WD COMMUNICATION - 07/2008 Brands of exception G A S T R O N O M I E CLS REMY COINTREAU - Département Gastronomie - 21, Bd Haussmann - 75009 PARIS - Tel.: 33 2 41 31 51 31 - Fax : 33 2 41 31 50 08
Trendy Spirits 2008/2009 collection G A S T R O N O M I E
Summary Red trendy Christmas log... 3 Macarons cocktails... 6 Cointreaupolitan pastry in a glass... 8 Chocolates in the style of cocktails... 10 Le Saint Sylvestre 2008 with Cointreau.. 12
Red trendy Christmas log Recipe for 2 moulds 57 x 8 cm 1 «Prince» sponge cake 800 g egg yolks 600 g almond Tant pour Tant (50% almond powder 50% icing sugar) 300 g caster sugar 720 g egg whites 300 g caster sugar 280 g melted butter 280 g flour 180 g cocoa powder Whisk the egg yolks, TpT and the 1st part of sugar. Whisk the egg whites with the 2nd part of caster sugar until stiff and smooth. Fold delicately the two mixtures together. Add and mix the sifted flour and cocoa powder and then the melted cold butter. Spread on 5 baking sheets and bake at 250 C for 5 to 6 min. 2 Half candied morello cherries 1 000 g natural whole morello cherries 240 g caster sugar 30 g corn starch In a sauce pan, boil the sherries. Mix together the starch with the caster sugar and pour it on the cherries. Boil all together for 3 min. Let cool down. Drain and store. 3 Panacotta with cranberries 800 g fresh cream (40% m.g.) 160 g caster sugar 12 gelatin leaves 1 000 g cranberry & cherry puree Boil the cream with the caster sugar and make it cool down in a mixing ball machine at lower gear. Add the fruit puree and the melted gelatin. Pipe in mini log moulds (56 x 4 x 3.5 cm). Sprinkle some half-candied cherries and store in a freezer without turning out. 4 Gelified cranberry & morello cherries coulis 60 g natural whole morello cherries 10 g icing sugar 100 g cranberry & cherry puree 4 gelatin leaves 10 g COINTREAU 60 Boil the cherries with the icing sugar. Pour the fruit puree and boil together. Blend and let cool down to about 40C. Add the melted gelatin and the Cointreau. Spread a fine layer on top of the mini logs of panacotta. Store in a freezer and remove out of the mould when hard. Reserve. 5 Soaking 100 g sugar sirup (30 B) 100 g cranberry & cherry puree 20 g COINTREAU 60 Mix all the ingredients together. to be continued... 3
Original creation by Godelieve De Vliegher, Pâtisserie Wittamer - Brussels, Belgium Red trendy Christmas log (2nd part) Recipe for 2 moulds 57 x 8 cm 6 Cointreau chocolate mousse 230 g egg yolks 400 g sugar syrup (30 B) 700 g dark chocolate couverture (70% min.) 1 400 g whipped cream 150 g COINTREAU 60 Boil the syrup and pour it on the yolks. Poach up to 80 C and add the oil. Wisk in a beating machine until cold. Melt the couverture and mix it with a bit of whipped cream, then the egg yolks and the rest of cream with the Cointreau. Fold together carefully. 7 Crispy hazelnut 90 g rice crispies 150 g hazelnut praline 60% 45 g milk couverture 10 g «nigelle» vegetable oil Melt the couverture with the praline. Fold in the rice crispies and the oil. 8 Chocolate red glazing 620 g water 115 g caster sugar 20 g pectin (special glazing) 380 g glucose 470 g caster sugar 190 g milk couverture 210 g white chocolate intense red colouring Heat the water to about 60 C. Add the mix of sugar-pectin and boil. Add the glucose, sugar (470 g) and the colour. Then re-heat to 85/90 C. Pour on the chopped chocolates. Mix well and strain. Store.
Assembly and finishing Suggested presentation Line the log moulds with a layer of the «Prince» sponge and garnish partially with the Cointreau chocolate mousse. Place the frozen panacotta inside and spread another fine layer of the chocolate mousse. Put a strip of the soaked sponge and complete with the rest of chocolate mousse, leaving a space for the «crispy». Store in a freezer. Spread some crispy-hazelnut base and store in a freezer. Remove out of the mould and glaze with the red glazing. Place the decorations. Suggestion of variant : Replace the cranberry & cherry puree with a rasberry puree and the whole cherries with whole rasberries. Assembly in a cake-frame is also possible. 5
Macarons Cocktails Original creation by Jean-Michel Perruchon, M.O.F Pâtissier Ecole Bellouet Conseil - Paris, France Cointreau Caïpirinha Cointreaupolitan Cointreau Choc 1 zest of lime 150 g lime juice or 100 g concentrated lime juice 25 g caster sugar 3 g yellow pectin NH for jelly 75 g 35% MF cream 15 g inverted sugar 375 g white chocolate 75 g cocoa butter 50 g unsalted butter 100 g COINTREAU 60 Boil and reduce to 100 g the mix of lime and zest. Add the mix of the caster sugar with the pectin. Boil the cream and inverted sugar. Pour on the white chocolate and cocoa butter, if necessary, reheat. Smooth the mixture and add the butter in soft texture, then the reduction of lime. Add the Cointreau. Pipe on a green coloured macaron shell and place an other one shell on top of it. 80 g lemon juice 140 g cranberry juice 60 g caster sugar 8 g Agar-agar gum powder 2 g gelatin powder 6 g water 180 g COINTREAU 60 Boil the juices. Incorporate the mixture of caster sugar / gum powder and boil again. Add the gelatin dissolved in the water and the Cointreau 60. Pour in a silicon frame and cut at the desired size. Place between two pink shells of macarons. 150 g caster sugar 200 g puree of citrus fruits 60 g inverted sugar 400 g milk couverture 50 g dark couverture 50 g cocoa butter 130 g unsalted butter 80 g COINTREAU 60 Boil the caster sugar with the pulp and the inverted sugar. Strain the chopped couvertures and smooth. Add the melted and cold cocoa butter, then incorporate the butter in soft texture and the Cointreau 60. Pipe between two orange coloured macarons shells.
Suggested presentation 7
Original creation by Stéphane Glacier, M.O.F Pâtissier Pâtisseries et Gourmandises - Colombes, France Cointreaupolitan pastry in a glass For 12 glasses / 20 cl (garnish to 12 cl about) 1 Pink «biscuit à la cuillère» 250 g egg yolks 125 g caster sugar 125 g flour 125 g starch 300 g egg whites 125 g caster sugar red colouring Whisk the egg yolks and the 1st part of caster sugar in a whipping machine until light and fluffy. Sift together the flour and starch. Whisk the egg whites with the 2nd part of caster sugar and a bit of red colouring. Mix the flour and starch in the egg yolks mixture and add delicately the egg whites. Spread the sponge on a baking paper sheet (800 g per sheet). Sprinkle icing sugar. Bake for 10 min at 190 C. 2 Light cream with Cointreau 50 g water 145 g caster sugar 80 g egg yolks 50 g COINTREAU 60 4 g gelatin 450 g whipped cream Boil the water and the caster sugar and pour it on the egg yolks. Poach it to 85 C. Whisk in a whipping machine until completly cooled and add the Cointreau. Melt the gelatin previously soften and drained. Pour it into the «pâte à bombe». Add and mix in the whipped cream. 3 Lemon soaking 200 g sugar syrup (30 B) 25 g lemon juice Mix all the ingredients together. 4 Half-candied cherries 200 g whole morello cherries without stone 80 g caster sugar 5 g lemon juice 1 g pectin NH for jams Cook to 102-103 C the ingredients together and store.
Suggested presentation 5 Cranberry & Cherry coulis 200 g cranberry and cherry puree 40 g caster sugar 1 g pectin NH for jams Cook to 102-103 C the ingredients together and let cool. Assembly and finishing In glass jars, cocktail-glasses or cocktail-shakers, pour about 1 cm high of the coulis. Place a ring of soaked sponge cut at the size of the glasses. Garnish with some of the light cream. Place another ring of soaked sponge and a few half-candied cherries. Decorate with some seasonal fresh fruits. 9
Chocolates in the style of cocktails Margarita & Cointreaupolitan Ganache with Cointreau For 150 chocolate cups: diameter 30 mm, high 18 mm. Margarita Lemon marmelade 80 g almond paste 60 % 180 g chopped candied lemon peels 30 g icing sugar 160 g lemon juice 20 g liquor of lemon 28%-30% Original creation by Jacques Bellanger, M.O.F Pâtisserie Chocolaterie Beline Le Mans, France Cointreaupolitan Redcurrant jelly 200 g redcurrant puree 160 g water 400 g caster sugar 6 g pectin NH for jelly 50 g caster sugar 300 g whipping cream (35% MF) 60 g glucose 50 g sorbitol 620 g milk couverture 40 % 110 g unsalted butter 50 g COINTREAU 60 Boil the cream with the glucose and the sorbitol. Pour on the finely chopped couverture and mix together. Add the butter and the Cointreau. Mix and temper to 28/30 C and pipe in the cups previously thinly coated with a dark couverture and partially garnish with a choice of lemon marmelade (Margarita) or redcurrant jelly (CointreauPolitan). Blend the ingredients in this order (cold process). ganache with COINTREAU candied zests of lime Boil zests of limes in a lightly salted water. Infuse to crystalize in a simmer syrup at 30 B during few minutes. Keep reserved in the syrup with a bit of green colouring. Garnish up to 1/3 the chocolate cups with the lemon marmelade. Complete with the Cointeau ganache and let set. Then enrob in total and decorate with the drained candied zests of limes. Heat the puree with the water and the 400 g of caster sugar. Pour the pectin mixed with the 50 g of caster sugar and boil. ganache with COINTREAU Garnish the cups previously thinly coated with a dark couverture: 1/3 of ganache 1/3 of jelly 1/3 of ganache. Let set and then enrobe by hand or with an enrobing machine with a dark couverture. Decorate with some drained candied zests of lime and a dried cranberry.
Alexandra For 80 chocolates cups: diameter 30 mm, high 18 mm. Ganache with Cognac 200 g whipping cream (35% MF) 30 g glucose 40 g sorbitol 400 g dark couverture 65 % 100 g unsalted butter 60 g Cognac RÉMY MARTIN 58 Boil the cream with the glucose and sorbitol. Pour onto the finely chopped couverture and mix together. Then add the butter and the Cognac. Mix and temper to 28/30 C and pipe in the cups previously thinly coated with a dark couverture. Let set and then enrobe in total by hand or with an enrobing machine and decorate with some chocolate shavings and sprinkle cocoa powder. Suggested presentation 11
Le Saint Sylvestre 2008 with Cointreau Recipe for a frame 60 x 40 x 4.5 cm high Original creation by Norbert Vannier, M.O.F Pâtissier Consultant - Creations - Trainings Broye, France 1 Almond sponge with oranges 630 g egg whites 220 g caster sugar 670 g almond «Tant pour Tant» (50% almond powder / 50% icing sugar) 110 g flour Zests of 5 oranges Whisk the egg whites with the caster sugar. Add delicately the TpT with the flour and the zests. Pour in a frame and bake at 180 C for 12/15 min. Store. 2 Gelified orange coulis 1 700 g orange juice 150 g passion fruit puree 150 g mango puree 160 g COINTREAU 60 45 g gelatin 200 g caster sugar Warm the juice and purees up to about 45 C. Pour and mix the caster sugar and the gelatin previously soaked in cold water and drained. Add the Cointreau, mix and pour in a tray or a silicon mould (40 x 60 cm) and store to cool to harden. 3 «Bavarian» cream with nougat 380 g milk 1 vanilla pod 70 g caster sugar 250 g egg yolks 190 g soft nougat paste 24 g gelatin 60 g whipping cream (35% MF min.) 75 g roasted almond powder 75 g crushed nougatine 1 200 g whipped cream Make a custard cream with the milk, vanilla pod, caster sugar and egg yolks. Add the nougat paste, gelatin previously soaked in cold water and drained, then add the whipping cream. Pour and mix the almond powder and the nougatine. When cooled, add the whipped cream.
4 Creme legere with Cointreau 900 g custard cream (creme patissiere) 30 g gelatin 1 100 g whipped cream 150 g caster sugar 120 g COINTREAU 60 Pour the melted gelatin in the custard cream. When cooled, add the Cointreau and the sweet whipped cream. 5 Cointreau soaking 250 g water 150 g caster sugar 50 g COINTREAU 60 Suggested presentation Assembly and finishing In a frame 60 x 40 x 4.5 cm, place a layer of the sponge and soak it. Spread the bavarian cream and place the layer of gelified coulis. Pour the Cointreau cream and store in a freezer. Glaze the top with an «orange marbled» neutral glazing and place the decorations. 13