Today we present this delicious recipe made by the Pastry Chefs of Elle & Vire to create a delicious “Clementine Cake” that you can replicate in your laboratory!
Get ready to discover the ingredients needed to prepare the different creations to get to the final assembly of the cake which are:
- STREUSEL WITH PISTACHIO AND ORANGE
- PISTACHIO FINANCIER COOKIE
- COMPOUND OF MANDARIN
- MOUNTED CREAM CHEESE GANACHE
- CREAM CHEESE AND LEMON VELVET
- CREAM CHEESE CREAM
- MOTHER OF PEARL GLAZE
STREUSEL WITH PISTACHIO AND ORANGE
95 g Multipurpose Butter 82% MG Elle & Vire Professionnel®
95 g Granulated sugar
95 g Type 1 flour
57 g Peeled almond flour
57 g Pistachio flour
1.5 g fleur de sel
2 g Orange zest
In the planetary mixer with leaf, combine flour, sugar, orange zest and salt.
Then add the butter cut into very cold cubes, a little at a time.
Store in the refrigerator for 3 hours.
Pass it through a grill and store in the freezer.
PISTACHIO FINANCIER COOKIE
158 g Egg whites
161 g Powdered sugar
152 g Elle & Vire Professionnel® 82% MG Multipurpose Butter
120 g Pistachio flour
32 g Type 1 flour
22 g Inverted sugar
8 g Chemical yeast
1 g Fine sea salt
Sift the powdered sugar with the invert sugar, flours, baking powder and salt.
In a mixer, combine the egg whites and work for 2 minutes at low speed.
Bring the butter to 45/50 ° C, then mix it with the other ingredients in the mixer.
COMPOUND OF MANDARIN
750 g Mandarins
200 g Granulated sugar
11 g Pectin NH
50 g Amalfi lemon juice
Wash the tangerines, pierce them with a small knife and store them in cold water overnight.
The next day, blanch them twice in water, then boil them in water for about 60 minutes and finally chop them coarsely in the cutter.
Combine a part of the sugar with the pectin, heat the tangerines and mix in the sugar and pectin mix.
Bring to a boil and cook for 10-15 minutes.
Add the remaining sugar, lemon juice and finish cooking.
MOUNTED CREAM CHEESE GANACHE
224 g Whole milk
34 g Inverted sugar
34 g Glucose syrup 60 De
190 g Ivoire 35% Coverage
259 g French Cream Cheese Elle & Vire Professionnel®
259 g Sublime, cream with Elle & Vire Professionnel® mascarpone
In a plastic container, melt the chocolate at 45/50 ° C.
Bring the milk with glucose and invert sugar to a boil, pour them over the melted chocolate and emulsify.
Add French Cream Cheese and Sublime.
Keep in a cool place for a day, then mount in a planetary mixer with a leaf.
CREAM CHEESE AND LEMON VELVET
65 g Whole milk
1.96 g Gelatin powder 220 bloom
10 g Water
65 g Waina 35% Coverage
131 g French Cream Cheese Elle & Vire Professionnel®
131 g Sublime, cream with mascarpone Elle & Vire Professionnel® 36.5% M.G.
49 g Lemon juice
1.31 g fleur de sel
Bring the milk to a boil and melt the jelly in it.
Melt the chocolate at 40 ° C.
Pour a small part of milk over the chocolate and rub, then repeat the operation until you get an emulsion.
Mix and combine very cold liquid Sublime, French Cream Cheese, lemon juice and salt, then mix again, taking care not to incorporate air bubbles.
Let it crystallize.
CREAM CHEESE CREAM
82 g Water
2,04 g Gelatin powder 220 bloom
10 g Water for the gelatine
139 g Waina 35% Coverage
82 g French Cream Cheese Elle & Vire Professionnel®
82 g Cream Excellence 35% MG Elle & Vire Professionnel®
4 g Polynesian vanilla bean
Melt the chocolate at 40 ° C and add the vanilla seeds.
Bring the water to a boil, add the rehydrated gelatin and the pod.
Pour a small part of liquid over the chocolate and rub until you get an emulsion.
Mix to refine and combine the cold cream and French Cream Cheese.
Mix taking care not to incorporate air bubbles.
Make it crystallize.
MOTHER OF PEARL GLAZE
202 g Granulated sugar
101 g Glucose syrup 60 De
101 g Water
13,2 g Gelatin powder 220 bloom
66 g Natural mineral water
122 g Condensed milk
94 g Cocoa butter
1 g Snow Silver Metallic Dye
0.35 g White dye
Bring water, glucose syrup and sugar to a boil.
Add condensed milk and rehydrated gelatin, bring back to a boil.
Melt the cocoa butter, add the liquid several times, emulsifying.
Add the dyes and refine in the mixer.
After a night in the fridge, use at 32 ° C.
ASSEMBLY
In a 16 cm pavonflex mold weigh 150 g of streusel and bake it in a preheated oven at 165 ° C for 20 minutes.
Then pour 180 g of pistachio financier over it, then bake at 160 ° C for 15 minutes.
Break down.
Whip the ganache, then pour 240 g of it into an 18 cm diameter mold and place the biscuit.
Break down.
Dress the mandarin compote in a 15 cm square mold and in 2 cm diameter balls.
Freeze.
Decorate with the mandarin spheres and the three cream cheese creams, dressing them with different nozzles.
Break down.
Glaze the cake and place the top, after having sprayed it with neutral icing.
Recent Comments