Zéphyr™ Orange Dessert

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Recipe components

Sweet dough

Preparation Mix cold	Ingredients 60g butter 25g confectioner's sugar 25g almond powder 20g whole egg(s) 100g T55 flour
Leave to rest. Roll out onto a 6.3 in / 16 cm in diameter disk.

Orange marmelade

Preparation Peel and remove the segments	Ingredients 6 orange(s)
Remove the pith from the peel and cut into julienne. Weight the segments in a bowl and add the equivalent weight in water. Cook the mixture for 15 minutes. When cooked, weight the mixture again and add the equivalent weight in sugar. Leave to steep for 1 hour. Bring to a boil, cook for 6 minutes and reserve.

Smooth Almond sponge

Preparation Blend together	Ingredients 200g almond paste 50% 100g whole egg(s) 50g butter 20g flour
Sponge preparation: Precook a 16 cm in diameter sweet paste base. Place the precooked pastry base in an 18 cm ring and cover with a layer of smooth almond sponge mix. Place a disk of orange marmalade in the center. Cover with the remainder of the smooth almond sponge Place the sponge in a 20 cm ring.

Orange and Saffron cream

Preparation Boil	Ingredients 100g orange juice 125g whole egg(s) 100g sugar cubes rubbed with orange peel 0,5g saffron
Preparation Add	Ingredients 30g Cocoa Butter - Mycryo™ Cocoa Butter - powder - 550g sprinkle bottle 85g butter
Mix the ingredients together pour into an 18 cm round Flexipan mould and freeze.

Zéphyr™ mousse

Preparation	Ingredients
Preparation Heat to 50°C	Ingredients 45g whole milk
Preparation Melt at 35°C	Ingredients 170g Héritage White Chocolate - Zéphyr™ 34% - pistols - 1kg bag
Preparation At 25°C delicately add	Ingredients 225g smooth cream

Zéphyr™ glazing

Preparation Cook at 103°C	Ingredients 300g sugar 150g water 300g glucose syrup
Preparation Pour over	Ingredients 200g unsweetened concentrated milk
Preparation Add	Ingredients 20g gelatin powder (200 Bloom) 300g Héritage White Chocolate - Zéphyr™ 34% - pistols - 1kg bag 120g water for hydrating
Mix in a blender and add a few drops of Titane dioxide food coloring. Store in a refrigerator for 24 hours. Use at 30°C.

Finish

Ice the frozen dessert or the log.
Preparation Lightly spray with a mixture consisting of	Ingredients 2drop(s) pink colourant powder 100g 50° alcohol 10g silver powder
Decorate with the Zéphyr™ squares and macaroons.
Preparation Add a few threads of saffron.	Ingredients saffron threads