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

Shipping in 24h

Original recipe by Jean-Michel Perruchon - Tronquito Charleston

Original recipe by Jean-Michel Perruchon.

Recipe for around 14 rolls, each 7 cm long.

1. Breton shortbread

Butter - 150 g
Sugar - 140 g
Salt - 40 g
Egg yolks - 60 g
Ground almonds - 70 g
Flour - 200 g
Baking powder - 20 g

Using a mixer, cream the butter and sugar together. Add the salt, egg yolks, ground almonds and the flour sifted with the baking powder. Leave to set in the fridge, then roll out to a thickness of 3.5 to 4 mm.
Cut into 7 x 4 cm rectangles and bake in a fan oven at 160 °C for 10 to 12 minutes, with the oven door open.

2. Strawberry jelly concentrate

Strawberry pulp - 310 g
Sugar - 75 g
Gelatin mass - 42 g

Make two tubes 2.5 cm in diameter by rolling up two sheets of Rhodoid joined together lengthways with adhesive and sealed at one end. Mix the sugar into the strawberry pulp and the gelatine mixture melted in the microwave.
Pour into the Rhodoid tubes and chill in the freezer. Set aside for assembly.

3. Pistachio biscuit

Icing sugar - 250 g
Ground almonds - 250 g
Eggs - 340 g
Egg yolks - 40 g
Softened butter - 180 g
Potato starch - 50 g
Pistachio paste - 80 g
Egg whites - 200 g
Sugar - 50 g

Using a mixer, beat together the sifted icing sugar, ground almonds, eggs, egg yolks, softened butter, cornflour and pistachio paste. Fold in the egg whites, beaten with the sugar.
Roll out the biscuit dough into a 40 x 60 cm rectangle, 2 cm thick, and bake in a fan oven at 180 °C for 15 to 20 minutes.
Note: This biscuit recipe makes around 120 strips of log, each 50 x 3 cm.

4. Orange and Cointreau^® cream (Part 1)

Eggs - 100 g
Sugar - 100 g
Orange zest - 10 g
Orange juice - 90 g
Butter - 150 g

In a saucepan, bring the eggs, sugar, orange zest and orange juice to the boil. Pass the mixture through a fine sieve to remove the zest. Add the butter and whisk. Place in the fridge.

Cointreau^® Orange Cream (Part 2)

Orange cream (Part 1) - 200 g
Orange juice - 70 g
Gelatin mass - 42 g
Egg whites - 80 g
Sugar - 60 g
Whipped cream - 160 g
Cointreau^® 60º - 30 g

Smooth out the chilled orange cream. Add the orange juice and the gelatine mixture melted in the microwave.
Fold in the egg whites with the sugar. Finally, add the whipped cream and the Cointreau^®.

Assembly and finishing touches

Take 50 cm long log moulds. Fill with some of the orange and Cointreau^® cream.
Add a tube of strawberry jelly concentrate. Fill the mould with the rest of the orange and Cointreau^® cream and place a strip of pistachio biscuit on top. Arrange the log moulds.
Glaze with a neutral layer tinted red and cut them into 17 cm lengths. Arrange them on a base of baked Breton shortbread. Decorate.