Recipe THE FEARLESS - Professionals
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Preparation steps of this vintage recipe: success, Six Bourgeois sponge, creamy interior flavoured with Cointreau and assembly.
Ingredients
- 6 egg whites
- 500 g caster sugar
- 375 g equal parts raw hazelnut and sugar
- 60 g milk
- 30 g flour
- 9 eggs
- Vanilla
- 200 g equal parts white almond and sugar
- 10 cl Cointreau® 60%
- 375 g flour
- 150 g cornstarch
- 1 sachet baking powder
- 400 g fat
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