The art of french pastry phần 279

HAZELNUT MOUSSELINE Hazelnut Praline Paste | 70 grams | About ¼ cup Butter (French style, 82% fat), softened | 40 grams | 1⅖ ounces or scant 3 tablespoons ORGANIZING YOUR TIME You will have to make the marmalade the day before you make the cake You can also make the pastry cream and the hazelnut praline paste a day ahead Once the cake is assembled it will need 4 hours in the refrigerator before it is ready to serve METHOD DAY 1 MAKING THE MARMALADE Using a vegetable brush, scrub the orange under cold running water Bring 2000 grams of water (about 2 quarts) to a boil in a medium-sized pot that is tall enough so that the water will cover the orange completely (you may have to place a spider over the orange to keep it submerged) Place the orange in the boiling water and once the water comes back to a boil, boil for 2 full minutes Using a spider, remove the orange from the pot and rinse under cold water Drain the water from the pot and scrub and rinse thoroughly, taking care especially to clean the sides where all the waxes and impurities have stuck Fill the pot with another 2000 grams of water, add 20 grams of sea salt, and bring to a boil Add the orange to the salted boiling water, turn the heat to low, and boil slowly for 10 minutes Drain and rinse the orange under cold water  ... You will have to make the marmalade the day before you make the cake You can also make the pastry cream and the hazelnut praline paste a day ahead Once the cake is assembled it will need 4 hours in the refrigerator before it is... and impurities have stuck Fill the pot with another 2000 grams of water, add 20 grams of sea salt, and bring to a boil Add the orange to the salted boiling water, turn the heat to low, and boil slowly for 10 minutes... spider, remove the orange from the pot and rinse under cold water Drain the water from the pot and scrub and rinse thoroughly, taking care especially to clean the sides where all the waxes and impurities have stuck