MANDARIN AND POPPY GATEAU DE VOYAGE

Pastry recipe

Recipe for 6 rectangular cakes – 105x55x45mm

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Gael Etrillard

Gael Etrillard

Pastry Chef
Area Pastry Chef at les vergers Boiron. From 2009 to 2013, was executive pastry chef at Raffles Hotel Singapore and have been working in Asia for more than 13 years. Gael is also involved in training ...
  1. Cake Batter

    Ingredients

    • Frozen concentrated preparation : Mandarin orange - 15g
    • Butter - 200g
    • Orange (zest) - 1pc
    • Ground almonds - 200g
    • Sugar - 105g
    • Sea salt - 1g
    • Baking powder - 15g
    • Egg - 245g
    • grapeseed oil - 50g
    • Poppy seeds - 100g

    Melt the butter with mandarin concentrate and mandarin zest.

    Rest for 15mn and set aside for assembly.

    In the robot coupe, put the ground almond, sugar, salt and baking powder.

    Start to blend and add eggs. Add oil and blend again.

    Transfer this mixture to a bowl and add the butter.

    Add poppy seeds.

    In this step

    PréparationConcentrée_Mandarine-RVB-150dpi-697x697
    Frozen concentrated preparation
  2. Mandarin coating

    Ingredients

    • Frozen concentrated preparation : Mandarin orange - 11g
    • Frozen fruit purée 100% : Lime - 11g
    • Frozen fruit purée 100% : Mandarin - 95g
    • Icing sugar - 400g

    Sieve the icing sugar over the purees and stir.

    In this step

  3. Assembly

    Coat the moulds with butter and flour and place the moulds in the fridge for 5mn.

    Pipe 150g of mixture in each moulds and bake as followed:

     

    6mn at 180°C

    5mn at 160°C

    18mn at 140°C

     

    Cool down on wire racks and coat the cakes while it remains warm.

    Let it dry in the oven at 50°C for 5mn.

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