Recipe THE SAINT SYLVESTRE n° 1 - Professionals

Recipe THE SAINT SYLVESTRE n° 1 - Professionals

www.remycointreaugastronomie.com

Preparation steps: sponge cake with Griottines Cointreau, praline crunch, gelified cherry coulis Griottines Cointreau, Cointreau perfumed...

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Cooking tools:

  • Stand mixer
  • Kitchen scale
  • Baking silicon mat
  • Metal frame
  • Plastic spatula
  • Fine-mesh sieve
  • Microwave
  • Oven
  • Saucepan
  • Blender
  • Freezer
  • Refrigerator
  • Mixing bowl
  • Whisk
  • Piping bag
  • Vermicelli nozzle
  • Chocolate spray gun
  • Cutting knife
  • Measuring cup
  • Instant-read thermometer
  • Candy thermometer
  • Spoon
  • Pitcher

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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