YONG MING CHOONG | PASTRY CHEF, EQUINOX
Yields1 Serving
Gianduja Sable
80 g egg yolk
160 g sugar
160 g butter, softened
225 g cake flour
8 g baking powder
4 g sea salt
150 g Gianduja Noissette Lait
Orange Chocolate Creme
320 g cream
120 g egg yolk
70 g sugar
2 g gelatin, bloomed
150 g orange chocolate
California Raisin Marmalade
350 g California Natural Raisins
400 g orange purée
300 g glucose
50 g sugar
15 g NH pectin
Praline Glaze
450 g sugar
225 g water
450 g glucose
300 g condensed milk
18 g gelatin, bloomed
100 g Jivara chocolate
200 g praline paste
Gianduja Sable
1Beat egg yolk together with sugar, until fully incorporated.
2Add softened butter, flour, baking powder, and salt.
3Spread 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.
4When cooled, process to a relatively fine powder using a food processor.
5Heat Gianduja Noissette Lait to 40°C, then mix in the above powder.
6Arrange into 0.5cm thick 7cm diameter ring. Store in refrigerator.
Orange Chocolate Creme
7Boil cream, then temper it with egg yolk and sugar. Cook the mixture to 85°C.
8Add gelatin. Then pour the mixture over the orange chocolate and mix. Emulsify with an immersion blender.
9Pour the mixture into a doughnut mould, keep in freezer until ready to glaze.
California Raisin Marmalade
10Mix together California Natural Raisins, orange puree, and glucose. Warm the mixture in a saucepan to 70°C.
11Mix together sugar and pectin.
12Once the puree mixture reaches 40°C, add in the mixed sugar and pectin.
13Bring everything to a boil for 10mins.
14Remove from heat and let cool.
Praline Glaze
15Cook sugar, water and glucose to 101°C.
16Add condensed milk and gelatin.
17Pour mixture over chocolate and praline paste.
18Blend everything with an immersion blender until there are no air bubbles.
TO ASSEMBLE
19Lay the circular Gianduja Sable as the base. Ensure that it is set, then apply a thin layer of raisin marmalade.
20After the orange chocolate creme is frozen, coat it with a layer of praline glaze.
21Assemble the coated orange chocolate creme on top of the raisin marmalade.
Ingredients
Gianduja Sable
80 g egg yolk
160 g sugar
160 g butter, softened
225 g cake flour
8 g baking powder
4 g sea salt
150 g Gianduja Noissette Lait
Orange Chocolate Creme
320 g cream
120 g egg yolk
70 g sugar
2 g gelatin, bloomed
150 g orange chocolate
California Raisin Marmalade
350 g California Natural Raisins
400 g orange purée
300 g glucose
50 g sugar
15 g NH pectin
Praline Glaze
450 g sugar
225 g water
450 g glucose
300 g condensed milk
18 g gelatin, bloomed
100 g Jivara chocolate
200 g praline paste
Directions
Gianduja Sable
1Beat egg yolk together with sugar, until fully incorporated.
2Add softened butter, flour, baking powder, and salt.
3Spread 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.
4When cooled, process to a relatively fine powder using a food processor.
5Heat Gianduja Noissette Lait to 40°C, then mix in the above powder.
6Arrange into 0.5cm thick 7cm diameter ring. Store in refrigerator.
Orange Chocolate Creme
7Boil cream, then temper it with egg yolk and sugar. Cook the mixture to 85°C.
8Add gelatin. Then pour the mixture over the orange chocolate and mix. Emulsify with an immersion blender.
9Pour the mixture into a doughnut mould, keep in freezer until ready to glaze.
California Raisin Marmalade
10Mix together California Natural Raisins, orange puree, and glucose. Warm the mixture in a saucepan to 70°C.
11Mix together sugar and pectin.
12Once the puree mixture reaches 40°C, add in the mixed sugar and pectin.
13Bring everything to a boil for 10mins.
14Remove from heat and let cool.
Praline Glaze
15Cook sugar, water and glucose to 101°C.
16Add condensed milk and gelatin.
17Pour mixture over chocolate and praline paste.
18Blend everything with an immersion blender until there are no air bubbles.
TO ASSEMBLE
19Lay the circular Gianduja Sable as the base. Ensure that it is set, then apply a thin layer of raisin marmalade.
20After the orange chocolate creme is frozen, coat it with a layer of praline glaze.
21Assemble the coated orange chocolate creme on top of the raisin marmalade.
Berliner Gateau — Orange Chocolate with California Raisin Marmalade
