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CAMILLE

Chef :

Original creation by
Alexis BOUILLET
World’s Best Young Pastry Chef 2011
Escape from Paris, Taipei, Taïwan

Brand cointreau pour recette
Quantity :

Recipe for 4 cakes

1. INGREDIENTS AND TOOLS

Ingredients

100 g Hazelnut praline crunch (20 cm diameter)
350 g Cointreau® 60% caramel cremeux (20 cm diameter)
1400 g Orange zest Joconde sponge
(tray 60 X 40 then Cut with 6 inch ring)
220 g Mandarine confit with 6 inch ring
450 g Milk chocolate Cointreau® 60% chocolate mousse
(18 cm diameter)
Milk chocolate glaze
Milk chocolate spray
Gold powder + Cointreau® 60% (9,5 cm diameter)

2. HAZELNUT PRALINE CRUNCH

Ingredients

100 g Feuilletine
100 g Milk Chocolate 45%
100 g Hazelnut paste 100%
100 g Hazelnut praline

Step

Melt the milk chocolate and add the hazelnut paste and praline.
Combine with the feuilletine and mix all together. Spread into
a 20 cm ring

3. ORANGE JOCONDE ALMOND SPONGE

Ingredients

245 g Egg Whites
291,7 g Sugar N1
291,7 g Almond Powder
93,3 g Flour T55
4,7 g Cornstarch
3,1 g Salt
420 g Egg
58,3 g Sugar N2
52,5 g Butter
11,7 g Orange zest

Step

Whisk egg whites with sugar N1 to a soft peak. On a separate
bowl, beat eggs with the sugar N2. Pour the mix of eggs/
sugar over the mix of egg white/sugar. Add the mix of flour,
cornstarch and salt already sifted. Stirr delictaly with a Maryse.
Finish by the melted butter at 70°C and orange zest Scale 1 400 g
per tray 60X40, bake at 165°C 9+9 min.

4. COINTREAU® CARAMEL CREMEUX

Ingredients

224 g Sugar N1
649,6 g Milk
4,5 Orange zest
2,2 Vanilla bean
98,6 g Egg yolk
33,6 g Sugar N2
50,4 g Cornstarch
4,5 g Gelatin 200 bloom
364 g Butter
1,1 g Salt
67,2 g Cointreau® 60%

Step

Boil the milk and let infuse the orange zest and vanilla for at least
15 minutes. Caramelise the sugar N1 to get a golden brown color
and deglaze with the hot liquid. Strain it. Combine together the
egg yolk, sugar N2 and cornstarch. Make a pastry cream, add in
the end the gelatin and cool it down to reach 40°C. Add the
soften butter, salt, Cointreau® and blend it.

5. MANDARIN CONFIT

Ingredients

830,8 g Mandarin Puree
64,7 g Sugar
14,9 g NH Pectin
12,9 g Lime Puree
3,9 g Gelatin 200 bloom

Step

In a saucepan, heat the mandarin puree until 40°C. Combine
together the sugar and the pectin and add little by little to the
liquid. Bring to boil all together during 15 secondes and finish by
the lime juice. Add the gelatin.

6. ORANGE COINTREAU® MILK CHOCOLATE MOUSSE

Ingredients

175,5 g Cream
175,5 g Milk
6,8 g Orange Zest
27 g Sugar
69,8 g Egg yolk
731,3 g Milk Chocolate 45%
618,8 g Cream
112,5 g Cointreau® 60%
11,3 g Gelatin 200 bloom

Step

In a saucepan, bring to boil the cream and the milk. Let
infuse the orange zest for at least 15 minutes. Make a «creme
Anglaise» with the liquid, sugar and egg yolk. Strain over the
melted chocolate and add the Cointreau®. Mix with the hand
blender and cool it down at 37°C. Whip the cream softly and
pour the ganache over the whipping cream.

7. MILK GLAZE

Ingredients

125 g Water
250 g Sugar
250 g Glucose Syrup
166,7 g Condensed Milk
16,7 g Gelatin 200 bloom
250 g Milk Chocolate

Step

Bring to boil water, sugar and glucose together at 103°C. Add
the condensed milk and gelatin. Mix well and pour over the
chocolate. Mix with the hand blender and strain before to store.
Heat at 30°C before to use it.

8. MILK CHOCOLATE SPRAY

Ingredients

250 g Milk Chocolate 45%
250 g Cocoa Butter

Step

Blend all together.

9. MONTAGE

Ingredients

No ingredients.

Step

In a 20 cm diameter ring, spread 100 g of praline crunch, keep in
the fridge. Make the Cointreau® caramel cremeux and pour 350 g
over the praline crunch. Freeze it. Make the second part with the
6 inch orange sponge and spread the mandarin confit over it.
Leave in the freezer. Finish by the milk chocolate mousse, pour
450 g and arrange the insert of sponge/confit. Spray the base of
the entremets with a milk chocolate spray. Glaze the entremets
and decorate.