Café orange

Pastry recipe
Kaneko Hiroshi

Kaneko Hiroshi

Pastry chef, Grand Hyatt Hotel, Tokyo & Les vergers Boiron Brand Ambassador
Kaneko Hiroshi, when he finished secondary school 28 years ago, saw a job offer for the Tokyo Prince Hotel, where he began to work as a pastry maker, without any previous training. He learned on the j...
  1. Chocolate sponge


    • Egg white - 300g
    • Egg white (powder) - 12g
    • Cocoa (powder) - 114g
    • Egg yolk - 222g
    • Granulated sugar - 360g
    • Egg white (powder) - 10g

    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℃.

  2. Hazelnut Dacquoise


    • Hazelnut (powder) - 250g
    • crystal sugar - 250g
    • Egg white - 200g
    • Icing sugar - 100g
    • Egg white (powder) - 10g

    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℃.

  3. Café orange crème brûlée


    • Frozen fruit purée : Orange and Bitter Orange - 200g
    • Whipped cream - 600g
    • Ground coffee - 100g
    • Instant coffee - 8g
    • Coffee paste - 8g
    • Egg yolk - 200g
    • crystal sugar - 140g

    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℃.

    In this step

  4. Crispy hazelnuts


    • crystal sugar - 135g
    • Hazelnut - 270g
    • Java pepper - 3g
    • Feuilletine (caramelized dry crepe) - 60g
    • Dark Chocolate 55% - 75g
    • Hazelnut praline - 45g

    Caramelise the granulated sugar and add the hazelnuts.

    Cool down and add remaining ingredients.

  5. Chocolate mousse


    • Egg yolk - 234g
    • Syrup 30 ° Brix - 402g
    • Couverture chocolate 70% - 795g
    • Whipped cream - 153g
    • Whipped cream - 1404g

    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.

  6. Apricot compote


    • - 260g
    • Water - 120g
    • Sugar - 36g

    Cut the apricot to 5 mm cubes.

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

  7. Apricot sauteed


    • Apricot Compote - 260g
    • crystal sugar - 45g
    • Butter - 15g
    • Apricot brandy - 15g
    • Apricot (juice) - 5g

    Sautee the apricots with the butter and add the sugar.

    Add the apricot brandy.

  8. Orange Jelly


    • Frozen fruit purée : Orange and Bitter Orange - 225g
    • Frozen fruit purée 100% : Passion fruit - 50g
    • Orange Juice - 225g
    • Gelatin - 14g
    • Water - 84g
    • crystal sugar - 120g

    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.

    In this step

  9. Mirror glaze


    • crystal sugar - 800g
    • Crème fraîche - 1600g
    • Milk - 1250g
    • Gelatin - 70g
    • Water - 160g
    • Dark chocolate couverture 56% - 1000g
    • Milk chocolate 40% - 700g
    • Cristal glaze - 200g

    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.

    Assembly and finishing

    Mirror glaze

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