Orange Entremet composed of
– a sweet pastry biscuit with orange zest,
– an orange biscuit,
– a creamy orange insert,
– an orange mousse
Material used
– X6 silikomart mini Goccia mould
– Silikomart X15 half sphere mould
– Ancel 210 Bloom gelatin (gold quality)
Ingredients
Creamy orange insert (the day before)
✔20g orange juice
✔25g sugar
✔25g egg
✔40g butter
Orange biscuit (the day before)
✔50g flour
✔½ teaspoon of yeast
✔38g sugar
✔30g butter
✔25g of eggs
✔25g orange juice
Orange mousse (the day before)
✔80g orange juice
✔1 egg
✔50g sugar
✔7g cornflour
✔120g of liquid cream 30% fat
✔4g gelatine
Sweet pastry with orange peel
✔70g flour
✔20g icing sugar
✔30g butter
✔1 egg yolk
✔1 pinch of salt
✔Orange zest
The recipe
For 6 desserts
Creamy orange insert (the day before)
✔20g orange juice
✔25g sugar
✔25g egg
✔40g butter
Pour the egg, caster sugar and orange juice into a saucepan. Heat over low/medium heat, stirring constantly until the cream thickens. Turn off the heat.
When the mixture is below 60°C, add the butter cut into pieces. Mix to blend the mixture well. Fill a silikomart half-sphere insert mould and place in the freezer for at least 3 to 4 hours.
Orange biscuit (the day before)
✔50g flour
✔½ teaspoon of yeast
✔38g sugar
✔30g butter
✔25g of eggs
✔25g orange juice
Cream the butter with the caster sugar. Add the egg and mix. Then add the flour, yeast and orange juice. Pour onto a baking tray lined with baking paper. Bake at 180°C until lightly coloured (about 10 minutes). Leave to cool and cut out with a cookie cutter.
Orange mousse (the day before)
✔80g orange juice
✔1 egg
✔50g sugar
✔7g cornflour
✔120g of liquid cream 30% fat
✔4g gelatine
Place the gelatine in a large bowl of cold water.
Mix the egg, caster sugar and cornflour in a bowl. Pour the orange juice into a saucepan and bring to the boil. Add the previous mixture. Heat over low/medium heat, stirring constantly until the cream thickens. Remove from the heat and add the gelatine. Set aside. In a salad bowl, whip the cold liquid cream and gently fold in the cooled mixture using a spatula.
Assembly
Fill the silikomart mini Goccia X6 mould with orange mousse, add the frozen insert, add a little more mousse if necessary and finish with the orange biscuit. Place in the freezer overnight.
Sweet pastry with orange peel
✔70g flour
✔20g icing sugar
✔30g butter
✔1 egg yolk
✔1 pinch of salt
✔Orange zest
Mix all the ingredients together, wrap in plastic wrap and put in the fridge. Roll out the dough with a rolling pin and cut out with a round cookie cutter. Place in the freezer for a few minutes while you preheat your oven to 180°C. Place your pastry on a baking tray between two micro-perforated baking mats. Place in the oven for about ten minutes. Leave to cool.
Spray the frozen desserts with yellow and orange velvet spray. Place on the sweet pastry biscuit. Place in the fridge to defrost for at least 2 to 3 hours.
I decorated with an orange wedge made of white chocolate.
