350 grams corn syrup
80 gram water
3 vanilla beans
550 grams **butter/cream mixture
4 orange zest & juice
Method: Cook sugar, glucose, water to 145 C. Simmer butter/creme mixture with the vanilla beans and orange zest. Reduce the orange juice by half. When creme is up to boil strain vanilla and zest out. Pour the cream mixture into the 145 C sugar one quarter at a time, making sure not to burn yourself. Bring mixture back up to 121 C. Add the reduced orange juice & let cool. When cool to touch, place in orange piping bag.
**Butter cream mixture is a ratio of 4 -1 cream to butter (4 quarts cream to 1lb. clarified butter with 50 grams glucose). Mixture is boiled/chilled/blended 3 times for proper consistency & homogenizing.
