Hello to all! How are you? Are you on holiday or not yet? Personally, I’ve been following it for a week and since then, I’ve been busy! I’ve made good progress on my new project, I’ve made all the basic elements of my cakes as well as the decorations, I just have to do the assembly and attack the decorations, I’ll try to share with you some pictures of my new creations in my story during the week 😉
Today I’m sharing with you my recipe for orange sesame, a dessert which, as the name suggests, is made of orange and sesame. I started with a madeleine biscuit with lemon zest, thick enough to give it some chewiness, then I added a nice orange creaminess and then finished with a very melting and coating roasted sesame ganache.
It’s more an autumn recipe than a summer one because it’s “richer” and longer in the mouth, more “comforting” than a light recipe that is more expected in summer, but I’m starting to run out of recipes to share with you so I’m finishing my few remaining recipes from china and we’ll move on to the new ones very soon 😉
For a six-person dessert
Biscuit madeleine orange :
90g Sugar
15g Brown sugar
½ orange peel
60g Invert sugar
156g Eggs
3.2g Baking powder
1.6g Baking soda
1g Salt
144g Flour
144g Butter
Melt the butter.
Beat the sugars and eggs with a mixer until they form a ribbon.
Add the flour and powders. Finish with the butter.
Pour directly onto the baking sheet and bake for about 10 minutes at 175°C.
Creamy orange :
60g orange juice
24g lemon juice
14g orange peel
96g sugar
100g egg
12g gelatin mass
144g butter
Poach the orange juice, lemon juice, zest, sugar and eggs at 85°C.
Add the gelatin.
Around 40°C, add the butter and mix.
Pour into an insert mould
Ganache with sesame seeds :
75g cream
8g glucose
8g trimoline
110g Opalys cover
200g cream
50g pure sesame paste
Heat the cream with the glucose and trimoline.
Pour the cream at 60°C over the melted couverture and make an emulsion. Add the remaining cream and sesame paste.
Let stand overnight in the refrigerator, assemble and use.
Orange gun apparatus :
200g ivory cover
200g cocoa butter
Qs. orange fat-soluble dye
Melt the ingredients, the couverture and the cocoa butter at 45°C, add the colouring and mix.
Spray.
Editing:
For the dessert, make an upside down assembly, poach the mousse in an 18cm diameter circle, line the edges, then place the frozen orange cream insert.
Poach the mousse up to 80% of the mould, place the biscuit on top, smooth and then freeze.
Unmould the frozen dessert, flock with the orange spray, pressing the flocking well to obtain an “orange peel” effect.
Spray with a mixture of alcohol and gold powder to bring out the orange peel effect.
Poach a few dots of sweetened whipped cream, place the “orange slices” decorations and sprinkle with a few sesame seeds.
The recipe in PDF :
