Recipe COINTREAU ST-HONORÉ - Professionals
www.remycointreaugastronomie.com
Preparation steps: Brittany sable with orange zests, salted butter caramel, Cointreau light cream, finishing...
Ingredients
- 180 g egg yolks
- 340 g cassonade sugar
- 360 g butter
- 500 g flour T55
- 30 g baking powder
- 2 orange zests
- 400 g castor sugar
- 100 g glucose
- 500 g cream
- 200 g butter
- 10 g sea salt
- 1 000 g pastry cream
- 500 g Chantilly cream
- 40 g Cointreau® 60%
More Like This
Recipe COINTREAU SAINT HONORÉ - Epicureans
remycointreaugastronomie.com
Recipe COINTREAU CAKE - Professionals
remycointreaugastronomie.com
Recipe COINTREAU STRAWBERRY - Professionals
remycointreaugastronomie.com
Recipe COINTREAU CARAMEL CAKE - Epicureans
remycointreaugastronomie.com
Recipe ST-SYLVESTRE n° 2 - Professionals
remycointreaugastronomie.com
Recipe COINTREAU PANETTONE - Professionals
remycointreaugastronomie.com
Recipe COINTREAU CUSTARD - Professionals
remycointreaugastronomie.com
Recipe PARIS ANJOU - Professionals
remycointreaugastronomie.com