Orange shotglass

Pastry recipe
Jean-Christophe Duc

Jean-Christophe Duc

Pastry Chef, Technical adviser Les vergers Boiron
Jean-Christophe Duc is a Compagnon du Tour de France and has a European Master’s degree in pastry making. He is a native of the French region of the Bresse in Burgundy and lived his youth between t...
  1. Catalan cream

    Ingredients

    • Frozen fruit purée 100% : Blood orange - 100 g
    • Cream 35% fat - 150g
    • Sugar - 75g
    • Egg - 75g
    • Egg yolk - 50g
    • Vanilla
    • Cinnamon

    Heat the puree and cream with the spices, infuse for 10 minutes. 

    Mix the eggs and sugar mixture with the liquid and heat to 80 °C.

    Pour into the shot glasses up to 1/3 up and bake at 120 °C for 30 min in a water bath.

    Keep in the refrigerator.

    In this step

  2. Blood orange jelly

    Ingredients

    • Frozen fruit purée 100% : Blood orange - 380 g
    • Sugar - 130g
    • yellow pectin - 5g
    • Glucose - 20g
    • Tartaric acid - 5g

    Warm the puree to 40 °C, melt the glucose in the puree. 

    Pour the sugar-pectin mixture, bring to the boil, remove from the heat and add the acid. 

    Leave to cool and pour over the Catalan cream up to 2/3 up.

    In this step

  3. Blood orange jelly (gellan variant)

    Ingredients

    • Frozen fruit purée 100% : Blood orange - 300 g
    • Sugar - 30g
    • Gellan - 3g

    Warm the puree. 

    At 40 °C pour the sugar-gellan mixture and bring to the boil. 

    Before complete cooling, pour over the Catalan cream. 

    NB: This mass is quite firm. 

    Keep in the refrigerator.

    In this step

  4. Orange cream

    Ingredients

    • Frozen fruit purée 100% : Blood orange - 100 g
    • Butter - 180g
    • Egg - 50g
    • Egg yolk - 75g
    • Sugar - 120g
    • Crème fleurette 35% - 150g

    Heat the puree, butter, part of the sugar to 40°C. 

    Mix the eggs with the remaining sugar. 

    Stir and thicken without boiling.

    Set aside and mix it cold with the single cream. 

    Fill a siphon and put under pressure.

    Before serving the shot glass, add the cream over the jelly. 

    In this step

  5. Assembly

    1- Catalan cream

    2- Blood orange jelly

    3- Orange cream

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