1 liter milk
6 egg yolks
300 g sugar
12 previously softened gelatin sheets
Cointreau® 60%
Chocolate entremets Recipe
BAVAROISE WITH COINTREAU
Ingredients
SPECIAL GANACHE
Ingredients
1/2 liter heavy cream
100 g sugar
500 g dark chocolate couverture
100 g butter
Step
Fill a chocolate sponge cake with Cointreau® bavaroise.
Add slices of orange macerated in Cointreau®.
Glaze with the special ganache.
Decorate as desired.
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