COINTREAU
PRALINE

Name: COINTREAU PRALINE
Ingredients: 150 g Macadamia nut; 150 g icing sugar; 135 g milk couverture; 50 g Timur bay shortbread; 250 g candied oranges; 20 g Cointreau® 60% vol.; 150 g butter; 95 g icing sugar; 30 g cornstarch; 1 g salt; 55 g eggs; 250 g unbleached all-purpose flour; 20 g mixed Timur bays

Chef :

Original creation by
Valentin GENEVAZ,
1st prize of 2022 Swiss Competition
Final with young confectioners

Brand

Download recipe

Ingredients

150 g Macadamia nut
150 g icing sugar
135 g milk couverture
50 g Timur bay shortbread

Step

Roast Macadamia nuts until desired lightly. Mix them with
icing sugar. Add the tempered milk couverture, then the mixed
shortbread. Temper to 28.5°C before use.

Ingredients

250 g candied oranges
20 g Cointreau® 60% vol.

Step

Mix candied oranges then soften the orange paste with
Cointreau®.

Ingredients

150 g butter
95 g icing sugar
30 g cornstarch
1 g salt
55 g eggs
250 g unbleached all-purpose flour
20 g mixed Timur bays

Step

Mix butter with icing sugar. Gradually add tempered eggs.
Incorpporate flour, Timur bays and salt. Mix until obtaining a
homogeneous paste. Allow to sit one night in a refrigerator.
Roll out the dough finely and bake for about 12 minutes to
175°C in a convection oven.

Ingredients

No ingredients.

Step

Temper the coloured cocoa butters to 30.5°C.
In cavities, brush successively 3 layers of cocoa butter, in this
order: red, orange, then white.
Mold with black couverture. Leave to crystallize.
Fill 1/3 of candied orange paste, complete with tempered
Gianduja.
Leave to crystallize then close the mold.
Unmold when crystallization is optimal.