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Desserts for several

log recipe by pastry chef and chocolatier Aurélien Trottier dedicated to pastry enthusiasts

Cointreau®
Aurélien Trottier

biscuit dough, chocolate, citrus

Cointreau®
Marc Ducobu

chocolate, mango, mint

Cointreau®
Jean-Michel Perruchon

biscuit dough, chocolate, nuts, passion fruit

Cointreau®
Jean-Michel Perruchon

biscuit dough, citrus, nuts, red fruits, streuzel

Cointreau®
Frédéric Bourse

apricot, nuts, red fruits, sweet pastry

Cointreau®
Stéphane Glacier

biscuit dough, caramel, citrus, nuts, soaking syrup

Cointreau®
Jean-Michel Perruchon

biscuit dough, mascarpone, red fruits

CHOCOLATE GRIOTTINES®<br />
& COINTREAU® POUND CAKE

Cointreau®

chocolate, crumble, ganache

Cointreau®

choux pastry, pastry cream

Cointreau®
Otto Tay

chocolate

Cointreau®
Manuel and Alexis BOUILLET

cake dough, cheese, chocolate, citrus, soaking syrup

Rémy Martin®
Jean-Michel Perruchon

nuts

Cointreau®
Jean-Michel Perruchon

biscuit dough, citrus, soaking syrup

Mount Gay®
Jean-Michel Perruchon

chocolate

Cointreau®

choux pastry, pastry cream

Rémy Martin®
Marc Ducobu

choux pastry, pastry cream

Cointreau®
Otto Tay

easy, mascarpone

Cointreau®

Cointreau®
Sadaharu Aoki

citrus, nuts, sweet pastry

Cointreau®
Laurent Moreno

biscuit dough, mousse, nuts, red fruits

Desserts for several

Cointreau chocolate log

THE SAINT SYLVESTRE #8

THE SAINT SYLVESTRE #6

THE SAINT SYLVESTRE #5

THE SAINT SYLVESTRE #4

THE SAINT SYLVESTRE #2

THE SAINT SYLVESTRE #1

POUND CAKE

PARIS-ANJOU

CHOCOLATE MOUSSE

COINTREAU LINGOT

CHARENTAIS MIRROR

MIRROR OF LOIRE

ALLIANCE LOG

COINTREAU SAINT HONORÉ

XXL GOURMET PRALINE MILLE-FEUILLE

COINTREAU TIRAMISU

«TENDRESSE» UPSIDE-DOWN CAKE

YUZU TART

TROPICAL JADE