RecipeWe make difference SIB
INGREDIENTS
Ingredients
Almond cream
- Butter 240g
- Water 120g
- Almond powder 160g
- Honey 40g
- Macaron Mix 400g
Cointreau syrup
- Water 80g
- sugar 200g
- glucose syrup 42g
- Cointreu 60 15g
Assemble
- Brioche pan bread 2개ea
- Almond cream desired
- Sliced Almond desired
HOW TO MAKE
Method
Almond cream
- - Soften the butter
- - Blend all ingredients
Cointreau syrup
- Boil water, sugar, glucose syrup.
- Cool the syrup and then add Cointreau 60
Assemble
- Slice Brioche in 20mm thickness
- Brush Cointreau syrup in the one side of Brioche
- Spread Almond cream in the other side of Brioche and sprinkle slied almond on top
- Bake for 13 min at 170℃ in convection oven
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