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The COINTREAU ORANGE

COINTREAU ORANGE CREAM

1. COINTREAU® ORANGE CREAM

  • 62 g orange purée Orange zest
  • 29 g milk
  • 47 g caster sugar
  • 83 g whole eggs
  • 8 g gelatin mass
  • 14 g Cointreau
  • 1 orange

Heat the purée, orange zest, milk, caster sugar and whole eggs to 85°C. Add the gelatin mass. Leave to cool, then add the Cointreau®. Dice the orange flesh into cubes and place into dome shape moulds with 5 cm of diameter. Then pour the cream into moulds and freeze.

ORANGE SPONGE CAKE

2. ORANGE SPONGE CAKE

  • 130 g butter
  • 140 g caster sugar
  • A half of vanilla pod
  • 152 g whole eggs
  • 115 g flour type 45
  • 2 g baking powder
  • 45 g almond powder
  • 100 g zests of candied orange
  • 13 g Cointreau

Whip the butter and the sugar. Gradually add the eggs and the vanilla. As soon as the mixture is smooth, add all the powders. Add the zests of candied orange and Cointreau®, then put in the baking tray. Bake in a oven at 170°C for 13 minutes. Using a small round cutter of 5 cm of diameter.

WHITE CHOCOLATE MOUSSE WITH COINTREAU

3. WHITE CHOCOLATE MOUSSE WITH COINTREAU

  • 185 g fresh cream (1)
  • 25 g orange juice
  • A half of orange zest
  • 28 g gelatin mass
  • 150 g white chocolate
  • 230 g fresh cream (2)
  • 43 g mascarpone
  • 9 g Cointreau

Boil the cream (1), orange juice and orange zest, then add the gelatin mass. Sieve the mixture. Add the melted chocolate, mix and leave to cool. Whipp the cream (2) with mascarpone and Cointreau®. Combine all the ingredients.

THE GLAZES

4. THE GLAZES

Glaze 1 :

  • 50 g cacao butter
  • 50 g white chocolate
  • 5 g grape seed oil
  • 1 g oranged dye

Mix together the melded chocolate, cacao butter, oranged dye and oil.

Glaze 2 :

  • 100 g neutral glaze
  • 8 g water

Mix all.

Glaze 3 :

  • 19,5 g Cointreau
  • 0,8 g colden powder

Mix all.

The COINTREAU ORANGE finish

5. ASSEMBLY AND FINISHING

Put the chocolate mousse in the first part of moule. Place an orange sponge cake. Unmold the Cointreau® orange cream and place on sponge cake. Freeze. Unmold then glaze them with n° 1 Spray with n° 2 and to finish with n° 3. Decorate with a fresh orange leaf.