Recipes

Canet cake

Gianduja glazing

IngredientsPreparation
  • 100 g cream
  • 100 g glucose syrup
  • 22 g gelatin leaves
  • 800 g Zeylon
  • 600 g Almond praliné
  • 600 g cold neutral gelatine

Boil the cream, glucose and gelatin leaves.
Emulsify with the Zeylon couverture together with the Chocovic almond praline.

Add the cold gelatin and set aside for at least 6 hours in the refrigerator.

Glaze at 35°C.

Gianduja mouse

IngredientsPreparation
  • 125 g cream
  • 125 g milk
  • 50 g egg yolks
  • 25 g sugar
  • 10 g gelatin leaves
  • 175 g Zeylon
  • 100 g Almond praliné
  • 500 g foamy cream

Boil the milk, cream, gelatin and sugar and when the mixture begins to boil, add the egg yolks.
Cook to 84°C.

Pour the mixture over the Zeylon couverture and praline mixture and emulsify.
Heat to 35°C, then add the foamy cream in 2 stages.

Whipped mandarin gelatin

IngredientsPreparation
  • 115 g sugar
  • 230 g mandarin puree
  • 30 g lemon puree
  • 9 g gelatin leaves
  • 5 g mandarin zest
  • 4 drop(s) mandarin essence

Mix all the ingredients tohether and bring to the boil.
Allow to cool, then whip and pipe 90g of foam into each 15 cm diameter mould. 

Mandarin cream

IngredientsPreparation
  • 400 g mandarin puree
  • 150 g butter
  • 125 g sugar
  • 10 g gelatin leaves
  • 140 g eggs
  • 4 g NH pectin
  • 10 g lemon juice
  • 1 Tahitian vanilla
  • 3 g mandarin skins
  • 2 mandarin essential oil

Mix part of the sugar with pectin.
Sprinkle over the other ingredients at a temperature no higher than 40°C.
Bring to the boil.
Place 150g into each 14 cm diameter mould.

Mandarin sponge cake

IngredientsPreparation
  • 120 g eggs
  • 88 g sugar
  • 10 g honey
  • 60 g cream
  • 20 g mandarin juice
  • 75 g olive oil
  • 25 g sunflower oil
  • 160 g weak flour
  • 6 g baking powder
  • 30 g mandarin skins

Emulsify all the ingredients together in the Thermomix.
Leave to stand for 24 hours in the refrigerator.
Fill 16 cm diameter moulds.
Cook for 18 minutes at 170°C.
Allow to cool, then cut out using a 14 cm diameter mould and cut 1 cm thick slices. 

Assembly

Line a 16 cm mould with acetate.
Place a little mousse inside and cover the walls using a spatula.
Add the inner layer of mandarin foam, followed by the mandarin cream.
Add a little more mouse and the sponge cake and freeze.
Glaze and decorate.