Reinvented calisson

Ingredients

Recipe for a frame of 60 by 40 cm and 8 mm thickness

CITRUS CONFIT

200 g Sweet orange puree
200 g Mandarin puree
100 g Lemon puree
250 g Sucrose
50 g Dextrose
50 g Glucose syrup
10 g Yellow pectin
20 g Cointreau®

CALISSON DOUGH

840 g Sucrose
600 g Kumquat puree
210 g Glucose syrup powder
150 g Water
2 630 g Freshly trimmed almonds
700 g Confit of orange zests
800 g Confit of mandarin zests

FINAL TOUCH

Confit of mandarin zests 100 g

ROYAL ICING

50 g Liquid egg whites
250 g Icing sugar
25 g Thick glucose syrup DE60
5 g Lemon puree

Confit of mandarin zests

Our confit of mandarin zests is made from fruit processed fresh at our primary processing facility in Spain. This ability to transform the fruit while fresh helps preserve the full aromatic richness of citrus fruit and the authenticity of its flavour. Its thick, generous texture, filled with finely cut zest pieces, is easy to spoon and delivers an intense mandarin freshness. Balancing sweetness with the delicate bitterness characteristic of citrus peel, this confit enhances pastry, ice cream, chocolate and culinary creations alike.

Discover our Confit of citrus zests product range

Preparation steps

1. CITRUS CONFIT

Heat fruit purees and pour in rain over the pectin previously mixed with 50g of sugar. Mix thoroughly. Bring to a boil, add the remaining sugar in three times. Cook at 73° brix. Allow to cool down. At 70°C, add the Cointreau® and mix with a food processor. Set aside.

2. CALISSON DOUGH

Blend the almond with confit of citrus zests. Cook a sugar syrup with sucrose, kumquat puree and glucose syrup. Heat until 114°C is obtained and directly pour over the almond and confit mix. Mix. Scrape and mix the calisson dough until 85°C is obtained. Set in 2 frame of 1 cm thickness of 60 by 40 cm. Roll out between two acetate sheets.

3. CALISSON FINISHING

Spread a layer of confit of mandarin zests on one of the two rolled-out pastry with an angled spatula. Place the second rolled-out pastry over. Freeze at -17°C for at least 1 hour.

4. ROYAL ICING

Make the royal icing with an electric mixer. Whip all ingredients together excepted the lemon puree and glucose syrup. Once the royal icing is stiff, add the lemon puree and glucose syrup melted. With an angled spatula, spread the royal icing at 2 mm thickness on the calisson. Cut out with a guitar cutter stripe shapes of 15 mm and cut out rectangles of 6 cm. Place the calissons on a silpat sheet in a tray and cook at 240°C for 3 minutes and 30 seconds. Allow to cool down and conserve them at 17°C and 60% humidity at the most.

Process:

Shelf life : 16 weeks at 17°C and 60% humidity at the most.

A creation by

Edouard Morand

Edouard is Chef Chocolatier & Pastry Chef who has been finalist of the contest of Meilleur Ouvrier de France (MOF) chocolatier-confiseur in 2015.

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