Valencia

Name: Valencia
Ingredients: g Red pearl; 200 g Butter; 200 g Almond paste; 125 g Brown sugar; 3 g Salt; 75 g Egg; 500 g Flour; 445 g Milk; 50 units.items Cream 35%; 50 g Sugar; 0.5 g Vanilla bean; 45 g Egg yolk; 40 g Custard powder; 120 g Blood orange; 320 g Almond paste (50%); 5 g Gelatin; 59 g Sugar; 300 g Orange; 3 g Pectin NH; 5 g Candied orange peel; 20 g Cointreau; 180 g Orange purée; 50 g Calamansi purée; 171 units.items Butter; 228 g Whole egg; 114 g Egg yolks; 228 g Sugar; 5 Gelatin; Chocolate-orange cup

This recipe is featured in the masterclass Desserts (powered by Dobla) of June 9, 2020.

Ingredients

gRed pearl

200gButter

200gAlmond paste

125gBrown sugar

3gSalt

75gEgg

500gFlour

445gMilk

50units.itemsCream 35%

50gSugar

0.5gVanilla bean

45gEgg yolk

40gCustard powder

120gBlood orange

320gAlmond paste (50%)

5gGelatin

59gSugar

300gOrange

3gPectin NH

5gCandied orange peel

20gCointreau

180gOrange purée

50gCalamansi purée

171units.itemsButter

228gWhole egg

114gEgg yolks

228gSugar

5Gelatin

Chocolate-orange cup

Preparation

Mix the almond paste together with the butter, sugar, and salt/spices until homogeneous.
Add the egg and then the flour.
Knead as a shortcrust dough, roll out to 2 mm thickness.

Heat the milk, cream, sugar, and vanilla bean together.
Mix the custard powder, sugar, and egg yolk.
Add to the above.
Cook as a custard and let cool.
Mix together with the almond paste.
When sufficiently cooled, pour into the mold and line with the pâte sucrée.
Bake at 160°C.

Heat the purée with half of the sugar.
Soak the gelatin, mix in the remaining sugar and pectin NH, and add.
Add the candied orange peel.
Then add the Cointreau.

Boil the purées together with the sugar.
Combine with egg and egg yolk and cook in the pan to 82°C.
Add gelatin.
At 35°C, add the butter and briefly blend until smooth using an immersion blender.