Recipe COINTREAU APRICOT PRALINE - Professionals

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...

View full recipe on www.remycointreaugastronomie.com

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.

Share this recipe:

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

More Like This

Recipe PRALINE COINTREAU - Professionals

Recipe PRALINE COINTREAU - Professionals

remycointreaugastronomie.com
Recipe PRALINE COINTREAU® almond - Professionals

Recipe PRALINE COINTREAU® almond - Professionals

remycointreaugastronomie.com
Recipe COINTREAU PRALINE - Professionals

Recipe COINTREAU PRALINE - Professionals

remycointreaugastronomie.com
Recipe COINTREAU SOUFFLÉ - Professionals

Recipe COINTREAU SOUFFLÉ - Professionals

remycointreaugastronomie.com
Recipe COINTREAU CAKE - Professionals

Recipe COINTREAU CAKE - Professionals

remycointreaugastronomie.com
Recipe COINTREAU PANETTONE - Professionals

Recipe COINTREAU PANETTONE - Professionals

remycointreaugastronomie.com
Recipe COINTREAU STRAWBERRY - Professionals

Recipe COINTREAU STRAWBERRY - Professionals

remycointreaugastronomie.com
Recipe THE MARCELIN - Professionals

Recipe THE MARCELIN - Professionals

remycointreaugastronomie.com