Recipe COINTREAU DELIGHT - Professionals

Ingredients

• 190 g whole eggs
• 50 g egg yolks
• 60 g ground hazelnuts
• 95 g ground almonds
• 190 g caster sugar
• 7 g grated lime zest
• 20 g Cointreau® 60%
• 135 g plain flour
• 3 g baking powder
• 185 g chopped milk Gianduja
• 60 g chopped grilled hazelnuts
• 135 g clarified butter
• 200 g 30° Baumé syrup
• 75 g water
• 25 g Cointreau® 60%
• 4 g NH pectin
• 35 g caster sugar
• 230 g morello cherry purée
• 35 g inverted sugar syrup
• 75 g drained Griottines® Cointreau®