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= ORANGE MADELEINE =
invert sugar - 11g
caster sugar - 28g
whole egg - 33g
zest of 1 orange
strong flour - 33g
baking powder - 1g
salt - 1g
unsalted butter - 33g
= CRUNCHY ORANGE =
unsalted butter - 68g
caster sugar - 68g
silvered almonds - 52g
soft flour - 14g
salt - 2g
zest of 1 orange
= SOFT JELLY MULLED WINE =
Merlot - 116g
* or other low tannin, light-bodied red wine
star anise - 1g
whole cloves - 1g
zest of 1 orange
cinnamon - 6g
light brown sugar - 30g
gelatine (gold) - softened in ice-cold water, squeezed out excess water
= CINNAMON MOUSSE =
milk - 193g
whipping cream (35% fat) - 193g (No. 1)
cinnamon - 22g
egg yolks - 93g
caster sugar - 78g
gelatine (gold) - 6g, 3 sheets
* softened in ice-cold water, squeeze out excess water
whipping cream (35% fat) - 207g (No. 2)
= RED OUTER COATING =
white chocolate - 300g
cocoa butter - 300g
red food colouring - 4g
= CHOCO MOUSTACHE =
dark chocolate couverture (70%) - 120g (tempered)
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1st Keep
 JacquelineTiong
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