300 g egg whites
240 g inverted sugar
160 g ground almonds
120 g flour type 55
100 g butter
Total weight: 920 g
Step
In a mixer, use the whisk attachment to beat the egg whites and
the inverted sugar. Gently add the sieved dry ingredients using
a spatula and finally add the butter. Pour into a 35.5 cm long by
28.5 cm wide frame and bake in a convection oven at 160°C for
approximately 16 minutes. Set aside for assembly.
2. COINTREAU® SYRUP
Ingredients
150 g syrup at 30 Baume
50 g water
50 g Cointreau® 60%
Total weight: 300 g
Step
Combine all the ingredients and thoroughly moisten the
sponges.
3. MANGO-PINEAPPLE COULIS
Ingredients
300 g pineapple purée
600 g mango purée
50 g inverted sugar
36 g pectin NH
50 g caster sugar
49 g gelatine
(7 g of 200 bloom gelatine powder and 42 g water)
45 g Cointreau® 60%
Total weight: 1130 g
Step
Place the purées and inverted sugar in a saucepan. When the
mixture is warm, sprinkle in the pectin NH and sugar mixed
together. Bring to the boil and then add the gelatine and the
Cointreau®. Set aside for assembly.
4. PRALINE-COINTREAU® MOUSSE
Ingredients
40 g caster sugar
15 g water
60 g egg yolks
150 g whipping cream
45 g milk couverture chocolate (40.5%)
340 g hazelnut and almond praline
98 g gelatine
(14 g of 200 bloom gelatine powder and 84 g water)
450 g whipped cream
50 g Cointreau® 60%
Total weight: 1248 g
Step
Make a bombe mixture: in a saucepan, cook the water and
the sugar to 118°C, pour over the egg yolks in the mixer and
continue beating until completely cool. Boil the cream, pour
over the milk couverture chocolate and then the hazelnutalmond praline. Incorporate the dissolved gelatine, leave to
cool and then add the whipped cream and Cointreau®. Set
aside for assembly.
5. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Assemble upside down: in a 35.5 cm by 28.5 cm and 4.5 cm
high frame, place a lightly greased sheet of embossed plastic in
the bottom, spread with 600 g of praline-Cointreau® mousse,
place in the freezer. Pour on the cool but not set pineapplemango coulis and evenly distribute 450 g of Griottines®
Cointreau® on top. Allow to set slightly before adding the rest of the praline-Cointreau® mousse, and then the almond
sponge. Place in the freezer. When it has totally set, turn over
the frame, remove the plastic sheet, spray with a very light layer
of velvet-effect milk chocolate and decorate with chocolate
shavings, orange segments and Griottines® Cointreau®.
INDIVIDUAL SAINT SYLVESTRE n° 7
Ingredients
No ingredients.
Step
Recipe for one 35.5 cm by 28.5 cm, 4.5 cm high frame for
24 individual desserts, each one 11 cm long and 3 cm wide.
The procedures are identical.
