Orange log

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

    Almond Dacquoise 
    Mascarpone mousse 
    Orange and Cointreau Disc
    Orange Mousse suprême (700 g per dessert)
  2. ALMOND DACQUOISE (540G/DESSERT)

    Ingredients

    • Caster sugar - 120 g
    • Icing sugar - 240 g
    • Almond powder - 240 g
    • Flour - 40 g
    • Icing sugar - 40 g
    • Egg white - 400 g

    Sift together the ground almonds, icing sugar and flour. Whisk the egg whites with the caster sugar. Add the dry ingredients to the egg whites, spread on a 40 x 60 tray. Bake at 180°C for 20 minutes.

  3. MASCARPONE MOUSSE (180G/DESSERT)

    Ingredients

    • Mascarpone - 400 g
    • Whipped cream - 280 g
    • Gelatin - 6 g
    • Italian meringue - 185 g
    • Egg white - 75 g
    • Caster sugar - 120 g
    • Mineral water - 40 g
    • semi-candied orange - 180 g

    Whisk the 200 g of cream to obtain soft peaks. Soak the gelatine in cold water and loosen the mascarpone with the remaining 80 g of cream. Make an Italian meringue with the sugar, the water (heated to 121°C) and the egg whites. Add the semi-candied fruit to the warm meringue mixture. Melt the gelatine in the microwave and pour on the warm meringue and mix carefully. Add the whipped cream to the mascarpone then delicately fold in the meringue and fruit mixture. Set aside for assembly. 

  4. ORANGE AND COINTREAU DISC (200 G / DESSERT)

    Ingredients

    • © Cointreau - 70 g
    • Caster sugar - 30 g
    • Mineral water - 50 g
    • Gelatin - 8 g
    • semi-candied orange - 600 g

    Soak the gelatine in cold water to soften. Make a syrup with the water and caster sugar, add the softened gelatine then the defrosted semi-candied fruit. Mix well and add the Cointreau. Set aside for assembly.

  5. MOUSSE SUPRÊME CITRUS COCKTAIL (700G/DESSERT)

    Ingredients

    • Frozen fruit purée, sugar added : Citrus fruit cocktail with Cointreau© - 290 g
    • Gelatin - 18 g
    • Single cream 35 % - 500 g
    • Italian meringue - 300 g
    • Egg white - 100 g
    • Caster sugar - 210 g
    • Mineral water - 60 g
    • White couverture 35% - 210 g

    Soak the gelatine in cold water. Heat 90 g of fruit the puree and mix in the softened gelatine. Once dissolved, add the remaining 200 g of puree. Mix well and set aside. Whisk the cream to soft peaks and make a ganache with the melted couverture ivoire.  Make an Italian meringue with the sugar, the water (heated to 121°C) and pour on the whisked egg whites. Once cooled (approximately 25°C), carefully mix in the ivoire ganache (also at approximately 25°C). Add the fruit puree to the cream mixture and combine to a homogenous blend. (A delicate mousse, make in a cool place).

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