Making the shortbread dough
- 2 egg yolks
- 2 3/4 ounces sugar (80 g)
- liquid vanilla extract (SQ)
- 3 1/2 ounces butter (100 g)
- 1/2 teaspoon coarse salt (2 g)
- 7 ounces flour (200 g)
- 1/3 ounce yeast (8 g)
Preparing the orange caramel
Preparing the chantilly cream
- 1 1/4 cups heavy cream (30 cl)
- 5 teaspoons clementine marmalade (20 g)
Assembly and presentation
- apricot glaze (SQ)
- 7 teaspoons clementine marmalade juice (6 cl)
Instructions
Step 1: Making the shortbread dough
Mix butter, flour, and salt. Work the dough until it reaches a sand-like consistency. Beat the egg yolks together with sugar and vanilla until light in color. Combine the two mixtures, cover with plastic wrap and chill for 1 hour.
Roll out the dough to 1/10 inch (2 mm) thickness. Cut the dough into rounds using a round pastry cutter 3 1/4 inches (8 cm) in diameter. Place the cut-outs on a Silpat mat and bake for 10 minutes at 338°F (170°C) in a convection oven. Let cool on a rack.
Step 2: Preparing the orange caramel
Peel oranges completely and separate them into segments, taking care to collect the resulting juices.
Prepare caramel by cooking the sugar in a dry pan. Deglaze the caramel with the collected orange juice. Reduce the juice to the consistency of a 30° Baumé syrup. Add orange segments to the reduced caramel syrup and let sit for 1 day in the refrigerator.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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