Recipe FEDORA - Professionals

Ingredients

• 1,500 g pastry cream (usual recipe)
• 130 g cocoa mass
• 1,000 g vanilla shortbread
• 50 g cocoa powder
• 1,200 g whole oranges (with skin) cut in slices
• 600 g apples
• 1,590 g sugar
• 360 g glucose
• 150 g Cointreau® 60%
• 500 g eggs
• 600 g sugar
• 400 g orange juice
• 40 g orange zests
• 200 g butter
• 400 g pastry cream
• 50 g Cointreau® 60% vol.
• 12 g gelatine leaves
• 2,400 g whipped cream
• 600 g egg yolks