Recipe Transmission

To prepare this dish

Ingredient list

Shortbread

50 g Elle & Vire gourmet butter 82% fat
40 g icing sugar
50 g flour
50 g almond powder
20 g egg yolk
1/2 zest lime
1/2 zest citron jaune
1 pinch vanilla powder

Biscuit

10 g yuzu puree
11 g egg white
33 g icing sugar
30 g flour
17 g Elle & Vire gourmet butter 82% fat

A30 syrup

150 g sugar
110 g water

Caramelized pecan nut

50 g pecan nuts
30 g maple syrup

Crystallized orange peel

1 orange
230 g A30 syrup

Citrus and yoghurt spiced sorbet

100 g mandarin pulp
20 g atomised glucose
100 g sugar
150 g yogurt
1 Madagascan vanilla pod
15 g lemongrass puree
33 g ginger puree
40 g yuzu puree
50 g orange juice
2 g superneutrose

Vanilla foam yoghurt

150 g yogurt
25 g honey
3 vanilla pods
22 g gelatin mass
150 g Excellence whipping cream 35% fat

Orange supreme

2 oranges

Praline Insert

125 g Valrhona pecan praline
8 g grape seed oil

Pecan glazing

125 g Excellence whipping cream 35% fat
125 g milk
100 g water
75 g Valrhona pecan praline
25 g sugar
15 g glucose
3 g pectin NH
25 g sugar
24 g gelatin mass

Vanilla mascarpone crémeux

135 g Excellence whipping cream 35% fat
20 g sugar
25 g egg yolk
1 vanilla pods
12 g gelatin mass
125 g mascarpone

Citrus jelly

190 g mandarin pulp
20 g yuzu puree
10 g ginger puree
6 g sugar
1.4 g agar agar
QS glittering gold

Roasted pecan

12 pecan nuts

Assembly

1 bunch venne cress

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Shortbread

   Mix all the ingredients together and spread between 2 sheets of paper. Spoon on 170°.

2. 2

   Biscuit

   Melt the butter, stir with the icing sugar, then the juice and white and finish with the flour. <span '="" style="font-variant-ligatures: normal;font-variant-caps: normal; orphans: 2;text-align:start;white-space:pre-wrap;widows: 2;-webkit-text-stroke-width: 0px; word-spacing:0px" id="s2_2">Set aside, shape and cook at 170°.

3. 3

   A30 syrup

   Boil the water, sugar and exhausted vanilla beans. <span '="" style="font-variant-ligatures: normal;font-variant-caps: normal; orphans: 2;text-align:start;white-space:pre-wrap;widows: 2;-webkit-text-stroke-width: 0px; word-spacing:0px" id="s2_2">Add the juice from the spent oranges.

4. 4

   Caramelized pecan nut

   Crush the pecans. <span '="" style="font-variant-ligatures: normal;font-variant-caps: normal; orphans: 2;text-align:start;white-space:pre-wrap;widows: 2;-webkit-text-stroke-width: 0px; word-spacing:0px" id="s2_2">Mix with the syrup, spread and cook at 170°.

5. 5

   Crystallized orange peel

   Remove the remaining orange and cut into julienne.
   <span '="" style="font-variant-ligatures: normal;font-variant-caps: normal; orphans: 2;text-align:start;white-space:pre-wrap;widows: 2;-webkit-text-stroke-width: 0px; word-spacing:0px" id="s2_2">Blanch 4 times and leave in the hot syrup.

6. 6

   Citrus and yoghurt spiced sorbet

   Heat the juices and purée with the vanilla and pour the powders.
   Boil the syrup and stir with the yogurt.
   Mix, Turbine and set aside in a bowl in Paco.

7. 7

   Vanilla foam yoghurt

   Mix the yoghurt, vanilla and honey with the melted gelatin mass and mix with the Excellence cream.
8. 8

   Orange supreme

   Collect 20 beautiful supremes of 2 oranges.

9. 9

   Praline Insert

   Combine the praline and the oil. <span '="" style="font-variant-ligatures: normal;font-variant-caps: normal; orphans: 2;text-align:start;white-space:pre-wrap;widows: 2;-webkit-text-stroke-width: 0px; word-spacing:0px" id="s2_2">Set aside in a pastry bag for editing in the cake.

10. 10

    Pecan glazing

    Boil the milk, cream excellence, sugar, pectin, glucose and praline and add the gelatin mass. <span '="" style="font-variant-ligatures: normal;font-variant-caps: normal; orphans: 2;text-align:start;white-space:pre-wrap;widows: 2;-webkit-text-stroke-width: 0px; word-spacing:0px" id="s2_2">Mix, adjust with water and set aside in the cold, frost the Entremets at 35°.

11. 11

    Vanilla mascarpone crémeux

    Make a custard with the cream, yellow, vanilla and sugar at 84°. Pour over the gelatin mass and mascarpone. <span '="" style="font-variant-ligatures: normal;font-variant-caps: normal; orphans: 2;text-align:start;white-space:pre-wrap;widows: 2;-webkit-text-stroke-width: 0px; word-spacing:0px" id="s2_2">Set aside in the cold before serving, paste twice.

12. 12

    Citrus jelly

    Boil all the elements together, pour the remaining jelly into a bowl and shape.

    Keep the shapes in a ladder and refrigerator.

    Mix the remaining jelly and set aside in pockets.

13. 13

    Roasted pecan

    Put in a 170° oven about 10 min.

14. 14

    Assembly

    Arrange the moon of jelly in the plate. To place above one intervenes beforehand frozen and coated with pecans caramelized. 

    On the moon, place a shortbread cookie, arrange points of vanilla mascarpone crémeux, frost, juliennes of oranges, tiles, pecan, the supreme as well as quenelle of sorbet.

    moon on it intervenes and finish by 3 vene cress.

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