Original creation by
Manuel BOUILLET,
Consultant Pastry Chef,
Twin’s Creative Lab, Taïwan
Sidecar
Chef :
Brands
Quantity :
Recipe for 12 pieces
1. CHOCOLATE SHORTBREAD
Ingredients
114 g of butter
28 g of icing sugar
28 g of brown sugar
2 g of salt flower
57 g of almond powder
48 g of whole eggs
201 g of flour T55
23 g of cocoa powder
Step
Combine soft butter with sugars and salt flower. Add the
almond powder, then half of the mixture flour-cocoa powder.
Add the eggs, then the rest of flour-cocoa powder. Spread at
3 mm. Cut with a ø 9 cm and 2 cm for the middle. Bake on a
Silpain® at 150°C for 14/15 minutes.
2. COINTREAU® BROWNIE
Ingredients
61 g of butter
39 g of sugar
9 g of inverted sugar
0,67 g of salt flower
70 g of dark chocolate 70%
31 g of flour T55
27 g of heavy cream
45 g of whole eggs
15 g of Cointreau® 40% vol
Step
Combine soft butter, sugars and salt flower. Melt the chocolate
to 45/50°C, then incorporate to the mixture. Add the siften
flour, cream and eggs (room temperature), then Cointreau®.
Spread into a 18 cm square frame. Bake at 160°C for 6 minutes.
3. COINTREAU® RÉMY MARTIN® WHIPPED GANACHE
Ingredients
128 g of heavy cream (1)
1,4 g of lemon zests
19 g of gelatin mass x6
41 g of white chocolate 34%
163 g of heavy cream (2)
30 g of Cointreau® 40% vol.
40 g of Rémy Martin® V.S.O.P. 40% vol.
Step
Heat the cream (1), then infuse the lemon zests for 10 minutes.
Strain, then adjust to the original weight of the cream. Add the
gelatin mass, then heat at 60°C. Pour over the white chocolate
to make a ganache, then mix well. Add the heavy cream (2),
Cointreau® and Rémy Martin®, then mix again. Chill then whisk.
4. SIDECAR JELLY
Ingredients
7 g of lemon juice
3 g of sugar
10 g of gelatin mass x6
11 g of Cointreau® 40% vol.
19 g of Rémy Martin® V.S.O.P. 40% vol
Step
Dissolve the gelatin mass and sugar in the lemon juice to
35/40°C. Add Cointreau® and Rémy Martin® cognac. Cast into
a 15 cm square frame and leave to set in the fridge. Cut with a
14 mm pipe tip.
5. ASSEMBLY
Ingredients
No ingredients.
Step
Bake the chocolate shortbread.
Whip the Rémy Martin® Cointreau® ganache, then pipe some
dotes on top of the baked chocolate shortbread with a 9 mm
pipe tip.
Add few orange segments.
Cut the Sidecar jelly with a 14 mm pipe tip and drop on top of
the whipped ganache.
Cut some small cubes of brownie.
Decorate with a few pieces of candied lemon and cocoa nibs.
Pour your usual recipe of Cointreau® Rémy Martin® Sidecar in
the cup, then place the Caketail on top of the cup (the edge can
be covered beforehand with glucose to ensure the placement
of the Caketail).
Other recipes
Discover them all
