Original creation by
Jean-Michel PERRUCHON,
Meilleur Ouvrier de France Pâtissier
Ecole Bellouet Conseil,
Paris, France
MIRROR OF LOIRE
Chef :
Brand
Quantity :
Recipe for 15 individual “on the go cakes” (10 cm in diameter)
1. SOFT BISCUIT
Ingredients
165 g butter
200 g caster sugar
2 g salt
135 g almond powder
4 whole eggs (200 g)
55 g flour
75 g Cointreau® 40% vol.
Total weight: 817 g
Step
In a beater with a whisk, cream the butter then add the caster
sugar, salt and almond powder. Add the eggs little by little
then beat the mixture for around 10 minutes on medium, until
creamy. Pour the mix into a stainless steel bowl and mix the
sieved flour and the Cointreau® with a spatula. Put into circular
aluminium or silicone molds (10 cm in diameter and 2 cm high)
and cook in a ventilated oven at 170°C (190°C in a convection
oven) for around 15/20 minutes. Right out of the oven, brush
the Mirror with Cointreau® syrup. Remove from the molds
when well cooled and set aside ready for the finishing touches
2. COINTREAU® SOAKING SYRUP
Ingredients
115 g water
110 g caster sugar
85 g Cointreau® 40% vol.
Total weight: 310 g
Step
In a saucepan, boil water and caster sugar. Leave to cool and add
Cointreau®. Set aside for the soaking of the soft biscuit.
3. ICING
Ingredients
20 g Cointreau® 40% vol.
10 g water
80 g icing sugar
Total weight: 105 g
Step
With a Maryse, mix together the ingredients and heat gently to
approximately 30°C. Store at room temperature to make glaze
on the Mirrors of Loire.
4. FINISHING
Ingredients
No ingredients.
Step
Heat a touch of apricot jam in a small quantity of water in a
saucepan and apply with brush on the biscuits. Leave to cool,
then brush a layer of icing over the cold Mirrors. Decorate with
candied orange peels.
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