RECIPES
All recipesChristmas star
Par Daniel REBERT
FOR THIS RECIPE
- For 14 individual entremets
- 14 dome shaped moulds, diameter 7 cm x 4,5 cm high
RECIPE STEPS
1/ Samana raised ganache (to be prepared the day before)
INGREDIENTS
- 840 g UHT cream (280 g + 560 g)
- 30 g glucose
- 30 g inverted sugar
- 225 g Samana 70 % chocolate couverture
On the previous day
Bring 280 g of cream to 50°C (120°F), with the sugars.
Make an emulsion in three steps, each time adding sweet cream to the chocolate, which you will have grinded and melted previously.
Mix thoroughly and add 560 g of cold cream while mixing.
Store away in the refrigerator for one night.
2/ Orange paste
INGREDIENTS
- 280 g orange paste
Prepare the orange paste using 300 g of mixed candied oranges.
3/ Gingerbread dome
INGREDIENTS
- 9 g star anise flower
- 125 g raw milk
- 210 g rye flour
- 35 g T 55 flour
- 3,5 g starch
- 14,5 g baking powder
- 17,5 g brown sugar
- 7,5 g fleur de sel
- 9 g cinnamon powder
- 5 g quatre-épices
- 280 g orange paste
- 280 g honey
- 112 g glucose syrup
- 142 g whole egg
- 115 g butter
Infuse the star anise in hot milk.
Mix the powders and the spices and add the orange paste.
Warm up the honey and the glucose slightly and add them to the mix.
Progressively incorporate the eggs and the infused milk and then the butter in pomade.
Garnish the 14 moulds and bake at 160°C (320°F) for 30 minutes.
4/ Soaking syrup
INGREDIENTS
- 80 g sugar
- 100 g water
- The zest of half an orange
- 70 g Grand Marnier
Mix the sugar, the water and the orange zest and bring to a boil.
Leave to cool and add the Grand Marnier.
To finish, soak the domes with the syrup using a brush.
5/ Orange marmalade
INGREDIENTS
- 240 g orange
- 75 g sugar
Cut the oranges in four, getting rid of the white central part.
Slice the segments as thinly as possible and cook at low heat in a covered pan with the sugar.
When the slivers are translucent, remove the cover and leave to cook for two minutes and let cool.
Make a notch at the top of the domes and garnish with the orange marmalade.
6/ Dressing
Once the gingerbreads are garnished, raise the chocolate ganache with a pastry bag using a star shaped n°11 nozzle.
As a final touch, decorate with a thin leaf of chocolate in the shape of a star and sprinkle with gold powder.
BRIEFLY
Laurent Le Daniel has just been named a Chevalier dans l’Ordre National du Mérite. Congratulations to him for this prestigious award, which rewards a passionate pastry chef very invested in the sustainability of his profession.
Prepare Valentine’s Day! Take the time to discover the chocolate or fruity sweets offered by our chefs for sale online. By ordering this week you will be delivered on time.
The French team is selected for the Pastry World Cup! She won the European Cup ahead of Italy and the United Kingdom who are also selected for the grand final in January at Sirha.
Leave a Reply