Coup de coeur

* Preparation of the almond paste min. 70% (composed of 70%
of white almonds and 30% of sugar)

In a bowl of cold water, put 175 g of whole white almonds for 12 hours. The next day, drip off well and dry with a dry and
clean cloth. Freeze the almonds for around 10 to 15 minutes.
Place the almonds in the food processor and process until coarsely chopped. Add 75 g of icing sugar. Mix together until
to obtain a smooth almond paste. Put in a food-safe plastic bag and store in a cool place or in a freezer.
Warm the almond paste in the microwave oven (around 40 to 45°C). Heat to 35°C the eggs and the sugar over a bain-marie.
Pour little by little the eggs into the mixing bowl fitted with a whisk. Beat until the mixture is white and light.
Add the melted hot (45°C) butter, the chopped cubes of candied orange and the orange zest. Fold through the flour and
the baking powder sifted together. Preheat oven to 170°C. Pour into a round baking tin, buttered and floured, to a thickness of 1
cm. Put in the oven and reduce the temperature to 160°C. Cook for approximately 15 minutes (ensure that the sponge cake is
soft). Unmould and cover with plastic wrap when it is warm.
Keep cool.

In a bowl, mix gently the apricot halves with the sugar and cover with plastic wrap. Allow to rest for one night in the refrigerator.
The following day, boil for 2 to 3 minutes in a saucepan, then drain.
Preheat oven to 120°C. Place the apricot halves on a baking tray lined with a sulfurised paper and cook in a fan forced oven
at 120-130°C to extract the humidity from the apricots for approximately 20 minutes. After cooling, cut into small pieces
and spoon 10 g into each small dome before to pour over the mandarin jelly.

Cut mandarins in half, then remove seeds and white skin. Blend to obtain a smooth purée, then sieve coarsely.
Put 190 g of purée in a saucepan with the sugar.
Cook on low heat for around 5 to 8 minutes to reduce the purée and concentrate the taste.
Add the gelatin previously soaked in cold water and drained; cool the mixture in a bowl over ice. When the mixture thickens,
pour into the dome shaped silicon molds with a diameter of 4 cm (around 10 g by mold), over the candied apricots (around
10 g by mold) and place in the freezer.

In a saucepan, heat the milk and the cream and add the gelatin, previously soaked in cold water and drained. Cool down the mix.
When the mix is at 30°C approximately, boil the sugar, water and honey in a small saucepan and pour over the egg yolks in a
bowl while whisking. Heat over a hot bain-marie and whisk until mixture thickens.Remove from the bain-marie and keep whisking
until the mixture is cold. The mixture is very light and foamy. Add the Cointreau®, then the cooled mixture milk, cream and gelatin.
Add whipped cream at the same time with a spatula.

Pour the Cointreau® mousse half way into each heart shaped silicon mold. Unmould the mandarin and apricot jelly, then place
in the center of small gateaux by pressing a little. Cut out the biscuit using a cookie cutter that is smaller than the used mould dimensions. Place a biscuit on the top of small gateaux. Press on lightly and smooth to the top edge with a spatula. Freeze.

Whip the cream and the sugar lightly until a liquid texture as for a glaze. Unmould. Glaze completely the individual hearts over a
grill, To obtain a fine layer, strike the grill gently on the worktop.
Sprinkle with icing sugar at the last moment. Decorate with white chocolate chips done with a peeling knife.
You can also only decorate with white chocolate chips and some red fruits, without glaze.