Recipe Coup de coeur - Epicureans

Name: Recipe Coup de coeur - Epicureans
Ingredients: 90 g almond paste min. 70%*; 2 whole eggs (100 g); 25 g caster sugar; 35 g butter; Zest of ½ orange; 20 g candied orange cubes; 30 g flour T55; 1 g baking powder (½ level teaspoon); Total weight: 301 g; 12 apricots halves, fresh or in syrup; 150 g caster sugar; Total weight: 250 g; 190 g mandarin purée; (around 4 to 5 peeled mandarins); 20 g caster sugar; 1 ½ gelatin leave (3 g) 200 Blooms; Total weight: 213 g; 80 g whole milk; 80 g 35% MF liquid cream; 2 gelatin leaves (4 g) 200 Blooms; 30 g Cointreau® 40%; 40 g acacia honey; 35 g caster sugar; 2 egg yolks (40 g); 140 g whipped cream; Total weight: 449 g; 400 g 35% MF liquid cream; 30 g caster sugar; Total weight: 430 g

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Orange Pain de Gênes: Place 175 g whole white almonds in a bowl of cold water for 12 hours. The next day, drain well and dry in a clean, dry cloth. Freeze the almonds for 10-15 minutes. Place the...

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