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COINTREAU® ORANGE

Chef :

Original creation by
Laurent LUO
Pastry Chef
Anhua, Hunan, China

Brand cointreau pour recette
Quantity :

Recipe for 16 individual portions

  • COINTREAU® ORANGE
  • COINTREAU® ORANGE

1. COINTREAU® ORANGE CREAM

Ingredients

62 g orange purée
Orange zest
29 g milk
47 g caster sugar
83 g whole eggs
8 g gelatin mass
11 g Cointreau® 60% vol.
1 orange

Step

Heat the purée, orange zest, milk, caster sugar and whole
eggs to 85°C. Add the gelatin mass. Leave to cool, then add
the Cointreau®. Dice the orange flesh into cubes and place
into dome shape moulds with 5 cm of diameter. Then pour the
cream into moulds and freeze.

2. ORANGE SPONGE CAKE

Ingredients

130 g butter
140 g caster sugar
A half of vanilla pod
152 g whole eggs
115 g flour type 45
2 g baking powder
45 g almond powder
100 g zests of candied orange
10 g Cointreau® 60% vol.

Step

Whip the butter and the sugar. Gradually add the eggs and the
vanilla. As soon as the mixture is smooth, add all the powders.
Add the zests of candied orange and Cointreau®, then put in
the baking tray. Bake in a oven at 170°C for 13 minutes. Using a
small round cutter of 5 cm of diameter.

3. WHITE CHOCOLATE MOUSSE WITH COINTREAU®

Ingredients

185 g fresh cream (1)
25 g orange juice
A half of orange zest
28 g gelatin mass
150 g white chocolate
230 g fresh cream (2)
43 g mascarpone
7 g Cointreau® 60% vol.

Step

Boil the cream (1), orange juice and orange zest, then add the
gelatin mass. Sieve the mixture.
Add the melted chocolate, mix and leave to cool.
Whipp the cream (2) with mascarpone and Cointreau®.
Combine all the ingredients.

4. THE GLAZES

Ingredients

Glaze 1 :
50 g cacao butter
50 g white chocolate
5 g grape seed oil
1 g oranged dye

Step

Mix together the melded chocolate, cacao butter, oranged dye
and oil.

4. THE GLAZES

Ingredients

Glaze 2 :
100 g neutral glaze
8 g water

Step

Mix all.

4. THE GLAZES

Ingredients

Glaze 3 :
15 g Cointreau® 60% vol.
0,8 g colden powder

Step

Mix all.

5. ASSEMBLY AND FINISHING

Ingredients

No ingredients.

Step

Put the chocolate mousse in the first part of moule.
Place an orange sponge cake.
Unmold the Cointreau® orange cream and place on sponge cake. Freeze.
Unmold then glaze them with n° 1
Spray with n° 2 and to finish with n° 3.
Decorate with a fresh orange leaf.