Recipes cocktail + cake pops

Put the butter in a bowl and gradually incorporate the sugar. Add the eggs one by one. Mix well, then add flour little by little. Finally, incorporate the milk, yuzu juice and zest, the Cointreau®.

Pour the paste into the cavities of the special waffle maker cake pops and bake. Take the pop cakes out of the waffle maker and leave to cool. Insert a stick into each ball. Cover the balls with dark chocolate and stick the pop cakes in a polystyrene block until it cools down.

Decorate with gold leaves (23 carats).

Blend the candied plums to obtain a nice texture, smooth and creamy. Put the butter and plums in a bowl and gradually incorporate the sugar. Add the eggs one by one. Mix well, then add flour little by little. Finally, incorporate the milk and the St-Rémy® brandy into the dough.

Pour the paste into the cavities of the special waffle maker cake pops and bake. Take the pop cakes out of the waffle maker and leave to cool. Insert a stick into each ball. Cover the balls with dark chocolate and stick the pop cakes in a polystyrene block until it cools down.

Decorate with gold leaves (23 carats)

1. Select a clean glass.
2. Add a little Rémy Martin® 1738 Cognac to a tumbler or rock glass and swirl it around to completely coat the inside.
3. Pour yourself 3cl (1 oz) of Rémy Martin® 1738 Cognac.
4. Add 2-3 cubes of ice to your glass.
5. Taste.