Simple Recipe Citrus Dessert for Christmas Party #francoisperret
#shorts #cedricgrolet #pastrychef #pastrylife #pastryarts #sweetscertified #cheflife #sweet #cake #baking #patisserie #dessert #tropical #gateau #chocolateaddict #foodie #edibleart #cooking
Ingredients
1/ Candied citrus fruits
2 lemons and oranges
Syrup
300g sugar
400g water
Cut the skin of the lemons or oranges, keeping a little pulp Blanch them 4 to 5 times in cold water Make the Syrup then immerse the orange or lemon skins in it, simmer over low heat Leave to cool to room temperature
2/ Hazelnut opaline
40g hazelnut powder
120g sugar
Mix then sift over the stencils Bake at 200°C for a few minutes
3/ Poached kumquat
2kg kumquat
Make a syrup with:
11 of water
1 bourbon vanilla pod
300g brown sugar
300g organic crystal sugar
Blanch the kumquats pierced with a toothpick 3 times Then poach them over low heat. The next day make a tant pour tant water/sugar syrup, pour it hot over the kumquats Set aside in the fridge then use the next day
4/ Egg white
150g egg whites
130g sugar
3g gelatin
Whip the egg whites with the sugar, add the gelatin Pour into a circle then cook for 3 mins in a steam oven at 80°C
5/ Chocolate sauce
120g cream
120g whole milk
80g 70% chocolate
Bring the milk and cream to the boil, pour over the chocolate in 2 times Mix and set aside, do the day before if possible
6/ Hazelnut praline
300g hazelnuts
210g sugar
70g of water
3g fleur de sel
Heat the water and the sugar to 110°C then add the hazelnuts. Caramelize. Remove to plate. Add the fleur de sel Mix cold
7/ Montage Place the hazelnut praline on the egg white Decorate with nicely cut citrus fruits Add the kumquats Finish with candied lemon zest Then pour the chocolate sauce in front of your guests
source
so yummy 😋
Talented 👍
#shorts #cedricgrolet #pastrychef #pastrylife #pastryarts #sweetscertified #cheflife #sweet #cake #baking #patisserie #dessert #tropical #gateau #chocolateaddict #foodie #edibleart #cooking
Ingredients
1/ Candied citrus fruits
2 lemons and oranges
Syrup
300g sugar
400g water
Cut the skin of the lemons or oranges, keeping a little pulp Blanch them 4 to 5 times in cold water Make the Syrup then immerse the orange or lemon skins in it, simmer over low heat Leave to cool to room temperature
2/ Hazelnut opaline
40g hazelnut powder
120g sugar
Mix then sift over the stencils Bake at 200°C for a few minutes
3/ Poached kumquat
2kg kumquat
Make a syrup with:
11 of water
1 bourbon vanilla pod
300g brown sugar
300g organic crystal sugar
Blanch the kumquats pierced with a toothpick 3 times Then poach them over low heat. The next day make a tant pour tant water/sugar syrup, pour it hot over the kumquats Set aside in the fridge then use the next day
4/ Egg white
150g egg whites
130g sugar
3g gelatin
Whip the egg whites with the sugar, add the gelatin Pour into a circle then cook for 3 mins in a steam oven at 80°C
5/ Chocolate sauce
120g cream
120g whole milk
80g 70% chocolate
Bring the milk and cream to the boil, pour over the chocolate in 2 times Mix and set aside, do the day before if possible
6/ Hazelnut praline
300g hazelnuts
210g sugar
70g of water
3g fleur de sel
Heat the water and the sugar to 110°C then add the hazelnuts. Caramelize. Remove to plate. Add the fleur de sel Mix cold
7/ Montage Place the hazelnut praline on the egg white Decorate with nicely cut citrus fruits Add the kumquats Finish with candied lemon zest Then pour the chocolate sauce in front of your guests