Pain de Gênes, Marmelade Mandarine

Creation Ollivier Christien, pastry chef
at Boiron

1 - Sponge cake

50% almond paste

600 g

Eggs

420 g

T45 flour

70 g

Starch

70 g

Melted butter

180 g

Boiron Semi-candied Orange

200 g

Boiron Semi-candied Lemon

80 g

Cointreau 60%

30 g

Gently add the eggs one by one to the almond paste with beaters. Once well mixed, replace the beater with a whisk and beat 4 to 5 minutes. Sift the flour and the starch together, pour into a mixing bowl while stirring with a spatula, and finish the mixture by adding the cooled melted butter and the Semi-candied Orange and Lemon. Using a piping bag, fill moulds up to 2/3 and bake at 180°C for 12-15 minutes.

2 - Mandarin marmelade

Boiron Semi-candied Mandarin

600 g

Cointreau 60%

70 g

Caster sugar

30 g

Mineral water

50 g

Gelatine (leaves)

8 g

Plunge the gelatine in cold water. Make a syrup with the water and the caster sugar. Plunge the softened gelatine, then the defrosted semi-candied mandarin into the syrup and mix well while adding the Cointreau. Set aside in a stainless steel bowl covered with plastic wrap. Once the mixture has cooled, put a spoonful of mandarin marmalade in the hole formed by the sponge cake. Cover with plain icing.