Making the shortbread pastry rounds
Making the orange tuiles
- 1 pound 1 1/2 ounces sugar (500 g)
- 4 1/2 ounces flour (125 g)
- 3/4 cup orange juice (20 cl)
- 8 3/4 ounces melted butter (250 g)
- the rind of 1 orange
Preparing the citrus marmalade
- 10 grapefruits
- 4 oranges
- 5 clementines
- 1/2 teaspoon pectin (2 g)
Preparing the lemon cream
- 8 whole lemons, enough for 1 2/3 cups juice (40 cl)
- 1 pound 3 1/3 ounces sugar (550 g)
- 10 eggs
- 1 pound 10 1/2 ounces butter (750 g)
- 1 gelatin sheet
Preparing the clementine sorbet
- 3 pounds 4 1/2 ounces clementines (1.5 kg)
- 10 ounces sugar cubes (285 g)
- 3 1/2 ounces atomized glucose (100 g)
- 1 cup water (26 cl)
Preparing the Suzette caramel sauce and garnish
- 6 1/3 ounces sugar (180 g)
- 2 cups orange juice (50 cl)
- 3 1/2 ounces butter (100 g)
- fresh citrus fruit in segments
- oven-dried orange chips
- citrus zest and confetti
Instructions
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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