240 g softened butter
4 g table salt
180 g icing sugar
60 g ground almonds
100 g whole eggs
120 g plain flour
350 g plain flour
2 g vanilla powder
Step
Using a flat beater, knead all the ingredients together except
the second portion of flour (350 g). When the mixture is
smooth and even, add the rest of the flour and fold well into
the mixture without overworking the dough. Leave to cool in
the refrigerator for several hours at 5°C. Roll the dough out in a
layer 3/4 mm thick using a rolling machine and cut a rectangle
measuring 60 cm by 40 cm (use the frame you are going to use
for the assembly as a guide). Place on a sheet of Silpain® or
greaseproof paper and pre-bake in a convection oven at 175°C
for around 14 minutes.
2. RICH DRIED FRUIT AND GRIOTTINES® COINTREAU® SPONGE
Ingredients
345 g softened butter
345 g caster sugar
345 g ground almonds
290 g whole eggs
55 g potato starch
345 g confectioner’s custard
80 g Cointreau® 60%
180 g candied orange peel cubes
300 g soft dried apricot cubes
540 g drained Griottines® Cointreau®
140 g whole grilled hazelnuts
100 g green pistachios
160 g raw grilled almonds
Step
Using a flat beater, mix the butter, caster sugar, ground almonds,
eggs and potato starch, taking care not to overwork the mixture.
Blend in the confectioner’s custard and the Cointreau®. Using
a piping bag fitted with a 12 mm tip, pipe the cake mix onto the
sweet pastry prepared in the previous step, and evenly scatter
with the dried fruit and Griottines® Cointreau®. Cover with a
sheet of greaseproof paper, smooth down firmly and bake in a
convection oven at 180°C for around 25 minutes. Remove the
greaseproof paper and continue baking at 160°C for around
12 minutes. Once removed from the oven, soak lightly with the
Cointreau® syrup and leave to cool.
3. COINTREAU® SOAKING SYRUP
Ingredients
100 g 30° Baumé syrup
35 g water
25 g Cointreau® 60%
Step
Mix all the ingredients together.
4. RASPBERRY COULIS
Ingredients
1200 g raspberry purée
100 g caster sugar
100 g glucose
238 g gelatine mass*
Step
In a saucepan, heat one third of the raspberry purée along with
the caster sugar and glucose syrup. Add the gelatine. Make sure
the gelatine is completely melted before blending in the rest
of the raspberry purée. Set aside for assembly.
5. COINTREAU® AND NOUGAT CREAM
Ingredients
120 g egg yolks
140 g caster sugar
170 g whipping cream (35% fat)
170 g whole milk
154 g gelatine mass*
310 g nougat cream
75 g Cointreau® 60%
1170 g whipped cream
Step
Cream the egg yolks and the caster sugar. Bring the milk and
whipping cream to the boil and add to the mixture. Heat to 85°C
and then filter using a fine strainer. Add the gelatine mixture
and the nougat cream. Cool to 40°C and add the Cointreau®
and the whipped cream. Set aside for assembly
6. MONTAGE ET FINITION
Ingredients
No ingredients.
Step
Take the frame used to bake the sweet pastry and the rich
dried fruit and Griottines® Cointreau® cake. When the cake
is completely cool, pour the raspberry coulis over it and deep
freeze. Finish by covering with Cointreau® and nougat cream
and smoothing well. Place the cake in the deep freezer. Ice with
a neutral icing to add the finishing touch. Cut the dessert into
servings of the desired size and decorate.
* 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.
