Saturday, October 29, 2011

Valencia: Orange, Chocolate and Nut Entremets, wonderful recipe from chef Sadaharu Aoki


As I told you that I'm crazy about chef 青木 定治 (Sadaharu Aoki) right now ^^, but his recipe is not easy to find (I told you already that he has only 2 baking books). I still want to try more recipe from him.

 I'm lucky that after I typed the name "Sadaharu Aoki" in to Google search box, it came out with some result " Valencia by Sadaharu Aoki" from Demarle company website (the one that makes silpat and many kinds of silicone baking stuffs).
The story is he win the Charles Proust Competition with this dessert with this recipe, so it's really worth trying, ^^.
But I have to make some adaptation because the original  recipe is too large for my family, I turn it into manageable size of 20x20cm entremets. But making small size of these has a down side, because the amount of the ingredients will be so funny to work with. Anyway, I did my best, you can see from the Milk chocolate cream recipe, you will need only half amount of the custard after making it or it will be impossible to make the custard.
I had to make the orange puree by myself, it's not easy to get all the professional ingredients when you're only the home baker, but you still can make many thing by yourself. Plus you can control the taste that you want too, less or more sweet it depends on your taste.
For making this entremets, planing is important, but there aren't nothing hard to make. Starting by baking the almond cocoa sponge and Hazelnut dacquoise, the day before.  Then making each part one by one. Time that you need for making each part is not much. 
This entremets is a mixture of orange, nut and chocolate in a proper portion, the taste starts from lightly sweet orange taste on top and move gradually to the chocolately and nutty taste. I'm so happy with it, and have to say "Thank you chef Sadaharu Aoki for sharing this wonderful recipe!"


Adaptation from: "Valencia by Sadaharu Aoki" from Demarle company website



Valencia 
(Orange and chocolate Entremets)
Make 20x20cm Entremets





Light orange cream
50g ........................... orange jam
30g ........................... Cognac
105g ......................... orange juice
25g ........................... orange purée
5g ............................. de zest d'orange
2g ............................. lemon zests
2g ............................. milk powder
15g ........................... sugar
45g ........................... egg yolks
5g ............................. gélatine
20g .......................... egg whites
30g .......................... sugar
5g ............................. water


Milk chocolate cream
60g .......................... whipping cream
60g .......................... milk
25g .......................... egg yolks
13g .......................... sugar
138g ........................ milk chocolate
125g ........................ whipping cream (whipped)

Orange Cognac syrup
125g ........................ simple syrup
50g .......................... Grand Marnier

Almond cacao sponge
58g .......................... almond paste
33g .......................... icing sugar
27g .......................... egg yolks
25g .......................... whole eggs
42g .......................... egg whites
12g .......................... sugar
14g .......................... clarified butter
13g .......................... cacao powder
7g ............................ cake flour
7g ............................ corn starch

Hazelnut dacquoise 
63g .......................... egg whites
25g .......................... sugar
45g .......................... almond powder
15g .......................... hazelnut powder
50g .......................... icing sugar
5g ............................. grilled chopped hazelnuts

Praliné feuilletine
30g ........................... milk chocolate
125g ......................... hazelnut praline
13g ............................ butter
25g ............................ grilled and chopped hazelnuts
63g ............................ Pailleté Feuilletine

For finishing the Entremets
.................................... grilled and chopped hazelnuts
.................................... candied orange 

Hazelnut dacquoise 
Line 22x22cm cake pan with baking paper. 
Preheat the oven to 180°C
Sift together the almond powder, hazelnut powder and icing sugar together.
Whisk the whites with the sugar until stiff.
Fold the almond mixture gently into the meringue.
Pour into the pan and sprinkle some grilled chopped hazelnuts on top.
Bake for 15 minutes.


Almond cacao sponge


Line 22x22cm cake pan with baking paper. 
Preheat the oven to 200°C


Sift cacao powder, flour and starch together.
Beat the almond paste and the icing sugar together.
Add the egg yolks and the whole eggs, and beat until light.
Make meringue by whipping the egg whites and the sugar.
Fold the meringue into the almond paste base, fold in the clarified butter.
Finally, add the cacao powder, flour and starch and mix gently.



Pour it into a prepared pan
Bake for 12-14 minutes.


Praliné feuilletine


 Melt the milk chocolate and mix with the hazelnut praliné and the butter.
Then add the grilled and chopped hazelnuts and Pailleté Feuilletine and mix gently.


Cut the Hazelnut dacquoise into 20x20cm and place in the pan with removable bottom.
Spread a thin layer of Praliné Feuilletine. Sprinkle some grilled chopped hazelnuts.
Cover and put in the refrigerator.

Milk chocolate cream


 Make an anglaise with 60g of cream, milk, egg yolks and sugar.

Whisk the egg yolks,  and sugar together in a small saucepan, boil the milk and cream together and slowly whisk it into the egg yolk mixture.
Put the saucepan over low heat, stir all the time and heat until 82°C.
Take the pan off the heat and use only 70g of the cream into the chocolate, stir until completely melt. Let it cool completely.
Whip the 125g of whipping cream, put 1/3 of the whipped cream into the chocolate mixture and fold back into the whipped cream bowl.


Mix the simple syrup with Grand Marnier.
Cut the almond cacao sponge into 20x20 cm.
Pour the Milk chocolate cream over the Praliné feuilletine, and place the almond cacao sponge over the cream and sprinkle with Orange syrup. Cover and put in the refrigerator.


Light orange cream
 Mix the orange jam and the brandy together. Strain it and freeze.


Make an anglaise with the orange juice, concentrated orange puree, orange zests, lemon zests, milk powder, sugar and egg yolks.

Bloom the gelatin in cold water.
Whisk the concentrated orange puree, orange zests, lemon zests, milk powder, sugar and egg yolks. in a small saucepan, boil the orange juice and slowly whisk it into the egg yolk mixture.
Put the saucepan over low heat, stir all the time and heat until 82°C.
Take the pan off the heat and stir in the gelatin, stir until melt.
Make an Italian meringue with the egg whites and the sugar and water (see how to make it here)

Fold together the frozen orange jam, the custard and the Italian meringue.
Pour the Light orange cream over the sponge. 
Cover and put in the refrigerator.
When ready to serve, cut into pieces and decorate with candied orange.
 Cut into 8 pieces and decorate with candied orange.

Valencia: Orange, Chocolate and Nut Entremets,
wonderful recipe from chef Sadaharu Aoki

14 comments:

Janine said...

looks really good, especially with your homemade puree :D i always look forward to your entremets by the japanese patissiers because they're so hard to find online and I cannot understand their japanese books!

i was just wondering if sugino's book has the recipe for fraisette or everest? Hope you can share the recipe one day so that I can try making it myself hehe :D

Mẹ Cáo said...

It's amazing! Can you teach me how to make the candied orange please? thanks

Passionate About Baking said...

This is amazingly good! I'd love to try this! Thanks for sharing, Pook!

radioteletype said...

Where can I find his 2 books? What are the titles?

dailydelicious said...

Hi, Janine
Thank You.
For the Sugino book, let me the book before I can answer you, ^^. Don't know that I have the ingredient or not.

Hi, Mẹ Cáo
Thank you. I will show you if I have a chance.

Hi, Passionate About Baking
Thank you, it's my pleasure.

Hi, radioteletype
The name of the books are:

1.
夢色パティシエール スペシャルレシピブック 親子で作るはじめてのスイーツ


2.
チャレンジホビー めざせ!あこがれのパティシエ




You can find them from amazon.

Charlie said...

Wow, your blog is simply WONDERFUL!

travellingfoodies said...

well done, Pook!

I'd attempted Valencia earlier this year too, without the sugar decor on top. The recipe sounded rather dubious cos I wasn't too happy with the orange mousse layer on top. Will definitely try the one in De Marle's website when I have a chance. Thanks for sharing this recipe!

Swee San @ The Sweet Spot said...

I've been wanting to try this recipe but I guess I'm not hardworking enough! You did a good job.

dailydelicious said...

Hi, Charlie
Thank you

Hi, travelingfoodies
I think this one is good, the only thing that I didn't happy with is the orange layer, not because of its taste but making small amount is hard to keep its volume.

Hi, Swee San
Thank you ^^

Priya said...

Omg, am speechless..

travellingfoodies said...

Thanks for the affirmation, Pook!

Can you shed some light on how you prepared the candied orange? Thanks in advance!

Anonymous said...

I really want to try this!!! Ever since I came across your blog, I've been a fan. I've tried some of your wonderful recipes and it always turns out great! Keep up the good work Pook!!! XD

dailydelicious said...

Hi, Priya
Thank you ^^

Hi, Travellingfoodies
^^ you're welcome!
I will show you if I have a chance.

Hi, Anonymous
I'm so happy that you like my blog and the recipe ^^.

Humphrey Addison said...

Pictures look absolutely fabulous! Everything looks extremely nice, professional. Everyone loves discovering delicious new recipes,

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