Using a flat beater, beat the eggs, egg yolks, ground hazelnuts,
ground almonds, caster sugar, lime zest and Cointreau®. Use a
rubber spatula to fold the sieved flour and baking powder into
the mixture. Blend in the milk Gianduja, chopped hazelnuts
and, lastly, the clarified butter. Using a piping bag fitted with
a 1 cm tip, pipe the mixture into the individual moulds on a
Flexipan® 1054 tray (oval-shaped for making savarins or rum
babas). Place a sheet of greaseproof paper and a metal grill over
the filled moulds and bake in a convection oven at 180°C for 20
to 25 minutes or until the cakes are soft and fluffy.

Mix the cold syrup with the water and the Cointreau®.

Mix the NH pectin with the caster sugar. In a saucepan, warm
the cherry purée and the inverted sugar. Whisk in the pectin and
sugar mixture and bring it to the boil. Lastly, add the Cointreau®
and set aside for finishing

Lightly glaze the Griottines® Cointreau® with the topping.

Remove the delights from their moulds while still warm, and
brush them lightly with the Cointreau® syrup. Using a piston
funnel, pipe the warm morello cherry and Cointreau® coulis
into the cavities. Place 3 Griottines® Cointreau® per delight in
the middle of the coulis and garnish with leaves made of dark
chocolate and gold leaf