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Professional
Mandarinquat, Orange Blossom & Macaé
Made with Macaé 62%
An original recipe by Morgane Raimbaud
8 stepsServes 15
Recipe Step by Step
01
MACAÉ AND ORANGE BLOSSOM SIPHON MIX
200g Whole milk
48g Heavy cream 36%
16g Egg yolk
1.4g Gelatin powder 220 Bloom
7g Water for the gelatin
8g Sugar
120 g MACAÉ 62%
5.5g Orange blossom
298g Total
Heat the milk and cream.
Blanch the egg yolks with the sugar and make a crème anglaise.
Remove from the heat and add the gelatin.
Emulsify with the melted chocolate, adding in two batches.
Add the fleur de sel and mix with an immersion blender.
Leave to set for 2 hours in the refrigerator, then put it in a siphon with 2 gas cartridges.
Blanch the egg yolks with the sugar and make a crème anglaise.
Remove from the heat and add the gelatin.
Emulsify with the melted chocolate, adding in two batches.
Add the fleur de sel and mix with an immersion blender.
Leave to set for 2 hours in the refrigerator, then put it in a siphon with 2 gas cartridges.
02
MACAÉ CRÉMEUX
80g Heavy cream 36%
80g Whole milk
25g Sugar
30g Egg yolk
1.5g Gelatin powder 220 Bloom
7,5g Water for the gelatin
100 g MACAÉ 62%
325 g Total
Mix the egg yolks and sugar without overmixing. Then bring the cream and milk to a boil and add to the mixture.
Thicken the mixture at a temperature of 185°F (84-85°C), strain through muslin.
Add the rehydrated gelatin.
Slowly combine the warm mixture with the melted chocolate to make an emulsion using a spatula.
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator.
Thicken the mixture at a temperature of 185°F (84-85°C), strain through muslin.
Add the rehydrated gelatin.
Slowly combine the warm mixture with the melted chocolate to make an emulsion using a spatula.
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator.
03
CHOCOLATE WAFERS
40g Whole milk
20g European-style butter
55g Sugar
30g Pastry flour
4 g Cacao powder
150 g Total
Heat the milk and butter together and add to the other ingredients. Mix with an immersion blender.
Pour onto a Silpat baking mat and bake at 340°F (170°C) for 10 minutes.
Break it into pieces and then bake again for 4 minutes between two Silpats so that you can use your hands
to give them a curved shape.
Pour onto a Silpat baking mat and bake at 340°F (170°C) for 10 minutes.
Break it into pieces and then bake again for 4 minutes between two Silpats so that you can use your hands
to give them a curved shape.
04
COCOA & BROWN SUGAR SHORTBREAD
100g Pastry flour
80g European-style butter
70g Brown sugar
40g Almond flour
5g Cocoa powder
30g Egg
325g Total
Mix all the ingredients together with your hands, except the eggs.
Finish by adding the eggs.
Spread out to a thickness of 3mm.
Store at 0°F (4°C).
Cut the shortbread into teardrop shapes of 2 different sizes.
Bake between two Silpain mats at 330°F (165°C) for approx. 11 minutes.
Finish by adding the eggs.
Spread out to a thickness of 3mm.
Store at 0°F (4°C).
Cut the shortbread into teardrop shapes of 2 different sizes.
Bake between two Silpain mats at 330°F (165°C) for approx. 11 minutes.
05
TANGERINE FROZEN YOGURT
170g Tangerine purée
70g Sugar
3,3g Combined stabilizer
116g Greek yogurt
17g 100% Persian lime purée
0.5g Orange blossom
377g Total
Heat the tangerine purée along with the sugar mixed with the combined stabilizer (25% guar gum + 25% carob gum + 50% Natur Emul).
Let the mixture cool.
Combine it with the yogurt and lime purée, then blend.
Add orange blossom to taste.
Put it into the bowl of the Pacojet.
Store at 0°F (-18°C).
Let the mixture cool.
Combine it with the yogurt and lime purée, then blend.
Add orange blossom to taste.
Put it into the bowl of the Pacojet.
Store at 0°F (-18°C).
06
MANDARINQUAT MARMELADE
240g Mandarinquat
100g Sugar
140g Tangerine purée
480g Total
Cut the mandarinquats into quarters and remove the seeds.
Mix in a food processor along with the other ingredients, then reduce over a medium heat.
Mix in a food processor along with the other ingredients, then reduce over a medium heat.
07
FRESH CITRUS AND MARMALADE SALAD
1 Tangerine segments
2 Chopped mandarinquats
50g Mandarinquat Marmelade
50g Total weight
Cut the segments into pieces, add the chopped mandarinquat and combine it with the marmalade.
Store at 40°F (4°C).
Store at 40°F (4°C).
08
SEMI-CANDIED MANDARINQUAT ZEST
100g Sugar
200g Water
2 Mandarinquats
300g Total weight
Use the sugar and water to make a syrup.
Take the mandarinquat peel and cut it into thin strips.
Put the strips of mandarinquat zest in the syrup and warm on a low heat.
Take the mandarinquat peel and cut it into thin strips.
Put the strips of mandarinquat zest in the syrup and warm on a low heat.
Assembly and finishing
As needed Kumquat slices (3 per plate)
As needed Tangerine segments (4 per plate)
As needed Chocolatree dark chocolate teardrop
As needed Jasmine petals
Arrange the cocoa and brown sugar shortbread teardrops, the Macaé crémeux (use an Ø8mm nozzle to do this) and the citrus salad.
Decorate the gateaux with some slices of kumquat and tangerine segments.
Put the CHOCOLATREE chocolate teardrop (Ref. 30328VCR) in place and garnish it with Macaé foam from the siphon.
Then add the wafer pieces and the quenelle of tangerine frozen yogurt.
Finish off with some jasmine flower petals.