Orange Tian and Wild Clementine

Credit: Mathilde de l'Ecotais


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Ingredients (4 people)

Preparing the orange caramel

Preparing the chantilly cream

Assembly and presentation

  • apricot glaze (SQ)
  • 7 teaspoons clementine marmalade juice (6 cl)


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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