Cointreau Caïpirinha

Original recipe by Jean-Michel Perruchon - Cointreau Caipirinha

Original recipe by Jean-Michel Perruchon.
M.O.F. Pastry Chef. École Bellouet Conseil – Paris, France.

 

Cointreau® Caipirinha

Bring the mixture of lime zest and juice to the boil and reduce to 100 g. Add the sugar and the mixed pectin. Bring the cream and invert sugar to the boil. Pour over the chocolate and cocoa butter.
Reheat if necessary. Smooth and fold in the softened butter, then the lime reduction. Add the Cointreau® 60º. Place on a green macaron shell and sandwich with another.

Cointreaupolitan

Bring the juices to the boil. Add the sugar and agar-agar mixture, then bring to the boil again. Add the pre-soaked gelatine and pour in the Cointreau® 60º.
Strain into a silicone mould and cut to the desired size. Place between two pink macaron shells.

Cointreau® Choc

  • Sugar - 150 g
  • Grapefruit pulp - 200 g
  • Sugar - 60 g
  • Java milk chocolate coating 36.7% - 400 g
  • Caribbean dark chocolate coating 72% - 50 g
  • Cocoa butter - 50 g
  • Butter - 130 g
  • Cointreau® 60º - 80 g

 

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