Original creation by Bruno SCHNEIDER,
2nd prize of 2022 Swiss Competition
Final with young confectioners
PRALINE COINTREAU® almond
Chef :
Brand
1. COINTREAU® CARAMEL
Ingredients
130 g cream
200 g sugar
140 g tangerine puree
200 g Rio Huimbi couverture
15 g butter
18 g Cointreau® 60%
Zest of half an orange
Step
Caramelize the sugar and stop cooking with cream and puree,
preheated well. Pour over the couverture and mix. Add butter,
Cointreau® and zest, mix and use at about 26°C.
2. ALMOND GANACHE
Ingredients
100 g almond milk
80 g cocoa butter
80 g white couverture
100 g white almond pure paste
Step
Heat almond milk and mix with the other ingredients. Emulsify
and use.
3. DÉCOR
Ingredients
No ingredients.
Step
Spray a dark preparation on a small part to the mold base,
continue with orange cocoa butter (at room temperature). Let
crystallize overnight to 18°C. Spread a bit of orange sparkle.
Cover with dark chocolate.
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