Recipe THE PLANTAGENET - Professionals

Recipe THE PLANTAGENET - Professionals

www.remycointreaugastronomie.com

Created in 1986 by pastry chefs in the Pays de la Loire region, Plantagenêt is a travel cake that combines history and flavor. Its name...

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Ingredients

  • 750 g whipping cream
  • 16 egg yolks
  • 300 g sugar
  • 1 l milk
  • 10/12 g gelatin leaves
  • 200 g Cointreau® 60%
  • Griottines® Cointreau® 15%
  • 150 g pastry cream
  • 30 g gelatin leaves
  • 300 g praline
  • 1 liter whipping cream
  • 200 g caramelized almonds
  • 375 g sugar
  • 375 g almond powder
  • 100 g flour
  • 10 eggs
  • 12 beaten egg whites
  • 50 g melted butter
  • 20 g beaten egg whites
  • 250 g sugar
  • 800 g hazelnuts tant pour tant
  • Griottines Cointreau® juice
  • Syrup to 30°C
  • Cointreau®

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