Pâtisserie

Tanariva 33%, salted butter and orange caramel

5j recipe

DOSES FOR: 15 porzioni

Recipe by Pastry Chef Alessandro Rossetti

Tanariva 33%, salted butter and orange caramel
5j recipe
ingredients

369 g Whole milk

41 g Elle&Vire Excellence Cream 35%

82 g Whole eggs

8 g Caster sugar

360 g Madagascar Tanariva 33% milk chocolate couverture

4 g Sosa bovine gelatine powder

preparation

Prepare a custard by heating the milk, cream, eggs and sugar to 84° C.

Melt the previously-rehydrated gelatine with water and pour over the partially-melted couverture.

Mix until smooth and glossy.

Allow to solidify overnight at +4° C.

details

Store for up to 4 days at +4° C.

Recommended amount: 20 g per portion.

Freezable.

ingredients

470 g Grissini W Inf. 170 BIO flour

180 g Icing sugar

4 g Fine salt

60 g Piedmont IGP roasted hazelnut flour

240 g Confectionery butter 84% DOP

Lescure Charente-Poitou

100 g Whole eggs

preparation

Mix all the dry ingredients together.

In a stand mixer, crumb the soft butter with half of the dry ingredients using the paddle attachment. Add in the cold eggs a little at a time, waiting for them to be absorbed between each addition. Finish by adding in the remaining dry ingredients.

Spread out on two sheets of 2-mm acetate and blast chill at -18° C.

Cut out discs of shortcrust pastry measuring 3, 4 and 5 centimetres.

Bake on a micro-perforated mat at 155° C until taking on a nice colouring (approximately 15 minutes).

details

Store for up to 7 days at +4° C.

Recommended amount: 20 g per portion.

Freezable.

ingredients

150 g Caster sugar

150 g Elle&Vire Excellence 35% cream

15 g Elle&Vire Demi-sel butter

2 g Norohy Bio Madagascar Vanilla

preparation

Make a blond caramel with the caster sugar then decoct with the cold butter cut into cubes.

Heat the cream with the vanilla then add in bit by bit before bringing back to the boil.

Allow to cool.

details

Store for up to 7 days at +4° C.

Recommended amount: 5 g per portion.

ingredients

400 g Blood orange juice

50 g Water

50 g Caster sugar

25 g Sosa Elastic

preparation

Mix all ingredients together in a saucepan and bring to the boil.

Using a dispenser, drip drops of the mixture into a container filled with well-chilled seed oil.

Take the orange ‘pearls’ and wash well under running water.

details

Store for up to 7 days at +4° C.

Recommended amount: 5 g per portion.

Not freezable.

ingredients

623 g Blood orange juice

53 g Water

47 g Caster sugar

44 g Sosa Dextrose

50 g Sosa 33De glucose powder

31 g Sosa Cold Inulin

2 g Sicilia locust bean gum flour

1 g Sosa Guar Gum

preparation

Heat half the fruit pulp together with the water, sugar, dextrose, glucose powder, inulin, locust bean gum flour and guar gum to 85° C.

Add the remaining cooled pear puree and homogenise.

Develop the mixture at +4° C for at least 6 hours.

Homogenise once more then blast chill in Pacojet pots or allow to set.

details

Store for 7 days at 11° C.

Recommended amount: 5 g per portion.

Assembly and finishing

Alternate dollops of Tanariva custard on the plate with the hazelnut sablé and discs of tempered couverture.

Pour the salted butter toffee around the edges, positioning the supreme and fake orange pearls atop.

Prepare a quenelle of sorbet and place alongside the dessert.