Elle & Vire Recipes
 

Recipe Mascarpone Orange Bar

For
48 persons
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To prepare this dish

Ingredient list
Shortbread pastry
40 g Elle & Vire Professionnel® Gourmet Butter Unsalted 82% fat
400 g T45 flour
160 g icing sugar
60 g almond powder
4 g salt
80 g eggs
Hazelnut joconde biscuit sponge (1 tray)
160 g eggs
90 g icing sugar
35 g flour
65 g almond powder
65 g ground hazelnuts
25 g Elle & Vire Professionnel® Gourmet Butter Unsalted 82% fat
110 g egg white
70 g sugar
Light orange soaking syrup
60 g sugar
240 g orange juice
60 g yuzu juice
5 g orange zest
Orange caramel
165 g sugar
285 g
20 g glucose
30 g cocoa butter
240 g milk couverture chocolate
35 g orange juice
5 g orange zest
50 g Elle & Vire Professionnel® Gourmet Butter Unsalted 82% fat
Marcarpone diplomat cream
300 g pastry cream
42 g masse gélatine (6 g de gélatine 200 blooms + 36 g d’eau)
1000 g Elle & Vire Professionnel®Sublime Cream with Mascarpone
100 g sugar
Decorative cream
88 g milk
48 g sugar
28 g (4 g gelatine + 24 g water)
120 g Cream Cheese Crème Elle & Vire Professionnel®
515 g
Milky couverture chocolate mixture
(100 g de noisettes sablées) 150 g noisettes grillées concassées
(100 g de noisettes sablées) 50 g water
(100 g de noisettes sablées) 100 g sugar
(Couverture lactée) 500 g milk couverture chocolate
150 g cocoa butter
White velvet
250 g cocoa butter
250 g couverture blanche
Assembly
SQ neutral glaze
SQ Gold powder
SQ orange juice

The recipe,
step by step

  1. 1

    Shortbread pastry

    Combine the butter and all the powdered ingredients including the salt until the mixture resembles fine breadcrumbs, and then add the eggs. Refrigerate
    to rest. Roll the shortbread pastry out to a thickness of 2 mm. Prick with a fork. Cut out to the size of the frame. Bake in a fan-assisted oven at 160°C for
    15 minutes.
     
  2. 2

    Hazelnut joconde biscuit sponge (1 tray)

    Whisk the eggs, icing sugar, flour and ground ingredients. Add the hot butter then the whisked egg whites stiffened with sugar. Spread onto a baking tray
    and bake in a fan-assisted oven at 220 °C for 8 minutes. Leave to cool.
  3. 3

    Light orange soaking syrup

    Bring to boil all ingredients together and strain.
  4. 4

    Orange caramel

    Cook the sugar to dry. Deglaze with the heated cream and glucose. Add the cocoa butter, milk couverture chocolate, coffee extract and lastly the butter.
  5. 5

    Marcarpone diplomat cream

    Soften the crème pâtissière then add the hydrated gelatin. Combine with the mascarpone and then whipped cream.
  6. 6

    Decorative cream

    Boil the milk with the sugar. Add the hydrated gelatin and the mascarpone.
    Add the cream whilst mixing. Place in the refrigerator.
  7. 7

    Milky couverture chocolate mixture

    Milky couverture chocolate mixture
    100 g sugared hazelnuts: Heat the sugar and water to 117 °C. Add the toasted hazelnuts and stir until evenly coated and the sugar has re-crystallized.
    Leave to cool.
    Milk couverture chocolate: Melt the milk couverture chocolate then add the melted cocoa butter and the sugared hazelnuts.
  8. 8

    White velvet

  9. 9

    Assembly

    Spread the orange caramel onto the shortbread pastry. Add the biscuit sponge and soak with light orange syrup. Chill in a blast freezer. Make the Diplomate Cream and put on top very smooth. Chill in a blast freezer. Cut out into 13 x 3 cm fingers. Pipe 6 drops with the Mascarpone decorative cream on top of the fingers using a n°10 plain pastry nozzle and with apple spoon make a hole on 1 drop. Freeze. Spray a fine layer of white velvet on top.
    Dip all 4 sides in the milk couverture mixture. Use a paper cone to fill the hole with neutral glaze mix with gold powder and orange juice.
    Chef's tip

    You can adapt the size of the cut according to your needs.


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