Zéphyr™ Orange Dessert

Recipe

Sweet dough

ingredients	preparation
60g butter 25g confectioner's sugar 25g almond powder 20g whole egg(s) 100g T55 flour	Mix cold
Leave to rest. Roll out onto a 6.3 in / 16 cm in diameter disk.

Orange marmelade

ingredients	preparation
6 orange(s)	Peel and remove the segments
Remove the pith from the peel and cut into julienne. Weight the segments in a bowl and add the equivalent weight in water. Cook the mixture for 15 minutes. When cooked, weight the mixture again and add the equivalent weight in sugar. Leave to steep for 1 hour. Bring to a boil, cook for 6 minutes and reserve.

Smooth Almond sponge

ingredients	preparation
200g almond paste 50% 100g whole egg(s) 50g butter 20g flour	Blend together
Sponge preparation: Precook a 6.3 in / 16 cm in diameter sweet paste base. Place the precooked pastry base in an 7 in / 18 cm ring and cover with a layer of smooth almond sponge mix. Place a disk of orange marmalade in the center. Cover with the remainder of the smooth almond sponge Place the sponge in a 8 in / 20 cm ring.

Orange and Saffron cream

ingredients	preparation
100g orange juice 125g whole egg(s) 100g sugar cubes rubbed with orange peel 0,5g saffron	Boil
30g NCB-HD706-BY 85g butter	Add
Mix the ingredients together pour into an 7 in / 18 cm round Flexipan mold and freeze.

Zéphyr™ mousse

ingredients	preparation
45g Whole milk	Heat to 122°F/50°C
170g CHW-N34ZEPH	Melt at 95°F/35°C
225g smooth cream	At 77°F/25°C delicately add

Zéphyr™ glazing

ingredients	preparation
300g sugar 150g water 300g glucose syrup	Cook at 217°F/103°C
200g unsweetened concentrated milk	Pour over
20g gelatin powder (200 Bloom) 300g CHW-N34ZEPH 120g water for hydrating	Add
Mix in a blender and add a few drops of Titane dioxide food coloring. Store in a refrigerator for 24 hours. Use at 86°F/30°C.

Finish

ingredients	preparation
Line 8 in / 20 cm ring with acetate. Pour small amount Zéphyr mousse into ring. Place frozen orange and saffron ring into mousse. Cover ring with more mousse. Finish with baked sponge, sweet dough side up. Freeze. Unmold and reserve until ready to glaze. Heat glaze to 95°F/35°C. Glaze entremêts. Decorate as desired.
2drop(s) pink colourant powder 100g 50° alcohol 10g silver powder	Lightly spray with a mixture consisting of 100 g of a spirit at 50°C and 10 g of silver food glitter with 2 drops of pink food colorant added.
Decorate with the Zéphyr™ squares and macaroons.
saffron threads	Add a few threads of saffron.

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