125 g almond powder
125 g icing sugar
35 g flour
10 g trimoline
100 g whole eggs (1)
100 g whole eggs (2)
110 g egg whites
25 g caster sugar
Total weight: 630 g
Step
Whisk together almond powder, icing sugar, flour, trimoline and
eggs (1). Add eggs (2). Beat for approximately 15 minutes. Add
the egg whites beaten with caster sugar. Spread the sponge on
a Silpat® sheet. Bake in a convection oven at 220°C for 6 to
7 minutes. Remove the sponge from the baking sheet as soon
as it comes out of the oven. Leave to cool. Cut 4 cm wide by
18 cm long strips to line stainless steel circles.
2. PISTACHIO DACQUOISE
Ingredients
150 g egg whites
50 g caster sugar
20 g pistachio paste
115 g almond powder
135 g icing sugar
20 g flour
25 g crushed pistachios
Total weight: 515 g
Step
Whisk the egg whites with the caster sugar to make meringues.
Soften the pistachio paste with a little of the whipped egg
whites, then fold in the sifted mixture : almond powder, icing
sugar, flour and lightly toasted crushed pistachios. Place on a
33 x 33 cm Flexipat®. Bake in a convection oven at 170°C for
about 12 to 14 minutes. Set aside. Cut 5 cm diameter discs.
3. COINTREAU® ORANGE BAVAROISE
Ingredients
185 g milk
1 orange : zest to infuse in milk
55 g egg yolks
50 g caster sugar
42 g gelatin mass (6 g gelatin powder 200 blooms and 36 g
water)
15 g Cointreau® 60%
185 g whipped cream
Total weight: 532 g
Step
Pour the milk over the eggs and cook at 85°C for a few minutes.
Stir in the gelatin mass. Allow to cool completely before gently
folding in the Cointreau® and whipped cream.
4. HAZELNUT PRALINE MOUSSE
Ingredients
65 g syrup to 30°B
40 g egg yolks
28 g gelatin mass (4 g gelatin powder 200 blooms and 24 g
water)
115 g hazelnut praline
250 g whipped cream
Total weight: 498 g
Step
Make a sabayon: cook the syrup to 30°B. Add egg yolks and
cook to 80°C. Whip until completely cooled. Incorporate the
melted gelatin mass, then the hazelnut praline and finally the
whipped cream.
5. COINTREAU® PUNCH
Ingredients
125 g syrup to 30°B
25 g water
25 g Cointreau® 60%
Total weight : 175 g
Step
Mix the ingredients together
6. COINTREAU® MASCARPONE CHANTILLY
Ingredients
500 g whipping cream
80 g mascarpone
20 g icing sugar
30 g Cointreau® 60%
Total weight: 630 g
Step
In a mixer, whip the whipping cream, mascarpone and icing sugar.
Add Cointreau®. Use immediately.
7. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Line circles ø 6 cm and 4 cm high with the joconde cookie.
Place a disk of pistachio dacquoise soaked in Cointreau® punch
on the bottom.
Pour Cointreau® orange bavaroise halfway up.
Freeze.
When the bavaroise is frozen, pour the hazelnut praline mousse.
Freeze again.
Pipe Cointreau® mascarpone chantilly and decorate with orange
supreme and crushed pistachio pieces.
