750 g whipping cream
16 egg yolks
300 g sugar
1 l milk
10/12 g gelatin leaves
200 g Cointreau® 60%
Griottines® Cointreau® 15%
Step
Whip the cream and set aside in the fridge. Whisk the egg yolks,
then gradually add the sugar. In a saucepan, place the milk and
egg-sugar mixture and bake like a custard at 83/85°C. Add the
hydrated gelatin and blend. Lower the temperature to 28°C.
Add the whipping cream twice, then the Cointreau® and the
drained Griottines Cointreau®. Set aside.
2. PRALINE CHANTILLY
Ingredients
150 g pastry cream
30 g gelatin leaves
300 g praline
1 liter whipping cream
200 g caramelized almonds
Step
Heat the pastry cream with the gelatine. Stir in praline. Whip
the whipping cream and fold into the mixture. Finally, add the
caramelized almonds.
3. JOCONDE SPONGE
Ingredients
375 g sugar
375 g almond powder
100 g flour
10 eggs
12 beaten egg whites
50 g melted butter
Step
Sift together dry ingredients. Whisk the eggs until light and
frothy, then gradually fold in the dry ingredients. Whisk the egg
whites until stiff, then gently fold without breaking them. Add
the melted butter to the mixture. Spread the dough evenly on
a baking sheet lined with parchment paper. Bake at 220°C for
approx. 5-7 minutes, until golden brown.
4. ALMOND SPONGE
Ingredients
No ingredients.
Step
Your usual recipe
5. HAZELNUT MERINGUE
Ingredients
20 g beaten egg whites
250 g sugar
800 g hazelnuts tant pour tant
Step
Your usual recipe
6. COINTREAU PUNCH
Ingredients
Griottines Cointreau® juice
Syrup to 30°C
Cointreau®
Step
Your usual recipe
7. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
ORIGINE
Ingredients
No ingredients.
Step
«Plantagenêt» was originally the personal nickname given to Geoffroy V, Count of Anjou and Maine (1128-1151). According to the most widespread hypotheses, this nickname alludes to a branch of broom that Geoffroy V used to stick to his headgear (hence the expression “planting a broom”). In any case, the sobriquet became the name of an English royal dynasty who left their mark on medieval history, shaping England and part of France through their powerful reign and strategic conquests.
We owe the creation of Plantagenêt to the pastry chefs of the Pays de Loire region, who in 1986 came up with this regional specialty, both for its name, which echoes the historic heritage of the Plantagenets, and for its flavour of Cointreau, another of the region’s treasures. A travel cake that combines tradition and flavor, while paying tribute to Anjou’s heritage.
