Favoreats
Favoreats LLC
GET — On the App Store
INGREDIENTS
1 serving
orange cream
50 gs
orange jam
30 gs
cognac
105 gs
orange juice
25 gs
orange purée
5 gs
orange zest
2 gs
lemon zest
2 gs
milk powder
15 gs
sugar
45 gs
egg yolks
5 gs
gélatine
20 gs
egg whites
30 gs
sugar
5 gs
water
1 serving
milk chocolate cream
60 gs
whipping cream
60 gs
milk
25 gs
egg yolks
13 gs
sugar
138 gs
milk chocolate
125 gs
whipping cream
1 serving
orange cognac syrup
125 gs
simple syrup
50 gs
grand marnier
1 serving
almond cacao sponge
58 gs
almond paste
33 gs
icing sugar
27 gs
egg yolks
25 gs
eggs
42 gs
egg whites
12 gs
sugar
14 gs
clarified butter
13 gs
cacao powder
7 gs
cake flour
7 gs
corn starch
1 serving
hazelnut dacquoise
63 gs
egg whites
25 gs
sugar
45 gs
almond powder
15 gs
hazelnut powder
50 gs
icing sugar
5 gs
grilled hazelnuts
1 serving
praliné feuilletine
30 gs
milk chocolate
125 gs
hazelnut praline
13 gs
butter
25 gs
grilled and hazelnuts
1 serving
grilled and hazelnuts
1 serving
candied orange
1 serving
hazelnut dacquoise
1 serving
line 22x22cm cake pan
1 serving
preheat the oven to 180°c
1 serving
sift together the almond powder
1 serving
whisk the whites
1 serving
pour into the pan and sprinkle some grilled hazelnuts on top
1 serving
almond cacao sponge
1 serving
line 22x22cm cake pan
1 serving
preheat the oven to 200°c
1 serving
sift cacao powder
1 serving
beat the almond paste and the icing sugar together
1 serving
add the egg yolks and the eggs
1 serving
make meringue by whipping the egg whites and the sugar
1 serving
fold the meringue into the almond paste base
1 serving
finally
1 serving
pour it into a pan
1 serving
praliné feuilletine
1 serving
melt the milk chocolate and mix
1 serving
then add the grilled and hazelnuts and pailleté feuilletine and mix gently
1 serving
cut the hazelnut dacquoise into 20x20cm and place in the pan
1 serving
milk chocolate cream
1 serving
make an anglaise
1 serving
put the saucepan over low heat
70 gs
take the pan off the heat and use only of the cream into the chocolate
1/3
whip the 125g of whipping cream
1 serving
mix the simple syrup
20
cut the almond cacao sponge into x cm
1 serving
pour the milk chocolate cream over the praliné feuilletine
1 serving
orange cream
1 serving
mix the orange jam and the brandy together. strain it and freeze
1 serving
lemon zest
1 serving
bloom the gelatin in water
1 serving
put the saucepan over low heat
1 serving
take the pan off the heat and stir in the gelatin
1 serving
fold together the orange jam
1 serving
pour the orange cream over the sponge
1 serving
when
1 serving
valencia: orange
1 serving
wonderful recipe from chef sadaharu aoki
1 serving
the story is he win the charles proust competition
1 serving
adaptation from: "valencia by sadaharu aoki" from demarle company website
1 serving
valencia
1 serving
make 20x20cm entremets
63 gs
pailleté feuilletine
1 serving
bake
1 serving
bake
1 serving
cover and put in the refrigerator
1 serving
make an meringue
1 serving
cover and put in the refrigerator