Clementine Veliche
Recipe step by step
1
Preparation of recipes A, B and C
- Fill half-sphere molds of 3.5 cm Ø with the Anglaise.
- Cover these with biscuit slices of 3.5 cm Ø.
- Freeze and unmold.
- Fill mandarin molds with the almost cooled cremeux.
- Press the Anglaise and biscuit in twice.
- Prepare recipe D and bake it in savarin rings of 5 cm Ø.
- Dip it in dark chocolate and fill with the Anglaise.
- Place the mandarin on top.
- Decorate with decorations (made in special molds from white chocolate and orange and green coloring).
2
Mandarin Cremeux
Ingrédients
1. Sugar 90gr
2. Mandarin Juice 115gr
3. Calamansi Juice 25gr
4. Egg 150gr
5. Egg Yolk 50gr
6. Gelatin 4gr + 20gr cold water
7. Butter 120gr
- Mix the top 5 ingredients with a hand blender and cook in the microwave until approximately 86°C.
- Incorporate the gelatin and butter, and let it cool to approximately 25°C.
3
Chocolate Biscuit
Ingrédients
- Egg 135gr
- Sugar 20gr
- Almond Powder 90gr
- Egg White 80gr
- Sugar 90gr
- Flour 10gr
- Veliche Cocoa Powder 30gr
- Salt 2gr
- Whisk the top 3 ingredients.
- Whisk the egg white and remaining sugar.
- Combine and fold in the flour and cocoa powder.
- Spread to a thickness of 1 cm and bake at 200°C.
- Cut out circles of 3.5 cm Ø.
4
Chocolate Anglaise
Ingrédients
- Dark Chocolate ±70% Veliche 200gr
- Cream 360gr
- Milk 240gr
- Egg Yolk 100gr
- Sugar 50gr
- Mix the egg yolk and sugar.
- Boil the milk with the cream.
- Thicken with the egg yolk at 85°C.
- Combine with the chocolate and let it cool.
5
Pistachio Cake
Ingrédients
- Pistachio Powder 75gr
- Almond Powder 75gr
- Granulated Sugar 300gr
- Butter 200gr
- Flour 80gr
- Salt 5gr
- Egg White 300gr
- Mix the dry ingredients.
- Mix in the egg white.
- Melt the butter and mix it in.
- Let it rest for 1 day and bake in savarin ring molds of 5 cm Ø.
