Orange Crush

Recipe - Orange Crush Ingredients: • Orange dough; • Lychee insert; • Cremeux; • Orange mousse. Orange dough Ingredients: Orange peel 15 gr. Eggs 160 gr. Sugar 214 gr. Salt 2 gr. Whipped cream 35% fat 93 gr. Flour 165 gr. Butter 50 gr. Baking powder 3 gr. Pralicrac Blanc Puratos QS (as needed). Instructions: Blend the sugar and orange peel, add the eggs, salt and cream and mix (https://www.novapan.ro/echipamente/pa...) with a spatula. Then add the flour and baking powder and melted butter. Bake (https://www.novapan.ro/echipamente/pa...) in the preheated oven at 160 degrees for 12-14 minutes. After baking, place a layer of Pralicrac Blanc on the top (https://www.cofetarulistet.ro/cumpara.... Lychee insert Ingredients: 200 gr. Lychee puree 30 gr. Sugar 6 gr. Gelatin 3 gr. Rose water Method: Bring the lychee puree and sugar to the boiling point, then add the hydrated gelatin and rose water (https://www.cofetarulistet.ro/cumpara.... Cremeux lychee and vanilla Ingredients: 100 gr. lychee puree 30 gr. 20 gr. 25 gr. 2.5 gr. QS vanilla pod Method: Boil the first three ingredients to a temperature of 82°C, then add the hydrated gelatin and finally the butter. Orange mousse Ingredients: 125 gr. 93 gr. 260 gr. Belcolade Selection Blanc CT (https://www.cofetarulistet.ro/catalog...) Deli Orange 50 gr. Gelatin 5.5 gr. Passionata 300 gr. (https://www.cofetarulistet.ro/cumpara...) Instructions: Boil the milk, add the yolk and continue boiling until 85°C. Add the hydrated gelatin (https://www.cofetarulistet.ro/catalog...) and pour over the chocolate. When the composition reaches 35°C, incorporate the semi-beaten Passionata. Decoration: Decorate with velvet spray 9https://www.cofetarulistet.ro/catalog...) sprayed on the frozen product. Discover more recipes here: https://artaalba.ro/category/retete/. You can find the equipment used here: https://www.novapan.ro/. You can find ingredients for exceptional desserts here: https://www.cofetarulistet.ro/.