Recipe DRIED FRUIT STOLLEN - Professionals
www.remycointreaugastronomie.com
Steps to prepare this traditional Alsatian cake: Cointreau syrup, sourdough and stollen dough, according to Adeline Vancaster's recipe.
Ingredients
- 50 g Cointreau® 60%
- 165 g granulated sugar
- 135 g water
- 240 g flour T45
- 60 g fresh yeast
- 120 g water
- 35 g whole eggs
- 460 g flour T45
- 70 g granulated sugar
- 3 g salt
- 290 g water
- 1 g vanilla extract
- 450 g sourdough
- 196 g brioche butter
- 150 g pecans
- 250 g hazelnuts
- 250 g milk gianduja
- 1 orange zest
- 500 g almond paste
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