Ingredients
Sponge Cake
1 lb White Sponge Cake Mix
12 oz Whole Eggs
3 oz Water
3 oz Milk
Chocolate Caramel Filling
3 oz Cara-Molla
1 oz Maracaibo Criolait 38%
1 tbsp Honey
Salt, pinch
3 oz Roasted hazelnuts, chopped
Orange Mousse
4 oz Orange Marmalade
1 1/2 oz Swiss Dream Neutral
8 oz Heavy cream
Orange Pure Citrus Oil, to taste
Preparation
Sponge Cake
Line a full sheet pan with a silpat. Place the White Sponge Cake Mix, eggs and water into a mixer with the whip and whip on high speed for about 2 minutes. When the batter comes to a light foam add milk and continue to whip on high speed until it reaches ribbon stage. Pour batter onto the prepared sheet pan and spread it even with a spatula. Bake the sheet in an oven that has been pre heated to 400°F for about 10 minutes or until the cake springs back when gently pressed. Once the sheet has cooled, remove it from the pan and cut out 24 - 2" circles.
Chocolate Caramel Filling
Heat the Cara-Molla to 100°F. Melt the Maracaibo Criolait 38% and stir in the Cara-Molla, honey, salt and roasted hazelnuts.
Orange Mousse
Whip the heavy cream to medium peaks and reserve in refrigerator. Place the Orange Marmalade in a bowl and heat to 100°F. Whisk in the Swiss Dream Neutral and allow the mixture to cool slightly. Fold in the reserved whipped cream, and then Orange Pure Citrus Oil 1 to 2 drops at a time. Pipe the mousse into 24 cavities of a Flexipan #M370D and freeze.
Setting
Place the Sponge Cake circles into the bottom of the Tartelette, Chocolate Coated. Prepare the Chocolate Caramel filling, divide it between the 24 tartelettes and chill until the filling cools. Once cool, remove the Orange Mousse domes from the freezer and place them on top of the Chocolate Caramel filling.
Decoration
Line the edge of each tartelette with Mandarin Orange segments or fresh berries and glaze the fruit with Bakbel Neutral Gel Clear.
Specialty Ingredients
#41002 Bakbel Orange Marmalade
#90066or Orange Pure Citrus Oil
#22202 Swiss Dream Neutral
#41042 Bakbel Neutral Gel Clear
#31117 Felchlin-Swiss Maracaibo Criolait 38%
#31309 Felchlin-Swiss Cara-Molla
#31380 Felchlin-Swiss Tartelette, Chocolate Coated
#22140 White Sponge Cake Mix
