CHOCOLATE AND TANGERINE CREMEUX

Chocolate and Tangerine Cremeux Featured Chef Spotlight Dessert with Chef Pierino Jermonti Terranea Resort Professional Pastry Tools

YOU'RE GOING TO WANT YOUR PASTRY BAGS & TIPS READY FOR THIS RECIPE! 

Zing and zest make a lasting impression as a meal’s phenomenal finishing touch when Pastry Chef Master Pierino Jermonti at Terranea Resort majestically marries blood orange, tangerine, pastry crème and chocolate into a triumphant torte. What a stunning dessert! Compliments of Chef Perry, we’re sharing this fantastic Chocolate & Tangerine Cremeux recipe.


CHOCOLATE AND TANGERINE CREMEUX 

SAMBUCA ORANGE ESPRESSO CRUST, VALHORNA DULCEY CHOCOLATE TORTE, TANGERINE CREMEUX , BLOOD ORANGE GELEE, TARRAGON DROPS 

Compliments of Terranea Resort - Executive Chef Pierino Jermonti

  • 1 # POWDER SUGAR
  • ORANGE ZEST
  • 2 # BUTTER
  • 4 EGGS
  • 2 TBL SAMBUCA
  • 2.5 # CAKE FLOUR
  • 8 OZ COCOA POWDER
  • ½ C ESPRESSO POWDER

Using an electric mixer with paddle attachment. Cream powder sugar, zest, and butter.  Add eggs one at a time.  Add Sambuca and dry ingredients.  Cool in fridge. Then roll out to 1/8 of an inch thickness and bake in a pre-heated oven at 350F.  

MILK CHOCOLATE CAKE

  • 2.125 # VALHORNA DULCEY
  • 2.125 # MILK CHOCOLATE 
  • 1 # BUTTER
  • 24 EGGS

Over a double boiler. Melt chocolate with butter. In a different bowl, over double boiler, heat eggs till warm using a wire whisk, constantly whisking till 110 F. Transfer the egg mixture to a mixer with whisk attachment. Whisk eggs to full volume. Fold in chocolate. Pour the chocolate mixture in to baking sheet.  Bake 25 mins at 250 degree F. chill the cake. Then place the cake layer over the top of the Sambuca flavored short crust. Keep it chilled in the freezer.

TANGERINE CREMEUX

  • 500 G SUGAR
  • ORANGE ZEST
  • 2300 G TANGERINE JUICE
  • 1320 G HEAVY CREAM
  • 1 QT YOLKS
  • 27.5 GELATIN SHEETS
  • 110 G COINTREAU

In a small bowl filled with ice, bloom gelatin.  In a sauce pot over the stove, bring sugar, juice, and heavy cream to boil.  Temper eggs and cook to 185 degree F. Take off heat and place into mixer with whisk attachment. Add gelatin and Cointreau.  Mix till cool. Pour over the chilled chocolate layer with extenders.

BLOOD ORANGE GLAZE

  • 2 QTS BLOOD ORANGE JUICE
  • 2 # SUGAR
  • 3 OZ CORNSTARCH
  • 2 OZ GELATIN

Bloom gelatin in an ice bath.  In a sauce pot, bring blood orange and sugar to a boil.  Make slurry with cornstarch and add to blood orange.  Cook till thick.  Strain and add gelatin. Let it cool, to room temperature, then pour over the layered dessert. Let it chill in the freezer, till firm.

BLOOD ORANGE SAUCE

  • 850 G BLOOD ORANGE PUREE
  • 40 G AGAR
  • 180 G SUGAR

Combine Blood Orange puree, agar-agar, and sugar. In a small sauce pot over the stove, bring to a boil and cook till thicken. Cool in ice bath. Blend in blender till smooth.

TARRAGON DROPS

  • 1 C SUGAR
  •  1 ½ C WATER
  • 20 G TARRAGON
  • 8 G AGAR-AGAR

In a sauce pot over the stove. Bring sugar, water and tarragon to a boil.  Blend and strain back to pot.  Add agar-agar and cook till thicken.  Cool in ice bath.  Blend in blender till smooth.

PLATTING
Pull the layered dessert out of the freezer, unmold the frame. Cut the dessert portion 4 to 1-1/2 inches, then cut again lengthwise across the middle. Brush the plate with the blood orange sauce. Place the 2 pieces of desserts to offset each other’s. Garnish with abstract chocolate and edible flowers. Pipe 2 sets of 5 drops each of Tarragon drops.  

TOOLS FOR THE TASTE!

Matfer Pastry Bags

For a pastry chef master, citrus, chocolate and sugar blend beautifully to create your own festive creamy dessert when using Matfer's Stackable Frames & Pastry Bags and Pastry Tips, Mixing BowlFLEXIPAT® SheetOffset & Thermometer Spatulas.

THANK YOU! 

Many thanks to Chef Pierino Jermonti and his team at Terrenea Resort! More on Chef Pierino Jermonti in the Matfer featured chef spotlight