Zéphyr™ Orange Dessert | Van Houten Professional

Ingredients

• 60 g butter
• 25 g confectioner's sugar
• 25 g almond powder
• 20 g whole egg(s)
• 100 g T55 flour
• 6 orange(s)
• 200 g almond paste 50%
• 100 g whole egg(s)
• 50 g butter
• 20 g flour
• 100 g orange juice
• 125 g whole egg(s)
• 100 g sugar cubes rubbed with orange peel
• 0,5 g saffron
• 30 g NCB-HD706-BY
• 85 g butter
• 45 g Whole milk
• 170 g CHW-N34ZEPH
• 225 g smooth cream
• 300 g sugar
• 150 g water
• 300 g glucose syrup
• 200 g unsweetened concentrated milk
• 20 g gelatin powder (200 Bloom)
• 300 g CHW-N34ZEPH
• 120 g water for hydrating
• 2 drop(s) pink colourant powder
• 100 g 50° alcohol
• 10 g silver powder
• saffron threads