Recipe COINTREAU ST-HONORÉ - Professionals
www.remycointreaugastronomie.com
Preparation steps: Brittany sable with orange zests, salted butter caramel, Cointreau light cream, finishing...
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.
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%
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