Masterclass in China

10/21/2021 - Two demonstrations took place in Beijing with the pastry and bakery Chef, Laurent LUO: a daylong workshop on the theme of pastry, another on bakery. The objective was to demonstrate that the spirits of the RÉMY COINTREAU GASTRONOMIE have multiple uses in pastry, bakery and of course, in chocolate-making. As proof, all recipes in this training program, in pastry:

  • Cointreau mango pie
  • Cointreau travel cake
  • Cointreau red fruits sponge
  • Paris-Brest with coffee and Iles du vent rum
  • Cointreau coco rolls
  • Rémy Martin chocolate mousse

in bakery:

  • Farmhouse bread with raisins, fig, apricot and Cointreau
  • Panetone with orange confit and Cointreau
  • Brioche with raspberry jam and Cointreau   

and also in chocolate-making:

  • Ganache with Rémy Martin, banana and milk chocolate
  • Ganache with Cointreau, raspberry and milk chocolate
  • Ganache with Jacobert Kirsch, cranberry and milk chocolate

A varied program much appreciated by participants. Thank you to our importer, SINODIS, for the organisation of this double event! and thank you to our ambassador, Laurent LUO !!

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