Recipe for 3 sheets
2 whole eggs (100 g)
2 egg yolks (40 g)
50 g icing sugar
50 g hazelnut powder
3 white eggs (90 g)
30 g caster sugar
Zest of one orange
100 g flour
Step
Using a whip, beat whole eggs, egg yolks, icing sugar, hazelnut
powder and orange zests together. In another bowl with a
whip, whisk egg whites with sugar. Fold ¼ egg whites in the first
mixture. Add flour and stir again. Fold in remaining egg whites
delicately. Spread 150 g mixture in 3 frames 20 x 20 cm, placed
on a sheet and a baking paper. Bake in a convection oven at
180°C for approximately 10 minutes.
2. ORANGE AND COINTREAU® SYRUP
Ingredients
65 g caster sugar
90 g water
30 g orange juice
25 g Cointreau® 40% vol.
Step
In a saucepan, heat water and caster sugar. Leave to cool, then
add orange juice and Cointreau®. Set aside for the assembly.
3. SALTY CARAMEL («FLEUR DE SEL»)
Ingredients
100 g caster sugar
50 g whipping cream
25 g butter
1 «Fleur de sel» salt pinch
Step
Heat gently a saucepan, add gradually caster sugar to prepare
a quite dark caramel (with no water). Pour hot cream and stir.
Add butter and “Fleur de sel” salt. Bring back to the boil and
pour onto shallow tray
4. CARAMEL AND GRIOTTINES® COINTREAU® CREAM
Ingredients
40 g caster sugar (1)
110 g milk
110 g liquid cream
3 egg yolks (60 g)
25 g caster sugar (2)
1 «Fleur de sel» salt pinch
2 gelatine leaves (4 g) 200 blooms
125 g of Griottines® Cointreau®
Step
In a saucepan, prepare a dark caramel (with sugar 1). Pour hot
cream and milk and stir. Sprinkle with «Fleur de sel» salt. Mix
egg yolks and sugar (2) until sugar is completely dissolved. Bring
caramel back to the boil and pour over egg yolks. Cook to reach
85°C. Add the gelatine leaves which have already softened in
cold water, drained and melted, and mix well. Leave to cool just
before cream has been completely solid. Pour mixture onto on
frame 20 x 20 cm. Sprinkle with Griottines® Cointreau®. Put in
the freezer.
5. COINTREAU® BAVAROISE
Ingredients
65 g whole milk
65 g liquid cream
Zest of one orange
2 egg yolks (40 g)
30 g caster sugar
2 gelatine leaves (4 g) 200 blooms
20 g of Cointreau® 40% vol.
125 g whipped cream
Step
Prepare a custard: pour milk, liquid cream and orange zests on
the egg yolks, previously mixed with caster sugar, and cook to
85°C. Add the gelatine leaves which have already softened in
cold water, drained and melted. Leave to cool down to 20°C,
add Cointreau® and fold in whipped cream.
6. NEUTRAL GLAZE
Ingredients
45 g of caster sugar
30 g of glucose
20 g of water
1 gelatine leave (2 g) 200 blooms
1 teaspoon lemon juice (3 g)
Step
In a small saucepan, pour water, sugar, glucose and bring to a boil. Add the gelatine leaves which have already softened in cold water,
drained and melted, then the lemon juice. Mix and leave to cool to 40°C.
7. ASSEMBLY
Ingredients
No ingredients.
Step
In a frame 20 x 20 cm and 4.5 cm high, lay a sheet of orange hazelnut cake and sprinkle with syrup. Spread caramel on top. Lay another
cake sheet and sprinkle with syrup. Spread 170 g Cointreau® bavaroise. Put the set caramel and Griottines® Cointreau® cream on top.
Spread 170 g Cointreau® bavaroise. Add the last syrup soaked cake sheet. Cover and smooth with the rest of the cream. Freeze.
8. DECORATION
Ingredients
No ingredients.
Step
Dust slightly with cocoa powder. Glaze with neutral glaze. Cut the edges to obtain a fine presentation for serving. Decorate with
macaroons and dark chocolate threads.
