Recipe PRALINE COINTREAU - Professionals

Recipe PRALINE COINTREAU - Professionals

www.remycointreaugastronomie.com

Discover the recipe of Mélanie Marguerat, 3rd prize of 2022 Swiss Competition Final with young confectioners.

View full recipe on www.remycointreaugastronomie.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.remycointreaugastronomie.com.

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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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