Gianduja Custard with Bitter Orange Foam & Chocolate Cake

Name: Gianduja Custard with Bitter Orange Foam & Chocolate Cake
Ingredients: 70 g Valrhona cocoa powder; 793 g heavy cream; 400 g gianduja chocolate, chopped; 100 g all purpose flour; 15 g cocoa powder; 75 g dark brown sugar; 2 g baking powder; 2 g baking soda; 90 g chocolate, melted; 40 g maple syrup; 75 g whole milk; 75 g vegetable oil; 1 large egg; 2 g gelatin sheets; 2 large eggs; 2 large egg yolks; 28 g lemon juice; 2 teaspoons finely grated orange zest; 2 teaspoons finely grated lemon zest; 113 g cold unsalted butter, cut into tbsp; 5 thin-skinned sweet oranges, cut into wedges; 500 g water; 300 g orange juice; 2 tbsp Versawhip; 1 tsp xanthan gum; 300 g Bitter Orange Puree; 30 g granulated sugar; 3 g agar agar

Preparation info

Yields
24
Servings

Difficulty
Easy

Appears in

Bachour

By Antonio Bachour

Published 2013

About

Ingredients

Chocolate Sauce

200 g water
175 g granulated sugar
70

Dessert

Method

Chocolate Sauce

In a small pot, bring water and sugar to a boil. Whisk in cocoa, return to a boil, and add cream. Reduce, stirring frequently, until thickened. Strain. Cool over an ice bath with plastic wrap against surface. Transfer to squeeze bottles for assembly.

Gianduja Custard

Preheat a combi steam ov