Ingredients
100 g Debic Butter
100 g icing sugar
100 g egg white
100 g flour
3 g orange colouring powder
130 g milk
90 g Debic Butter
20 g almond praline
140 g soft flour
100 g whole egg
170 g egg yolk
250 g egg white
240 g sugar
20 g corn starch
500 g pasteurized egg
125 g water
375 g sugar
1 g citric acid
600 g chopped orange peel
160 g orange juice
300 g sugar
15 g pectin NH
40 g gelatin sheets
100 g orange peel strips
300 g syrup 1:1
Preparation
Soften the Cake Butter and blend all ingredients (except the colouring powder) in a Thermomix.
Split in half and add the orange colouring to one part.
Spread the white batter on a Silpat, draw a design, then freeze.
Add the orange part and freeze again. The total thickness should not exceed 1 mm.
Boil the milk, Cake Butter, and praline.
Add the flour and cook briefly.
Transfer to a mixer with a paddle and gradually add the eggs and yolks.
Separately, whip the egg whites with sugar until foamy.
Combine the mixtures and spread over the frozen pâte à cigarette.
Bake at 160°C for 10 minutes.
Chill before use.
Mix the starch with the egg.
Cook the syrup with the water and sugar.
Combine all and cook until thick.
Add the citric acid.
Rest in the fridge overnight.
Pipe onto the sponge and sear with a hot spatula.
Freeze the entire piece.
Blanch the oranges three times in fresh boiling water and dice.
Combine with the juice and half the sugar.
At 40°C, add the rest of the sugar mixed with the pectin and bring to a boil.
Add the pre-soaked gelatin and stir until dissolved.
Spread over the caramelized egg yolk on the sponge cake.
Blanch the peel strips 8 times to remove bitterness.
Cook in the syrup for 2 minutes.
Cool and vacuum pack for 24 hours minimum.
Drain to use for decoration.
Assembly
Spread the yolk mixture over the choux sponge and caramelize with a hot iron.
Once cold, spread over the orange compote.
Whip the Stand & Overrun with sugar and infused vanilla and spread over the compote.
Roll and freeze.
Trim the ends and divide into 3 x 18 cm pieces.
Decorate the top with yolk dots, cream dots, and drained orange strips.
