Contact

COINTREAU DELIGHT

Chef :

Original creation by
Frédéric BOURSE,
Pastry Chef
International Trainer
and Consultant

Brand
Quantity :

Recipe for 12 pieces

financier's recipe

1. GIANDUJA, LIME AND COINTREAU® BISCUITS

Ingredients

2 whole eggs (100 g)
1 egg yolk (20 g)
30 g hazelnut powder
50 g almond powder
95 g caster sugar
Grated zest of a lime
15 g Cointreau® 40% vol.
65 g flour Type 55
2 g baking powder (1 level teanspoon)
90 g Gianduja or milk chocolate in bar
30 g chopped toasted hazelnuts
65 g melted butter
Total weight: 562 g

Step

In the beater with the paddle attachment, beat the eggs, egg
yolks, hazelnut powder, almond powder, caster sugar, lime zest
and Cointreau®. Use a rubber spatula to fold the sieved flour
and baking powder into the mixture. Blend in the chopped
Gianduja or the chopped milk chocolate, chopped hazelnuts
and lastly, the cold melted butter. Preheat the oven to 180°C.
Using a piping bag fitted with a tip number 10, pipe the mixture
into the individual silicone moulds in the form of a savarin (or
oval savarin). Place a sheet of greaseproof paper and a metal
grill over the filled moulds and bake in a convection oven at
180°C for around 20 to 25 minutes until the cakes are soft and
fluffy. Unmold and cover with a plastic wrap to conserve their
soft.

2. COINTREAU® SYRUP

Ingredients

65 g caster sugar
125 g water
20 g Cointreau® 40% vol.
Total weight: 210 g

Step

Boil together water and sugar in a saucepan. Cover and leave to
cool. Add the Cointreau®. Set aside.

3. RASPBERRY AND COINTREAU® COULIS

Ingredients

50 g de sucre à confiture
300 g de framboises fraîches ou surgelées OU 220 g de
coulis de framboise
2 feuilles de gélatine (4 g) qualité or 200 Blooms
15 g de Cointreau® 40% vol.
Poids total : 369 g3. RASPBERRY AND COINTREAU® COULIS
50 g sugar for jam
300 g fresh or frozen raspberries OR 220 g of raspberry coulis
2 gelatine leaves (4 g) 200 Blooms
15 g Cointreau® 40% vol.
Total weight: 369 g

Step

Soften the gelatine in cold water. Mix the raspberries and strain
through a sieve to obtain 220 g of purée. Add the sugar and boil
in a saucepan for 2 or 3 minutes, whisking constantly.
Add the softened drained gelatine. Leave to cool, then add the
Cointreau®. Set aside for finishing.

4. DECORATION

Ingredients

Drained Griottines® Cointreau® in sufficient quantity
100 g apricot jam

5. ASSEMBLY AND FINISHING

Ingredients

No ingredients.

Step

Remove the Delights from their moulds while still warm, and
brush them lightly with the Cointreau® syrup. Leave to cool and
place in the refrigerator for at least one hour.
Heat the apricot jam, dilute with a little water and strain.
Glaze the Delights using a brush.
Pipe the raspberry Cointreau® coulis into the cavities.
Place 1 or 3 Griottines® Cointreau® per Delight.