TORTA CLEMENTINA

Today we present this delicious recipe made by the Pastry Chefs of Elle & Vire to create a delicious “Clementine Cake” that you can replicate in your laboratory!

Get ready to discover the ingredients needed to prepare the different creations to get to the final assembly of the cake which are:

  • STREUSEL WITH PISTACHIO AND ORANGE
  • PISTACHIO FINANCIER COOKIE
  • COMPOUND OF MANDARIN
  • MOUNTED CREAM CHEESE GANACHE
  • CREAM CHEESE AND LEMON VELVET
  • CREAM CHEESE CREAM
  • MOTHER OF PEARL GLAZE

STREUSEL WITH PISTACHIO AND ORANGE

95 g Multipurpose Butter 82% MG Elle & Vire Professionnel®

95 g Granulated sugar

95 g Type 1 flour

57 g Peeled almond flour

57 g Pistachio flour

1.5 g fleur de sel

2 g Orange zest

 

In the planetary mixer with leaf, combine flour, sugar, orange zest and salt.

Then add the butter cut into very cold cubes, a little at a time.

Store in the refrigerator for 3 hours.

Pass it through a grill and store in the freezer.

 

PISTACHIO FINANCIER COOKIE

158 g Egg whites

161 g Powdered sugar

152 g Elle & Vire Professionnel® 82% MG Multipurpose Butter

120 g Pistachio flour

32 g Type 1 flour

22 g Inverted sugar

8 g Chemical yeast

1 g Fine sea salt

 

Sift the powdered sugar with the invert sugar, flours, baking powder and salt.

In a mixer, combine the egg whites and work for 2 minutes at low speed.

Bring the butter to 45/50 ° C, then mix it with the other ingredients in the mixer.

 

COMPOUND OF MANDARIN

750 g Mandarins

200 g Granulated sugar

11 g Pectin NH

50 g Amalfi lemon juice

 

Wash the tangerines, pierce them with a small knife and store them in cold water overnight.

The next day, blanch them twice in water, then boil them in water for about 60 minutes and finally chop them coarsely in the cutter.

Combine a part of the sugar with the pectin, heat the tangerines and mix in the sugar and pectin mix.

Bring to a boil and cook for 10-15 minutes.

Add the remaining sugar, lemon juice and finish cooking.

 

MOUNTED CREAM CHEESE GANACHE

224 g Whole milk

34 g Inverted sugar

34 g Glucose syrup 60 De

190 g Ivoire 35% Coverage

259 g French Cream Cheese Elle & Vire Professionnel®

259 g Sublime, cream with Elle & Vire Professionnel® mascarpone

 

In a plastic container, melt the chocolate at 45/50 ° C.

Bring the milk with glucose and invert sugar to a boil, pour them over the melted chocolate and emulsify.

Add French Cream Cheese and Sublime.

Keep in a cool place for a day, then mount in a planetary mixer with a leaf.

 

CREAM CHEESE AND LEMON VELVET

65 g Whole milk

1.96 g Gelatin powder 220 bloom

10 g Water

65 g Waina 35% Coverage

131 g French Cream Cheese Elle & Vire Professionnel®

131 g Sublime, cream with mascarpone Elle & Vire Professionnel® 36.5% M.G.

49 g Lemon juice

1.31 g fleur de sel

 

Bring the milk to a boil and melt the jelly in it.

Melt the chocolate at 40 ° C.

Pour a small part of milk over the chocolate and rub, then repeat the operation until you get an emulsion.

Mix and combine very cold liquid Sublime, French Cream Cheese, lemon juice and salt, then mix again, taking care not to incorporate air bubbles.

Let it crystallize.

 

CREAM CHEESE CREAM

82 g Water

2,04 g Gelatin powder 220 bloom

10 g Water for the gelatine

139 g Waina 35% Coverage

82 g French Cream Cheese Elle & Vire Professionnel®

82 g Cream Excellence 35% MG Elle & Vire Professionnel®

4 g Polynesian vanilla bean

 

Melt the chocolate at 40 ° C and add the vanilla seeds.

Bring the water to a boil, add the rehydrated gelatin and the pod.

Pour a small part of liquid over the chocolate and rub until you get an emulsion.

Mix to refine and combine the cold cream and French Cream Cheese.

Mix taking care not to incorporate air bubbles.

Make it crystallize.

 

MOTHER OF PEARL GLAZE

202 g Granulated sugar

101 g Glucose syrup 60 De

101 g Water

13,2 g Gelatin powder 220 bloom

66 g Natural mineral water

122 g Condensed milk

94 g Cocoa butter

1 g Snow Silver Metallic Dye

0.35 g White dye

 

Bring water, glucose syrup and sugar to a boil.

Add condensed milk and rehydrated gelatin, bring back to a boil.

Melt the cocoa butter, add the liquid several times, emulsifying.

Add the dyes and refine in the mixer.

After a night in the fridge, use at 32 ° C.

 

ASSEMBLY

In a 16 cm pavonflex mold weigh 150 g of streusel and bake it in a preheated oven at 165 ° C for 20 minutes.

Then pour 180 g of pistachio financier over it, then bake at 160 ° C for 15 minutes.

Break down.

Whip the ganache, then pour 240 g of it into an 18 cm diameter mold and place the biscuit.

Break down.

Dress the mandarin compote in a 15 cm square mold and in 2 cm diameter balls.

Freeze.

Decorate with the mandarin spheres and the three cream cheese creams, dressing them with different nozzles.

Break down.

Glaze the cake and place the top, after having sprayed it with neutral icing.

 

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