Orange Entremet made with
– an orange mousse,
– an orange cream,
– a praline crunch,
– orange velvet spray.
Materials used
– Essential X6 silikomart mould
– Ancel 210 Bloom gelatine (gold quality)
– Baking paper
Ingredients
Orange cream
✔30g sugar
✔50g orange juice
✔35g egg
✔60g butter
✔2g Gelatine
Orange mousse
✔130g Cremeux
✔100g Liquid cream
Orange cream
✔30g sugar
✔35g orange juice
✔35g egg
✔50g butter
Chocolate crisp
✔20g milk chocolate
✔30g hazelnut praline
✔20g crêpes dentelles
Orange velvet spray
The recipe
For 4 desserts
Chocolate crisp
✔20g milk chocolate
✔30g hazelnut praline
✔20g crêpes dentelles
Melt the milk chocolate in the microwave. Add the crumbled crêpes dentelles and praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out with a pastry cutter the size of your mould. Place in the freezer until ready to assemble.
Orange cream (for the mousse)
✔30g caster sugar
✔50g orange juice
✔35g egg
✔60g butter
✔2g Gelatine
Place the gelatine sheet in a large bowl of cold water to soften.
Pour the egg, caster sugar and orange juice into a saucepan. Heat over a low/medium heat, stirring constantly until the cream thickens. Turn off the heat. Add the butter, cut into pieces, and the gelatine. Blend and set aside.
Orange mousse
✔130g Cremeux
✔100g mini 30% fat liquid cream
In a salad bowl, whip the very cold liquid cream into a whipped cream and gently fold into the previous cooled mixture using a maryse.
Fill the Silikomart Essential 80 mould 3/4 of the way up the sides.
Orange cream
✔30g sugar
✔35g orange juice
✔35g egg
✔50g butter
Pour the egg, caster sugar and orange juice into a saucepan. Heat over a low/medium heat without stopping to stir until the cream thickens. Turn off the heat. Add the butter, cut into pieces. Mix well. Leave to cool slightly.
Fill each cavity of the mould with a little orange cream, then finish by placing a disc of crisp. Place in the freezer for at least 4 hours or overnight.
The next day, remove the cakes from the moulds and immediately apply the orange velvet spray all around.
Gently turn your desserts upside down. I put a white chocolate decoration on top, which I found on the annikids.com website.
