2,000 g (equal parts)
20 egg yolks
1/4 liter of milk and Cointreau® 60%
400 g flour
400 g brown butter
20 stiff egg whites
Vintage strawberry entremets recipe
1. ALMOND SPONGE
Ingredients
2. COINTREAU® MOUSSE
Ingredients
1/2 liter stiff egg whites
1,000 g sugar cooked to soft ball stage
Step
Whip into meringue. Let cool while stirring.
Fold in:
1,250 g fat
250 g Cointreau® 60%
3. ASSEMBLY
Ingredients
No ingredients.
Step
Cut a sheet of almond sponge in half.
Flavor with Cointreau®.
Spread a layer of Cointreau® mousse, then arrange a row of fresh strawberries.
Place the second sheet of almond sponge on top.
Coat with a smooth glaze.
Chill.
Trim the edges. Decorate as desired.
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