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ENVÍOS GRATIS A TODA LA PENÍNSULA POR COMPRAS SUPERIORES A 50€ (sin Iva)

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Original recipe by Jacques Bellanger - Margarita & Cointreaupolitan

Original recipe by Jacques Bellanger.
M.O.F. Patissier Chocolaterie Beline-Le Mans, France.

Cointreau^® ganache

For 150 chocolate capsules: diameter 30 mm, height 18 mm.

Cream - 300 g
Glucose - 60 g
Sorbitol - 50 g
40% milk chocolate couverture - 620 g
Butter - 110 g
Cointreau^® 60º - 50 g

Bring the cream, glucose and sorbitol to the boil. Pour over the couverture and add the butter and Cointreau^®. Cool to 28–30 °C and pour the ganache into the moulds, which have been lined with the couverture. Fill with redcurrant jam or lemon marmalade.

Margarita

Lemon marmalade

Almond paste 60% - 80 g
Candied lemon peel - 180 g
Icing sugar - 30 g
Lemon juice - 160 g
Lemon liqueur 28º/30º - 20 g

Mix the ingredients in the order given in the recipe whilst cold.

Cointreau^® ganache, candied lime peel.

Blanch the lime peel in lightly salted water. Candied in 30°B syrup over a low heat for a few minutes. Set aside in the syrup. Fill the chocolate moulds 1/3 full with the marmalade. Top up with the Cointreau^® ganache. Leave to set and decorate with the candied lime zest.

Cointreaupolitan

Redcurrant jelly

Redcurrant purée - 200 g
Water - 160 g
Sugar - 400 g
NH pectin - 6 g
Sugar - 50 g

Heat the redcurrant purée with the 400 g of sugar and the water. Add the pectin mixed with the sugar (50 g) and bring to the boil.

Cointreau^® ganache

Fill moulds previously lined with dark chocolate coating: 1/3 Cointreau^® ganache, 1/3 redcurrant jelly, 1/3 Cointreau^® ganache. Allow to set and dry with dark chocolate coating. Decorate with lime zest and a dried blueberry.

Alexandra

Makes 80 chocolate capsules: diameter 30 mm, height 18 mm.

Cognac Ganache

Cream - 200 g
Glucose - 30 g
Sorbitol - 40 g
65% dark chocolate coating - 400 g
Butter - 100 g
Rémy Martin Cognac 50º - 60 g

Bring the cream, glucose and sorbitol to the boil. Pour over the chocolate and add the butter and cognac. Cool to 28–30°C and pour the ganache into moulds previously lined with the dark chocolate. Leave to set. Close and decorate with small shavings, dust with cocoa powder.