Recipe DUO LOG - Professionals

Name: Recipe DUO LOG - Professionals
Ingredients: 185 g whole eggs; 120 g ground almonds; 40 g plain flour; 50 g pistachio paste; 30 g melted butter; 240 g egg whites; 180 g inverted sugar syrup; 65 g water; 50 g caster sugar; 65 g passion fruit purée; 20 g Cointreau® 60%; 40 g pailleté feuilletine wafer crunch; 10 g rapeseed oil; 125 g hazelnut praline; 50 g milk couverture chocolate (40% cocoa); 125 g strawberry purée; 60 g caster sugar; 3 g NH pectin; 10 g Cointreau® 60%; 125 g raspberry pieces; 195 g whole milk; 195 g fresh orange juice; 95 g egg yolks; 95 g caster sugar; 35 g gelatine mass*; 35 g Cointreau® 60%; 160 g mascarpone; 320 g whipped cream; 150 g water; 300 g caster sugar

www.remycointreaugastronomie.com

Preparation steps: pistachio joconde sponge, passion fruit and Cointreau syrup, hazelnut crunch, strawberry and Cointreau confit, ...

View full recipe on www.remycointreaugastronomie.com

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