Dessert "La Katalana" (master class)

Category: Confectionery
Dessert La Katalana (master class)

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.
  • Dessert La Katalana (master class)
  • Add yolk, combine again. Then add the sifted mixture of almond and wheat flour. Do not allow long mixing of the dough.
  • Dessert La Katalana (master class)
  • 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.
  • Dessert La Katalana (master class)
  • 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.
  • Dessert La Katalana (master class)
  • 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.
  • Dessert La Katalana (master class)
  • Whisking the yolk mixture slowly pour in the milk mixture. Put on low heat and cook until thickened for 2-3 minutes.
  • Dessert La Katalana (master class)
  • 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.
  • Dessert La Katalana (master class)
  • 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.
  • Dessert La Katalana (master class)
  • Oranges:
  • For desserts and tart decoration, orange slices should be neat and beautiful. Therefore, the pulp is extracted in this way.
  • Dessert La Katalana (master class)
  • 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.
  • Dessert La Katalana (master class)
  • 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.
  • Dessert La Katalana (master class)
  • 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!

The dish is designed for

4-5 servings (1 glass = 250ml)

Time for preparing:

3h

Cooking program:

dessert

National cuisine

France

Merri
Nuuuu !!! It's just incredible! It's impossible !!!
BlackHairedGirl
Wah-wah-wah !!! What a yummy !!! And what does Grand Marnier syrup taste like?
Gala
BlackHairedGir, Grand Marnier - orange liqueur Very tasty, but strong 400!
BlackHairedGirl
Thank you Checkmark!
Tasha
Thanks for the feedback I wrote about liquor in a post. Yes, it is very tasty ... and Cointreau ... and triple sec
lungwort
That's really really a master, that's really really class!
Tasha
Thank you so much. But the biggest thanks go to Chief Rogerio. This is it all! I just repeated and reported to us - to the Bread Maker.

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