Café orange

Mix the granulated sugar and egg white powder into the fresh egg whites, until it forms a meringue.

Combine the egg yolk with the meringue, and fold in the cocoa powder.

Bake in an oven at 220℃.

Mix the icing sugar and egg white powder into the fresh egg white, until it forms a meringue. 

Combine the ground hazelnuts and sugar with the meringue. 

Bake in an oven at 180℃.

Boil together the cream and purée.

Mix together with the coffee, instant coffee and the coffee paste.

Combine egg yolks with sugar and add coffee and orange mixture.

Strain the mixture and bake in an oven at 150℃.

Caramelise the granulated sugar and add the hazelnuts.

Cool down and add remaining ingredients.

Pour the syrup into the egg yolks and whip up until it forms a pâte à bombe.

Combine the cream and the chocolate.

Mix together the pâte à bombe, chocolate and cream, and Chantilly cream.

Cut the apricot to 5 mm cubes.

Make a syrup with the water and sugar and add it to the cutted apricots.

Sautee the apricots with the butter and add the sugar.

Add the apricot brandy.

Combine the 200 g of orange puree and sugar and warm it up.

Add the gelatine previously bloomed in the water.

Cool the mixture down and add the remaining orange puree and passion fruit puree.

Sprinkle the apricot sauteed in a 16 cm flexipan mould and pour in the jelly.

Cool to set.

Cook out the granulated sugar to make a caramel.

In a separate pot, warm up the cream and milk.

Deglaze the caramel with the warm cream and milk mixture.

Add the Cristal neutral glaze and bloomed gelatine.

Add the melted chocolate and combine to emulsify.