Chamonix à l’orange
- 10 whole eggs
- 5 1/4 ounces double cream (150 g)
- 12 1/3 ounces granulated sugar (350 g)
- 9 1/2 ounces sifted flour (270 g)
- 1 1/4 teaspoons baking powder (5 g)
- 3 1/2 ounces melted, clarified butter (100 g)
- the rind of 2 oranges, grated finely
Preparing the icing
- 8 3/4 pounds white fondant (250 g)
- 4 ounces 30° Baumé syrup (110 g)
- 2 2/3 ounces glucose (75 g)
Finition et présentation
- orange marmalade (SQ)
Step 1: Making and baking the batter
Mix eggs with sugar. Add flour and baking powder, then double cream and finish with orange rind. End by folding in the warm butter, then refrigerate.
Grease and dust pomponette pans and fill them three-quarters full with the batter. Bake for 10 minutes in a 302°F (150°C) convection oven.
Turn the cakes out onto a rack, and set aside.
Step 2: Preparing the icing
Heat all of the ingredients to 95°F (35°C) in a double boiler and keep them at this temperature.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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