Recipe CHESTERFIELD RED LOG - Professionals
www.remycointreaugastronomie.com
Preparation steps: shortbread dough, frangipane, wild strawberry coulis, vanilla mousse, assembly and finishing.
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Cooking tools:
- Cake ring
- Piping bag
- Rolling pin
- Stand mixer
- Hand mixer
- Fine-mesh sieve
- Offset spatula
- Baking sheet
- Mixing bowl
- Whisk
- Saucepan
- Pot
- Stove
- Oven
- Refrigerator
- Freezer
- Chef's knife
- Spoon
- Spatula
Ingredients
- 425 g butter
- 400 g icing sugar
- 800 g flour
- 230 g cornstarch
- 120 g almond powder 100%
- 8 g salt
- 23 g eggs
- 750 g butter
- 750 g sugar
- 75 g flour
- 750 g almond powder
- 820 g eggs
- 720 g wild strawberry puree
- 20 g lime juice
- 40 g sugar
- 20 g gelatin powder
- 100 g water
- 20 g Cointreau® 60%
- 400 g sugar
- 110 g water (1)
- 300 g egg yolks
- 24 g gelatin powder
- 120 g water (2)
- 140 g cream 35% (1)
- 70 g vanilla syrup
- 1 200 g mascarpone
- 1 050 g cream 35% (2)
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