Recipe for 3 sheets
300 g icing sugar
300 g hazelnut powder
400 g whole eggs
160 g egg yolks
Step
Whisk whole eggs, egg yolks, icing sugar, hazelnut meal and
orange zests together. In another bowl, whisk egg whites with
sugar. Fold ¼ egg whites in the first mixture. Add flour and stir
again. Fold in remaining egg whites delicately. Spread 750 g
mixture per sheet and bake in a convection oven at 180°C for
approximately 10 mn.
2. ORANGE AND COINTREAU® SYRUP
Ingredients
600 g B syrup
200 g water
200 g orange/bitter orange purée
100 g Cointreau® 60%
Step
Mix all the ingredients together
3. SALTY CARAMEL («FLEUR DE SEL»)
Ingredients
500 g sugar
300 g pouring cream (35% MF)
150 g butter
2,5 g «Fleur de sel» salt
Step
Prepare a quite dark caramel (with no water). Pour cream and
stir. Sprinkle with “Fleur de sel” salt. Add little by little butter.
Bring back to the boil and pour onto shallow tray
4. CARAMEL AND GRIOTTINES® COINTREAU® CREAM
Ingredients
240 g sugar
630 g milk
630 g pouring
cream (35% MF)
360 g egg yolks
150 g sugar
6 g «Fleur de sel» salt
12 g gelatine sheet
750 g Griottines® Cointreau®
Step
Prepare a dark caramel with 240 g sugar. Pour hot cream and
milk and stir. Sprinkle with «Fleur de sel» salt. Mix egg yolks
and sugar until sugar is completely dissolved. Bring caramel
back to the boil and pour over egg yolks. Cook to reach 85°C.
Add drained gelatine and mix well. Pour mixture onto tray and
sprinkle with Griottines® Cointreau®. Put in the freezer.
5. COINTREAU® BAVAROISE
Ingredients
375 g whole milk
375 g pouring cream (35% MF)
180 g egg yolks
190 g sugar
18 g orange zests
22 g gelatine leaves
60 g Cointreau® 60%
750 g whipped cream
Step
Soak gelatine leaves in cold water. Prepare a custard and add
drained gelatine. Leave to cool down. Add Cointreau® and fold
in whipped cream.
6. ASSEMBLY
Ingredients
No ingredients.
Step
Lay a sheet of orange hazelnut cake and sprinkle with syrup.
Spread caramel on top. Lay another cake sheet and sprinkle
with syrup. Spread 450 g Cointreau® bavaroise. Put the set
caramel and Griottines® Cointreau® cream on top. Add the
last syrup soaked cake sheet. Cover and smooth with the rest
of the cream. Freeze
7. DECORATION
Ingredients
No ingredients.
Step
Dust slightly with cocoa powder. Glaze with neutral glaze
coloured with orange colouring. Cut cake to desired size.
Decorate with macaroons and dark chocolate threads.
