Original creation by
Alexis BOUILLET
World’s Best Young Pastry Chef 2011
COINTREAU LINGOT CAKE
Chef :
Brand
Quantity :
Recipe for 4 pound cakes (15 cm long x 6.5 cm wide x 6 cm high)
orange cake recipe
Composition:
Ingredients
375 g Orange Cointreau® poundcake
60 g mandarin syrup
White chocolate coating
Orange spray
Neutral glaze
Golden leaves
Mandarin pate de fruit (2.5 cm diameter, silicone mold)
1. ORANGE COINTREAU® POUNDCAKE
Ingredients
73 g mandarin puree Sicoly
12 g orange zests
266 g butter
73 g trimoline
73 g icing sugar
73 g sugar
324 g almond powder
48 g grape seeds oil
116 g egg yolks
68 g eggs
155 g flour T55
7.5 g baking powder
174 g egg whites
73 g sugar
75.5 g Cointreau® 60% vol
Step
1. Combine mandarin puree, orange zests and Cointreau®.
2. With the paddle, mix together the soften butter, trimoline,
icing sugar, sugar, almond powder.
3. Change with the whisk and add grape seeds oil, egg yolks
and eggs (Temperated).
4. Add the sifted flour and baking powder + all the liquid part
(n°1)
5. Beat to a soft peak egg whites and sugar, and add delicately
to the preparation.
6. Bake at 160°C – 30/35 minutes.
2. MANDARIN SYRUP
Ingredients
120 g water
51 g mandarin puree Sicoly
69 g sugar
17 g Cointreau® 60% vol.
Step
1. Boil sugar, water, then add the mandarin puree.
2. Cool it down at 40°C and finish by the Cointreau®.
3. WHITE CHOCOLATE COATING
Ingredients
1091 g white chocolate 35%
109 g grape seeds oil
Step
Blend all together and temperate at 40°C.
4. ORANGE COCOA BUTTER SPRAY
Ingredients
100 g cocoa butter
100 g white chocolate
SQ Red colorant powder (for chocolate)
SQ Yellow colorant powder (for chocolate)
SQ Titane colorant powder (for chocolate)
Step
1. Melt the cocoa butter and white chocolate at 40°C, add the
colorants powder.
2. Mix with the hand blender and strain it.
5. MANDARIN PATE DE FRUIT
Ingredients
100 g mandarin puree Sicoly
20 g sugar n° 1
3 g yellow pectin
90 g sugar n° 2
20 g glucose syrup
2 g liquid citric acid (50/50)
Step
1. Heat up puree at 40°C and pour over it the mix of sugar n° 1 and
yellow pectin. Boil it.
2. Add the sugar n° 2 and glucose syrup, cook at 106°C or 75 Brix.
3. Add citric acid to make pectin set and pour into a silicone mold
2,5 cm.
6. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Step 1: Bake the pound cake, soak it and freeze it.
Step 2: Temperate the coating at 40°C and dipp it.
Step 3: Heat the spray at 40°C and spray the pound cake + neutral
glaze in the end.
Step 4: Decorate with one mandarin pate de fruit, some dotes of
neutral glaze and some portions of golden leaves.
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