Recipe MEDJOUL PIE - Professionals

Ingredients

• 500 g butter
• 600 g sugar
• 10 g Fleur de sel
• 400 g ground mix (50% almond, 50% sugar)
• 600 g eggs
• 160 g flour
• 140 g Cointreau® 60%
• 534 g Medjoul dates, in pieces
• 500 g Cointreau® 60%
• 1250 g syrup
• 160 g cream (35% fat) (1)
• 100 g mascarpone
• 70 g cream (35% fat) (2)
• 33 g sugar
• ½ Tahiti vanilla pod
• 500 g cream (35% fat)
• 220 g date paste