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Bruno Van Vaerenbergh Almond mandarin
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Bruno van Vaerenbergh

Debic Culinary Manager

Ingredients

For 26 servings

Génoise sponge cake (1 baking tray, 60 x 40 cm)

190 g egg white

100 g sugar (1)

2 g albumin

245 g egg yolk

125 g sugar (2)

105 g flour

160 g ground almonds

130 g beurre noisette

2 lemons, juice + zest

Almond punch

200 g almond milk

Crunchy layer

110 g milk chocolate

175 g hazelnut praliné 50%

30 g peanut butter

80 g feuilletine

80 g dry baked puff pastry

Mandarin and orange crémeux

200 g orange purée

180 g mandarin purée

160 g icing sugar

9 g Gelecta® gelatine powder

325 g eggs

275 g Debic Crème Butter

Mascarpone cream

1 l Debic Cream Plus Mascarpone

70 g icing sugar

1 g bitter almond extract

Debic products used

5ec30000-66dc-6a13-f9f5-08d8f34bb1b2

Debic Incorporation Butter Crème 4x2.5KG

  • Excellent butter taste in all preparations due to lower melting point
  • Soft and easy to blend
  • Perfect for usage in whipping applications
  • Can be mixed easily with other ingredients such as acids, fruit and alcohol
  • Offers a high working comfort thanks to its smooth and homogeneous structure
  • Easy to handle bars, with indication on the foil for each 1/2 kilo.
d9a00000-97f1-a22e-4247-08d92a511278

Debic Cream Plus Mascarpone 1L

  • Extra convenience: skip one step in preparation
  • Rich indulgent taste
  • No curdling, constant quality, overrun and firmness

Preparation

Génoise sponge cake

Beat the egg white with the sugar (1) and the albumin until peaks form.

In another bowl, beat the egg yolks with the sugar (2) until frothy.

Mix with a spatula.

Fold in the flour and ground almonds.

Finish with the melted beurre noisette and the lemon.

Spread the mixture onto a baking tray and bake at 190°C for 12 minutes.

Crunchy layer

Melt the milk chocolate with the praliné and peanut butter.

Mix with the feuilletine and puff pastry.

Mandarin and orange crémeux

Bring the purées to the boil with the icing sugar and remove from the heat.

Continue stirring and add the gelatine powder and eggs.

When the mixture reaches a temperature of 35-38°C, add the Crème Butter.

Emulsify with a hand blender.

Use immediately.

Mascarpone cream

Mix and beat to use for decoration.

Assembly

Assemble in a frame.

Put half of the génoise sponge in the frame and brush with 100 g of almond milk. 

Add the crunchy layer.

Freeze for 30 minutes.

In the meantime, prepare the crémeux and pour immediately over the crunchy layer.

Cover with the other half of the génoise sponge, brush with the remaining almond milk and store in the freezer.

Decorate the individual portions with the mascarpone cream.

Garnish with the almond gel and a touch of gold leaf.

Recipe tags Bruno Van Vaerenbergh Almond mandarin Orange Debic Crème Butter Debic Cream Plus Mascarpone
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