Name: Jaffa Cake
Yield: Makes 2 (each serves 8)
Cuisine: French
Ingredients: 300 g (10½ oz) tempered dark (bittersweet) chocolate used to make Combed Hoops, Small Spheres and Triangle Flicks; 1 quantity of Marmalade; edible gold leaf to decorate; 100 g (3½ oz) milk chocolate (35% cocoa solids); 50 g (1¾ oz) Confit Orange; 1 quantity of Dark Chocolate Mousse (anglaise method); 1 quantity of Dark Chocolate Ganache Glaze; 1 quantity of Caramelized Almond Batons; 1 quantity of Alcohol Syrup, made with Grand Marnier; 1 quantity of Genoise; 90 g (3¼ oz) feuillantine wafer; 75 g (2¾ oz) Praline Paste; 10 g (½ oz) cocoa butter

Preparation info

Makes 2 (each serves
8
)

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

I am always craving the confectionery items of my youth, which I would spend my pocket money on as a child. The jaffa cake bouchée was my first ‘posh’ nostalgic creation, and features as Orange Teacakes in my book Couture Chocolate. It has become a firm favourite with our customers.