Original creation by
Aurélien TROTTIER
Chocolats & Pâtisseries Créatives
Artisan Passionné, France
COINTREAU CREME BRULEE
Chef :
Brand
Quantity :
Recipe for 18 ramekins of 120 g
Recipe for traditional crème brûlée, flavored with Cointreau
INGREDIENTS & PREPARATION
Ingredients
500 g liquid cream
1 Tahitian vanilla pod
210 g sugar
320 g pasteurized egg yolks
25 g basic gelatin mass
50 g Cointreau® 40%
Total weight: 1,095 g
Step
Infuse the vanilla in the cream. Make a custard and cook it at 84°C.
Add the gelatin mass and Cointreau®.
Blend and then chill in a container overnight.
Pour into individual molds.
Caramelize under the salamander with brown sugar until browned.
