Crispy Citrus Bites

Credit: Mathilde de l'Ecotais

Smooth and tangy

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Ingredients (10 people)

Making the orange tuiles

Preparing the citrus marmalade

  • 10 grapefruits
  • 4 oranges
  • 5 clementines
  • 1/2 teaspoon pectin (2 g)

Preparing the lemon cream

Preparing the clementine sorbet

Preparing the Suzette caramel sauce and garnish


Step 1: Making the shortbread pastry rounds

Cream the butter to soften it, add salt, flour, and almond powder. In a different bowl, beat egg yolks and sugar together. Combine the two mixtures. Cover with plastic wrap and let sit.

Roll the dough out to 1/10 inch (2 mm), and cut into rounds. The rounds should have the same diameter as the baking ring that will serve as the base for the dessert (3 1/4 inches or 8 cm), then bake at 338°F (170°C). Set aside in a dry place.

Step 2: Making the orange tuiles

Melt the butter. Mix with the other ingredients, place onto a Silpat mat using a chablon rolled onto a ring 3 1/4 inches (8 cm) in diameter and 2 1/2 inches (6.5 cm) tall. Bake at 356°F (180°C), then make into a drum shape.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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