YONG MING CHOONG | PASTRY CHEF, EQUINOX
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.
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.
Mix together California Natural Raisins, orange puree, and glucose. Warm the mixture in a saucepan to 70°C.
Mix together sugar and pectin.
Once the puree mixture reaches 40°C, add in the mixed sugar and pectin.
Bring everything to a boil for 10mins.
Remove from heat and let cool.
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.
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 creme is frozen, coat it with a layer of praline glaze.
Assemble the coated orange chocolate creme on top of the raisin marmalade.