berliner-gateau-orange-chocolate-with-california-raisin-marmalade

Berliner Gateau – Orange Chocolate with California Raisin Marmalade

YONG MING CHOONG, PASTRY CHEF, EQUINOX

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Instructions

  • 1. Gianduja Sable

    Beat egg yolk together with sugar, until fully incorporated.

    Add softened butter, flour, baking powder, and salt.

    Spread the mixture on a sheet pan to a thickness of 5mm and leave to set for 15mins. Bake in oven at 155°C for 15mins.

    When cooled, process to a relatively fine powder using a food processor.

    Heat Gianduja Noissette Lait to 40°C, then mix in the above powder.

    Arrange into 0.5cm thick 7cm diameter ring. Store in refrigerator.

  • 2. Orange Chocolate Crème

    Boil cream, then temper it with egg yolk and sugar. Cook the mixture to 85°C.

    Add gelatin. Then pour the mixture over the orange chocolate and mix. Emulsify with an immersion blender.

    Pour the mixture into a doughnut mould, keep in freezer until ready to glaze.

  • 3. California Raisin Marmalade

    Mix together California Natural Raisins, orange purée, and glucose. Warm the mixture in a saucepan to 70°C.

    Mix together sugar and pectin.

    Once the purée mixture reaches 40°C, add in the mixed sugar and pectin.

    Bring everything to a boil for 10mins.

    Remove from heat and let cool.

  • 4. Praline Glaze

    Cook sugar, water and glucose to 101°C.

    Add condensed milk and gelatin.

    Pour mixture over chocolate and praline paste.

    Blend everything with an immersion blender until there are no air bubbles.

  • 5. TO ASSEMBLE

    Lay the circular Gianduja Sable as the base. Ensure that it is set, then apply a thin layer of raisin marmalade

    After the orange chocolate crème is frozen, coat it with a layer of praline glaze.

    Assemble the coated orange chocolate crème on top of the raisin marmalade.