Recipe COINTREAU SUSPENSE LOG - Professionals
www.remycointreaugastronomie.com
Preparation steps: hazelnut dacquoise, fruit insert, chocolate cream, chocolate mousse, sponge without flour, glaze, ...
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Ingredients
- 115 g hazelnut powder
- 115 g icing sugar
- 45 g brown sugar
- 125 g egg whites
- 2 g cinnamon
- 150 g orange
- 200 g mango
- 50 g banana
- 150 g pineapple
- 150 g sugar
- 100 g orange juice
- 60 g Cointreau® 60%
- 6 g pectin NH
- 188 g whipping cream
- 188 g whole milk
- 75 g egg yolks
- 40 g sugar
- 2 cloves
- 3 g gelatin
- 107 g milk
- 175 g Caribbean chocolate
- 215 g whipped cream
- 30 g butter
- 25 g egg yolks
- 42 g sugar
- 105 g Caribbean chocolate
- 225 g icing paste
- 50 g Guanaja couverture
- 150 g UHT cream
- 50 g glucose
- 100 g sugar syrup at 30°C
- 20 g Cointreau® 60%
- 25 g cocoa paste
- Necessary for the assembly
- Chocolate glaze
- Pieces of chocolate
- Kumquat and cinnamon stick
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