- 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
Christmas orange
Christmas orange
Christmas orange by Jeremy Lesongeur from Harrods
Ingredients
Method
(no mehtod provided)
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