Mix butter, icing sugar, almond powder, salt and
spices in a blender. Add the eggs. When everything is
mixed, stir in the starch and then the flour in 2 times.
Wrap the dough in cling film and put in the refrigerator
for 20 minutes. Spread the dough and cut rings an extra
centimeter to the diameter of the previously buttered
tart tins. Line the tins and place them in the refrigerator
for 20 minutes. Bake at 160°C for 12 minutes.
Let cool before unmolding.

Boil the cream with sugar, juice and orange zest.
Remove from heat and add egg yolks, stirring constantly.
Stir in the soaked gelatin in cold water, then the mascarpone
and finally the Cointreau®. Pour into the molds of your choice
and place in the freezer. Unmold and thaw in the refrigerator.

Mix all dry ingredients in a bowl or in a blender.
Add the butter and mix briefly. Spread the crumble
on baking sheets and cook at 170°C for 22 minutes.

Mix all the ingredients vigorously with a whisk
to obtain a smooth cream. Store in a piping
bag in the refrigerator.

Mix all the ingredients and boil for 2 minutes.
Pour onto a plate and let set in the refrigerator.
Then smooth with Thermomix.

Spread the Cointreau® orange mousse into
the tartlets. Place a few dots of mascarpone orange
cream on the mousse. Place three orange supremes,
then a few balls of orange jelly.
Decorate with orange zest, a spoon of cinnamon
crumble and the rest of the Cointreau® orange mousse.
Place a few pieces of gold leaf.

Sterilize the jar by boiling it in water for 15 minutes.
Place it, opening downstairs, on a clean dry towel,
and let it dry completely.
Use gloves to make everything sterile.
Fill jars with ground coffee, vanilla, cinnamon and
tonka beans. Store at room temperature for 2 to 3 weeks.
Strain everything through a cloth. Add the sugar water,
coffee and 125 ml of water.
Store in the refrigerator

Fill a shaker with ice cubes. Add all the ingredients
and shake vigorously to obtain a layer of firm foam.
Filter the cocktail
through a sieve. Decorate with 3 coffee beans.