185 g whole eggs
120 g ground almonds
40 g plain flour
50 g pistachio paste
30 g melted butter
240 g egg whites
180 g inverted sugar syrup
Step
Using a flat beater, lightly beat the eggs, ground almonds, flour,
pistachio paste and melted butter. In another mixer, whisk the
egg whites and inverted sugar syrup. Add the two mixtures
together and mix well. Spread over a 40 cm x 60 cm baking tray
in a layer 1 cm thick, and bake in a convection oven at 170°C
for around 10 minutes. When cool, cut four strips of sponge
measuring 6 cm by 50 cm.
2. PASSION FRUIT AND COINTREAU® SYRUP
Ingredients
65 g water
50 g caster sugar
65 g passion fruit purée
20 g Cointreau® 60%
Step
Bring the water, caster sugar and passion fruit purée to the boil.
Add the Cointreau®. When the syrup is cool, measure out 50 g
for each strip of sponge.
3. HAZELNUT CRUNCH
Ingredients
40 g pailleté feuilletine wafer crunch
10 g rapeseed oil
125 g hazelnut praline
50 g milk couverture chocolate (40% cocoa)
Step
Mix the pailleté feuilletine and the rapeseed oil, add the
hazelnut praline and then the melted couverture chocolate
which has been heated to about 32°C. Set aside for assembly.
4. STRAWBERRY AND COINTREAU® CONFIT
Ingredients
125 g strawberry purée
60 g caster sugar
3 g NH pectin
10 g Cointreau® 60%
Step
Melt the strawberry purée in a saucepan. Mix the caster sugar
and NH pectin and add them to the purée and bring the mixture
to the boil. Add the Cointreau® and set aside for assembly.
5. RASPBERRY AND COINTREAU® CONFIT
Ingredients
125 g raspberry pieces
60 g caster sugar
3 g NH pectin
10 g Cointreau® 60%
Step
Melt the raspberry pieces in a saucepan. Mix the caster sugar
and NH pectin and add them to the raspberry pieces and bring
the mixture to the boil. Add the Cointreau® and set aside for
assembly.
6. ORANGE, COINTREAU® AND MASCARPONE CREAM
Ingredients
195 g whole milk
195 g fresh orange juice
95 g egg yolks
95 g caster sugar
35 g gelatine mass*
35 g Cointreau® 60%
160 g mascarpone
320 g whipped cream
Step
To make the confectioner’s custard, beat the egg yolks, sugar
and custard powder until pale and creamy, then bring the milk
and orange juice to the boil and pour over the mixture. Heat for
2 minutes on the stove, then allow to cool. Stir well to ensure
that the mixture is smooth and even. Melt the gelatine and add it to the confectioner’s custard along with the Cointreau®.
Whisk the whipped cream with the mascarpone and add it to
the confectioner’s custard. Set aside for assembly
7. MIRROR ICING
Ingredients
150 g water
300 g caster sugar
300 g glucose
200 g sweetened condensed milk
110 g gelatine mass*
300 g ivory chocolate
5 g fat-soluble red food colouring
5 g fat-soluble orange food colouring
* Gelatine mass: For every 100g of 200 bloom gelatine powder, use six times as much water (600g) to create 700g of gelatine mass. The simplest method is to weigh out quantities of the prepared gelatine mass and melt it in the microwave. Once prepared, store in the refrigerator and use within 5 days.
Step
In a saucepan, heat the water, caster sugar and glucose to
103°C. Add the hot syrup to the sweetened condensed milk,
gelatine and ivory chocolate. Split the mixture in two and
blend, adding red food colouring to one half and orange to the
other. Refrigerate. The following day, heat the icing to 40°C and
let cool to 30-35°C before use.
8. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Place a strip of pistachio Joconde sponge soaked in the passion
fruit and Cointreau® syrup in the bottom of a frame 6 cm wide,
50 cm long and 5 cm deep. On top of that, place the hazelnut
crunch, then a soaked strip of sponge, then the strawberry
and Cointreau® confit, then a soaked strip of sponge, then the
raspberry and Cointreau® confit, and lastly the final soaked strip
of sponge. Place in the deep freezer. Pour the orange, Cointreau®
and mascarpone cream into a log mould 50 cm long and 8 cm
wide, then insert the frozen sponge arrangement. Place the
mould in the deep freezer. Remove the log from its mould and
ice half of it with red icing and half with orange. Decorate with
chocolate shavings, strawberries and raspberries.
