Recipe COINTREAU PRALINE - Professionals
www.remycointreaugastronomie.com
Valentin Genevaz's original praline recipe, 1st prize of 2022 Swiss Competition Final with young confectioners.
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.
Ingredients
- 150 g Macadamia nut
- 150 g icing sugar
- 135 g milk couverture
- 50 g Timur bay shortbread
- 250 g candied oranges
- 20 g Cointreau® 60% vol.
- 150 g butter
- 95 g icing sugar
- 30 g cornstarch
- 1 g salt
- 55 g eggs
- 250 g unbleached all-purpose flour
- 20 g mixed Timur bays
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