ORANGE AND STAR ANISE TART
Cost
Difficulty
Cold
Recipe
Amaze your customer with this orange and star anise recipe and our Délifrance tart shell. Your customers won't be able to resist to the creamy orange diplomat cream and the orange filling hiden in this dessert!
Preparation : 2h
ORANGE DIPLOMAT CREAM
In a saucepan, melt butter with sugar and citrus purées.
Before boiling, add eggs and egg yolks and boil for 1 mn.
Add gelatin (soaked in water), chill. Mix with whipped cream and use immediately.
ORANGE FILLING
Bring orange and lemon juices to a boil, add 20 g of sugar and pectin mixed together.
Keep at a boil for 2 mn.
In a saucepan, boil 1 l of water with 200 g sugar, bake diced orange with star anise for 1 h.
Chill. Mix with juice preparation.
Put in 5 cm diameter semi-spherical mold and freeze.
GLAZING
Melt cocoa butter and white chocolate, add colour until you obtain the right shade of orange.
Use at 38°C.
STALK
Heat the glucose at 80°C then pour on the dark chocolate.
One chilled, carve out a stalk.
In a saucepan, melt butter with sugar and citrus purées.
Before boiling, add eggs and egg yolks and boil for 1 mn.
Add gelatin (soaked in water), chill. Mix with whipped cream and use immediately.
ORANGE FILLING
Bring orange and lemon juices to a boil, add 20 g of sugar and pectin mixed together.
Keep at a boil for 2 mn.
In a saucepan, boil 1 l of water with 200 g sugar, bake diced orange with star anise for 1 h.
Chill. Mix with juice preparation.
Put in 5 cm diameter semi-spherical mold and freeze.
GLAZING
Melt cocoa butter and white chocolate, add colour until you obtain the right shade of orange.
Use at 38°C.
STALK
Heat the glucose at 80°C then pour on the dark chocolate.
One chilled, carve out a stalk.
Dressing : 5 min
1. Put orange diplomat cream in a semi spherical mold of 7.6 cm diameter (20 g per unit), add orange filling (30 g per unit), finish filling with diplomat cream and freeze.
2. Coat the top of semi-spherical frozen dome with orange glazing.
3. With a brush, add some relief to create an orange peel effect. Brush with golden powder.
4. Fill Délifrance tart shell with orange diplomat cream (10 g per unit) and cover with the orange dome.
2. Coat the top of semi-spherical frozen dome with orange glazing.
3. With a brush, add some relief to create an orange peel effect. Brush with golden powder.
4. Fill Délifrance tart shell with orange diplomat cream (10 g per unit) and cover with the orange dome.
Chef's tip
This recipe could also be used with a chocolate tart shell, as a classic combination.