Recipe FRUITY GANACHE WITH COINTREAU - Professionals

Recipe FRUITY GANACHE WITH COINTREAU - Professionals

www.remycointreaugastronomie.com

Spread a fine coat of pre-crystallized milk couverture on apaper sheet. Put a 280 x 380 x 12 mm frame.Mix the biscuit crunch with ...

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Ingredients

  • 400 g Gianduja
  • 70 g biscuit crunch
  • 300 g butter
  • 60 g inverted sugar
  • 300 g white peaches puree
  • 600 g milk couverture
  • 90 g Cointreau® 60%

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