Fast search

Newsletter

Home > The recipes > Sweet recipes > Valencia

Valencia

  by Sadaharu Aoki

 

valenciagrande.JPG

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Moulds used:
ftaccueil.jpg
Flexipat® Ref. FT 01010

 cadres.jpg

 

 

 

 

 

  Stainless steel frame

  

For a frame  550 x 355 mm and 45 mm high

 

 

Light orange cream

• 200g orange jam
• 120g Cognac
• 420g orange juice
• 100g concentrated orange purée
• 20g de zest d'orange
• 10g lemon zests
• 15g milk powder
• 60g sugar
• 180g egg yolks
• 20g gélatine
• 80g egg whites
• 120g sugar


Mix the orange jam and the brandy together. Strain it and freeze.
Make an anglaise with the orange juice, concentrated orange puree, orange zests, lemon zests, milk powder, sugar and egg yolks.
Off the fire, add the softened gelatine.
Make an Italian meringue with the egg whites and the sugar cooked at 120°C.
Mix the frozen orange jam and the custard.
And then add the  Italian meringue to this preparation.


Milk chocolate cream

• 125g cream
• 125g milk
• 50g egg yolks
• 25g sugar
• 550g milk chocolate
• 500g whipping cream (whipped)

Make an anglaise with 125 g cream, milk, egg yolks and sugar.
Off the fire, pour the cream onto the chocolate and mix it.
Finally, add the whipped cream.


Orange Cognac syrup

• 300 g water
• 200 g sugar
• 200 g orange Cognac

Bring the water and the sugar to the boil.
Off the fire, add the orange Cognac.
  

Almond cacao sponge


For one Flexipat®

• 230g almond paste
• 130g icing sugar
• 105g egg yolks
• 100g whole eggs
• 165g egg whites
• 46g sugar
• 53g clarified sugar
• 50g cacao powder
• 26g flour
• 26g starch

Beat the almond paste and the icing sugar with a flat whisk.
Add the egg yolks and the whole eggs to make the preparation lighter.
Mix the egg whites and the sugar.
Fold the two mixture together. Add the clarified butter.
Finally, add the cacao powder, flour and starch and mix gently.
Pour it into a Flexipat® mat.
Bake in the oven at 200°C during 15 minutes.
 

 

Hazelnut dacquoise 

 

• 250 g egg whites
• 100g sugar
• 180g almond powder
• 60g hazelnut powder
• 200g icing sugar
• 20g grilled chopped hazelnuts

Whisk the whites with the sugar.
Sift together the almond powder, hazelnut powder and icing sugar.
Incorporate gently the sifted mixture into the well-whipped preparation.
Pour into a Flexipat® mat and sprinkle some grilled chopped hazelnuts on top.
Bake in the oven at 180°C during 15 minutes.

 

 

  Praliné feuilletine

 

• 125 g milk chocolate
• 500g almond and hazelnut powder
• 50 g butter
• 100g grilled and chopped hazelnuts
• 250g Pailleté Feuilletine

Melt the milk chocolate and mix with the almond and hazelnut praliné and the creamy butter.
Then add the grilled and chopped hazelnuts and Pailleté Feuilletine and mix gently.

   

Assembly in frame


Using a 550 x 355 x 45 mm frame, place first the hazelnut Dacquoise and then spread a thin layer of Praliné Feuilletine.
Sprinkle some grilled chopped hazelnuts.
Pour the milk chocolate cream on top, spread and smooth over.
Then place the almond cacao sponge soaked with the orange brandy syrup.
Pour the light orange cream and give relief with a spoon.
Freeze it.

Finishing

 

Unmould.

 

Decoration

  
Place sugar decorations.