Linzer hazelnut mandarin

Pastry recipe
Guillaume Marchand

Guillaume Marchand

Pastry Chef
Hailing from France, head pastry chef at The Ritz-Carlton, Dubai International Financial Centre (DIFC) Guillaume Marchand is a true Ritz-Carlton veteran with almost ten years of luxury hospitality exp...
  1. Linzer


    • Butter - 225g
    • Sugar - 210g
    • Egg - 45g
    • Hazelnut (powder) - 180g
    • Salt - 2g
    • Flour T45 - 200g
    • Milk - 45g
    • Baking powder - 3g

    Mix the butter and sugar.
    Add the egg, the hazelnut flour, flour and baking powder.
    Add the tempered milk.
    Dressed with a piping bag the mix inside ring cake or mold.
    Add jam and more mix to cover.
    Bake it at 180°C.

  2. Mandarin Jam


    • Frozen fruit purée 100% : Mandarin - 500 g
    • Pectin NH - 4g
    • Sugar - 400g
    • Vanilla pods - 1g

    Warm and infuse the fresh vanilla inside the puree and 300 g sugar.
    At 40°C add the pectin mix with the 100 g sugar.
    Bring to the boil during 3-4 min.

    In this step

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