Tangerine crémeux

Creation by Hidde de Brabander, Dreams of Magnolia pâtisserie, The Hague, the Netherlands. 

Tangerine crémeux

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tangerine anglaise 



chocolate, Guanaja 70%

Preparation method

  • Heat the tangerine anglaise.
  • Add the chocolate and allow the ingredients to emulsify (mix together).

Serving suggestions

  • As part of a dessert, e.g. with tangerine slices, lemon gel, and tarragon powder.
  • As part of the friandises.

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