Orange Cremeux

Hello foodies!

Today, I'm sharing a basic recipe that I used for my chocolate, orange and spice yule log. This cremeux can also be used to fill macarons, cakes, tarts...

For a 250gr jar, you will need:

- 1/2 gelatine sheet

- 1 egg

- 50gr sugar

- the zest of one orange

- 40gr orange juice (1 orange)

- 1 tsp mandarin flavouring

- 60gr butter

To begin, soften 1/2 gelatine sheet in very cold water.

Grate the zest of one orange into a saucepan. Use a microplane grater — it's magic for zesting! :-)

Add 40gr of orange juice (I squeezed 1 orange here) and whisk the mixture lightly.

Then add 1 egg, 50gr of sugar and the zest of one orange.

Heat over medium heat, whisking continuously so the egg doesn't cook.

The mixture will foam — that's normal.

At the first PLOP, immediately remove the saucepan from the heat and keep stirring for 1 minute. In theory, your mixture should reach 82°C... But the quantity is so small that your thermometer won't be able to give you an accurate reading and you risk overcooking your egg.

That's why the first PLOP trick works like a charm. ;o)

Add the softened and squeezed gelatine and mix well.

Add 1 tsp of mandarin flavouring and mix with a whisk.

When the mixture is at 60°C or below, add 60gr of very cold butter.

Mix well with a whisk until the butter melts into the mixture.

Once the orange cremeux is ready, you can transfer it into a jar or pour it into the mould of your choice as an insert.

The cremeux keeps for 3 days in the fridge in a well-sealed container.

I hope you enjoyed this mini recipe :o)

Have a wonderful day!

Karin

P.S.: All the equipment used can be found at the bottom of the recipe.