60 g softened butter
1 salt pinch
45 g icing sugar
15 g almond powder
½ beaten egg (25 g)
30 g flour T55 (1)
90 g flour T55 (2)
½ tablespoon of vanilla sugar
Total weight: 265 g
Step
Using a flat beater or in a bowl, knead all the ingredients
together except the flour (2). When the mixture is smooth and
even, add the flour (2) and fold well into the mixture without
overworking the dough. Leave to cool in the refrigerator for
several hours at 5°C. Preheat the oven to 170°C. Roll the dough
out in a layer 4 mm thick using a rolling pin and cut a square
with sides 20 cm (use the frame you are going to use for the
assembly as a guide). Place on a sheet of greaseproof paper and
pre-bake in an oven at 170°C for around 10 minutes.
NB : Keep the other half of the dough in the refrigerator or
freezer in a food-safe plastic bag or plastic wrap for future use
(pie, etc…)
2. RICH DRIED FRUITS AND GRIOTTINES® COINTREAU® SPONGE
Ingredients
60 g softened butter
60 g caster sugar
60 g almond powder
1 g whole egg (50 g)
10 g potato starch
40 g liquid cream (35% fat)
25 g Cointreau® 40%
30 g candied orange peel cubes
50 g soft dried apricot cubes
90 g drained Griottines® Cointreau®
25 g whole grilled hazelnuts
15 g green pistachios
25 g raw grilled almonds
Total weight: 540 g
Step
Using a flat beater, mix the butter, caster sugar, almond powder,
temperate egg and potato starch, taking care not to overwork the mixture. Blend in the liquid cream and the Cointreau®.
Preheat the oven to 170°C.
Using a piping bag fitted with a 12 mm tip, pipe the cake mix
onto the sweet pastry prepared in the previous step, and evenly
scatter with the dried fruits and Griottines® Cointreau®. Cover
with a sheet of greaseproof paper, smooth down firmly and
bake in a oven at 170°C for around 15 minutes. Remove the
greaseproof paper and continue baking at 160°C for around
10 minutes. Once removed from the oven, soak lightly with the
Cointreau® syrup and leave to cool.
3. COINTREAU® SOAKING SYRUP
Ingredients
25 g caster sugar
50 g water
10 g Cointreau® 40%
Total weight: 85 g
Step
Boil the water and sugar in a small saucepan. Cover and leave to
cool. Add the Cointreau®.
4. RASPBERRY COULIS
Ingredients
350 g fresh or frozen raspberries
30 g caster sugar
3 gelatin leaves (6 g) 200 Blooms
Total weight: 383 g
Step
Mix the raspberries and strain to obtain a smooth puree. Weigh
300 g of purée. In a saucepan, heat one third of the raspberry
purée along with the caster sugar. Add the gelatine leaves
softened in cold water and drained. Make sure the gelatine is
completely melted before blending in the rest of the raspberry
purée. Set aside.
5. COINTREAU® AND NOUGAT CREAM
Ingredients
1 g egg yolk (20 g)
20 g caster sugar
30 g liquid cream (35% fat)
30 g whole milk
50 g nougat
2 gelatin leaves (4 g) 200 Blooms
20 g Cointreau® 40%
195 g whipped cream
Total weight: 369 g
Step
In a bowl, whisk the egg yolk and the caster sugar. Melt the
chopped nougat in the milk and cream. Mix and boil. Pour the
boiling liquid on to the mixture yolk and sugar. Heat to 85°C
(just before boiling) whisking constantly. Add the gelatine
leaves softened in cold water and drained. Mix by cooling the
cream onto a cold bain-marie with ice cubes. Cool to 40°C
(hardly tepid). Add the Cointreau® and the whipped cream. Use
quickly
6. NEUTRAL GLAZE
Ingredients
45 g caster sugar
30 g glucose
20 g water
1 gelatin leave (2 g) 200 Blooms
1 tablespoon of lemon juice
Total weight: 97 g
Step
In a small saucepan, boil the water, sugar and glucose. Add the
gelatin leaves softened in cold water and drained, then the
lemon juice. Mix and cool to 40°C.
7. ASSEMBLY & FINISHING
Ingredients
No ingredients.
Step
Take the frame used to bake the sweet pastry and the rich
dried fruits and Griottines® Cointreau® cake. When the cake
is completely cool, pour the raspberry coulis over it and deep
freeze for a few minutes.
When the coulis begins to gel, finish by covering with
Cointreau® and nougat cream and smoothing well. Place the
cake in the deep freezer.
For the finishing, glaze with a neutral glaze reheat to 40°C
(hardly repid) the top of the dessert with a spatula.
Remove the frame by gently heading the outer side with a small
blowtorch and slide a hot knife blade between the frame and
the dessert. Decorate with a little buch of redcurrants, some
drained Griottines® Cointreau® and chopped green pistachios.
NB: The recipe uses a frame with 4 cm deep. For a frame with
4.5 cm deep, increase by 30% the recipe of Cointreau® and
nougat cream.
