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Oriental

If you’re looking for a dessert that makes you travel : this is the right choice !

Do you crave for sun, sand, orange sunset, almond taste and oriental place to visit ? This is a dessert that will make you travel in a instant !

Our Chef was Inspired by the world and its eastern lands to create this “Oriental” dessert composed with :

Pistachio Biscuit | Oriental Filling | Dulce Mousse | Chocolate Coating | Neutral Glaze.

By Chef David Redon – Business partner @kkobelgium

New

Group Pistachio Biscuit
Ingredient
KG
Flour
0.120
Icing sugar
0.300
Roasted pistachio powder
0.195
Almond Powder
0.320
Brown sugar
0.180
Egg white
0.470
Sea salt
0.003
Total Weight: 1.588
Group Oriental Filling
Ingredient
KG
Orange juice
0.070
Sugar
0.035
Gelatin mass (1/5)
0.024
La Pomme 10/10
0.500
Soft dried apricot
0.030
Soft dried dates
0.030
Orange Blossom extract
0.002
Total Weight: 0.691
Group Dulce Mousse
Ingredient
KG
Whole milk
0.100
Gelatin mass (1/5)
0.038
Dulce chocolate 30%
0.225
Whipped cream
0.500
Total Weight: 0.863
Group Chocolate Coating
Ingredient
KG
Cocoa butter
0.300
Dulce chocolate 30%
0.500
Diced roasted pistachio
0.030
Total Weight: 0.830
Group Glaze
Ingredient
KG
Crystal Glaze Neutral
0.500
Total Weight: 0.500

Pistachio Biscuit (for 1 plate 40x60 cm)

Blend in a food processor, flour, icing sugar, almond powder and hazelnuts powder. Whip eggs white firm with salt and brown sugar. Fold in powders and spread on 40x60 cm tray. Bake at 180°C in ventilated oven, close damper for 15 min approximately.

ORIENTAL FILLING

Warm up orange juice with sugar, mix with gelatin, and add on fruit filling, add rest of ingredients cut in small pieces and orange blossom extract. Pour in the round mold Silikomart KIT TART RING 80 and Freeze.

Dulce Mousse

Warm up milk and gelatin mass, pour on chocolate. At 35°C fold in the whipped cream.

Chocolate Coating

Melt cocoa butter and mix with chocolate. Use at around 35°C.

Glaze

Use it at 35-40°C.

ASSEMBLING

Fill the mold Silikomart UNIVERSO 90 with the dulce mousse and insert the biscuit in the middle, then freeze. once frozen, dip in the dulce coating. Glaze the oriental filling palet and dipose on top of the mousse.

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Category

Category

Patisserie

Occasion

Occasion

Dessert, Easter, Mother's Day, Summer

Finished Product

Finished Product

Cracker, Dessert, Gateaux

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Head Office

Parc Industriel Paysager de Tyberchamps 4 B-7180 Seneffe Belgium