2 whole eggs (100 g)
2 egg yolks (40 g)
100 g caster sugar (1)
3 egg whites (90 g)
25 g caster sugar (2)
1 salt pinch
75 g flour Type 55
Zest of a half lime
Total weight: 430 g
Step
With an electric mixer or a whip in hand, beat whole eggs, egg
yolks, lime zest and sugar (1) together. In a saucepan, heat water
and reheat the mixture in a bain marie to 45°C. With an electric
mixer, whisk until completely cold. In a separate bowl, whisk
egg whites with sugar (2) and salt. In the first foamy mixture,
add ¼ whisked egg whites, sifted flour, then add rest of whisked
egg whites. Spread this mixture out to a thickness of 3/4 mm on
oiled cooking paper in order to cut 3 squares of 20 cm per side
when the sponge will be cooked. Bake at 200°C for 10 minutes.
Set aside.
Small logs: After cooking, cut the squares and cover with
plastic wrap so that it does not dry
v
Ingredients
80 g caster sugar
90 g water
15 g Cointreau® 40% vol.
Total weight: 185 g
Step
In a saucepan, pour water and caster sugar. Boil and cover. Cool
before adding Cointreau®. Set aside.
3. STRAWBERRY COULIS
Ingredients
150 g strawberry purée
1 ½ gelatin leaf (3 g) 200 Blooms
30 g caster sugar
Total weight: 183 g
Step
Soak the gelatine in cold water. In a saucepan, heat 1/3 of
the strawberry purée, add sugar, then the soaked and drained
gelatine in the hot purée. Mix, add the rest of the strawberry
purée. Mix and set aside.
4. COINTREAU® MOUSSELINE CREAM WITH CITRUS
Ingredients
335 g whole milk
3 egg yolks (60 g)
85 g caster sugar
30 g corn flour
25 g butter (1)
125 g butter (2)
55 g Cointreau® 40% vol.
Zest of a half lemon
Zest of a quarter lime
Zest of a half orange
Total weight: 715 g
Step
Blanch egg yolks and caster sugar, then add corn flour. In a
saucepan, boil milk and zests. Pass through a conical muslin
strainer and pour over the previous mixture. Pour back into
saucepan to bring to a boil, whisking constantly. Leave it to boil
for 1 minute and add butter (1). Pour the cream in a high bowl
and cover with a plastic wrap directly on the surface. Leave to
cool.
When the custard is cold, place in food processor and add butter
(2) at room temperature. Whisk until the cream emulsifies (the
cream should be smooth and unctuous). Continue in this way
adding the Cointreau® little by little. Set aside.
5. ASSEMBLY
Ingredients
No ingredients.
Step
In a square frame measuring 20 cm per side and 4.5 cm in height,
place a square of lime sponge roll. Using a brush, soake with the
Cointreau® syrup. Spread 90 g Cointreau® mousseline cream.
Lay another lime sponge and level to make a flat surface.
Pour some Cointreau® syrup on top. Spread 50 g Cointreau®
mousseline cream. Smooth the cream over the whole surface,
then pour the strawberry coulis. Put in the fridge until
strawberry coulis has gelled.
Out of the refrigerator, carefully spread 50 g Cointreau®
mousseline cream over the whole surface. Lay the third and
last sponge cake. Pour Cointreau® syrup again. Cover with 90 g
Cointreau® mousseline cream with a spatula. Freeze for several
hours to facilitate the cutting and the finishing of the small logs.
You may leave whole the entremets by decorating its surface with small mousseline Cointreau® cream flames and red fruits.
6. DECORATION FOR SMALL LOGS
Ingredients
No ingredients.
Step
With a small blowtorch, warm the sides of the frame to make it easier to demould.
Cut cake into rectangles (10 x 4 cm) using a long knife which has been dipped in hot water.
Use a piping bag with a neutral nozzle to decorate the log: make some small mousseline Cointreau® cream flames on half of the top
of the cake.
At your convenience, you may let the sites apparent or cover with chocolate plates.
Decorate with a strawberry or a raspberry.
