Jean-Michel Perruchon guides us step-by-step through the preparation of his Cointreau pistachio tartelette, using four preparations that balance flavours and textures: a traditional shortcrust pastry, a Cointreau pistachio almond cream, a strawberry compote and a Cointreau orange crème montée.
Cointreau adds its notes of sweet and bitter oranges, while enhancing the flavour of the strawberries.
Video cover image
