Original creation by
Mélanie MARGUERAT,
3rd prize of 2022 Swiss Competition
Final with young confectioners
PRALINE
COINTREAU®
Chef :
Brand
1. COINTREAU® SYRUP
Ingredients
80 g water
170 g sugar
5 g glucose
70 g Cointreau® 60%
Step
Boil water, sugar and glucose. Let cool. Incorporate the
Cointreau®. Add 150 g of neutral syrup, mix well. Use
immediately.
2. COINTREAU® BLOOD ORANGE GANACHE
Ingredients
70 g cream (35% fat)
70 g blood orange puree
200 g dark couverture
20 g Cointreau® 60%
Step
Boil cream and puree to 60°C. Pour over the dark couverture,
mix well and add the Cointreau®.
3. DECOR & ASSEMBLY
Ingredients
Cocoa butters, red and orange
White couverture
Cointreau® syrup
Cointreau® blood orange ganache
Step
Heat the mold. With a toothbrush and a spoon, spread red
butter points. Let set. With a sponge, make a gradient with
orange cocoa butter. Mold two layers of white couverture, let
set.
Pour the ganache over the syrup in a very small net, then let set
slightly in the refrigerator.
Close with white couverture, let set and unmold.
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