Sponge finger with bitter orange jam

Pastry recipe
Ollivier Christien

Ollivier Christien

Pastry Chef
Born in Brittany, into a family of restaurant owners, Ollivier Christien holds a CAP (French vocational training certificate) in pastry-making and bakery. In 1986, Ollivier Christien worked for a year...
  1. Composition

    Sponge ginger

    Bitter orange jam

  2. Sponge ginger


    • Egg yolk - 120 g
    • Egg white - 120 g
    • Caster sugar - 110 g
    • Flour - 80 g
    • semi-candied orange - 20 g

    Blanch the egg yolks with half sugar. Whipp up egg whites with the other half of sugar until stiff. Delicately fold the yolks and whisked whites then add the sifted flour.
    Pipe into tart bases and cook at 180°C for 12 to 15 minutes. Store on the rack.

  3. Bitter orange jam


    • Frozen fruit purée : Orange and Bitter Orange - 400 g
    • Frozen fruit purée, sugar added : Pear - 300 g
    • Sugar - 50 g
    • Pectin NH - 6 g
    • Sugar - 500 g
    • Glucose - 180 g
    • semi-candied orange - 100 g

    Heat the purees with the sugar* (and the pectin/gelatine), in a pan. Bring to the boil (add the glucose if necessary).
    Cook at 103-104°C until a jam texture is obtained (72°Brix on the refractometer) then add the semi-candied or the IQF fruits.
    Cool and adjust the texture, if necessary adding a little syrup or water.
    * For the bitter orange jam, add first 50g of sugar with the pectin, and afterwards 500g with the glucose.

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