Olive and Orange Pie

Hi everyone! Have you ever tried olive in a dessert? We don’t often incorporate it into sweet desserts, yet it combines amazingly with so many ingredients! Today I’ll share with you this Olive and Orange pie recipe 🍊 It’s made up of a Sweet Crust, an Orange Madeleine Cake, fresh Orange Pieces, some Orange Curd and an Olive infused Whipped Ganache! The assembly of this pie is also unusual for a more original look! But you can make a traditional assembly if you prefer!

For 4 pies of 8cm in diameter:

Crust:

  • 100g of flour
  • 50g of sugar
  • 50g of butter
  • 12g of almond powder (optional)
  • 20g of eggs (= 1/2 egg)
  • 1/2 pinch of salt

Madeleine:

  • 50g of butter
  • 2 eggs
  • 120g of sugar
  • The zest of 1 orange
  • 5g of orange juice
  • 25g of milk
  • 75g of olive oil
  • 125g of flour
  • 4g of baking powder

Orange Curd:

  • 50g of butter
  • 40g of sugar
  • 100g of eggs (= 2)
  • 66g of orange juice
  • The zest of 1 orange
  • 2,7g of powdered gelatin (or sheets)

Syrup:

  • One orange
  • Some olive oil

Filling:

  • One orange

Whipped Ganache:

  • 75g of white chocolate
  • 235g of full liquid cream
  • 4g of powdered gelatin
  • 100g of black olives (I used olives in jars)*

* Try to choose olives that are powerful in taste

We’ll start with the Ganache:

1. Hydrate the gelatin in 6 times its weight in cold water. Let it bloom for 10min.

2. Rinse the olives (because olives in jars are preserved with water and salt).

3. Bring to boil half of the cream with the olives. Cover and let it infuse for 1h.

4. Melt the chocolate.

5. Filter the cream and weigh it. Add some cream so you have the same amount as before the infusion.

6. Heat the infused cream and pour in 3 times over the melted chocolate. Mix vigorously.

7. Add the hydrated gelatin and the other half of cold cream.

8. Wrap with cling film (it must touch the surface) and refrigerate overnight.

For the Orange Curd:

1. Hydrate the gelatin.

2. Melt the butter.

3. Add the eggs, the sugar, the orange juice and the zests.

4. Cook over low/medium heat, while whisking, until it starts to boil.

5. Off the heat, add the hydrated gelatin. You can mix with a hand blender to homogenize.

6. Wrap with cling film and refrigerate overnight.

For the Sweet Crust:

1. Cream the softened butter with the sugar.

2. Add the eggs and the almond powder (optional).

3. Finally add the sifted flour and salt. Mix to form a ball.

4. Roll it out between two parchment papers to a 2-3mm thickness. Cut 4 circles of 10cm in diameter. Freeze until it hardens (~20min).

5. Preheat the oven to 175°C/347°F fan-assisted.

6. Place a disk of crust over the back of a 8cm half sphere (my mold has 5 spheres and I’ve cooked 2 disks at a time to prevent them from sticking together).

7. Cook for 10-15min. The crust must be golden.

8. Wait until it cools down before unmolding.

For the Madeleine:

1. Preheat the oven to 175°C/347°F.

2. Whisk the eggs with the sugar and the zests until they whiten.

3. Add the olive oil, orange juice and milk. Whisk for a few seconds.

4. Incorporate the sifted flour, baking powder and salt using a spatula.

5. Finish off by adding the previously melted butter.

6. Pour into a 20cm mold and cook for 15-20min. The cake must be golden and when you prick the middle with a knife the blade should come out clean.

7. Unmold once cold.

It’s time to assemble!

1. Whisk the curd a few seconds to loosen it. You can also mix with a hand blender if it’s not homogenous.

2. Fill the dome of crust with the curd (~45g).

3. Cut an orange into small cubes (without the fiber). Add some pieces over the curd.

4. Cut 4 circle of 8cm into the madeleine cake. Adjust the height to 2cm.

5. Combine 2 tbsp of orange juice with 2 tbsp of olive oil. Brush the top of the Madeleine cake with this mixture.

6. Place the cake over the curd. Refrigerate for 2h to make sure that the curd hardens.

7. Whip the Ganache at medium speed until it forms firm peaks. Place in a pastry bag fitted with a 16mm plain tip. Refrigerate until use.

8. Flip the domes and pipe the ganache all over the crust. Decorate with slices of orange skin.

Your pies are ready! Enjoy!

Please feel free to ask all your questions in the comment section and don’t forget to send me pictures of your realisation on my email address: partage@justonemorecake.com or send me a DM on my Instagram account: blog_justonemorecake , I will post them at the end of the post 🙂

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