COINTREAU® STRAWBERRY

Preheat the oven to 180°C. In a bain-marie, whisk the eggs
with the sugar. When the mixture is foamy and has doubled in
size, continue to whisk out of the bain-marie until completely
cooled. Add flour, warm melted butter and mix gently for
the dough is always a foamy consistency. Spread into 2 rings.
Bake in the oven for 25 minutes. After cooking, unmould
immediately on a tray.

Boil milk and vanilla bean (split). Mix egg yolks with the sugar
until light and fluffy. Add the flour and mix. Remove the vanilla
bean and pour gradually milk on the mixture. Put back on
low heat and boil gently while stirring constantly. When the
custard is cooked, add half the butter and whisk. Leave to cool,
then add the remaining butter and the Cointreau®. Whisk again
until the custard is a foamy consistency.

Wash, drain and remove the stalks of strawberries. Put aside
some whole strawberries for the decoration. Cup the others in
half and set aside.

Tint the water with red colouring to obtain a beautiful colour,
an intense red. In a small saucepan, boil the coloured water,
caster sugar and glucose. Add the gelatine previously softened
in cold water and drained, then the lemon juice. Mix without
whisk and leave to cool to 40°C.

Place genoise dough in 24 cm diameter frame. Spread the
strawberries on the circumference, cut outside. Top with
Cointreau® custard. Place the second genoise dough. Pour
the red glaze with a spatula. Unmould and decorate with a few
strawberries.