Difficult
Makes: 10
-
High profit
-
Comfort Foods
W2, Orange & Cranberry Tart to impress your guests.W2, Orange & Cranberry Tart to impress your guests.
- Shelf life:
- 4 days
- Conservation:
- Refrigerator (3°C)
Containing: 7 Components
Orange Pastry Cream
Ingredients: Orange Pastry Cream
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500 mlmilk
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125 gCastor Sugar
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120 gegg yolks
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60 gCorn flour
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1 gZest of orange
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50 gbutter
Preparation: Orange Pastry Cream
- Heat the milk and orange zest in a pot.
- In a bowl, whisk together the egg yolks, caster sugar, and corn flour.
- Temper the hot mixture into the egg yolks by slowly adding it while whisking.
- Put back on the heat and whisk on low heat until the mixture thickens and you cannot taste the corn flour
- Finally, whisk in the butter and allow the mixture to cool before serving.
Tools
- Saucepan
- Whisk
- Scale
- Spatula(s)
- Stand Mixer
- Oven
- Mixing bowls
- Induction
Choux Pastry
Ingredients: Choux Pastry
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500 gwater
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200 gbutter
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300 gflour
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7-8 piece(s)eggs
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gPinch of Salt
Preparation: Choux Pastry
- In a saucepan, bring the water and butter to a boil.
- Slowly add the flour while mixing vigorously.
- Cook on low heat for 5 minutes, stirring continuously.
- Using a Kitchen Aid with a paddle attachment, mix the hot choux mixture and add whole eggs at 32°C.
- The consistency of the choux should be smooth and slightly sticky.
- Pipe the mixture into desired molds and bake at 170°C for 20-25 minutes.
Tools
- Saucepan
- Piping Bag
- Spatula(s)
- Stand Mixer
- Oven
- Induction
- Silicone moulds
Meringue Shards (for rolling)
Ingredients: Meringue Shards (for rolling)
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150 gegg whites
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150 gCastor Sugar
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150 gicing sugar
Preparation: Meringue Shards (for rolling)
- Whisk the egg whites and castor sugar until a stiff meringue forms
- Sieve the icing sugar and fold into the meringue
- Spread on baking sheet paper and bake at 60°C for 1 hour or until the meringue peels off the baking sheet
Tools
- Whisk
- Mixing bowl (s)
- Baking Tray
- Sieve
Ginger Caramel Sauce
Ingredients: Ginger Caramel Sauce
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1 1/2 cup(s)granulated sugar
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1 gorange juice
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125 gbutter
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250 mlcream
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gginger
Preparation: Ginger Caramel Sauce
- Boil the sugar, water and orange juice in a saucepan
- In another pot, boil the cream and granulated sugar
- Once sugar is golden caramel colour, slowly pour in the hot cream
- Whisk in the butter while still warm
- Cool and strain before serving
Tools
- Saucepan
- Whisk
- Spatula(s)
- Induction
Snowball Vanilla Mousse
Ingredients: Snowball Vanilla Mousse
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3 ggelatine powder
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388 gcream
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1 1/2 gVanilla beans
Preparation: Snowball Vanilla Mousse
- Heat the cream and add the gelatine powder mix (3g of powder with 1.5g water)
- Pour hot mixture over the chocolate and stir in the vanilla beans
- Leave to set over night
- Whip the next day
Tools
- Saucepan
- Whisk
- Spatula(s)
- Induction
Cranberry Centre
Ingredients: Cranberry Centre
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200 gfrozen cranberries
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20 gCastor Sugar
-
gorange juice
Preparation: Cranberry Centre
- Preheat the oven to 100°C
- Cook for 2 hours
- Strain using a cloth
Cranberry Compote
Ingredients: Cranberry Compote
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20 gcranberry juice
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20 gCastor Sugar
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100 gfrozen cranberries
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8 gGlucose powder
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2 gpectin NH
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2 gtartaric acid
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4 gCorn flour
Preparation: Cranberry Compote
- Heat the cranberry juice and caster sugar until it becomes syrupy.
- Add the frozen cranberries to the mixture.
- Once the cranberries are warm, add the glucose mixture.
- Heat the mixture to 102°C, then stir in the starch mixed with 8g of water.
- Boil for 1 minute, then freeze the mixture in a mold.
Tools
- Saucepan
- Thermometer
- Spatula(s)
- Induction
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