Original creation by
Otto TAY,
Word Pastry Champion,
Malaysia
1. CREPES
Ingredients
14 crepes ø 24 cm
100 g cake flour
25 g sugar
5 g orange zests
40 g grape seed oil
35 g melted unsalted butter
120 g whole eggs
3 g sea salt flakes
350 g milk
15 g Cointreau® 40% vol
Step
Warm the milk to 45°C, add in sugar, zests, oil, butter, salt and
eggs. Mix well and add in sieved flour. Follow by Cointreau®.
Blend it well and cook the crepe on a cooking flat pan (nonstick pan) with a diameter of 24 cm.
2. CHOUX PASTRY
Ingredients
40 pieces ø 4 cm
125 g milk
125 g water
125 g unsalted butter
5 g sugar
5 g sea salt
300 g eggs
162.5 g cake flour
+/- milk (use for adjust texture)
Step
Boil together milk, water, butter, sugar and salt. Add in flour
when boiling and stir the mixture for around 3 minutes. Pour
the mixture into the mixer and mix until cool down a bit and
start to add in the eggs slowly. Adjust the texture by adding
extra warm milk. Pipe on the tray (diameter 4 cm). Spray oil on
surface. Bake at 180°C. Open trigger. Around 25 minutes.
3. FEUILLETINE BASE
Ingredients
1 piece of 15 g
75 g praline paste 60%
25 g milk chocolate
75 g feuilletine
2 g sea salt flakes
Step
Mix well all together. 1 crepe wraps 15 g. Use as base before
place the choux on the crepe.
4. FRESH FRUITS
Ingredients
2 oranges
2 pink grapefruits
Step
Cut into segments and each segment cut into 2. One puff 2 half
segment orange and 2 half segment grapefruit.
5. COINTREAU® CHANTILLY
Ingredients
1 piece of 20 g
250 g whipping cream
125 g fresh cream
20 g icing sugar
35 g Cointreau® 40% vol.
1 orange zest
Step
Whip all the ingredients together.
6. The cocktail
Ingredients
15 ml Cointreau® 40% vol.
90 ml Champagne
45 ml fresh orange juice
Step
Step 1: Combine all ingredients apart from Champagne in a
chilled mixing glass.
Step 2: Add ice and stir briefly.
Step 3: Strain into a chilled Champagne flute.
Step 4: Top off with Champagne.
Step 5: Garnish with an orange twist.
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