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Maestro Alex Bourdeaux
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PasticceriaIngredients
ALMOND MOËLLEUX
- Marzipan g. 301
- Whole eggs g. 156
- Pastafrutta Orange Cesarin g. 10
- Potato starch g. 22
- Egg white g. 66
- Regular sugar g. 15
- Brown butter g. 33
PROFUMI D’ITALIA
- Profumi d’Italia Late Mandarin of Ciaculli Cesarin
APEROL WITH PROFUMI D’ITALIA LATE MANDARIN
- Aperol g. 50
- Profumi d’Italia Late Mandarin of Ciaculli Cesarin g. 150
- Candied Fruit Orange Cesarin cubes 3x3 g. 25
Preparation
ALMOND MOËLLEUX
In a blade mixer, combine marzipan, PastaFrutta Orange and eggs.
Whip the egg white and sugar. Combine. Add the melted brown butter and mix until smooth. Pipe the batter in silicone molds and bake 10/12 minutes at 170°C.
APEROL WITH PROFUMI D’ITALIA LATE MANDARIN
Combine the Aperol with the Profumi d’Italia Late Mandarin of Ciaculli.
Cook at 65° Brix and cool down. Add the Candied Fruit Oranges Cubes 3x3.
Create the milk chocolate shells and once set, garnish with the Aperol with Profumi d’Italia Late Mandarin. Insert a bar of the almond moelleux.
Enrobe the bars with milk chocolate and decorate with Candied Orange cubes 3x3.
