Mix the hazelnuts with the milk and flour. Beat egg whites with
sugar until stiff. Gently fold into the mixture. Line buttered
and floured baking sheets with a pastry bag fitted with a cat’s
tongue tip. Bake in a low oven.

Whisk the sugar with just 4 eggs and the vanilla in the bowl of
a mixer. Gradually add the remaining 5 eggs, one at a time. Pour
the resulting mixture over the almonds to which Cointreau®
has been added. Sift in the flour, cornstarch and baking powder.
Add the fat last.

Melt-in-the-mouth almond paste for machine mixing with
creamy Cointreau®-flavored interior.

Coat the successes with a layer of creamy interior.
Place the sponge base of the Six Bourgeois and soak in
Cointreau®.
Add a second layer of creamy interior.
Place another Six Bourgeois sponge base on top.
Cover with the creamy interior.

Salmon-colored marzipan.
«The Fearless with Cointreau®» marzipan seal
Melting marzipan border decorated with chocolate drizzle and
Cointreau® pearls.

The Fearless, two words that immediately conjure up two others, so vivid is the memory of Pierre du Terrail, Seigneur de Bayard, the knight without fear… and without reproach. Never has a man served so many Kings of France!

For Charles VIII, Louis XII and François – the only one – his sword never ceased. At the Garigliano, it drove back two hundred Spanish cavalrymen! It twirled at Agnadel, Padua, Brescia, Ravenna, Artois… and on the evening of Marignan, it rested on the shoulder of François 1st, knighted by his great captain.

An illustrious sponsorship for a… entremets.
But entremets also serve the tradition of France, and “Outstanding Leaders” are often seen to soften at the moment of dessert…