Dessert "La Katalana" (master class)

Category: Confectionery

Ingredients
BISCUITS SABLE BRETON:
Wheat flour	50g +
almond flour	20g
butter (softened)	70g
granulated sugar	35g
yolks	1 PC
salt	pinch
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SYRUP GRAND MARNIER:
water	50g
Orange juice	50g
granulated sugar	10-20g
Grand Marnier (or Cointreau or Triple Sec)	10-20g
lemon (juice)	1 st. l.
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CATALON CREAM:
milk	125g
cream 33%	125g
yolks	2 pcs
granulated sugar	35g
corn starch	10g
vanilla extract	1h l.
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MILK CARAMEL FOAM WITH Cinnamon:
granulated sugar	30g
milk	250g
gelatin	12g
cinnamon (powder)	pinch
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orange	2-3pcs

Cooking method

Great dessert recipe from Pastry Chef Rogerio. He generously shares many secrets and shows detailed master classes. I learned a lot from him. 🔗
Composition in layers:
Orange slices in Grand Marnier syrup
Loose biscuits Breton
Catalan vanilla cream with a crispy caramel crust
Milk soft caramel foam with cinnamon
Dessert "La Katalana"
Saber Breton:
Turn on the oven at 180C.
In a bowl, combine softened butter and sugar, salt. Beat until sugar dissolves.
Add yolk, combine again. Then add the sifted mixture of almond and wheat flour. Do not allow long mixing of the dough.
Spread the dough up to 1 cm thick on baking paper or silicone mat. Cut out circles equal to the diameter of the middle part of the glass.
Bake until light golden brown, about 10 minutes.
Syrup Grand Marnier:
Combine water with sugar, let it boil. Then add orange and lemon juice.
Cool and add the Grand Marnier liqueur. Separately, the liqueur is a 40% drink with the astringency of wild oranges and the aroma of noble cognac. If you make a dessert for children, then do not add alcohol.
Catalan cream:
Combine yolks and sugar. Beat with a whisk. Add cornstarch and stir until smooth. Combine cream and milk separately, add vanilla extract. Put on medium heat and heat to 90C.
Whisking the yolk mixture slowly pour in the milk mixture. Put on low heat and cook until thickened for 2-3 minutes.
Cover the cream with cling film directly on the cream itself. Allow to cool.
Milk Caramel Cinnamon Foam:
Dissolve gelatin according to the instructions.
Add sugar to a small ladle (200 ml) and moisten it with water. Boil caramel to 150C. Set aside. Combine milk 60g with cinnamon and let it boil. Pour into caramel and the whole mixture over the fire. Then add the rest of the milk (cold) and the warm gelatin solution. Bring to 75C. Remove from heat. Strain through a fine strainer.
Pour the milk mixture into the siphon. Close. Load with 1 or 2 gas cartridges. Shake the can for 5 seconds. Put in the refrigerator for about 2 hours (conditionally). From myself I will add that you need to pour a little milk blank from a cup. This way the gelation can be controlled. This should not be allowed to happen ahead of time in the siphon. In this case, the mousse will not be squeezed out. Therefore, more often you need to check the siphon itself when it has cooled down, shake it and feel the overflowing liquid. If jelly has formed in the cup, then you can test it separately by squeezing out a portion.
Oranges:
For desserts and tart decoration, orange slices should be neat and beautiful. Therefore, the pulp is extracted in this way.
The knife must be sharp.
Place the orange on the board and trim off the bases on both sides. Now place the orange horizontally. Peel off the peel in a thick layer in vertical strips from top to bottom. Cut with a knife between the inner partitions and remove the clean pulp.
Mounting:
1 layer. 2-3 orange wedges
2 layer. Syrup Grand Marnier
3rd layer. Biscuits. Place the cookie mug so as not to touch the syrup. If there is airspace left, that would be the best option.
4 layer. Catalan vanilla cream. Drain from a pastry bag. And refrigerate for 1 hour. Take them out of the refrigerator. Sprinkle brown sugar over the surface and burn with a burner until firm, dark caramelized. The crust should be crunchy in the dessert.
5layer
Milk caramel foam with cinnamon. We remove the milk foam cap from the siphon. Sprinkle with cinnamon on top through a strainer. Quite slightly. I sprinkled with royalty.
Serve immediately! Enjoy!