Recipe DUNES - Professionals

Name: Recipe DUNES - Professionals
Ingredients: 80 g feuilletine; 270 g white chocolate; 90 g cornflakes; 50 g almond paste 100%; 18 g yoghurt powder; 257 g sugar; 292 g fresh egg whites; 165 g flour; 17 g cream powder; 230 g egg yolks; 115 g sugar; 115 g glucose; 230 g water; 80 g sea-buckthorn puree; 60 g Cointreau® 60% vol.; 450 g sea-buckthorn puree; 90 g apricot jam; 75 g sugar; 150 g sea-buckthorn berries; 9 g gelatine powder; 45 g water; 192 g milk; 65 g cream (35% fat); 38 g sugar (1); 35 g vanilla extract (Prova 200); 14 g sugar (2); 22 g cream powder; 42 g egg yolks; 770 g cream (35% fat); 10 g gelatine powder

www.remycointreaugastronomie.com

Preparation steps: yoghurt crispness, duchess sponge, sea-buckthorn punch, sea-buckthorn coulis, switzerland cream, ...

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