Recipes
To make the cinnamon shortcrust pastry, blend the flour with the butter and cinnamon until you get a sandy texture. Dissolve the salt in the milk and add it to the mixture along with the eggs. Finally, incorporate the brown sugar and knead until you obtain a homogeneous dough. Roll out the dough to a thickness of 2 mm and cut out scalloped discs with a diameter of 2.5 cm. Bake between two sheets of perforated baking paper at 158 °C in a convection oven for 12 minutes. Note: The cinnamon shortcrust pastry can be replaced with a basic shortcrust pastry.
Heat 200 g of mandarin pulp to 50 °C and dissolve the sugar in it. Add the rehydrated gelatin and then the remaining mandarin pulp. Pour 12 g of the mixture into silicone sphere molds and blast chill to -18 °C.
Heat the Crème Brûlée to 85 °C, pour it over the chocolate, and emulsify until smooth and homogeneous. Dissolve the rehydrated gelatin in it.
Heat the neutral glaze, condensed milk, sucrose, water, and glucose syrup to 103 °C. Add the rehydrated gelatin and emulsify with the chocolate and coloring. Let it rest for 12 hours at 4 °C before using.
This glaze can be replaced with a ready-made glaze.
Pour 15 g of the milk chocolate creamy into silicone sphere molds. Insert the previously blast-chilled mandarin jelly. Chill at 4 °C for 30 minutes, then blast chill to -18 °C. Heat the glaze to 34 °C. Glaze the chocolate and mandarin hemispheres with the orange glaze and place them directly on the cinnamon shortcrust pastry bases using a toothpick. Decorate the mignons with colored white chocolate discs and fresh flowers.
