MANDARIN ORANGE MADAGASCAN VANILLA CRÉMEUX
Warm up purees.
All powders together, add the vanilla bean slipt and scrapted out then cook with purees.
Add melted gelatin and then butter.
Blend well.
MANDARIN ORANGE MADAGASCAN VANILLA JAM
Boil the purees with glucose and vanilla bean, mix well pectin and sugar, and cook together.
Add the orange confits cubes and poor in glass.
HAZELNUT DACQUOISE (for 1 TRAY 40x60 cm)
Whip the egg whites and brown sugar.
Add the all the powders and spread the chopped hazelnuts .
Bake at 175°C, 12-15 minutes.
Cut small disks of 3,5cm diameter.
COLOMBIAN COFFEE GLAZE
Boil milk and glucose.
Add gelatin and pour over the white chocolate and coffee extract.
Blend with hand blender.
Add neutral glaze and coffee extract at 65°C and blend again.
Prepare 24 hours in advance.
Keep in chiller. Use at 27-29°C.
COLOMBIAN COFFEE AND MADAGASCAN VANILLA MOUSSE
Infuse the vanilla bean in the mix of cream and milk at least 3 hours before starting the process.
Then, warm up the milk and cream, mix well the brown sugar and egg yolk.
Pour half on the warm mix of cream and milk and mix well.
Pour this mix back in the other warm half of cream and milk and cook an Anglaise cream at 85°C.
Once the mix is cooked, pour it in a different bowl to stop the heat.
Add mass gelatin and coffee extract.
Allow the mix to cold down until 28-30°C.
Add the whipped cream at this moment and then, start the cake assembly process.
