Recipe Sidecar - Professionals

Ingredients

• 114 g of butter
• 28 g of icing sugar
• 28 g of brown sugar
• 2 g of salt flower
• 57 g of almond powder
• 48 g of whole eggs
• 201 g of flour T55
• 23 g of cocoa powder
• 61 g of butter
• 45 g of sugar
• 9 g of inverted sugar
• 0,67 g of salt flower
• 70 g of dark chocolate 70%
• 31 g of flour T55
• 27 g of heavy cream
• 45 g of whole eggs
• 12 g of Cointreau® 60% vol.
• 128 g of heavy cream (1)
• 1,4 g of lemon zests
• 15 g of gelatin mass x6
• 41 g of white chocolate 34%
• 163 g of heavy cream (2)
• 19 g of Cointreau® 60% vol.
• 32 g of Rémy Martin® cognac 50% vol.
• 7 g of lemon juice
• 3 g of sugar
• 10 g of gelatin mass x6
• 11 g of Cointreau® 40% vol.
• 19 g of Rémy Martin® V.S.O.P. 40% vol.