Recipe THE MARCELIN - Professionals

Recipe THE MARCELIN - Professionals

www.remycointreaugastronomie.com

Preparation steps: almond sweet pastry, almond mixture, raspberries, Cointreau-macerated candied fruits and assembly.

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Ingredients

  • – 1 000 g sweet pastry
  • – 430 g raspberries
  • – 400 g Cointreau®-macerated candied fruits
  • – 1 dose of almond mixture recipe
  • 600 g butter
  • 10 g salt
  • 250 g icing sugar
  • 250 g TPT
  • 200 g eggs
  • 1 000 g flour
  • 150 g sugar (1)
  • 250 g white almond powder
  • 140 g egg yolks
  • 55 g eggs
  • 5 g vanilla liquid
  • 75 g Cointreau® 60% vol.
  • 105 g egg whites
  • 50 g sugar (2)

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