Recipe MINI ORANGE - Professionals
www.remycointreaugastronomie.com
Preparation steps: crispy biscuit, citrus cremeux, vanilla orange confit, chocolate glaze, assembly, according Aurélien Trottier's recipe.
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Ingredients
- 400 g butter
- 400 g cassonade
- 5 g de salt
- 480 g almond powder
- 420 g flour
- 730 g feuilletine
- 315 g cocoa butter
- 1 150 g cream
- 65 g blood orange purée (Ponthier)
- 80 g orange purée (Ponthier)
- 110 g mandarins purée (Ponthier)
- Zest of one orange
- 300 g egg yolks
- 225 g sugar
- 72 g gelatine mass
- 250 g bio oranges
- 150 g orange juice
- 120 g sugar
- 1 vanilla pod
- 8 g NH pectin
- 14 g Cointreau® 60% vol.
- White chocolate
- Cocoa butter
- Grape seed oil
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