PERFECT COMBINATIONS Shared flavours, simple to execute. Our ambassador shows us that simplicity can also be a way of preparing delicious desserts like this one, created with oranges from Valencia.
PERFECT COMBINATIONS Shared flavours, simple to execute. Our ambassador shows us that simplicity can also be a way of preparing delicious desserts like this one, created with oranges from Valencia.
Containing: 3 Components

Chocolate crème pâtissière

Ingredients: Chocolate crème pâtissière

  • 750 g
    Milk
  • 250 g
    Cream
  • 1 pod(s)
    Vanilla
  • 40 g
    Starch
  • 180 g
    Sugar
  • 185 g
    Egg yolks
  • 150 g
    Chocovic Quador

Preparation: Chocolate crème pâtissière

Make an infusion with the milk and vanilla.

Blanch the egg yolks with the sugar and starch.

Scald the egg yolks, the sugar and the starch with the infusion prepared earlier.

Strain the mix and bring to the boil, then pour over the chocolate in drops and chill quickly to 4 °C with a tight-fitting film cover.

Filo pastry

Ingredients: Filo pastry

  • 4 g
    Filo pastry sheets
  • 100 g
    Butter
  • 100 g
    Icing sugar

Preparation: Filo pastry

Brush lightly with butter and icing sugar layer by layer of filo pastry as if for puff pastry, until 4 layers of puff pastry have been obtained.

Cut 12 x 12 cm squares and press down into a madeleine mould, then bake the whole at 180°C for 9 min.

Assembly

Cut segments of peeled orange and decorate each one with 2 slices.

Finish with a few strips of Origen Ocumare dark chocolate couverture to give volume.

Need support with your chocolate confections?

  • Find troubleshooting guides & tutorials
  • Chat live with an advisor chef and find the right solution to your challenges