Orange Rum Delight

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Chef Angelo Musa, Meilleur Ouvrier de France and Pastry World Cup champion

  • Servings 20 servings people


Brown sugar meringue :

  • 150 g la Perruche brown sugar
  • 150 g agg whites
  • 150 g la Perruche brown sugar (ground into icing sugar)
  • la Perruche brown sugar to decorate

Orange marmelade :

  • 435 g oranges
  • 200 g water
  • 250 g la Perruche brown sugar
  • 30 g orange juice
  • 65 g de lemon juice

Buttercream :

  • 180 g milk
  • 4 vanilla pods
  • 30 g vanilla extract
  • 115 g la Perruche brown sugar
  • 115 g egg yolks
  • 840 g butter

Meringue :

  • 100 g egg whites
  • 30 g inverted sugar syrup
  • 110 g glucose

Sponge :

  • 185 g egg whites
  • 185 g la Perruche brown sugar
  • 125 g egg yolks
  • 130 g T 55 flour
  • 50 g Maïzena® cornflour
  • Yellow food colouring
  • Red food colouring
  • 2 g fleur de sel



Brown sugar Meringue :

  1. Make French meringue, sprinkle it with a little sugar and cook at 80 °C for 1.5 hours.

Orange marmelade :

  1. Cut the oranges into slices.
  2. Make a syrup with the water, sugar and juices.
  3. Add the lemon confit then the sliced oranges.
  4. Transfer to a saucepan and reduce over low heat for 1 hour.
  5. Finish cooking in a tray in the oven at 80 °C to 52° Brix.
  6. Process in your Robot-Coupe® food processor.

Meringue :

  1. Make crème anglaise.
  2. Incorporate the softened butter and whisk with a hand mixer.
  3. Make meringue: heat the inverted sugar syrup and glucose to 80 °C.
  4. Pour over the egg whites and whisk with a hand mixer.
  5. Incorporate the meringue into the emulsified buttercream.

Sponge :

  1. Whisk the egg whites while adding the brown sugar a third at a time.
  2. When the mixture is well whisked, add the yolks, fleur de sel, flour and Maïzena® cornflour.
  3. Spread on a tray and bake at 180 °C in a fan-assisted oven for around 25 minutes.

Assembly and decoration :

  1. Pipe the buttercream into 7 cm half-sphere moulds, insert meringue shells and smooth over the buttercream, leaving a little empty space.
  2. For the orange marmalade into the space.
  3. Chill.
  4. Repeat the process, placing the first half-spheres on top of the fresh half-spheres.
  5. Chill.
  6. Remove the top and bottom layers of the sponge and pass through a coarse mesh sieve to form breadcrumbs.
  7. Cover the spheres in crumbs.
  8. Accentuate their orange colour by spraying them with orange cocoa butter, shading with black spray colouring.

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