Original creation by
Jacques BELLANGER,
Meilleur Ouvrier de France Pâtissier
Chocolaterie Beline, Le Mans, France
COINTREAUPOLITAN
Chef :
Brand
Quantity :
Recipe for 150 pieces
recipe for redcurrant chocolates
1. GANACHE
Ingredients
300 g 35% cream
60 g glucose
50 g powdered sorbitol
620 g milk couverture
110 g unsalted butter
50 g Cointreau® 60%
Step
Boil together cream, glucose and powdered sorbitol.
Pour on milk couverture. Mix and add unsalted butter
and Cointreau®.
2. REDCURRANT JAM
Ingredients
200 g of redcurrant purée
400 g of castor sugar
160 g of water
6 g of Pectin NH
50 g of sugar
Dark couverture
Milk couverture
Dry cranberry or redcurrant
Step
Heat together redcurrant purée with castor sugar and water.
Sprinkle in pectin mixed with sugar and bring to the boil.
Cool down and use once cold. Fill in moulds previously lined
thinly with dark couverture: 1/3 chocolate filling, 1/3 redcurrant
jam, 1/3 chocolate filling. Let set and coat with a thin layer
of milk couverture. Decorate with a dry cranberry or a redcurrant.
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