Mandarin [PDF]

Zitiervorschau



MANDARIN PETIT GATEAUX

RECIPE BY

KIRSTEN TIBBALLS

This beautiful mandarin fruit from the MasterChef Australia finale is bursting with flavours from hazelnut to vanilla.

 ADVANCED

MANDARIN GLAZE

CHOCOLATE COATING MANDARIN CREAM



240 MINS

VANILLA MOUSSE MANDARIN JELLY HAZELNUT DACQUOISE

MAKES 20

HAZELNUT DACQUOISE METHOD

INGREDIENTS

65g (2.29oz) egg whites, room temperature 3g (0.11oz) cream of tartar  40g (1.41oz) caster (superfine) sugar 20g (0.71oz) almond meal 20g (0.71oz) hazelnut meal 50g (1.76oz) icing (confectioners’) sugar 15g (0.53oz) plain (all purpose) flour 3g (0.11oz) gingerbread spice  25g (0.88oz) skinned hazelnuts, chopped (for the top) EQUIPMENT











stand mixer spatula aluminium tray baking paper 3/4 silicon mat disposable piping bag 8mm round piping tip

Whisk the egg whites and cream of tartar in the bowl of a stand mixer. Start on a low speed and gradually increase the speed to reach a medium peak. Once it reaches a firm peak, slowly add in the caster sugar and continue to whisk for 1 minute until the sugar dissolves. Transfer the mixture to a clear mixing bowl. In a separate bowl, mix together the icing sugar, gingerbread spice, ground hazelnuts, plain flour and almond meal. Fold the sifted dry ingredients through the egg white mixture using a spatula. Prepare a tray by marking 30mm discs with a marker on a sheet of baking paper. Place a silicon mat on top. Transfer the mixture to a piping bag with an 8mm round piping nozzle. Using the template, pipe the mixture into discs. Sprinkle each dacquoise with roasted hazelnuts and bake at 175°C in a fan forced oven for 4-6 minutes. Place in the freezer until required.  SUBSTITUTE 3g (0.11oz) salt, vinegar or lemon juice {for} 3g (0.11oz) cream of tartar   SUBSTITUTE 3g (0.11oz) cinnamon powder {for} 3g (0.11oz) gingerbread spice

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.

MANDARIN JELLY INGREDIENTS

METHOD

3g (0.11oz) gold gelatine sheets 50g (1.76oz) water 40g (1.41oz) caster (superfine) sugar 1 Heilala vanilla bean, cut and scraped 75g (2.65oz) Ravifruit mandarin puree, defrosted

Soak the gelatine in ice water until softened. Boil the water and sugar with the cut and scraped vanilla bean. Remove from the stove and add in the pre-soaked gelatine, stirring until melted. Add in the defrosted puree and mix together. Deposit the jelly into the silicon mould using a depositor and freeze.

EQUIPMENT

spatula

Demarle Medallion silicon mould 28mm x 8mm x 5ml

depositor

MANDARIN CREAM METHOD

INGREDIENTS

200g (7.05oz) mandarin juice 6g (0.21oz) mandarin zest (zest of 2 lemons) 275g (9.7oz) caster (superfine) sugar 220g (7.76oz) egg yolks 1 tsp salt 200g (7.05oz) unsalted butter, chopped 100g (3.53oz) Callebaut 811NV Dark Couverture 53.8% 100g (3.53oz) Callebaut Mycryo cocoa butter

EQUIPMENT







whisk stand mixer depositor Pavoni FR006 Pomponette silicon mould 36mm x 17mm x 14ml

toothpicks

Combine the mandarin juice and zest with the sugar, egg yolks and salt in a saucepan over a low heat. Whisk vigorously until the mixture boils and boil for 1 minute while whisking. Transfer to the bowl of a stand mixer fitted with a whisk attachment and slowly add in the chopped butter, one piece at a time (this can also be done by hand). Once all the butter is incorporated, place the mixture into the silicon mould using a depositor and freeze. Temper the cocoa butter and chocolate together until 32°C. Unmould each mandarin cream and place a toothpick in the bottom. Dip the frozen mandarin centre into the prepared chocolate very quickly and tap off the excess. Place the toothpick into a piece of polystyrene to set and place it back in the freezer until required.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.

SUGAR SYRUP 30° BAUME INGREDIENTS

METHOD

130g (4.59oz) water 175g (6.17oz) caster (superfine) sugar

Heat the water and sugar together until all the sugar has melted. Weigh to 145 ml to use in the recipe below.

VANILLA MOUSSE INGREDIENTS

16g (0.56oz) gold gelatine sheets 565g (19.93oz) pure cream 45% fat (A) 3 Heilala vanilla bean, cut and scraped 3 cinnamon quills 135g (4.76oz) egg yolks 145g (5.11oz) 30° baume syrup (recipe above) 490g (17.28oz) pure cream 45% fat (B) EQUIPMENT

stand mixer

spatula

digital thermometer

METHOD

Soak the gelatine sheets in ice cold water until softened. Bring the cream (A) and vanilla beans to a boil in a saucepan. Add in the cinnamon quills, cover with plastic wrap and infuse for 30 minutes. Semi-whip the cream (B) in the bowl of a stand mixer then set aside in the fridge. Whisk the egg yolks until pale in the bowl of a stand mixer fitted with a whisk attachment. Meanwhile heat the syrup to 121°C. Pour the syrup over the whisked egg yolks while mixing and continue to whisk until the mixture cools slightly. While the mixer is still on, slowly add in the strained cream infusion to the egg yolk mixture. Continue mixing until the mixture cools to room temperature then remove from the mixer. Squeeze off the excess water from the gelatine. Melt the gelatine in a plastic bowl in the microwave in 5 second increments until melted, ensuring you don’t boil it. Add a large spoonful of the whipped egg mixture to the gelatine and combine before folding back into the egg mixture. Allow the mixture to cool to 32°C. Once the egg mixture has cooled, add a little to the semi-whipped cream and gently fold through. Pour the mixture back into the egg base and fold with a spatula until completely combined.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.

ASSEMBLY EQUIPMENT

disposable piping bag

Pavoni mandarin mould

large angled palette knife

METHOD

Place the vanilla mousse into a disposable piping bag and cut the tip off. Pipe the mousse into the mandarin mould filling it halfway. Use a teaspoon to spread the mousse up the sides of the mould to help eliminate any air pockets. Gently place in the frozen mandarin cream and fill the mould once again with mousse, leaving a small space for the dacquoise and mandarin jelly base. Place the jelly on top of the dacquoise and place it upside down on top of the mousse. Press it gently until it sits flat on the base. Clean off any excess mousse with a palette knife and place the mould in the freezer. Leave for at least 12 hours in a domestic freezer or 45 minutes in a blast freezer.

CHOCOLATE MANDARIN PEDUNCLE INGREDIENTS

METHOD

200g (7.05oz) Callebaut 841 Power Milk Couverture 41% QS icing (confectioners’) sugar, for rolling

Place the couverture into a food processor and mix until you just achieve a smooth paste. Take a small amount of the paste and roll it between your hands. Place onto a piece of baking paper lightly dusted with icing sugar and place another sheet on top. Roll to a thickness of approximately 3mm. Cut out a small peduncle for the mandarin using a 4mm flower cutter. Leave at room temperature on a piece of baking paper until dried out. Place in an airtight container until required.

EQUIPMENT







food processor baking paper rolling pin 4mm flower cutter

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.

MANDARIN GLAZE INGREDIENTS

12g (0.42oz) pectin X58 400g (14.11oz) caster (superfine) sugar 540g (19.05oz) Ravifruit mandarin puree QS AmeriColor orange gel colour EQUIPMENT







whisk sieve digital thermometer spray gun

METHOD

Heat the mandarin puree to 45°C in a saucepan. While it’s heating, mix a small amount of sugar with the pectin in a bowl. Add the pectin and sugar mixture to the mandarin puree, followed by the remaining sugar. Heat to 80°C whisking together by hand. Strain into a plastic bowl and place plastic wrap on the surface. Reheat the glaze to 70°C for spraying. Fill the spray gun with the glaze and glaze the frozen mousse, leaving a 30cm distance from the gun and the mandarin.

FINISHING EQUIPMENT

skewer

large angled palette knife

METHOD

Use a skewer and palette knife to place the mandarin on a plate. Twist the skewer to remove it from the fruit. Ensure the peduncle is slightly defrosted before placing it on top of the mandarin.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.