Quador and Caramelized Orange Mini Dessert

PERFECT COMBINATIONS

Shared flavours, simple to execute. Our ambassador shows us that simplicity can also be a way of preparing delicious desserts like this one, created with oranges from Valencia.

Recipe

Created by

Sergi Vela -

Chocolate crème pâtissière

ingredients	preparation
750g Milk 250g Cream 1pod(s) Vanilla 40g Starch 180g Sugar 185g Egg yolks 150g CHD-R55EQUA	Make an infusion with the milk and vanilla. Blanch the egg yolks with the sugar and starch. Scald the egg yolks, the sugar and the starch with the infusion prepared earlier. Strain the mix and bring to the boil, then pour over the chocolate in drops and chill quickly to 4 °C with a tight-fitting film cover.

ingredients

preparation

750g

Milk
250g

Cream
1pod(s)

Vanilla
40g

Starch
180g

Sugar
185g

Egg yolks
150g

CHD-R55EQUA

Make an infusion with the milk and vanilla.

Blanch the egg yolks with the sugar and starch.

Scald the egg yolks, the sugar and the starch with the infusion prepared earlier.

Strain the mix and bring to the boil, then pour over the chocolate in drops and chill quickly to 4 °C with a tight-fitting film cover.

Filo pastry

ingredients	preparation
4g Filo pastry sheets 100g Butter 100g Icing sugar	Brush lightly with butter and icing sugar layer by layer of filo pastry as if for puff pastry, until 4 layers of puff pastry have been obtained. Cut 12 x 12 cm squares and press down into a madeleine mould, then bake the whole at 180°C for 9 min.

ingredients

preparation

4g

Filo pastry sheets
100g

Butter
100g

Icing sugar

Brush lightly with butter and icing sugar layer by layer of filo pastry as if for puff pastry, until 4 layers of puff pastry have been obtained.

Cut 12 x 12 cm squares and press down into a madeleine mould, then bake the whole at 180°C for 9 min.

Assembly

Cut segments of peeled orange and decorate each one with 2 slices.

Finish with a few strips of Origen Ocumare dark chocolate couverture to give volume.