Jean-Michel Perruchon, MOF pastry chef, unveils his recipe: Vendôme with Cointreau. This delicious pastry is composed of a joconde sponge, a pistachio dacquoise, an orange bavaroise and a hazelnut praline mousse. Cointreau adds a subtle touch to the bavaroise, enhancing the orange flavour.
Discover this marvel on video!
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