Recipe PRALINE COINTREAU® almond - Professionals
www.remycointreaugastronomie.com
Discover Bruno Schneider's recipe, 2nd prize of 2022 Swiss Competition Final with young confectioners. Preparation steps: Cointreau caramel..
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
- 130 g cream
- 200 g sugar
- 140 g tangerine puree
- 200 g Rio Huimbi couverture
- 15 g butter
- 18 g Cointreau® 60%
- Zest of half an orange
- 100 g almond milk
- 80 g cocoa butter
- 80 g white couverture
- 100 g white almond pure paste
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