🍊 ORANGE-shaped dessert recipe by CEDRIC GROLET

I really enjoy making such layered pastries. Despite the long preparation time, the result exceeds all expectations. It’s a delicate pastry with a rich orange flavor. Enjoy watching! If you liked my video, leave comments, like, and subscribe to my channel. Thank you so much! Orange Gel: Orange juice – 3.17 oz (90 g) Water – 2.12 oz (60 g) Sugar – 0.71 oz (20 g) Agar-agar – 0.07 oz (2 g) Orange Ganache: Heavy cream – 9.33 oz (265 g) Gelatin – 0.14 oz (4 g) (or 1 sheet) Water for powdered gelatin – 0.88 oz (25 g) White chocolate – 2.65 oz (75 g) Orange juice – 2.12 oz (60 g) (I made a double portion) Orange Marmalade: Orange gel – all of it Orange succades – 3 oz (85 g) Orange pulp – 1.06 oz (30 g) Lemon pulp – 1.41 oz (40 g) Neutral gel: Water – 4.41 oz (125 g) Sugar – 4.59 oz (130 g) Glucose – 0.35 oz (10 g) Pectin NH– 0.18 oz (5 g) Citric acid – 0.035 oz (1 g) Chocolate Coating Frosting: White chocolate – 8.82 oz (250 g) Cocoa butter – 8.82 oz (250 g) Orange fat-soluble food coloring Yellow fat-soluble food coloring