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Corman Artisan

Baker-Pastry chef - Restaurateur

Orange ginger moelleux

15 to 20 pieces, depending on the size of the mould

Mixture

150 g icing sugar
200 g pure almond powder
200 g eggs
10 g flour
10 g cornstarch
50 g Grated ginger confit
25 g Orange confit
To taste g Fresh ginger
120 g Liquid Clarified Butter 99,9 % fat
60 g Sélection cream 35 % fat

Orange-infused cream

150 g orange juice
250 g eggs
100 g sugar
To taste g Orange zest
7,5 g Gelatine leaves
120 g Dairy Butter 82 % fat - Block

Corman'products of the recipe