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Méthodes

By Daniel Rebert

 

Ingredients

For 14 individual entremets

 

Utensils

14 dome shaped moulds, diameter 7 cm x 4,5 cm high

 

 

Samana raised ganache (to be prepared the day before)

  • 840 g UHT cream (280 g + 560 g)
  • 30 g glucose
  • 30 g inverted sugar
  • 225 g Samana 70 % chocolate couverture

 

 

Orange paste

  • 280 g orange paste
  • Prepare the orange paste using 300 g of mixed candied oranges.

 

 

Gingerbread dome

  • 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

 

 

Soaking syrup

  • 80 g sugar
  • 100 g water
  • The zest of half an orange
  • 70 g Grand Marnier

 

 

Orange marmalade

  • 240 g orange
  • 75 g sugar

 

 

 

 

Samana raised ganache

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.

 

Gingerbread dome

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.

 

 

Soaking syrup

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.

 

Orange marmalade

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.

 

 

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.

Member author
Daniel REBERT

Daniel Rebert’s cakes are created and perfumed by the perfect combination of two cultures : that of France and his North Rhine homeland. Pine honey brings out the best in his gingerbread ; a hint of cinnamon in his dry pastry and compote blends perfectly with the subtlety of the quince. [...]

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