View allAll Photos Tagged Cointreau
Hair - AD - cointreau FITTED
Head - Genesis - April 1_0
Dress - * Stelloane Fanny - @ Olala event
Shoes - #187# - Ilou Straps (Olala Monthly Event)
Clutches - TuTy's - Heart shaped
Watch - ((( Big O ))) - Group Gift
Pictures from on board the Welsh Government Premier Service
For desert I selected Welsh cake, Cointreau and butter pudding with cream and it was superb!
Signature Cocktail - Cloud Nine
A refreshing combination of Vodka, Cointreau and Sprite with a refreshing touch of lemon flavor.
CX565 TPE-HKG
Pujol, Mexico City, Mexico
October 21, 2011
Francisco Petrarca 254
Polanco, Miguel Hidalgo, 11560
Ciudad de México, Distrito Federal, Mexico
+52 01 55 5545 4111
This Pousse Cafe Contains from the bottom;
Grenadine
White Crème de Menthe
Parfrait d'Amour
Midori
Cointreau
Crepe cake! Rum + Cointreau crepes sucre layered with Grand Marnier diplomat cream with a Valrhona Noir Orange ganache layer on the bottom (and on the top for the writin'). Oh, WHAT? Yeah, that's right. This cake is for my neighbor Sarah, her birthday is tomorrow!
(Larousse Gastronomique) Sweet Crepes:
Mix 500g (18oz, 4 1/2 cups) plain (all-purpose) flour with 1 tablespoon vanilla-flavoured sugar (or a few drops of vanilla extract), 5-6 beaten eggs and a small pinch of salt. Gradually stir in 750 ml (1 1/4 pints, 3 1/4 cups) milk and 250 ml (8 fl oz, 1 cup) water. Flavour with a small glass of rum, Cognac, Calvados or Grand Marnier, depending on the recipe. Finally, add 40 g (1 1/2 oz, 3 tablespoons) melted butter or a mixture of 25 g (1 oz, 2 tablespoons) melted butter and 2 tablespoons oil. Leave the batter to stand for 2 hours. Just before making the crepes, dilute the batter with a little water or milk - 100-200 ml (4-7 fl oz, 1/2-3/4 cup).
It was formerly the custom to add 2-3 tablespoons caster (superfine) sugar to the batter, in addition to the vanilla-flavoured sugar. Today the crepes are usually sprinkled with sugar when cooked, according to individual tastes.
[Notes: I sifted my flour (which I do recommend taking the effort to do).
Instead of milk, I used heavy cream cut with soymilk, and soymilk instead of water.
I used a bit more sugar, too.
I used ~three shots worth of Meyer's Dark Rum (everything that was left in the bottle) and the rest was Cointreau. I made my crepes in my cast iron skillet (also known as the only thing I make anything in ever).
I left it stand two hours originally, continued to use the batter to make crepes for a few days, and then used the rest of the batter for the stack a few days later.
This recipe will provide you with enough batter for three goddamn crepe cakes, by the way. So feel free to cut accordingly! I only made enough fillin' for the small cake I made, so if you want to make a bigger one, you're going to have to double or triple the next steps.]
Pastry Cream:
1 cup milk
1/2 T vanilla extract
3 egg yolks
1/4 cup sugar
1/6 cup cornstarch, sifted
1 3/4 T butter
Boil milk, turn off heat. Stir in vanilla. Set aside for ten minutes.
Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath. (Honestly, I just went outside and got a bowl of snow.)
In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes (it is going to get really thick). Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate.
Assembly time:
1 cups heavy cream
1/2 T sugar
1 1/2 T Kirsch (or whatever liquor you'd like, I used ~2 T Grand Marnier)
Whip this all together, fold into pastry cream.
Ganache:
3 parts chocolate to 1 part cream
I make a hot water bath in my skillet to melt the chocolate, but you can microwave it or use a double boiler, whatever floats your boat.
Crepe, filling, crepe, filling, crepe, filling, etc.
Crepe, ganache, crepe, filling, crepe, filling, etc.
Crepe, ganache, crepe, filling, crepe, ganache, etc.
However you want to build this beast, up to you!
Refrigerate for at least two hours. Set out thirty minutes before serving. Top with fruit, or more cream, or whatever you want.
Still playing with products and light, this was lit from behind with a sb600 "stofened" and a white sheet of paper...
Hope you don't mind the brand, I'm not trying to advertise anything and this is not meant to be stock, it's just a lighting exercise!
Thank You for your critics, as always, suggestions are very welcome
27th October 2015
Laetitia Casta pictured at the launch of the Cointreau Creative Crew at Café Royal. A worldwide programme that will champion creative women and their artistic visions with a £20,000 bursary to make their dreams become a reality www.cointreaucreativecrew.com
Credit: Justin Goff/Goffphotos.com/Cointreau
Today, we had a Cocktail Mixing Workshop.
My first time to try a Flame Shot. :D
It was Kahlua, Baileys and Cointreau.
I just took this picture.
I love it.
I'm sorry about the noise though. >_<
We can always relate to a Flame Shot,
in the bottom we can be as bitter as coffee,
in the middle, we can be as sweet as baileys or strong as cointreau,
and on top, we can be as raging hot as fire. :)
But at times, things can be strong or wild on the outside, but in the inside, weak and calm.
Never judge what the person is showing on the outer shell. :)
Always take time to dig in and discover what is really hidden inside.
This was yummy.
After drinking this, my back felt cold and my chest felt hot.
WHEW...
One more shot please.
Additions:
You drink with a short straw.
Be careful and drink it fast before the straw catches fire like what happened to me.
Hahaha!
view this photo large on black
25 year old Cointreau (this bottle was forgotten in a chest; it was still half full or.... half empty,
depending on you're being a optimist or a pessimist)
see more interesting photo's from me here:
www.parislovespastry.com/2021/10/halloween-cosmopolitan-c...
- 2 parts blueberry juice
- 2 parts vodka
- 1 part Cointreau
- 1 part fresh lime juice
It's "deadly"! Drink with caution.
This is the perfect dessert when you want something fresh, light, quick, and pretty!
Start with a génoise [sponge] cake base. Whip some fresh cream with a little icing sugar, then add a few tablespoonfuls of Cointreau or other orange liqueur. Now slice some fresh fruit in contrasting colours. In a small stainless steel or enamled saucepan, gently heat some quality apricot conserve, stirring constantly. Add a tablespoon of liqueur and stir. You will need enough to paint the bottom and edges of the tart, and more to cover the fruit. After spreading the bottom & sides of the tart with the warm jam [use a silicon pastry brush], spread a thick layer of cream to the edges of the tart, then lay the sliced fruit in a pretty pattern over the cream. I used strawberries & kiwi here, but the combinations are infinite! Sliced nectarines or peaches scattered with raspberries, tiny berries such as red currants, or pomegranate seeds look very nice, as do combinations using exotic fruits such as mango and star fruit. Decorate with sprigs of fresh mint, and spread remaining jam over the fruit with a pastry brush. And voila! Ready in about 15 minutes.
You can either make some génoise [sponge] cake bases, wrap them well and freeze them, then use one to make this dessert. Or if you prefer, just purchase a prebaked sponge base in a European shop or from most large groceries. They are available in a variety of sizes.
© Elisabeth de Ru
La blonde 19 est une bière qui titre 5°, robe claire avec des notes fruitées.A déguster très frais. Contient du gluten.
Cette bière artisanale est fabriquée à Donzenac en Corrèze, à 15 minutes de Brive la Gaillarde.
(lacombedejob.com)
My version of a Sidecar
Cognac
lemon juice
Cointreau
splash of orange bitters
no sugar added to the rim of the glass because that’s superfluous
Dita von Teese
Be Cointreauversial Show
Sao Paulo/Brazil
28/10/2009
photos by Alisson Gothz & Sidney Rocha
As Hurricane Irene approached NYC, most people ran to the supermarkets.
I ran to the liquor store (but only because I got a grocery delivery yesterday).
As you can see, I was quite prepared. However, all we got was a bunch of rain - at least what I saw where I live.
I spent the evening watching Babylon 5 and Xena Warrior Princess. It was a nice evening.
I just wish this hurricane would have come 2.5 weeks later!!!
Year 4 - Upload 18
One Year Ago Today - No photo
Two Years Ago Today
White Lady cocktail
5/10 di Gin
3/10 di Cointreau (o Triplesec)
2/10 di succo di limone
>preparing by MiRCo SLIM
Dita von Teese
Be Cointreauversial Show
Sao Paulo/Brazil
28/10/2009
photos by Alisson Gothz & Sidney Rocha
A “molecular” drink made using liquid nitrogen to quick freeze a cocktail of Patron Silver, Coconut Water, Cointreau, and lemon juice. Finished with toasted coconut ($19)
Entice Culinary Lounge
1036 Queen St. W.
Toronto, ON
(416) 368-4231
enticelounge.com
Twitter: @enticelounge
Owner: Ali Kaabi
Chef: Ryan Wilson-Lall
Introducing for TorontoLife: torontolife.com/food/restaurants/introducing-entice-culin...
De senaste åren har trenden att kombinera mat med sprit vuxit allt starkare. I september finns möjlighet att uppleva Frantzéns omtalade meny kombinerad med komplexa drinkar blandade på spritsorter som Hendrick’s Gin, Campari, irländsk whiskey från Tullamore DEW, cognac från Rémy Martin samt likör från Cointreau och Licor 43
Dita von Teese
Be Cointreauversial Show
Sao Paulo/Brazil
28/10/2009
photos by Alisson Gothz & Sidney Rocha
Receta de Torrijas de cointreau, con relleno de mermelada casera de naranja. Receta de semana santa.
nosolodulces.es/dulce/torrijas-cointreau-rellenas-mermela...
Dita von Teese
Be Cointreauversial Show
Sao Paulo/Brazil
28/10/2009
photos by Alisson Gothz & Sidney Rocha
Dita von Teese
Be Cointreauversial Show
Sao Paulo/Brazil
28/10/2009
photos by Alisson Gothz & Sidney Rocha