RecipeWe make difference SIB
Mixing ratio
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
Cooking process
Almond cream
- - Soften the butter
- Blend all ingredients
Cointreau syrup
- 1. Boil water, sugar, glucose syrup.
2. Cool the syrup and then add Cointreau 60
Assemble
- 1. Slice Brioche in 20mm thickness
2. Brush Cointreau syrup in the one side of Brioche
3. Spread Almond cream in the other side of Brioche and sprinkle slied almond on top
4. Bake for 13 min at 170℃ in convection oven
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