Recipe THE SAINT SYLVESTRE n° 1 - Professionals

Ingredients

• 440 g egg whites
• 520 g castor sugar
• 160 g ground almonds
• 240 g flour
• 640 g Griottines® Cointreau®
• 450 g hazelnut praline
• 40 g 36% milk couverture chocolate
• 90 g pailleté feuilletine (crousticrepes)
• 1 000 g bitter cherry purée
• 200 g Griottines® Cointreau® juice
• 80 g castor sugar
• 80 g castor sugar to mix with the corn starch
• 60 g potato starch
• 175 g gelatin mass*
• 600 g Griottines® Cointreau®
• 860 g milk
• 300 g glucose
• 220 g egg yolks
• 2 vanilla beans
• 1 030 g mascarpone cheese
• 200 g gelatin mass*
• 260 g Italian meringue (glucose)
• 80 g Cointreau® 60%
• Italian meringue (glucose):
• 150 g castor sugar
• 60 g glucose
• 45 g water
• 100 g lightly whisked egg whites
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