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Home / The Orange Blossom

The Orange Blossom

The Orange Blossom

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Advanced

  • Components Of Recipe
  • Chocolate Tart Dough
  • Chocolate Orange Ganache
  • Caramel Cremeaux
  • Hazelnut Nougatine
  • Mandarin Orange Gelee
  • Hazelnut Mousseline
  • Hazelnut Mousseline, continued
  • Vanilla Gelato - Hot Process
  • Frozen Ghost Pops

Chocolate Tart Dough

176g (6.2oz)
64g (2.3oz)
1g (0.4oz)
140g (4.9oz)
20g (0.7oz)
as needed (as needed)
as needed (as needed)

Method of Preparation

  1. Soften the butter, but do not melt.
  2. Place the butter, powdered sugar, and the salt into a food processor and blend until smooth.
  3. Add the flour and the . Mix to combine.
  4. Pipe into desired shape or mold.
  5. Sprinkle the chopped hazelnuts down the center of the tart dough and press the nuts lightly into the dough.
  6. Bake at 160°C/320°F for about 12 minutes or until baked through.
  7. Remove from oven and cool completely before using.
  8. Pipe a line of down the center of the tart shell.

Chocolate Orange Ganache

300g (10.6oz)
100g (3.5oz)
66g (2.3oz)
70g (2.5oz)
50g (1.8oz)
10g (0.4oz)
450g (15.9oz)

Method of Preparation

  1. Combine the heavy cream, glucose syrup, , butter, invert sugar and in a saucepan and bring to 60°C/140°F. Allow to infuse for several minutes.
  2. Melt the chocolate to 40°C/104°F.
  3. Put the chocolate into a food processor and pour the hot liquid over the chocolate.
  4. Process until completely smooth and homogeneous.
  5. Pipe the ganache around the in the bottom of the Chocolate Tart Shell.

Caramel Cremeaux

23g (0.8oz)
18g (0.6oz)
90g (3.2oz)
.25g (0.9oz)
360g (12.7oz)
5g (0.2oz)
120g (4.2oz)
3g (0.1oz)

Method of Preparation

  1. Combine the and water, set aside. Allow the product to thicken.
  2. Cook the sugar to caramel using the dry method.
  3. Deglaze with the hot cream, add the salt and the . Bring this mixture to a boil then remove from the heat.
  4. Temper the hot liquid into egg yolks, add the fresh orange zest, and return to the heat and cook to 85°C/185°F.
  5. Melt the in the microwave or over a double boiler and whisk into the hot mixture to combine, and then strain the mixture.
  6. Use the product while it is still warm to fill the chocolate tart shell.

Hazelnut Nougatine

90g (3.2oz)
1g (0.0oz)
30g (1.1oz)
60g (2.1oz)
75g (2.6oz)
10g (0.4oz)
45g (1.6oz)
45g (1.6oz)
5g (0.2oz)

Method of Preparation

  1. Sift together the sugar and pectin NH in small bowl.
  2. In a sauce pot heat the milk, butter and glucose to a boil.
  3. Whisk in the sugar and pectin and cook over medium heat, whisking continually, until a temperature of 109°C/228°F is reached. Remove from the heat.
  4. Stir in the , hazelnut pieces, and the crushed hazelnuts, and the fresh orange zest.
  5. Pour the hot mixture onto a Silpat®, place another Silpat® on top and flatten with a rolling pin until the mixture covers the entire silpat. Remove the top silpat.
  6. Bake at 177°C/350°F until golden brown.
  7. Remove from the oven and cut while still warm to fit the top of the chocolate tart shell.
  8. Cool completely before use.
  9. Place on top of the tart shell previously filled with the Chocolate Orange Ganache and Caramel Cremeaux.

Mandarin Orange Gelee

500g (17.6oz)
100g (3.5oz)
10g (0.4oz)
95g (3.4oz)

Method of Preparation

  1. Combine all of the ingredients in a sauce pot and bring to the boil.
  2. Strain the mixture.
  3. Pour the gelee into desired frame or mold and allow it to set completely in the refrigerator.
  4. Cut strips of desired width and place on top of the Hazelnut Nougatine.

Hazelnut Mousseline

450g (15.9oz)
50g (1.8oz)
100g (3.5oz)
80g (2.8oz)
42g (1.5oz)
.5g (0.2oz)
10g (0.4oz)

Method of Preparation

  1. Reserve 50g of the milk.
  2. Heat the remaining milk, heavy cream, sugar and to a simmer.
  3. Dissolve the in the reserved milk. Add in the egg yolks and salt.
  4. Temper the hot liquid into the egg yolk mixture. Whisk until well combined.
  5. Strain the tempered mixture back into the saucepan.
  6. Cook slowly over medium heat until the pastry cream is fully thickened.
  7. Pour the pastry cream out onto a half sheet tray lined with a Silpat® and quickly cover with plastic wrap to prevent a skin from forming.
  8. Cool the pastry cream to room temperature.
  9. Set aside until needed in the next preparation.

Hazelnut Mousseline, continued

300g (10.6oz)
188g (6.6oz)
188g (6.6oz)
450g (15.9oz)

* can be replaced with

Method of Preparation

  1. Beat the butter with the sugar until light and fluffy.
  2. Add the , followed by the well-smoothed Pastry Cream Base.
  3. Mix the three ingredients at room temperature and pipe immediately on top of the Mandarin Orange Gelee.
  4. Garnish the Hazelnut Mousseline with Citrus Marigold Flowers and Borage Flowers, provided by The Chef’s Garden.
  5. Place any desired chocolate décor on top of the Hazelnut Mousseline.

Method of Preparation

    Method of Preparation

      Have Questions?

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