Original creation by
Alexis BOUILLET
World’s Best Young Pastry Chef 2011
Escape from Paris, Taipei, Taïwan
COINTREAU® LINGOT
Chef :
Brand
Quantity :
Recipe for 1 cake of 540 g (cake mould of 20 x 8 x 8 cm)
1. COINTREAU® ORANGE WHITE CHEESE CAKE
Ingredients
2 large eggs (110 g)
165 g caster sugar
1 fine salt pinch
60 g white cheese (or liquid cream 35% fat)
135 g flour T55
4 g baking powder
Zest of one orange
50 g soft butter
25 g Cointreau® 40% vol.
Total weight: 550 g
Step
Preheat oven to 165°C. Butter and flour cake mould. In a beater
with a whisk, mix the caster sugar, the eggs and the salt till a
creamy color. Add the white cheese, the sieved flour with the
baking powder and whisk without working too much.
Add the zest, the Cointreau® and the warm melted butter
(70°C). Fill the mould two-thirds full and place a baking paper
on top, then a baking sheet (this technique ensures that the
cake will be flat). Cook for around 45 / 60 minutes. Check that
it’s cooked with the point of a knife (the blade should come out
clean and warm). Unmould and cool on a rack for a few minutes.
2. COINTREAU® SYRUP
Ingredients
40 g water
20 g caster sugar
25 g mandarin juice (or orange juice)
15 g Cointreau® 40%
Total weight: 100 g
Step
In a saucepan, boil sugar, water, then add the fruit juice. Cool
it down and finish by the Cointreau®. Soak the warm cake with
a brush.
STEP 3 : 2 OPTIONS
Ingredients
OPTION 1: COINTREAU® GLAZE
30 g Cointreau® 40%
20 g water
180 g icing sugar
Zest of one orange
Total weight: 130 g
OPTION 2: ORANGE & WHITE CHOCOLATE
GLAZE
220 g white chocolate
20 g grape seed oil
Zest of one orange
SQ Orange colorant for chocolate (optional)
Total weight: 220 g
Step
OPTION 1: COINTREAU® GLAZE
Mix all the ingredients with a whisk and warm slightly before use.
OPTION 2: ORANGE & WHITE CHOCOLATE
GLAZE
Melt the fine-cut chocolate in a bain-marie and stir (the chocolate
must not overheat, the ideal temperature is to 40°C). Add the oil
and zest, stirring constantly with a maryse.
4. FINISHING
Ingredients
No ingredients.
Step
Option 1 :
Brush the cake with the Cointreau® glaze and cook in a oven to
220°C for 1 / 2 minutes. Leave to dry and decorate with one orange
or mandarin pate de fruit (purchased from your confectioner) or
with a fresh kumquat.
Option 2 :
Reheat in a bain marie the orange and white chocolate glaze to
40°C (hardly tepid) and glaze completely the very cold cake on a
backing tray using a spatula.
Leave solidify the glaze before placing on the serving platter.
Decorate with one orange or mandarin pate de fruit (purchased
from your confectioner) or with a fresh kumquat.
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