Original creation by
Tanguy CŒLIS,
Pastry Chef,
Pâtisserie MANUS, Anvers, Belgium
MEDJOUL PIE
Chef :
Brand
Quantity :
Recipe for 6 pies for 4 people or 32 single servings
1. COINTREAU® FINANCIER
Ingredients
500 g butter
600 g sugar
10 g Fleur de sel
400 g ground mix (50% almond, 50% sugar)
600 g eggs
160 g flour
140 g Cointreau® 60%
534 g Medjoul dates, in pieces
Step
With the paddle attachment, mix soft butter with sugar, Fleur
de sel and ground mix. Add the eggs (at room temperature) and
mix at medium speed for 10 minutes. Finally, incorporate the
flour, Cointreau® and dates. Fill moulds: 240 g for 4-person
pies, 50 g for individual servings. Bake to 170°C for 23 minutes.
Drizzle with syrup after cooking.
2. COINTREAU® SYRUP
Ingredients
500 g Cointreau® 60%
1250 g syrup
Step
Heat the syrup. Below 40°C, add Cointreau® and let cool at
room temperature.
3. MASCARPONE CHANTILLY
Ingredients
160 g cream (35% fat) (1)
100 g mascarpone
70 g cream (35% fat) (2)
33 g sugar
½ Tahiti vanilla pod
Step
Infuse the cream (1) with the sugar and vanilla. Add the cream
(2) and mascarpone. Mix with a hand blender. Let stand
overnight in the refrigerator, before use.
4. DATES CREAM
Ingredients
500 g cream (35% fat)
220 g date paste
Step
Mix the date paste with the cream. Whip into Chantilly and fill
the Flexipan® moulds. Freeze.
110 g = 10 cm diameter insert
30 g = 1 person
5. ASSEMBLY & FINISHING
Ingredients
No ingredients.
Step
Unmould the date cream then glaze with a neutral jelly.
Place on the cooked financiers.
Whip the mascarpone Chantilly and pipe on the edges of
financiers by waving.
Decorate with chocolate and date pieces.
Other recipes
Discover them all
