MANDARINE DU MOYEN-ORIENT

Pastry recipe
Paul Hayward

Paul Hayward

Pastry chef
Chef Paul Hayward is a world renown, award winning Pastry Chef with 30 years of experience and originally from England. Paul trained under Master French, German and Swiss Pastry chefs and achiev...
  1. BOIRON MANDARIN “BUTTER FREE” CREMEUX

    Ingredients

    • Frozen fruit purée 100% : Mandarin - 225g
    • Frozen concentrated preparation : Mandarin orange - 4g
    • Cardamom - 4g
    • Egg - 360g
    • Caster sugar - 360g
    • Maizena® - 30g
    • Gelatin (powder) - 3g
    • Cold water - 18g

    Bring puree and crushed cardamom to a boil and leave to infuse for 5 minutes and then pass through fine strainer

    Mix puree, concentrate, eggs, sugar and corn flour into a round bottom metal bowl with hand whisk

    Place over a pot of boiling water and reduce heat to simmer and stir from time to time to ensure all cooking evenly

    Cook until 84 C using probe thermometer

    Add Gelatine pre-soaked in the cold water and melted and blend until smooth

    Chill over an ice bath until cold

    Emulsify until nice and smooth using hand blender and then fill different size sphere molds half full and freeze

    In this step

    PréparationConcentrée_Mandarine-RVB-150dpi-697x697
    Frozen concentrated preparation
  2. BOIRON MANDARIN JELLY

    Ingredients

    • Frozen fruit purée 100% : Mandarin - 680g
    • Caster sugar - 170g
    • Water - 60g
    • Cold water - 120g
    • Gelatin (powder) - 20g

    Bring sugar and water to a boil

    Add Gelatine soaked in the cold water and melted and mix until all dissolved

    Add melted puree and mix until all combined

    Fill remainder of different spheres with Mandarin Cremeux inside and place back in freezer

    In this step

  3. CANDIED ORANGE KUNAFA CRUNCH

    Ingredients

    • White chocolate - 385g
    • grapeseed oil - 130g
    • Feuillantine - 130g
    • Cooked Shredded Kunafa Dough - 200g
    • candied orange - 155g (cubes)

    Melt chocolate

    Add remainder of ingredients and mix until combined

    Use while warm

    Push into square 18cm square ring @ 1.5cm thick and lightly push down and freeze

  4. BOIRON "LIGHTER THAN AIR" MANDARIN MOUSSE

    Ingredients

    • Frozen fruit purée 100% : Mandarin - 260g
    • Egg white (pasteurized) - 85g
    • Egg white (powder) - 3g
    • Caster sugar - 175g
    • Gelatin (powder) - 11g
    • Cold water - 66g
    • Thick cream - 436g

    Soak Gelatine in cold water then add a 1/4 of the Mandarin Puree and melt in microwave until hot and all combined

    Mix in remainder of puree into this

    Whisk up whites and egg white powder until stiff and add sugar slowly

    Add Gelatine mixture using hand whisk

    Fold in lightly whipped cream

    Fill silicone mold ½ full, place in different size sphere of Cremeux/jelly in different parts of the mold

    Fill with more mousse until 1.5cm gar from top and place on the frozen candied orange Kunafa crunch disc and then blast freeze the whole cake before unmolding

    In this step

  5. BORION MANDARIN SPRAYING GLAZE

    Ingredients

    • Frozen fruit purée 100% : Mandarin - 335g
    • Neutral glaze - 665g

    Boil glaze and puree together and cool to 80C

    Pass through fine strainer and either coat or spray with gun to get either smooth or orange peel texture over frozen cake or individuals desserts

    In this step

  6. Assembly

    Assembly and finishing

    Assembly

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