Recipe PRALINE COINTREAU - Professionals
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Discover the recipe of Mélanie Marguerat, 3rd prize of 2022 Swiss Competition Final with young confectioners.
Ingredients
- 80 g water
- 170 g sugar
- 5 g glucose
- 70 g Cointreau® 60%
- 70 g cream (35% fat)
- 70 g blood orange puree
- 200 g dark couverture
- 20 g Cointreau® 60%
- Cocoa butters, red and orange
- White couverture
- Cointreau® syrup
- Cointreau® blood orange ganache
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