Recipe COINTREAU PANETTONE - Professionals

Recipe COINTREAU PANETTONE - Professionals

www.remycointreaugastronomie.com

Preparation steps: dried fruit and Cointreau insert and panettone dough from pastry chef Laurent Luo's recipe...

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.

Share this recipe:

Ingredients

  • 200 g dried grapes
  • 200 g dried orange zest, diced
  • 200 g dried lemon zest, diced
  • 100 g water
  • 75 g Cointreau® 60%
  • Day 1
  • 500 g flour T45
  • 10 g salt
  • 125 g caster sugar
  • 25 g yeast of baker
  • 150 g yeast
  • 135 g egg yolks
  • 160 g milk
  • Day 2
  • 150 g egg yolks
  • 150 g milk
  • 355 g butter

More Like This

Recipe COINTREAU CAKE - Professionals

Recipe COINTREAU CAKE - Professionals

remycointreaugastronomie.com
Recipe COINTREAU STRAWBERRY - Professionals

Recipe COINTREAU STRAWBERRY - Professionals

remycointreaugastronomie.com
Panettone - Cooking Vacations

Panettone - Cooking Vacations

cooking-vacations.com
Recipe COINTREAU ST-HONORÉ - Professionals

Recipe COINTREAU ST-HONORÉ - Professionals

remycointreaugastronomie.com
Recipe COINTREAU HAZELNUT CAKE - Professionals

Recipe COINTREAU HAZELNUT CAKE - Professionals

remycointreaugastronomie.com
Recipe COINTREAU CUSTARD PIE - Professionals

Recipe COINTREAU CUSTARD PIE - Professionals

remycointreaugastronomie.com
Panettone | Recipe | Kitchen Stories

Panettone | Recipe | Kitchen Stories

kitchenstories.com
Recipe COINTREAU CUSTARD - Professionals

Recipe COINTREAU CUSTARD - Professionals

remycointreaugastronomie.com