Chocolate, Orange, Praline & Mint
Created by Executive Pastry Chef Jason Brown, nel restaurant.
Rating
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Time
1 Day(s)
Difficulty
Ingredients
For 3 dozen(s) 
- 1 liter(s) Water
- 100 grams Honey
- 160 grams Sugar
- 7 grams Super neutrose
- 50 grams Cocoa powder
- 200 grams 70 percent dark chocolate
- 2 Oranges, zest only
- 15 Drops of orange essence
- 120 grams Butter
- 120 grams Flour
- 40 grams Bakers flour
- 250 grams Eggs
- 205 grams Egg yolk
- 100 mL Milk
- 145 grams Sugar
- 360 grams Egg whites
- 45 grams Praline powder
- 1 Orange, zest only
- 150 grams White chocolate
- 1.5 grams Agar
- 20 grams Glucose syrup
- 1 grams Gelatin (gold)
- 180 grams Cream
- 120 grams Orange concentrate puree
- 1 drop(s) Yellow colour
- 1 Portion sugar syrup
- 1 handful(s) Sliced kumquats
- 1 drop(s) Vanilla
- 350 mL Orange juice (fresh)
- 50 grams Sugar syrup
- 80 mL Water
- 25 mL Lemon juice
- 11 grams Gelatin (gold)
- 200 grams Almond praline
- 2 grams Salt
- 20 grams Malto tapioca
- 2 Oranges, zest only
- 90 grams Almond meal
- 110 grams Flour
- 90 grams Butter
- 40 grams Brown sugar
- 60 grams Sugar
- 100 mL Milk
- 20 grams Egg yolk
- 20 grams Sugar
- 8 grams Cornflour
- 310 grams Quark cheese
- 1 Orange, zest only
- 75 grams Sugar
- 450 grams Cream
- 10 grams Gelatin (gold)
- 150 mL Water
- 300 mL Orange juice (fresh)
- 400 grams Sugar
- 500 grams Glucose syrup
- 300 grams Condensed milk
- 38 grams Gelatin (gold)
- 450 grams White chocolate
- 1 dash(es) Orange colour
- 1 handful(s) Fresh mint
Method
- Chocolate Orange Sorbet: Bring 1 Lt water, orange zest, honey and cocoa powder to the boil. Mix 160g sugar and super neutrose together and add to the boiled liquid. Bring back to the boil for 30 seconds and then add the dark chocolate and orange essence. Mix well until emulsified and then pour into pacojet containers. Freeze overnight or until required.
- Praline Soufflé Sponge: Bring 100ml milk and 120g butter to the boil. Add 120g flour, 40g bakers flour, the zest of 1 orange and praline powder and mix until a smooth dough has formed. Add 250g of eggs and 205g of egg yolks in 3 parts to the dough, making sure to fully incorporate between each addition. Whisk the egg whites with 145g sugar in a kitchen aid until medium peaks. Fold into the batter and spread between 5 trays, about ½ cm thick lined with baking paper. Bake at 170C until golden brown, approximately 7 minutes.
- Orange Pliable Ganache: Bring the 180g cream, 20g glucose syrup, agar and orange concentrate puree to the boil. Add 1g of strained soaked gelatin and then pour onto the 150g white chocolate. Blend with a hand blender until emulsified and then add enough food colour until required hue is achieved.
Spread 320g of ganache onto each cooked sponge and place into the fridge until set and ready to roll. - Candied Kumquats: Bring the sugar syrup and vanilla to the boil. Add the sliced kumquats and bring back to a low simmer and then take off the heat. Leave to cool at room temperature.
- Whipped Orange Gel: Dissolve the 11g of strained soaked gelatin with 80ml water over a low heat. Add 350ml orange juice, 50ml sugar syrup and 25ml lemon juice together and set in the fridge overnight. Whip jelly in the kitchen aid until whipped volume has been achieved. Set in a tray lined with greased go-between and place in the fridge.
- Praline Soil: Mix the almond praline, malto and salt together in the thermomix until just forms a crumb consistency. Don't over mix as it will turn to a paste if too much heat.
- Orange Crumble: Cream 90g butter and 60g sugar together lighty and then add the brown sugar, almond meal, 110g flour and the zest of 2 oranges. Mix to a crumble consistency and then bake in the oven at 160C until golden brown.
- Quark Cheesecake: Bring 100ml milk, 20g egg yolk, cornflour, 20g sugar and the zest of 1 orange to the boil and cook out for 20 seconds. Place into a bowl and add the 10g of strained soaked gelatin. Add the quark cheese in 2 parts making sure it is smooth. Whip 450g cream and 75g sugar until semi peaks and then fold into the quark mixture. Pipe into desired moulds and freeze until required.
- Orange Glacage: Bring 150ml water, 300ml orange juice, 400g sugar and 500g glucose to the boil. Add the 38g of strained soaked gelatin and pour onto 450g white chocolate. Emulsify with a blender until smooth and then add the condensed milk. Add orange colour until desired colour is achieved.
- To Plate: Spoon a thin layer of the orange crumble and praline soil down the centre of the plate. Roll the roulade carefully in praline powder, only coating the outside and place almost at the end of the crumb on a slight angle. Place a cheesecake on the opposite end. Carefully put 3 pieces of diced whipped orange gel, one before the roulade, after the roulade and just before the cheesecake. Place 3 pieces on confit kumquats, laying on the side of the whipped orange gel. Put 5 pieces of mint on each of the whipped orange gel, one on the roulade and another on the side of the cheesecake. Place a small rocher of chocolate & orange sorbet in between the roulade and the cheesecake.
