Recipe ST-RÉMY MIRROR - Professionals
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Regional specialty created by Meilleur Ouvrier de France pastry chef Jean-Michel Perruchon on the theme of travel cakes.
Ingredients
- 250 g butter
- 300 g caster sugar
- 5 g salt
- 200 g almond powder
- 300 g whole eggs
- 80 g flour
- 70 g St-Rémy® brandy 60%
- Total weight: 1205 g
- 250 g of syrup (30° Bx)
- 100 g St-Rémy® brandy 60%
- Total weight: 350 g
- 20 g St-Rémy® brandy 60%
- 20 g water
- 180 g icing sugar
- Total weight: 220 g
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