150 g egg whites
130 g caster sugar
80 g ground hazelnuts
60 g flour (type 55)
165 g Griottines® Cointreau®
Total weight: 585 g
Step
In a mixer, use the whisk attachment to beat the egg whites
and caster sugar. Gently add the sieved dry ingredients using a
spatula. Divide the mixture between three 16 cm diameter rings
(140 g in each), sprinkle with Griottines® Cointreau® and then
bake in the oven at 160°C for about 16 minutes. Set aside for
assembly
2. COINTREAU® SYRUP
Ingredients
75 g syrup at 30° Baume
25 g water
25 g Cointreau® 60%
Total weight: 125 g
Step
Mix all the ingredients together and thoroughly moisten the
sponge before pouring on the raspberry preserve.
3. RASPBERRY PRESERVE
Ingredients
220 g raspberry purée
65 g inverted sugar
20 g caster sugar
10 g pectin NH
32 g gelatine
(6 g of 200 bloom gelatine powder and 26 g water)
4 g lemon juice
Total weight: 351 g
Step
In a saucepan, heat the raspberry purée and the inverted sugar
to 40°C. Add the sugar and pectin NH mixed together, bring to
the boil and add the gelatine and lemon juice. Blend and pour
100 g of raspberry preserve on each hazelnut sponge. Place in
the freezer.
4. DARK CHOCOLATE CREAM
Ingredients
80 g full-fat milk
80 g whipping cream
40 g egg yolks
17 g caster sugar
65 g dark couverture chocolate (66%)
14 g gelatine
(2 g of 200 bloom gelatine powder and 12 g water)
Total weight: 296 g
Step
In a saucepan, make a custard with the milk, cream, eggs yolks
and sugar, and cook to 85°C. Pour the custard over the dark
chocolate and the gelatine. Blend and pour 100 g of this cream
on each raspberry preserve-covered sponge, then add 30 g of
cut up Griottines® Cointreau®. Place in the freezer.
5. VANILLA-COINTREAU® MOUSSE
Ingredients
500 g milk
2 vanilla pods
120 g egg yolks
105 g caster sugar
84 g gelatine
(12 g of 200 bloom gelatine powder and 72 g water)
500 g whipped cream
75 g Cointreau® 60%
Total weight: 1384 g
Step
Make a custard with the milk, the split and scraped vanilla pod,
egg yolks and caster sugar. Add the gelatine and blend. Cool
to 30°C and then add the whipped cream and Cointreau®. Put
100 g of vanilla- Cointreau® mousse in three 12 cm rings which
will be used for decoration and freeze. Keep the rest for the
assembly
6. RED MIRROR ICING
Ingredients
150 g water
300 g glucose
300 g caster sugar
200 g sweetened condensed milk
140 g gelatine
(20 g of 200 bloom gelatine powder and 120 g water)
300 g white chocolate
5 g fat-soluble red food colouring
Total weight: 1395 g
Step
In a saucepan, heat the water, caster sugar and glucose to 103°C.
Pour over the sweetened condensed milk and gelatine, and then
over the white chocolate and red food colouring. Refrigerate
overnight. The following day, heat the glaze to 40°C and let
cool to 30-35°C before use.
7. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Assemble upside down: place three 18 cm diameter rings on
a baking tray covered with a polyethylene sheet, put 300 g of
vanilla-Cointreau® mousse in each ring and insert the hazelnut
sponge, raspberry preserve and dark chocolate cream bases.
Place in the freezer. Unmould the desserts and place the 12 cm
vanilla-Cointreau® mousse discs on the top. Glaze everything
with the red mirror icing. Decorate with a band of crystallized
dark chocolate, and a few rose petals and Griottines®
Cointreau®.
INDIVIDUAL SENSATION
Ingredients
No ingredients.
Step
Recipe for 20 individual cakes 4.5 cm high with a diameter of
6 cm. The procedures are identical.
1. Hazelnut sponge
Halve the recipe, use approximately 10 g for each one in 4 cm
diameter Flexipan® moulds.
2. Cointreau® syrup
Halve the recipe.
3. Raspberry preserve
Halve the recipe, use approximately 7 g for each hazelnut
sponge in 4 cm diameter Flexipan® moulds.
4. Dark chocolate cream
Halve the recipe, use approximately 7 g of cream for each
hazelnut sponge covered with raspberry preserve in 4 cm
diameter Flexipan® moulds.
5. Vanilla-Cointreau® mousse
Halve the recipe. Pour about 5 g into 4 cm diameter Flexipan®
moulds for the decoration. Use the rest for the assembly.
