramel
165 g sugar 285 g 20 g glucose 30 g cocoa butter 240 g milk couverture chocolate 35 g orange juice 5 g orange zest 50 g Elle & Vire Professionnel® Gourmet Butter Unsalted 82% fat
Marcarpone diplomat cream
300 g pastry cream 42 g masse gélatine (6 g de gélatine 200 blooms + 36 g d’eau) 1000 g Elle & Vire Professionnel®Sublime Cream with Mascarpone 100 g sugar
Decorative cream
88 g milk 48 g sugar 28 g (4 g gelatine + 24 g water) 120 g Cream Cheese Crème Elle & Vire Professionnel® 515 g
Milky couverture chocolate mixture
(100 g de noisettes sablées) 150 g noisettes grillées concassées (100 g de noisettes sablées) 50 g water (100 g de noisettes sablées) 100 g sugar (Couverture lactée) 500 g milk couverture chocolate 150 g cocoa butter
White velvet
250 g cocoa butter 250 g couverture blanche
Assembly
SQ neutral glaze SQ Gold powder SQ orange juice
The recipe, step by step
1
Shortbread pastry
Combine the butter and all the powdered ingredients including the salt until the mixture resembles fine breadcrumbs, and then add the eggs. Refrigerate
to rest. Roll the shortbread pastry out to a thickness of 2 mm. Prick with a fork. Cut out to the size of the frame. Bake in a fan-assisted oven at 160°C for
15 minutes.
2
Hazelnut joconde biscuit sponge (1 tray)
Whisk the eggs, icing sugar, flour and ground ingredients. Add the hot butter then the whisked egg whites stiffened with sugar. Spread onto a baking tray
and bake in a fan-assisted oven at 220 °C for 8 minutes. Leave to cool.
3
Light orange soaking syrup
Bring to boil all ingredients together and strain.
4
Orange caramel
Cook the sugar to dry. Deglaze with the heated cream and glucose. Add the cocoa butter, milk couverture chocolate, coffee extract and lastly the butter.
5
Marcarpone diplomat cream
Soften the crème pâtissière then add the hydrated gelatin. Combine with the mascarpone and then whipped cream.
6
Decorative cream
Boil the milk with the sugar. Add the hydrated gelatin and the mascarpone.
Add the cream whilst mixing. Place in the refrigerator.
7
Milky couverture chocolate mixture
Milky couverture chocolate mixture
100 g sugared hazelnuts: Heat the sugar and water to 117 °C. Add the toasted hazelnuts and stir until evenly coated and the sugar has re-crystallized.
Leave to cool.
Milk couverture chocolate: Melt the milk couverture chocolate then add the melted cocoa butter and the sugared hazelnuts.
8
White velvet
9
Assembly
Spread the orange caramel onto the shortbread pastry. Add the biscuit sponge and soak with light orange syrup. Chill in a blast freezer. Make the Diplomate Cream and put on top very smooth. Chill in a blast freezer. Cut out into 13 x 3 cm fingers. Pipe 6 drops with the Mascarpone decorative cream on top of the fingers using a n°10 plain pastry nozzle and with apple spoon make a hole on 1 drop. Freeze. Spray a fine layer of white velvet on top.
Dip all 4 sides in the milk couverture mixture. Use a paper cone to fill the hole with neutral glaze mix with gold powder and orange juice.
Chef's tip
You can adapt the size of the cut according to your needs.
Recipes
