Recipe COINTREAU APRICOT PRALINE - Professionals
www.remycointreaugastronomie.com
This praline, composed of apricot compote and Cointreau ganache, was created by Emilie Ravaioli, 2nd Jury Prize, The 2021 Swiss...
Ingredients
- 200 g apricot in small dices
- 30 g sugar
- 1 rosemary sprig
- 15 g sorbex
- 15 g glucose
- 26 g orange juice
- 85 g cream
- 40 g milk couverture
- 170 g white couverture
- 30 g butter
- 25 g Cointreau® 60% vol.
- Red cocoa butter
- Orange cocoa butter
- White cocoa butter
- Dark couverture
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