Recipe THE CHARLESTON LOG - Professionals

Name: Recipe THE CHARLESTON LOG - Professionals
Ingredients: 150 g butter; 140 g castor sugar; 4 g salt; 60 g egg yolks; 70 g ground almonds; 200 g flour; 20 g baking powder; 310 g strawberry purée; 75 g castor sugar; 42 g gelatin mass*; 250 g icing sugar; 250 g ground almonds; 340 g whole eggs; 40 g egg yolks; 180 g softened butter; 50 g potato starch; 80 g pistachio paste; 200 g egg whites; 50 g castor sugar; 100 g eggs; 110 g castor sugar; 10 g orange zests; 90 g orange juice; 200 g orange cream (first recipe); 70 g orange juice; 80 g egg whites; 60 g castor sugar; 160 g whipped cream; 30 g Cointreau® 60%

www.remycointreaugastronomie.com

Preparation steps: brittany sablé, strawberry jelly, pistachio biscuit, orange and Cointreau cream, assembly and finishing...

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