Easy
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.PERFECT COMBINATIONS Shared flavours, simple to execute. Our ambassador shows us that simplicity can also be a way of p...
Containing: 3 Components
Chocolate crème pâtissière
Ingredients: Chocolate crème pâtissière
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750 gMilk
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250 gCream
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1 pod(s)Vanilla
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40 gStarch
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180 gSugar
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185 gEgg yolks
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150 gCHD-R55EQUA
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
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4 gFilo pastry sheets
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100 gButter
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100 gIcing 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.
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