- 3 eggs
- 150 g caster sugar
- 1/2 lemon, zested and juiced
- 1/2 orange, zested and juiced
- 50g cold milk
- 1/2 vanilla bean, split and scraped
- 150 g flour, plus more for preparing pan
- 10 g baking powder
- 100 g butter, melted and cooled plus more for preparing pan
- icing sugar, for dusting
Tempered Chocolate Discs
- 300g 62% chocolate, roughly chopped
- 150 ml milk
- 150 ml cream
- 1 vanilla pod, split and scraped
- 3 egg yolks
- 20 g caster sugar
- 300 g anglaise
- 300 g 62% chocolate
- 40 g egg yolks
- 80 g caster sugar
- 120 g flour
- 10 g baking powder
- 80 g butter, softened
- 4-6 oranges, juiced and strained to make 400g orange juice
- 50g caster sugar
- 1-2 lemons, juiced to make 20g juice
- 3.5g agar
- 2 oranges, peeled, cut into segments and roughly chopped
- orange jelly
- 1 L grapeseed oil
Chocolate Caramel Sauce
- 100 g butter
- 100 g caster sugar
- 100 ml cream
- 100 g 62% chocolate
- 1 tonka bean, finely grated
- 1 tonka bean
- Preheat ovens to 160C and 180C and water bath to 52C.
- Place the grapeseed oil for the orange pearls in a tall container and keep in the freezer until the jelly is ready.
- To make the madeleines, place the eggs and sugar in the bowl of an electric mixer with the whisk attachment and whisk until pale. Add the lemon and orange zest and juice, half the milk, split and scraped vanilla bean half and continue whisking.
- Mix together the flour and the baking powder and add it to the egg mixture in the electric mixer and allow to mix until fully incorporated.
- Add cooled, melted butter to the remaining milk and add to the mixture. Whisk for a further 5 minutes.
- Transfer the mixture into a piping bag and place into the fridge to thicken, about 30-40 minutes.
- Prepare the madeleine moulds by brushing with melted butter and sprinkling with flour.
- Once the madeleine mixture has thickened, remove from fridge and pipe the mixture into the madeleine moulds. Bake at 180C until the top of the madeleines are firm, about 8 minutes. Remove from oven, allow to cool slightly then set aside on a wire rack.
- To make the chocolate discs, first temper the chocolate. Place 200gm chocolate in a bowl and place over a saucepan of gently simmering water. Allow to melt, stirring, until chocolate reaches 50C. Remove bowl from saucepan and add remaining 100gm chocolate. Stir continuously until well combined and temperature drops to 28C. Return bowl to the simmering water and allow to heat, stirring, until chocolate reaches 32C.
- Spread tempered chocolate over an acetate sheet to 1mm thick and let cool slightly. When the chocolate is semi set, use an 8.5 cm diameter ring cutter to cut out chocolate discs. Set aside.
- To make the crumble, place the yolks and sugar in the bowl of an electric mixer fitted with a paddle attachment, and beat until pale and frothy.
- Meanwhile, in a separate bowl, sift together the flour and baking powder.
- When the yolks are foamy and pale, add the softened butter and then the flour and baking powder and beat until well combined.
- Transfer sable dough onto baking paper and roll to 5mm thick. Place in the freezer to rest.
- When the sable dough is very cold, remove from freezer and place in the 160C oven to bake until golden, about 14 minutes. Remove from oven and when cool enough to handle, crumble and set aside.
- To make the anglaise, place the milk, cream and scraped vanilla bean in a saucepan and set over medium heat to bring to a boil.
- Meanwhile, place the egg yolks and the sugar in a bowl and whisk with a hand whisk until pale. Once the cream mixture has come to the boil pour over the eggs, whisking thoroughly then return the mixture to the saucepan.
- Return saucepan to medium heat and cook, stirring, until the anglaise reaches 80C, remove from the heat and pass through a fine strainer. Measure out 300g anglaise and place over an ice bath to cool.
- To make the chocolate mousse, place cooled anglaise and chocolate in a sous vide bag, vacuum all the air out and seal.
- Place filled sous vide bag in the water bath and infuse for 20 minutes. Remove from water bath and knead bag to ensure mixture is well combined.
- Transfer mixture to syphon gun. Charge gun twice and set aside at room temperature.
- To make the orange jelly, place all ingredients, except the orange segments, in a saucepan and bring to the boil over high heat. Remove from heat, skim bubbles off the top and strain.
- Place 3-4 roughly chopped orange segments in the bottom of each serving glass. While jelly is still warm, pour enough into the glass to just cover the fresh orange. Place glass immediately in the fridge to set.
- To make the orange pearls, fill a syringe with the warm jelly. Remove the cold grapeseed oil from the freezer. Gently push single drops of orange jelly from the syringe into the cold oil. Keep the syringe moving to ensure no pearls touch each other while setting. Once set, carefully strain the pearls and set aside in the fridge. Repeat with remaining jelly.
- To make the chocolate caramel sauce, place butter and sugar in a saucepan and set over medium heat to caramelize. When light golden, take off the heat and slowly whisk in cream.
- Add the chocolate, tonka bean and set aside.
- To assemble, remove a glass from the fridge, ensuring the orange jelly is set. Fill the glass to about 1/3 with mousse from the syphon gun.
- Sprinkle sable crumble on top of the mousse then add a layer of the orange pearls on top.
- Rest a chocolate disc on top of the glass. Place the glass on a serving plate. Grate some tonka bean on top of the chocolate.
- Dust 4 cooled madeleines with icing sugar and place them on the serving plate.
- Return the chocolate caramel sauce to a low heat and heat to just before boiling point. If the sauce splits, add 1 tablespoon water to bring it back together. Transfer warm chocolate caramel sauce to a serving jug.
- Pour the warm chocolate caramel sauce on top of the chocolate disc and allow to melt into the dessert.