Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 376
Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 381
Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 386
Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 391
- Featured Recipes
- Teality
- Top Flavors
- Gelato, Sorbetto & Ice Cream
- Frozen Yogurt & Soft Serve
-
Pastry & Confections
- Bonbons & Confections
- Breakfast Pastries & Breads
- Cakes & Cupcakes
- Cookies
- Entremets (Mousse Cake)
- Frostings & Glazes
- Garnishes & Decorations
- Gelato Cakes & Frozen Cupcakes
- Gluten-Free Pastry Mixes
- Instant Desserts
- Macarons
- Monoportions
- Mousses, Custards & Creams
- Other
- Pies & Tarts
- Plated Desserts
- Pops
- Verrines
- Vegan
- Beverages
- Savory
- Seasonal
- Holidays
- 5-Star Pastry Chefs & Ambassadors
- Views From The Tree
- Key Notes
Home / Orchid
Orchid
Rating:
Recipe Created By:
Jerome Landrieu
Difficulty:
Advanced
Recipe Created By: Jerome Landrieu
Difficulty: Advanced
- Components Of Recipe
- Almond Crunchy
- Almond Lemon Sponge
- Yuzu Mandarin Cremeux
- Vanilla Mascarpone Cream
- Upside-Down Assembly
Almond Crunchy
| 110g (3.9oz) | |
| 75g (2.6oz) | |
| 90g (3.2oz) | |
| 45g (1.6oz) | |
| 200g (7.1oz) | |
| 7g (0.2oz) | |
| pinch |
Method of Preparation
- Mix all ingredients together with paddle attachment.
- Spread between two acetate sheets to 4mm thick.
- Bake for 10 minutes at 160°C in convection oven.
Almond Lemon Sponge
| 160g (5.6oz) | |
| 95g (3.4oz) | |
| 160g (5.6oz) | |
| 20g (0.7oz) | |
| 235g (8.3oz) | |
| 80g (2.8oz) | |
| 300g (10.6oz) | |
| 42g (1.5oz) | |
| 95g (3.4oz) | |
| 1 each |
Method of Preparation
- Whip together egg yolks, whole eggs, sugar and invert sugar.
- In separate bowl, whip egg whites and sugar.
- Gently mix both mixtures together.
- Sift almond flour and all-purpose flour. Add to mixture.
- Mix in melted butter and lemon zest.
- Spread over one sheet pan (40cm x 60cm).
- Bake for 9 to 10 minutes at 190°C in convection oven.
Yuzu Mandarin Cremeux
| 80g (2.8oz) | |
| 45g (1.6oz) | |
| 3g (0.1oz) | |
| 80g (2.8oz) | |
| 40g (1.4oz) | |
| 100g (3.5oz) | |
| 75g (2.6oz) | |
| 75g (2.6oz) |
Method of Preparation
- Boil juice and zest.
- Pour over sugar, , and eggs.
- Bring to a boil. Add butter and Mycryo.
- Mix with immersion blender.
- Chill.
Vanilla Mascarpone Cream
| 430g (15.2oz) | |
| 150g (5.3oz) | |
| 110g (3.9oz) | |
| 2 each | |
| 515g (18.2oz) | |
| 60g (2.1oz) | |
| 130g (4.6oz) |
Method of Preparation
- Cook whole milk, glucose, egg yolks and vanilla beans as anglaise. Chill.
- Add mascarpone to anglaise, whip.
- Add melted gelatin mass, mix.
- Fold in Italian meringue.
Final Assembly
- Prepare 18cm diameter rings.
- Pour layer of Vanilla Mascarpone Cream.
- Add frozen Yuzu Mandarin Cremeux.
- Add layer of Almond Lemon Sponge.
- Add layer of Vanilla Mascarpone Cream.
- Add layer of Almond Lemon Sponge.
- Finish with Almond Crunchy.
- Freeze.
- Once frozen, flip over and decorate as desired.