Ingredients: for approx. 500 grams.
- 110 g orange juice (untreated)
- Fine zest of 1 orange
- 140 g powdered sugar
- 2 eggs
- 165 g unsalted butter
- Finely grate one orange, save the zest.
- Squeeze orange juice and pour through strainer.
- You should have between 105 and 115 g of juice.
- Add zest to juice. Heat up at bain marie. The water should be close to boiling point, around 84°C.
- Add sugar and two eggs to warm juice. Continually whisk energetically until it becomes thick. At first it will foam but will gradually become creamy.
- Remove from bain marie. Pour cream through a strainer.
- Put bowl with cream over ice water and keep whisking until between 55 and 60 °C.
- Stop whisking, immediately add butter in small pieces and continue whisking until almost cold and butter is completely dissolved.
- The orange cream should have a homogeneous and shiny appearance.
- Refrigerate at least 1 hour (4°C) before serving. Or use as filling for your creations.
Add a few drops of lemon juice if you feel the orange juice is too sweet. It will add some tart. Do this before adding the eggs.
Tools used: Whisk, mixing bowls, strainer, digital thermometer.
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