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Home / Le K.O.

Le K.O.

Le K.O.

Rating:

Recipe Created By:
Jean-Michel Perruchon
Difficulty:
Advanced

  • Components Of Recipe
  • Hazelnut Sponge Cake
  • Coffee Cream
  • Orange Cream
  • Final Assembly

Hazelnut Sponge Cake

60g (2.1oz)
60g (2.1oz)
15g (0.5oz)
50g (1.8oz)
15g (0.5oz)
25g (0.9oz)

Method of Preparation

  1. Roast the raw hazelnut flour and the chopped hazelnut at 170°C/338°F for 10 min.
  2. Tighten the egg whites with the inverted sugar and then add delicately the powder sugar, flour, hazelnut flour and the chopped hazelnuts.
  3. Pour the mixture in 2 frames of 18 cm x 18cm x 2cm high, 110g each. Bake in a convection oven at 170°C/338°F for 12 min.

Coffee Cream

50g (1.8oz)
110g (3.9oz)
50g (1.8oz)
20g (0.7oz)
30g (1.1oz)
8g (0.3oz)
1.5g (0.5oz)
135g (4.8oz)
10g (0.4oz)
20g (0.7oz)
1g (0.03oz)

Method of Preparation

  1. In a saucepan, bring the cream, milk and chopped coffee beans to a boil.
  2. Cover with the film and allow to infuse for 30 min. Strain and scale 160 g, add milk if necessary.
  3. Fold in the mix of egg yolks, sugar, corn starch and . Bring to a boil.
  4. Pour over the butter, , gelatin mixture and salt.
  5. Blend well and pour 180 g over the cold sponge cake. Freeze.

Orange Cream

150g (5.3oz)
20g (0.7oz)
1 each
8g (0.3oz)
50g (1.8oz)
20g (0.7oz)
1.5g (0.5oz)
125g (4.4oz)
5g (0.2oz)
25g (0.9oz)
160g (5.6oz)

Method of Preparation

  1. In a saucepan, bring the orange juice, orange zest and the butter #1 to a boil.
  2. Add the mixture of starch, sugar, and egg yolks.
  3. Bring to a boil, then pour over butter #2, Cointreau and gelatin mixture.
  4. Mix and allow to chill at 25°C/77°F.
  5. Combine delicately with the whipped cream.

Final Assembly

  1. Cut together the Hazelnut Sponge Cake and the Coffee Cream in rectangle of 2 x 8cm.
  2. Assemble upside down in 10 cm x 3 cm x 3 cm rectangle frames.
  3. Garnish 35 g of Orange Cream then lay the rectangle of Hazelnut Sponge Cake and Coffee Cream. Smooth and freeze.
  4. Glaze with Orange Vanilla Mirror Glaze.
  5. Decorate with the black chocolate plaque and small orange segment.