Gastronomixs

Orange madeleine with white chocolate and black olive

Orange madeleine with white chocolate and black olive Enlarge

A unique combination of orange, white chocolate, and olive. In this composition, the classic combination of orange and dark chocolate has been pared down. The sweet flavours of the orange complement the white chocolate while the bitter flavours of the dark chocolate go perfectly well with the black olive. And it just so happens that white chocolate and black olive are also a match made in heaven. Surprisingly delicious, not least because of its simplicity.

Ingredients

500

ml

yoghurt

250

g

sugar

100

g

juice of concentrated oranges

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300

g

white chocolate

150

g

black olives, pitted in oil

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200

g

milk

40

g

sugar

60

g

eggyolk

6

g

leaf gelatin, soaked in cold water

400

g

white chocolat

600

ml

whipping cream

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10

 

oranges

250

ml

water

250

g

sugar

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3

 

eggs

150

g

sugar

10

g

vanilla sugar

125

g

butter

150

g

flour

5

g

baking powder

1

 

orange zest

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Preparation method: concentrated orange
  • Allow the oranges to dry for approximately two days in a heat cabinet, oven, or electric drying machine.
  • The peel will turn brown and the juice will be concentrated. The flavour of the juice is reminiscent of a classic orange sauce.
  • Cut the oranges in half horizontally.
  • Press the oranges and save the half shells.
  • Remove all the membranes from the peels so that you are left with clean half-globes.
  • Put the oranges in the freezer.
Preparation method: concentrated orange-yoghurt sorbet
  • Mix the concentrated orange juice with the sugar and the yoghurt and blend with a hand-held blender.
  • Turn into a sorbet using a sorbetière or Pacojet.
  • Fill the frozen oranges with the sorbet and level off neatly.
  • Allow to firm up in the freezer and cut into sections.
  • Store in the freezer until needed.
Preparation method: dried kalamata olives
  • Coarsely chop the olives, pat them dry, and spread them out on a baking tray.
  • Dry them for 4 hours in the oven at 80°C until it turns into a fine crumble.
Preparation method: white chocolate with black olive
  • Melt 200g of the white chocolate by placing it in a bowl and heating the bowl over a pan of hot water, making sure that the bowl does not touch the water.
  • Use a thermometer to make sure that the melted chocolate does not get hotter than 40°C.
  • When melted, add the rest of the white chocolate a little at a time until the chocolate reaches a temperature of 25°C.
  • Keep warm at a temperature of no more than 28°C. To test whether the chocolate is properly tempered, dip the point of a knife in the chocolate and then set it on the workspace for a few minutes. You want the chocolate to solidify within 3 minutes, and retain some shine.
  • Drain the olives and chop them to the desired grain size.
  • Fold the white chocolate into the olives and immediately spread out on acetate foil. This is the best surface to use because it will give the chocolate a nice shine.
Preparation method: white chocolate mousse
  • Scald the milk.
  • Beat the sugar and eggyolk together, then whilst stirring pour on the hot milk.
  • Cook to 80°C to a crème anglais.
  • Dissolve the gelatin in the crème anglais, and allow to cool down to 50°C.
  • Pour onto the white chocolat, and allow to stand for one minute.
  • Stir the crème anglais and white chocolat together to a smooth mixture, and allow to cool down tot 30°C.
  • In the meat time, whisk up the cream to yoghurt thickness.
  • Fold the whipped cream through the chocolat mixture.
  • Pour the mixture into the molds or a container, and allow to firm up.
  • When using moulds, set the white chocolat mousse in the freezer.
  • Take the mousse out of the mold and allow to defrost on the plate beforehand.
Preparation method: orange confit
  • Heat the water and sugar together to make a sugar syrup and leave to cool.
  • Use a sharp knife to peel the oranges as thinly as possible, making sure that there is no pith on the peel. You could also use a vegetable peeler.
  • Cut the peel into thin strips (julienne).
  • Add the peel to a pan of cold water and bring to the boil. Repeat this process three times. This removes the bitterness from the orange peel.
  • Now put the cooked orange peel and the sugar syrup together in a pan and heat it up gradually until it just begins to boil. Turn down the temperature and confit the peel until transparent. 
Preparation method: orange madeleine
  • Beat the eggs with the sugars and the orange zest until light and fluffy.
  • In the meantime, gradually melt the butter in a small saucepan.
  • Mix the melted butter with the beaten eggs. 
  • Mix the dry ingredients together and sieve above the fluffy egg mixture.
  • Carefully fold the dry ingredients into the egg mixture.
  • Bake the madeleines at 180°C for approx. eight minutes. 
Finishing and presentation
  • Place the white chocolate mousse on the plate.
  • Place the orange madeleine against it at an angle.
  • Now place some dried Kalamata olive on the plate.
  • Form a neat quenelle from the concentrated orange-yoghurt sorbet.
  • Break off a piece of the white chocolate with black olive and place upright against the white chocolate mousse, madeleine, and sorbet.
  • Finish the composition with the orange confit.

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