Baker-Pastry chef

Orange ginger moelleux

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

Orange ginger moelleux

Mixture

150 g icing sugar
200 g ground almonds
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
  • Mix the sugar, almond powder, flour and cornstarch together.
  • Add the eggs, cream, grated ginger confit and grated orange confit, as well as a dash of fresh ginger juice to enhance the flavour.
  • Add the liquid butter.
  • Pour the mixture into the moulds.
  • Cook for 15-18 minutes at 165-170 °C.

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
  • Make a crème anglaise with the orange juice, the whole eggs, the sugar and the orange zest. 
  • Add the gelatin, previously softened in the cold water. 
  • Leave the cream to cool. When it reaches 40 °C, incorporate the butter and mix. 
  • Pour into Flexipan moulds and freeze. 
  • Put on the molten cakes.

Corman's products of the recipe

Liquid Clarified Butter 99,9 % fat

Liquid Clarified Butter 99,9 % fat

Our exclusive butter speciality

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Sélection cream 35 % fat

Sélection cream 35 % fat

Highly recommended by renowned pastry chefs

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Dairy Butter 82 % fat - Block

Dairy Butter 82 % fat - Block

The Easiest Traditional Butter to use

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