Tag Archives: Orange

Advanced Patisserie-Week 5

Plated Dessert: Mandarin Orange Souffle Glacee with Dark Chocolate Sauce and Almond Brittle


Frozen Souffle. Yummy Yummy. The Almond Brittle was really good! It was weird seeing the baking soda being added.

Petit Four Platter
-Raspberry and Lemon Macaroons
-Fresh Fruit Tart
-White Chocolate Moouse with a Chocolate Almond Sable
-Dark Chocolate Moouse with an Almond Sable
-Raspberry Creameaux Tart







These were A LOT of work. I spent a long time piping chocolate filigrees to go on top of the moouses. I think they turned out really cute though! (And they were really yummy)


Candied Citrus Peels

I am obsessed with Candied Orange Rinds! They are super easy.


The Goods

So I had a mix of citrus fruits that I peeled, mainly because I wanted to know how they’d all taste. It’s grapefruit, oranges, tangerines, and lemons.

I used this recipe (http://candy.about.com/od/fruitcandy/r/candied_peel.htm) by Elizabeth LaBau

“Orange, lemon, or grapefruit peel can be candied to make a deliciously fresh, zesty treat. This recipe specifies four oranges, but you can substitute two grapefruit or eight small lemons or limes. The general rule I go by is to use 8.5 ounces of water and 4.5 ounces of sugar per orange, and I count a small lemon as half of an orange, while an orange is half of a grapefruit.”

-4 oranges
-4.25 cups of water
-2.5 cups of sugar (plus some for coating)

1. Use a knife to cut the orange into quarters. Peel the orange as carefully as possible. You want the skin in tack! Remove the bitter white pith from the underside of the oranges. It should be about 1/8′ thick
(I read in one of the comments to just use a vegetable peeler instead of quartering and peeling the orange, and then you don’t have to worry about the bitter pith. I like the pith, it gives a nice contrast to the super sweet skin, but that’s just me)
2. Slice the peels to about 1/2″ thick
3. Combine the water and sugar in a medium saucepan over medium heat. Stir to dissolve the sugar and cook till the sugar boils for 5 minutes.
4. Add the peels and turn the heat down until it’s a gentle simmer. Cook uncovered (at a simmer) until the liquid reduces to a quarter of the original volume. (it should just cover the peels) DO NOT STIR IT DURING THIS PROCESS! (this will cause the sugar to crystallize) This will take about 2 hours
5. Remove the pot from the heat and let it cool. Once cool, drain the peels
6. Dry the peels using one of the methods below



Now there are 2 methods of drying the peels (that I’ve seen)

The Recipe says: (Oven Method/Faster Method)
6. Turn your oven on to 200 deg. F.
7. Place about a cup of sugar in a bowl. Dredge the peels in the sugar until they are coated. Place the on a baking sheet lined with parchment paper (they will stick to the pan if you don’t use the sheet)
8. Place the peels in the oven and let them dry.It will take about 1 hour. But check it every 20 mins to make sure you don’t cook/burn them
9. Once dry, shake off extra sugar clumps. Store in a dry airtight container (If you live somewhere humid, like I do, this is really important! You can also add one of those silicon packets they have in shoe boxes to keep the moisture out-note the packets are not edible)

Slow and Steady Method
All you need to do for this Method is let the peels dry out on a rack. Coat them with sugar about 12 hours after you take them out. They should be tacky but not super sticky. (If you add the sugar right after you take them out, the sugar dissolves) Store in air tight container (Like I said this is really important!)

-You can cover them with even more sugar so it looks nice and sugary
-You can dip them in chocolate


They can be used on cakes or just eaten plain. Either way they are a great treat! (And cheaper than you can buy them at a chocolate store!)


They’re good!

The grapefruit seemed to be everyone’s favorite! Well my sister loved the lemon ones, but she’s obsessed with lemons. I’m still partial to the orange ones!

Advanced Patisserie-Week 3

Plate 1
-Strawberry and Mango Trifle


Strawberry and Mango Trifle

Trifle’s have a reputation of being an old school dessert. We tried to revamp it. It was a nice flavor combination. On top is some dried strawberries and lace sugar.

Plate 2
-Chevre Panna Cotta
-Tawny Port Reduction
-Vanilla Granny Smith Apples
-Thyme Gelee
-Nutmeg Tuile


Chevre Panna Cotta with Tawny Port Reduction

This dessert has a lot of elements. It was also very tasty. The Thyme Gelee was a nice bit of flavor to go with the creamy Panna Cotta and the Tawny Port Reduction.

Plate 3
-Orange Chocolate Souffle


Orange Chocolate Souffle

Souffles have a reputation for being very hard to make. The real problem with souffles is you have maybe 10 mins after you take it out of the oven before it falls. Now imagine trying to plate it, serve it, and not have the customer angry that it fell. This one was nice and chocolaty with a hint of orange. It was oh so good!

Week 2-Advanced Patisserie

Plate 1
-Baba au Rum


Baba Au Rum

Baba au Rum is basically a very dense (and dry) cake that is soaked in a Rum sauce and then filled with pastry cream. We paired it with a mango Coulie. I really liked this dessert.

Plate 2
-Orange Milk Chocolate Mousse with Orange Sauce
-Orange Sorbet


Orange Milk Chocolate Mousse

The Orange Milk Chocolate Mousse is sitting on a chocolate shor bread cookie and is covered in a chocolate orange ganache. The orange sorbet (which I personally made) was light and not over powering.

Plate 3
-Profiteroles the Modern Way


Profiteroles the Modern Way

This was everyone’s favorite. The Profiteroles are filled with vanilla ice cream and sitting on a shortbread cookie. When the ice cream started melting and mixed with the chocolate mmm. The shortbread soaked it all up.