Caillison d'Aix (Jacques Torres) Recipe

Posted by
Rate It!
Caillison d'Aix (Jacques Torres)
Add your photo!
Ingredients
9
Count
Nutrition
122
Calories
Total time
48
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. The candied orange I use is quite soft. You can candy your own or buy it in the store. If the one you buy is hard, rehydrate it in some sugar syrup.
  2. Place the almond paste, candied orange, apricot puree, honey and Grand Marnier to the bowl of the stand mixer fitted with a paddle and mix until combined (you can also knead together by hand). You may need to adjust the amount of Grand Marnier depending on the texture of the paste. Roll out the almond paste mixture to 3/8-inch thick layer. I used some 3/8-inch thick rulers as guides so my almond paste would be rolled perfectly flat. You could use 2 wooden spoons. Let this sit overnight uncovered
  3. Use an offset spatula to spread a 1/16-inch thick layer of Royal Icing on top of the rolled almond paste. Place this in the freezer until the Royal Icing sets, about 30 minutes, uncovered.
  4. Use a sharp chef's knife coated with vegetable cooking spray to cut the Caillison d'Aix into diamond shapes. These are most often served after dessert.
  5. Royal Icing:
  6. To make royal icing: Combine the egg white and powdered sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Add the lemon juice and continue whipping until completely incorporated, about 3 minutes. The lemon juice whitens the royal icing. The royal icing should be light, fluffy, and slightly stiff. You may need to adjust the consistency by adding more egg whites if the icing is too dry or more powdered sugar if it is too wet.
  7. Place the royal icing in a small piping bag or paper cornet.
  8. Yield: 2 cups
  9. *RAW EGG WARNING
  10. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 121.67 Kcal (509 kJ)
Calories from fat 49.76 Kcal
% Daily Value*
Total Fat 5.53g 9%
Sodium 131.71mg 5%
Potassium 279.6mg 6%
Total Carbs 16.98g 6%
Sugars 10.13g 41%
Dietary Fiber 0.2g 1%
Protein 1.5g 3%
Vitamin C 0.4mg 1%
Iron 0.1mg 1%
Calcium 8.8mg 1%
Amount Per 100 g
Calories 458.79 Kcal (1921 kJ)
Calories from fat 187.63 Kcal
% Daily Value*
Total Fat 20.85g 9%
Sodium 496.64mg 5%
Potassium 1054.27mg 6%
Total Carbs 64.01g 6%
Sugars 38.19g 41%
Dietary Fiber 0.76g 1%
Protein 5.64g 3%
Vitamin C 1.5mg 1%
Iron 0.4mg 1%
Calcium 33.1mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

Recipe Tags

Weightwatchers Points

  • 2.9
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top