Recipe MIRROR OF LOIRE - Professionals
www.remycointreaugastronomie.com
Le Miroir is a speciality of Anjou: an iced travel cake, flavoured with Cointreau. Recipe by MOF Jean-Michel Perruchon...
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
- 250 g butter
- 300 g caster sugar
- 5 g salt
- 200 g almond powder
- 300 g whole eggs
- 80 g flour
- 70 g Cointreau® concentrated 60%
- Total weight: 1205 g
- 250 g of syrup (30° Bx)
- 100 g Cointreau® 60%
- Total weight: 350 g
- 20 g Cointreau® 60%
- 20 g water
- 180 g icing sugar
- Total weight: 220 g
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