Original Creation by
Manuel et Alexis BOUILLET,
Consultant Pastry Chefs,
Twin’s Creative Lab, Taïwan
COINTREAU® CUSTARD
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Chef :
Brand
Quantity :
Recipe for 200 g
INGREDIENTS
Ingredients
50 g 35% cream
50 g milk
33 g egg yolks
36 g sugar
5 g gelatine 200 blooms
25 g Cointreau® 60%
Step
In a saucepan, combine the cream and milk.
Pour in half the sugar. Bring to 85°C.
Mix the egg yolks with the other half of the sugar.
When the temperature reaches 85°C, pour over the yolk-sugar
mixture, whisking all the time. Transfer to the saucepan and
heat to 85°C again.
Stir in hydrated gelatin.
Strain.
Cool to 27/30°C before adding Cointreau®.
Video
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