Frosted Clementine Fan
Clementine / vanilla / dark chocolate
Six crunchy folds: the fan can be enjoyed with your fingertips.
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10 detailed steps, from preparation to service.
Preparing the templates
Turn the oven on at 100°C in conventional oven setting (no fan). Draws six triangles 10 cm high and 5 cm base on paper, spacing them 3 cm. Turn the paper on the plate so that the meringue does not touch the pencil.
Weighing whites without yolk
Separate the eggs one by one over a small bowl: break each shell, let the white flow and keep the yolk apart for another recipe. Weigh exactly 60 g of whites. The bowl and whisks should be clean, dry and fat-free.
Whip the meringue
Whisk the whites at medium speed up to a white foam. Add the 110 g of sugar in five times while whisking, then continue for about 5 minutes. The meringue should be shiny and form a stiff peak at the end of the whisk.
Form the six folds
Gently infuse 3 g of starch and half a teaspoon of lemon juice. Spread the meringue over the six triangles, about 28 g per triangle. Spoon-stall keeping 2 cm thick; traces a shallow hollow in the center of each triangle to accommodate the cream.
Dry and Cool
Bake for 90 minutes at 100 °C. The triangles should be dry to the touch and peel off from the paper, with a heart possibly a little tender. Turn off the oven, open the door and let cool in for at least 60 minutes.
Prepare the clementines
Peel the 4 clementines, separate the quarters and remove the maximum of white threads without piercing the membranes. Gently sponges the quarters with absorbent paper: the juice would moisten the meringue too quickly.
Make Vanilla Cream
In a bowl cooled for 15 minutes, fry the 150 g of mascarpone, the 150 ml of cold cream, the 20 g of icing sugar and vanilla. Stop when the cream is firm. Keep it in the refrigerator during chocolate.
Trace the edible ribs
Melt the 60 g of dark chocolate gently in a bain-marie. On each cold triangle, spread about 10 g of chocolate in a broad line from the tip to the base. Freeze for 15 minutes in a cool room.
Open the fan
Arranges the six triangles flat, points close to the same center and bases spread out in a semicircle, without superimposing them. Place a strip of cream in the center of each and spread all the clementine quarters on top. Leave visible the edges of meringue and part of the chocolate.
Serve immediately
Presents the fan on its tray and gives a triangle to each person. Assemble it just before dessert to preserve the crunch. The triangles have no hinge or handle: the whole decor rests flat and can be eaten.
Conservation. Meringues alone: 3 days in a dry hermetic box. Garnished dessert: Stores in the refrigerator and consumes within 12 hours.
Namely. Recipe proposal: follow the quantities and texture marks of the card. Indicative times. The rendering depends on the ingredients and materials used. The objects of the photographic decoration remain out of the dish.
Baking tips for this recipe
- Use a clean bowl and whisks, without a trace of fat, to whisk the whites.
- Follow the order of sugar addition and step-by-step temperatures: they depend on the preparation.
- Stop whipping to the texture described in the recipe; do not add any cooking or drying that is not provided for in the steps.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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