I made a delicious orange pastry cream and finished it with an orange mousse.
The chewed orange meat inside the banh tet makes this dish even more delicious.
However, if you cut large pieces of orange flesh, it will be difficult to cut later.
You have to cut it small.
Jelly with orange juice has a very nice texture and color.
It shines like a tart decorated with orange jewels.
●Standard measuring cup
237 ml = 1 cup
15ml = 1Tbsp
5ml = 1 teaspoon
1 egg (without shell) 53 g
Heavy cream (35% milk fat)
(Chocolate, powdered before sifting)
♥ Finished product size of orange cake
(20cm * 3cm)
[Mold size: 20cm*3cm (height)]
130g all-purpose flour (3/4 cup + 2 tablespoons)
45g powdered sugar (1/3 cup)
20g Almond Powder (100% Almonds) – (2 tbsp + 1 tsp)
a little salt
80g unsalted butter (1/3 cup + 2 teaspoons)
30 g eggs (2 tablespoons)
● Orange jelly (for insertion)
(Mold size: 15cm)
1 piece of orange meat
75 g orange juice (warm) (1/3 cup)
8 g (2 teaspoons) sugar
4 g gelatin (1/2 tbsp)
Food coloring (optional)
● Orange pastry cream
20g sugar (1 tbsp + 2 tbsp)
7g cornstarch (1 tablespoon) – (can substitute flour)
yolk 1
Milk 35g (2 tablespoons + 1 teaspoon)
35g orange juice (2 tbsp + 1 tbsp)
orange peel 1
7 g unsalted butter (1/2 tablespoon)
2ml orange liqueur (optional)
● Orange Mousse Ice Cream
4 g gelatin (1/2 tbsp)
35g orange juice (2 tbsp + 1 tbsp)
15g sugar (1 tablespoon)
Orange cake cream 70g
120g cream (60% whipped) (1/2 cup)
● Orange jelly (for decoration)
60 g (1/4 cup) water
25g sugar (2Tbsp)
5ml lemon juice (1 teaspoon)
13g orange juice (1Tbsp)
7g gelatin (1 tablespoon)
Food coloring (optional)
● Deco Concentrated Cream 100g (50g + 50g)
● Mirror enamel
25 g water (1 tbsp + 2 tbsp)
50g sugar (1/4 cup)
50g starch syrup (1/4 cup + 1 teaspoon)
32g sweetened condensed milk (2 tbsp)
4g powdered gelatin (1/2 tbsp)
+ 20g water)
50g (1/3 cup) white chocolate
Food coloring (orange)
● Fresh cream decoration 100g (50g + 50g)
