248 g milk 90 g Elle & Vire gourmet butter 82% FAT 10 g liquid vanilla 102 g egg yolks 156 g eggs 126 g flour 231 g egg whites 52 g honey 109 g Muscovado sugar
Vanilla & Muscovado filling
120 g Muscovado sugar 270 g glucose 4.5 g fleur de sel 1200 g Excellence Whipping Cream 35% FAT 3 vanilla pods 30 g cocoa butter 60 g Elle & Vire gourmet butter 82% FAT
Crème diplomate & condensed milk with vanilla
96 g coconut puree 120 g Elle & Vire gourmet butter 82% FAT 24 g 0% fat milk powder 14 g liquid vanilla 1 vanilla pods 180 g eggs 44 g dark rum 314 g sweetened condensed milk 320 g Excellence Whipping Cream 35% FAT
Orange marmalade
150 g orange juice 33 g lemon juice 54 g orange zest 14 g lemon zest 100 g fine sugar
Tropical fruit marmalade
70 g mango puree 50 g pectin 30 g passion fruit puree 42 g orange marmalade 1 g cinnamon powder 8 g dextrose 3 g pectin NH 10 g lime juice
Vanilla & Muscovado chantilly
100 g Excellence Whipping Cream 35% FAT 30 g Muscovado sugar 1 vanilla pods 9 g gelatin mass 200 g Excellence Whipping Cream 35% FAT 50 g mascarpone
Soaked raisins
100 g sultanas 200 g fresh orange juice 50 g dark rum
Sarments de Nicolas
35 g water 40 g fine sugar 1/2 orange zest 100 g flour 30 g ground hazelnuts 70 g almond powder 1 g cinnamon 1 g salt QS brown sugar
Viennese shortbread
250 g Elle & Vire gourmet butter 82% FAT 20 g Muscovado sugar 80 g icing sugar 2 g fleur de sel 2 g vanilla powder 40 g egg whites 300 g flour
Boil the milk with the butter and vanilla. Mix the egg yolks, eggs and flour. Loosen with the boiling liquid and cook again in a saucepan until it reaches the right texture. Blend. Whisk and stiffen the egg whites with the honey and the Muscovado sugar. Add the egg whites little by little to the first mixture. Spread onto a 1 cm thick Flexipat®. Bake on a lined baking sheet at 170 °C for approx. 14 minutes with the vent open. Once out of the oven, place a Silpat® on top and turn it over onto a baking sheet. Leave to cool in the Flexipat® and place in the refrigerator for about two hours before removing from the mould.
2
Vanilla & Muscovado filling
Heat the Muscovado sugar, glucose, salt, cream and vanilla to 103 °C. Add the cocoa butter. Cool to 40 °C and blend with the butter. Leave to crystallise, and spread over the smooth side of the sponge layer. Cut out 9 cm wide strips across the width of the sponge (6 strips).
3
Crème diplomate & condensed milk with vanilla
Bring the coconut puree, butter, powdered milk, vanilla ingredients and condensed milk to a boil. Add the eggs and bring to a boil. Add (optional) rum and blend. Cool to 4 °C. Whisk this cream to emulsify and then carefully stir in the foamy whipped cream. Fill into acetate sheet tubes measuring 2.5 cm in diameter and 40 cm in length. Freeze.
4
Orange marmalade
Zest the orange and lemon using a peeler. Blanch three times. Simmer the zests and the juices together with the caster sugar. Reduce to 60 ° Brix. Blend.
5
Tropical fruit marmalade
Heat the fruit purees with the orange marmalade and the cinnamon. Add the dextrose mixed with the pectin NH. Bring to a boil and then add the lime juice. Cool, blend and place in a piping bag.
6
Vanilla & Muscovado chantilly
Heat the cream (1) with the Muscovado sugar and the vanilla pod. Leave to infuse for 15 minutes. Heat the infusion and add the hydrated gelatine. Pour over the cream (2) and the mascarpone. Blend and chill to 4 °C. Prepare at least 12 hours in advance.
7
Soaked raisins
Heat the orange juice and immerse the raisins to rehydrate them.
Flambé with rum (optional).
8
Sarments de Nicolas
Bring the water, caster sugar and zests to a boil. Pour over the ground hazelnuts and almonds, then mix until you have a smooth dough. Spread between two clear plastic sheets and freeze. Cut into thin 12 cm-long strips. Immediately roll in the brown sugar flavoured with the lemon and orange zests. Arrange on a Silpat® and bake at 160 °C until golden.
9
Viennese shortbread
In a mixer fitted with a flat beater attachment, cream together the butter, Muscovado sugar, icing sugar, fleur de sel and vanilla powder. Add half of the egg whites, followed by the flour. Finish by adding the remaining egg whites. Spread between two clear plastic sheets to a thickness of 2 mm. Place in the freezer and cut out 4 cm diameter rounds. Carefully slice the base of the rounds. Place the bottoms onto a Silpain sheet. Bake in a fan-assisted oven at 150 °C.
10
Assembly and decoration
Spread the vanilla & Muscovado filling onto the sponge. Cut into strips. In the middle of the strip, pipe a lace of tropical fruit marmalade. Arrange a tube of crème diplomate and roll the sponge around. Place in the freezer. Cut into small 7 cm-long cakes. Whip the vanilla and Muscovado chantilly and use a Saint-Honoré nozzle to pipe raindrops on top of the tube. Sprinkle with orange zest. Top with a sarment and a few soaked raisins. Finish the ends with Viennese shortbread rounds.
Recipes
