Original creation by
Valentin GENEVAZ,
1st prize of 2022 Swiss Competition
Final with young confectioners
COINTREAU®
PRALINE
Chef :
Brand
1. TIMUR BAY MACADAMIA NUT GIANDUJA
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.
2. CANDIED ORANGE PASTE
Ingredients
250 g candied oranges
20 g Cointreau® 60% vol.
Step
Mix candied oranges then soften the orange paste with
Cointreau®.
3. TIMUR BAY SHORTBREAD
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.
4. ASSEMBLY
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.
Other recipes
Discover them all
