Orange and chocolate on Basque dough

A creation by Guillaume Marchand

Orange and chocolate on Basque dough

Basque dough
Milk chocolate Chantilly
Ginger jelly

Basque dough

  • Almond powder - 55 g
  • Butter - 120 g
  • Sugar - 120 g
  • Whole eggs - 105 g
  • Cake flour - 100 g
  • Baking powder - 1 g
  • Salt - 1 pinch

Mix the cream butter and the sugar with the almond powder.
Add the eggs.
Add the flour and the baking powder, then salt.
After letting the dough rest in a fridge or freezer, spread it to 0.5cm.
Add the semi-candied orange between 2 layers.
Bake at 170°C in a mold.

Milk chocolate Chantilly

  • Cream - 160 g
  • Glucose - 15 g
  • Trimoline - 15 g
  • Milk chocolate - 150 g
  • Liquid cream - 290 g

Boil the cream with the glucose and the trimoline.
Pour over the milk chocolate.
Add the liquid cream.
Let it cool in the fridge and whip it the next day.

Ginger jelly

Warm the puree with the lemon juice.
Add the gelatin soaked in water.
Pour in a container: it has to be 1 cm high.