Cake "Golden orange"

Description

Meet cake based on "the Christmas ball" pastry chef from France, Nicolas Busse, and they also created "Golden orange". Cake in shape of a ball in a biscuit crumb, which is a thin layer of white chocolate, delicate cream Diplomat and, finally, the core is a small Shu, filled with orange marmalade. I very slightly changed the recipe by filling Shu orange Kurd with bergamot and made more simple biscuit. Don't be afraid reading the long description of the process, it is not so scary, although it requires time and diligence. Believe me, this cake is, in addition, we will prepare for the New year and what New year without oranges! The idea of the incarnation and passion to making this miracle are very grateful to Elena-Chocolate from the website Eat at home and, of course, the chef Nicolas Busse!

Ingredients

Flour

60 g
Chicken egg

4 piece
Corn starch

50 g
Brown sugar

80 g
The food dye

5 g
Syrup fruit

60 ml
Orange zest

1 Tbsp
White chocolate

200 g
Flour

150 g
Water

250 g
Salt

5 g
Sugar

5 g
Butter

100 g
Chicken egg

5 piece
Milk

160 g
Chicken egg

2 piece
Corn starch

15 g
Brown sugar

40 g
Vanilla

1 g
Cream

250 g
Butter

15 g
Gelatin

3.5 g

Cooking

To make this cupcake you need silicone mold hemisphere, each socket is 6 cm in diameter. I have no such form, but that, as they say, not looking for easy ways!!! So I share a secret with me. I took six oranges of approximately the same diameter, cut out in half, squeezed the juice and with a teaspoon carefully remove the remnants of pulp. Put the finished "cookie cutters", each pair in a separate bag (Yes, to match the size then, it's a natural material!!! :)) ) and sent in the fridge. Suggest cooking the cupcake to split into 2 stages. Cake, shoo, cream and freezing - stage 1 and 1 day. Assembly, coating chocolate, syrup and crumbs - 2 stage and 2 day.

Sponge cake: All the ingredients for sponge cake weigh and prepare in advance. The flour and starch sifted together. Proteins separated from the yolks.

Proteins and sugar, beat together. Beat for at least 10 minutes, until the sugar is dissolved. The meringue must be whipped until stable peaks, smooth and shiny.

Beat the yolks with a fork and pour into the meringue, stir with a spatula, add the zest and again mix well.

Two reception to introduce the flour mixture, stirring with a spatula from top to bottom and in a circle. That is obtained the dough.

In a cooking bag or syringe to defer 6 tbsp of dough.

Add in the remaining dough dye and mix well. Place the dough on a baking tray, covered with baking paper and spread it into a rectangle thickness of 1 cm Cover the baking paper, and cleave to the surface of the dough. This is done in order that the top is not formed a brown crust. The remaining space of the baking sheet of dough that we left not painted, I push the substrate with a diameter of 6 cm, on which we place our cakes. Bake in pre-heated to 170"C oven for 12 minutes. Be guided by your oven.

Ready the substrate for the cakes to level logging.

Here such turned out neat circles.

Carefully remove the baking paper from both sides. I lined a baking sheet with a special baking Mat, so you see a black Mat, not the paper. No covering to let the cake Mature for at least 10 hours, then it's easy to turn into crumbs with a blender, but you can on a small grater. PS it took me exactly half the crumbs, but since I plan to cook this cake for the New year, the remaining litter was placed in a container with a lid and froze. You can cook a 1/2 serving for 6 cakes.

Shu: For our recipe you need quite a bit of dough, in the recipe the proportions to 20 large custard cakes. You can bake in advance and freeze the finished dummy for Shu custard, or cakes, or bake 1/3 or 1/2 portions. So, put in a saucepan the water, butter, cut into pieces, salt and sugar. Bring to the boil and complete dissolution of oil, sugar and salt...

..., remove from the heat and vsypav sifted flour, mix thoroughly.

Return the pan with the dough on a slow fire and stirring constantly for 2-3 minutes, allowing it to evaporate excess liquid, make the dough. The dough is easily assembled with the blade in one lump.

In the hot dough, carefully and one at a time, rubbing each through a sieve, enter the eggs, carefully involving them over and over again. PS Anticipating questions, I will answer what you need to RUB the eggs through a sieve. This is to prevent the more dense parts of the protein in the dough, and it will be more homogeneous.

The dough should not be steep and not liquid, so its density is governed by the number of eggs. Do not forget that the density of flour in all regions are different.

Place the dough in a cooking bag (syringe) and to transplant small Shu, the size of a little more than a cherry. We need 12 pieces (below I will write why not 6), but do with the reserves (kids to treat themselves to try and break can). Yes, the pan will need to lay a paper or a baking Mat.

Bake in pre-heated to 170"C oven until tender. But the exact time can not specify each oven its own character (it took me about 15 minutes), Shu is very tiny, and the oven should not be opened, I peeked through the glass and guided by the smell.

Cream Diplomat: Select 3 tbsp milk in a separate container. In a saucepan with a thick bottom to put the sugar, starch, a pinch of salt and eggs.

Mix all together, gradually pouring the milk so that lumps don't form.

Soak the gelatin in cold water. Place the saucepan on a slow fire and stirring constantly so it doesn't stick to the bottom, boil the cream. The degree of readiness of the cream, it becomes thick, on the surface appear bolecki. Remove from heat, add butter and mix thoroughly.

Heat left three spoons of milk almost to a boil and dissolve the squeezed out gelatine in them. Add it to the cream and mix well. RUB the cream through a sieve for a smoother consistency.

Place the cream in a container and stick to the surface of plastic wrap. Cool completely.

Whip cream with vanilla until stable peaks.

Cold cream beat with a mixer and 2 admission to enter the cream, I shook the mixer on 2 speed.

Ready cream.

Fill Shu a Kurd (or jelly), the reference to a Kurd I will give below.

To put our hemisphere in a muffin tin, with pairs opposite one another. Fill with cream and push them up to half Shu. In half of one of a number of Shu cream, and half of the second dummy. Put in the freezer for 20 minutes. When the cream otmorozitsya, remove the dummy (to call relatives and to eat!), then the coupling halves have a perfect match! Place shapes with the hemispheres in the freezer for 5 hours minimum. The cream is enough and you can try, but do not forget to leave for substrates, we will cement our ready Golden oranges.

Assembly: to Get in shape with hemispheres from the freezer. If you've made it in a silicone form, they are easy to wriggle out of it. And we, those who have used homemade natural, leave them a bit at room temperature. I am, however, a couple of dusted a Hairdryer, but this is not necessary. After 10 minutes I carefully turned around the circumference of the edge, a little cut down with small scissors with one hand, and the hemisphere was released. Collect spheres one by one, splicing and smoothing down with your finger the border of the joint from the warm hand cream slightly melts and then nothing not visible. Immediately ready to put the ball back in the freezer where you put the container in advance. At this stage you can prepare the cakes a few days before the holiday, only to cover them with a tight lid.

To transplant the saved cream on a substrate for cakes.

Melt the chocolate over a steam bath, I melted in the microwave. Pour into a large bowl of orange syrup. Biscuit crumbs place in a spacious container. Remove from refrigerator bowl and chop it (not very deep) on a sharp skewer. Dip in chocolate, where the ball doesn't fall into the chocolate, sprinkle with a spoon, keeping the ball pinned with a skewer up the balloon down to let the excess chocolate drain. Do everything quickly because the chocolate on the frozen Orb rapidly solidifies.

A ball of frozen chocolate with a brush carefully, not missing, abundantly lubricated by the syrup.

And then dip them in biscuit crumbs.

Put the finished orange on a substrate with the cream and put in refrigerator (not the freezer!!!). Do the same thing with the other cakes. Assembly is best done in the day of the festival.

Decorate with mint leaves, you can make leaves out of chocolate. I decorated these orange sheets (in Greece now is the season!)

In the context of.

Help yourself!

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