Yasoel
A refined dessert with a hazelnut biscuit base, layered with hazelnut crème and orange jelly, coated in a chocolate orange crème, and decorated with fruit and chocolate.
Ingredients
Hazelnut biscuits (pre-baked and reserved)
Enough for 10 pieces, 14.4cm diameter
Hazelnut cream jelly (rapidly frozen and reserved)
Enough for 5 pieces, 12.5cm diameter
Orange jelly (rapidly frozen and reserved)
Enough for 5 pieces, 12.5cm diameter
Chocolate orange cream
As needed
Chocolate almond biscuits (refer to page 23 'Sifeier')
As needed
Chocolate whipped cream (for filling)
As needed
For decoration
As needed
Instructions
1
Bake the hazelnut biscuits
Heat whole eggs and egg yolks to 30°C, add sifted powdered sugar and hazelnut powder, and beat to ribbon consistency; beat egg whites with sugar to make meringue. Mix a portion of the meringue into the egg yolk batter, add 40°C melted butter, sift in cake flour, then fold in the remaining meringue. Pipe the batter onto a silicone baking mat using a 9mm diameter round piping tip, and bake at 180°C for approximately 10 minutes.
2
Prepare the hazelnut cream jelly
Bring milk and heavy cream to a boil; grind egg yolks with sugar, then mix in hazelnut puree. Pour in the boiling liquid, mix well and strain, heat to 84°C, then add soaked gelatin. After cooling, fold in heavy cream whipped to stiff peaks, pour into a silicone baking mat, and rapidly freeze.
3
Prepare the orange jelly
Heat a portion of orange zest puree, add soaked gelatin and sugar, and stir to dissolve. Mix with the remaining orange zest puree and orange liqueur, pour into a silicone baking mat, and rapidly freeze.
4
Prepare the chocolate orange cream
Melt white chocolate to 40°C. Bring milk to a boil, add soaked gelatin, then emulsify with the white chocolate. Mix in thawed orange zest puree, then fold in heavy cream whipped to stiff peaks.
5
Prepare the chocolate almond biscuit sandwich
Pipe chocolate almond biscuit batter into 3cm diameter rounds and bake. Bring milk, heavy cream, and glucose syrup to a boil, pour into chocolate to emulsify, then add butter and stir to melt. After cooling, sandwich between two biscuits.
6
Assemble the dessert
Pour chocolate orange cream to 2/3 full into a hollow mold, add the orange jelly, top with more chocolate orange cream, press in a hazelnut biscuit, then add the hazelnut cream jelly, fill the remaining space with chocolate orange cream, and top with another hazelnut biscuit. Rapidly freeze. After demolding, spray with colored chocolate sauce, attach chocolate pieces and thin chocolate ribbons, and decorate with fruit and biscuits.
