Recipe COINTREAUPOLITAN - Professionals
www.remycointreaugastronomie.com
The recipe for chocolates made with milk chocolate ganache flavored with Cointreau and redcurrant jelly, by MOF pastry, Jacques Bellanger.
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
- 300 g 35% cream
- 60 g glucose
- 50 g powdered sorbitol
- 620 g milk couverture
- 110 g unsalted butter
- 50 g Cointreau® 60%
- 200 g of redcurrant purée
- 400 g of castor sugar
- 160 g of water
- 6 g of Pectin NH
- 50 g of sugar
- Dark couverture
- Milk couverture
- Dry cranberry or redcurrant
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