Two world pastry champions create recipes around Amarenas Cointreau
David Wesmaël, crowned Meilleur Ouvrier de France Glacier in 2004, won the World Pastry Team Champion title in 2006. In 2016, he founded La Glacerie Paris, where he seeks to offer the best possible tasting experience by playing on temperatures, innovative presentations and the combination of flavors and textures. His creations are distinguished by straightforward flavors and novel presentations.
Luigi Biasetto qualified as a Master Pâtissier Chocolatier Confiseur Glacier at the age of 17. In 1997, he won the World Pastry Cup, then opened the Biasetto patisserie in Padua in 1998, which quickly became one of the most renowned in the country, known for its tasty creations and innovative techniques. In 2019, he inaugurates “Biasetto Sweet Time Everywhere” in Udine, a patisserie where customers can sample his creations directly at the counter. His approach, known as “the Biasetto method”, emphasizes rationality, creativity and emotional expression.
Recipes with Cointreau Amarenas
In this frosted Amarena, David Wesmaël has layered spoon biscuit, Amarena Cointreau sorbet, cocoa sorbet-style water ice and Amarena Cointreau Amarena compote. The whole is coated with a mascarpone-vanilla parfait glacé, a layer of water ice and a red mirror glaze. This cherry reveals a new flavor with every bite! Each layer reveals a different texture, from the crunch of the spoon biscuit to the melting sweetness of the sorbet and compote. The red mirror glaze skilfully conceals this gourmet treasure, creating an effect of surprise and wonder as you taste.
Opéra, the emblematic French pastry, needs no introduction. Traditionally composed of three layers of Joconde biscuit soaked in coffee syrup, it is topped with coffee buttercream and chocolate ganache. The whole is covered with a chocolate mirror glaze, offering a smooth, elegant finish. This dessert is revisited by David Wesmaël, called The Operamarena, who alternates joconde biscuit, crunchy dark praline with Amarena Cointreau, chicory coffee light cream and two chocolates ganache with Amarena Cointreau. The soft texture of the biscuit, the intensity of the black praline, the sweetness of the cream and the contrast of the ganache create a rich, sophisticated taste experience. A must for tea rooms and renowned patisseries, in which Amarena Cointreau bring freshness and intensity!
Luigi Biasetto’s Panettones are renowned throughout Italy and beyond! Luigi Biasetto was voted “Best Panettone in Italy” in 2019 and 2021, a testament to the exceptional quality of his work. In his recipe, which combines tradition and innovation, the master pastry chef replaces candied and dried fruits with a compote of Amarena Cointreau, which perfectly complements the melting, airy texture of his dough. A true delight to be enjoyed all year round.
Visit our stand at Sihra 2025 to taste Cointreau Amarenas!
