Recipe detail

Desserts Orange torte with caramelised fennel

8.7. 2022

Author: Jaroslav Mikoška

Company: Retigo

Food category: Desserts

Cuisine: English

Program steps

  • Preheating:
  • 80 °C

To view the entire table, move the table to the right.

1
Steaming
time icon Termination by time
time icon 00:20 hh:mm
probe icon 99 °C
ventilator icon 80 %
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Remove the fennel and allow to drip, spread the fennel in a GN container

2
Hot air
70 %
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probe icon 120 °C
ventilator icon 90 %
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Take the fennel out and put rolled dough in a GN container

3
Hot air
100 %
time icon Termination by time
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probe icon 170 °C
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Remove th coins and baking paper

4
Hot air
100 %
time icon Termination by time
time icon 00:07 hh:mm
probe icon 170 °C
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pour in the filling

5
Hot air
100 %
time icon Termination by time
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probe icon 120 °C
ventilator icon 100 %
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Ingredients - number of portions - 8

Name Value Unit
sweet crust pastry 700 g
orange juice 4 pcs
double cream 300 ml
caster sugar 100 g
yolk 35 g
chicken eggs 450 g
clean copper coin 1 kg
fennel bulb 1 kg
sugar 200 g
water 200 ml
demerara sugar 50 g

Nutrition and allergens

Allergens: 3
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 309.2 kJ
Carbohydrate 48.1 g
Fat 7.9 g
Protein 10 g
Water 0 g

Directions

1. In a saucepan on medium-low heat, melt the granulated
sugar in 200ml water and reduce to a syrup
2. Chill
3. Set the oven on steam at 75°C
4. Pack the fennel and syrup in a sous-vide bag
5. Steam for 20 minutes or until the fennel softens
6. Remove the fennel and allow to drip
7. Set the oven on dry heat at 120°C
8. Spread out the fennel in an ovenproof GN dish and
bake for 10 minutes
9. Set the oven on dry heat at 170°C
10. Roll out the dough and line onto an ovenproof
greased GN dish
11. Cover the dough with damp baking paper
12. Transfer the coins into the dish and spread them out
so that all the baking paper is covered
13. Bake for 20 minutes or until
the dough hardens
14. Remove the coins and baking paper
and bake for another 7 minutes
15. Meanwhile, prepare the filling by whisking
the cream, caster sugar, 35g egg yolk
and egg mix in a baine marie
or on very low heat
16. When the sweet crust base is almost ready,
lower the oven heat to 120°C
17. While the base is still hot, pour in the filling
and carry on baking for another 10 minutes
or until the filling has cooked to a smooth
texture, before it scrambles
18. Line the top of the torte with the sliced thinly lengthwise
fennel, dust over the Demerera sugar and
caramelise with a blowtorch before serving

Recommended accessories

Enameled GN container

Stainless wire shelving