Gingerbread orange zests
A creation of Anne Fashauer
Anne is Pastry chef and professional flavors matchmaker. She knows exactly how to sublimate each recipes using Andros Chef ingredients. Graduated with Marketing degree and Pastry formation, she proposes training course and collaboration with professionals.
Confit of orange zests
Confit of orange zests with a thick texture, easy to dose with spoon. Packed in 500 g oxygen-barrier pouches.Discover our products range Confit of citrus zests
Pour the honey, milk, spices, vanilla and confit of orange zests in the tempered butter. Add salt, brown sugar and eggs. Finally add the sifted powder (previously mixed together). Pour into moulds of 10 cm diameter previously greased and bake at 160°C for 45 minutes.
Combine together sugar with pectin NH. Heat the confit of orange zests. When the mixture reach 40°C, add the sugar/pectin mix and stir vigorously. Bring to a boil and pour into disk moulds of 10 cm diameter. Freeze before unmould.
Unmould orange compote disks and put on each gingerbread cake. Coat with a neutral glaze to add shine and extend cake’s conservation. Shape gianduja chips with a fluted pastry cutter and put onto each cakes.