Original creation by
Emilie RAVAIOLI,
2nd Jury Prize
The 2021 Swiss Competition Final
with young confectioners
COINTREAU® APRICOT
PRALINE
Chef :
Brand
1. APRICOT COMPOTE
Ingredients
200 g apricot in small dices
30 g sugar
1 rosemary sprig
Step
Cook all the ingredients until the apricot dices are very soft and
let cool in a tray.
2. COINTREAU® GANACHE
Ingredients
15 g sorbex
15 g glucose
26 g orange juice
85 g cream
40 g milk couverture
170 g white couverture
30 g butter
25 g Cointreau® 60% vol.
Red cocoa butter
Orange cocoa butter
White cocoa butter
Dark couverture
Step
Boil sorbex, glucose, cream and orange juice. Pour on partly
melted couvertures. To 35°C, add butter and Cointreau®. Mix.
Cover the moulds with red cocoa butter to 32°C, leave to set,
start again with orange cocoa butter, one last time with white
cocoa butter. Leave to set and cover with dark chocolate. Fill
halfway with apricot compote, make up to the moulds with
Cointreau® ganache. Leave to set in the refrigerator, then close
the moulds. Leave to set before to unmould.
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