Recipe COUP DE CŒUR - Professionals
www.remycointreaugastronomie.com
Preparation steps: orange pain de Gênes, mandarine jelly, confits of apricots, Cointreau mousse, assembly...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.remycointreaugastronomie.com.
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
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