Orange and chocolate entremet composed of
– an orange mousse,
– a hazelnut biscuit,
– a chocolate praline crunch,
– orange velvet spray.
Materials used
– Silikomart cylinder mould x8
– Ancel 210 bloom gelatine
– Baking paper
– Orange velvet spray
Ingredients
Hazelnut biscuit
10g butter35g roasted hazelnut powder35g icing sugar7g flour25g egg1 egg white10g caster sugar
Milk chocolate crisp (the day before)
✔20g milk chocolate
✔40g hazelnut praline
✔20g of crêpes dentelles
Orange mousse (the day before)
✔120g orange juice
✔1 egg
✔75g sugar
✔10g cornflour
✔150g liquid cream 30% MG
✔5g gelatine
Sweet dough
✔70g flour
✔10g icing sugar
✔40g butter
✔1 egg yolk
✔1 pinch of salt
✔1 zest of an orange
The recipe
For 7 desserts
Hazelnut biscuit10g butter35g roasted hazelnut powder35g icing sugar7g flour25g egg1 egg white10g caster sugar
Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a hazelnut smell. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the hazelnut powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with the powdered sugar. Gently fold them into the mixture with a spatula. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for 10 to 12 minutes at 170°C. Remove the biscuit from the oven and allow it to cool before cutting it out with the cookie cutter supplied with the Silikomart mould.
Milk chocolate crisp (the day before)20g milk chocolate40g hazelnut praline20g of crêpes dentelles
Mix all the ingredients together. Spread on the biscuits and place in the freezer.
Orange mousse (the day before)
✔120g orange juice
✔1 egg
✔75g sugar
✔10g cornflour
✔150g liquid cream 30% MG
✔5g gelatine
Place the gelatine in a large bowl of cold water.
In a mixing bowl, combine the egg, powdered sugar and cornstarch. 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 cylinder mould 3/4 of the way with the orange mousse, making sure that it reaches all the edges. Add the hazelnut biscuit, crisp side in. Place in the freezer overnight.
Sweet dough
✔70g flour
✔10g icing sugar
✔40g butter
✔1 egg yolk
✔1 pinch of salt
✔1 zest of an orange
Mix all the ingredients together, roll out and put in the fridge. Roll out the dough between two sheets of baking paper with a rolling pin, then detail it with the cutter provided. Bake at 180°C between two micro perforated mats. Keep an eye on the baking process and take them out as soon as they colour.
Remove the desserts from the freezer, unmould and immediately apply the orange velvet spray. Then place each dessert on a sweet pastry biscuit. I decorated with a dark chocolate wedge.
