Orange Tian and Wild Clementine

Premium
Credit: Mathilde de l'Ecotais

Marmalade

2
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (4 people)

Preparing the orange caramel

Preparing the chantilly cream

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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

All My Chefs suggests

Other recipes by Alain Ducasse