• This time, in The project "Masters of the White Art invites you to the Baking Show" pastry chef and chocolatier Cristian Gae delights us with a fruit-shaped dessert.
With a 19-year career in confectionery, Cristian holds the position of Technical Advisor at Puratos, the Belgian giant specialized in premium ingredients for bakers and pastry chefs, and is also the official ambassador of the Belcolade Cacao-Trace program.
His creations are true masterpieces, irresistible through the perfect harmony between form and surprising flavors, inspired by his endless curiosity. Trained in the prestigious Chocolate Guild, Gae transforms each recipe into a story that raises the standards of the art of sweets.
Orange Crush
Component:
• Orange countertop;
• Litchi insert;
• Creamy;
• Orange mousse.
Orange countertop
Ingredients:
• Orange peel 15 gr.
• Eggs 160 gr.
• Sugar 214 gr.
• Salt 2 grams.
• Whipped cream 35% fat 93 gr.
• Flour 165 gr.
• Butter 50 gr.
• Baking powder 3 gr.
• Pralicrac Blanc Puratos QS (as needed).
Working method:
Blend the sugar and orange peel, add the eggs, salt and cream and mix. mixes with the help of a spatula. Then incorporate the flour and baking powder and the melted butter. Bake in the oven preheated to 160 degrees for 12-14 minutes.
After baking, a layer of butter is placed on top of the cake. Pralicrac Blanc.
Litchi insert
Ingredients:
• Lychee puree 200 gr.
• Sugar 30 gr.
• Gelatin 6 gr.
• Rose water 3 gr.
Working method:
Bring the lychee puree and sugar to the boil, then add the hydrated gelatin and rose water.
Lychee and vanilla cream
Ingredients:
• Lychee puree 100 gr.
• Egg yolk 30 gr.
• Sugar 20 gr.
• Butter 25 gr.
• Gelatin 2,5 gr.
• Vanilla pods QS
Working method:
Boil the first three ingredients to a temperature of 82°C, then add the hydrated gelatin and finally the butter.
Orange mousse
Ingredients:
• Milk 125 g.
• Egg yolk 93 gr.
• Belcolade Selection Blanc CT 260 gr.
• Deli Orange 50 gr.
• Gelatin 5,5 gr.
• Passionate 300 gr.
Working method:
Boil the milk, add it to the yolk and continue boiling until 85°C. Add gelatin hydrated and pour over the chocolate. When the composition reaches 35°C, incorporate Passionata half-beaten.
Decoration:
It is decorated with velvet spray sprayed on the frozen product.
Read HERE in White Art and other delicious dessert recipes.
