Recipe COUP DE CŒUR - Professionals

Ingredients

• 265 g almond paste min. 70%
• 250 g whole eggs
• 75 g castor sugar
• 110 g butter
• 40 g concentrated orange purée
• 65 g cubes of oranges confits
• 100 g flour
• 3 g baking powder
• 760 g mandarine purée
• 10 g gelatin leaves
• 1 000 g apricots halves
• 625 g castor sugar
• 320 g milk
• 320 g 35% MF cream
• 15 g gelatin leaves
• 65 g Cointreau® 60%
• 40 g inverted sugar
• 145 g castor sugar
• 75 g water
• 155 g egg yolks
• 560 g whipped cream
• 800 g cream
• 65 g 35% MF cream