Marijn Coertjens Jus d’Orange and Earl Grey Tea Individual Cake

Marijn Coertjens perfectly embodies the balance between the skill of a Belgian and European pastry tradition and a young and nonconformist spirit that has done nothing but grow through his performance in top-level international competitions such as the World Pastry Cup or the World Chocolate Masters, but also since he opened his own pastry shop in Ghent (Belgium) alongside fellow chef Christa Muyldermans. In So good # 20, and with the collaboration of our special envoy Bruno Van Vaerenbergh, we discovered his signature chocolate and pastry.

Creations like this Jus d’Orange that perfectly represents both his desire to play and the search for a balance in flavors, textures, and intensities that he poses in each dessert.

“Jus d’Orange is a play on the orange press and the flavors of earl gray tea and orange or blood orange juice at breakfast”

Photographies: Debic

Jus d’Orange

Short crust

166 g almond powder
313 g potato starch
1.084 g flour
542 g icing sugar
572 g butter
316 g eggs
10 g salt

Mix the soft butter with the icing sugar. Make a mixture of the dry ingredients. Mix 1/3 of the dry mix with the butter and pour 1/3 of the eggs, do this 2 more times, do not over mix. Place in the fridge. Line the rings with the short crust, bake at 150ºC for about 20 minutes

Earl Grey

220 g Debic Stand & Overrun cream, 35% fat
4 g earl grey tea
20 g sugar
4 g gelatin
20 g water
124 g Ruby chocolate
400 g Debic Stand & Overrun cream, 35% fat

Hydrate the gelatin in the water. Make a cold infusion overnight with the 220 g of cream and the Earl Grey tea. Strain the infusion, heat it and add the gelatin. Pour the infusion over the chocolate and mix with the hand blender, add the 400 g of cream while mixing. Reserve in the fridge overnight. Whip before using.

Orange cream

239 g Debic Stand & Overrun cream, 35% fat
35 g orange concentrate
8 g orange zest
0,5 pc vanilla pod
47 g sugar
70 g egg yolks
2 g gelatin powder
10 g water

Hydrate the gelatin in the water. Heat the cream, orange concentrate, vanilla, zest and sugar. Pour half of it over the egg yolks, mix and pour back in the pan with the other half. Heat till 85˚C. Strain the preparation, add the gelatin and mix with the hand blender.

Blood orange coulis

200 g blood orange purée
41 g orange concentrate
41 g sugar
4 g gelatin powder
20 g water

Hydrate the gelatin in the water. Heat the purée with the orange concentrate and sugar, do not boil, just melt the sugar in the purée. Add the gelatin and let it dissolve.

Hazelnut dacquoise

160 g hazelnut powder
125 g icing sugar
130 g egg white
80 g sugar
30 g flour

Whip the egg whites together with the sugar. Sieve the flour, hazelnut powder, and icing sugar. Mix carefully the flour mixture with the whipped egg whites. Pipe circles on a baking paper. Cover with some icing sugar. Bake for about 15 minutes at 165°C.

Montage

Whip the Earl Grey Chantilly, pour into the molds. Push two half-spheres of the orange cream and coulis together and push into the mold with Chantilly. Cover with the dacquoise and place in the freezer.

FINISHING
Spread tempered white chocolate on a guitar sheet, when it starts to crystalize, cut 1 cm strips, roll around a tube. Spray the petit gateaux with a mixture of 50% white chocolate and 50% cocoa butter. Place the petit gateau on a short crust cookie. Place a white chocolate circle around the petit gateau. Add some mandarin concentrate to neutral glaze and pipe a little on top to simulate orange juice.