Christmas orange

Classic Fine Foods

Classic Fine Foods

Standard Supplier 8th November 2016

Christmas orange

⁣Christmas orange by ⁣Jeremy Lesongeur from Harrods

Ingredients

  • ⁣Crunchy praliné :
  • Valrhona Equatorial dark chocolate 55% : 50g
  • Praliné almond/ hazelnut : 120g
  • Feuilletine : 85g
  • Gingerbread :
  • Water : 150g
  • Sugar : 70g
  • Honey : 150g
  • Orange zestes : ½ orange
  • Lime zestes : ½ lime
  • Lemon zestes : ½ lemon
  • Salt : 1g
  • Badiane : 4g
  • 5 chinese spices : 1,5g
  • Flour : 150g
  • Bicarbonate of sodium : 10g
  • Baking powder : 0,5g
  • Melted butter : 95g
  • Praliné creamy :
  • Milk : 110g
  • Whipping cream : 25g
  • Praliné almond/ hazelnut : 90g
  • Gelatine de poisson : 4g
  • Water : 20g
  • Orange jam :
  • Whole orange (blended) : 100g
  • Orange juice : 200g
  • Sugar : 88g
  • Pectine NH : 3,5g
  • Sugar : 150g
  • Glucose : 30
  • Citrique Acide : 1,5g
  • Guanaja 70% chocolate mousse :
  • Milk : 65g
  • Whipping cream : 65g
  • Yolk eggs : 25g
  • Sugar : 10g
  • 5 chinese spices : 2g
  • Valrhona Guanaja dark chocolate 70% : 200g
  • Whippedcream : 230g
  • Orange jelly :
  • Orange juice : 150g
  • Orange suprême : 50g
  • Sugar : 20g
  • Pectine NH : 4g
  • Grand Marnier : 10g
  • Gelatine de poisson : 2g
  • Water : 10g
  • Vanilla pods : ½ pod
  • Praliné moussline :
  • Pastry cream : 100g
  • Praliné almond/ hazelnut : 50g
  • Butter : 50g
  • Orange blood Pate de fruit :
  • Capfruit Blood orange puree : 150g
  • Capfruit Pear puree : 57g
  • Sugar : 22,5g
  • Yellow Pectine : 6g
  • Sugar : 195g
  • Glucose : 30g
  • Acide tartrique solution : 2,5g
  • Orange glaze :
  • Water : 55g
  • Sugar : 100g
  • Glucose: 100g
  • Gelatine de poisson : 7g
  • Water : 50g
  • Concentrated milk : 84g
  • Orange juice : 20g
  • Valrhona Ivoire white chocolate 35% : 120g
  • PBC Creation Orange and gold colouring food

Method

(no mehtod provided)

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