ORANGE AND STAR ANISE TART
cost
difficulty
cold
Recipe
Amaze your customer with this orange and star anise recipe and our Délifrance A La Folie! 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 A La Folie! 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 A La Folie! 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.