The Angevin - Genoa bread sponge, sour cherry sauce, hazelnut cream, Cointreau cream (L'Angevin - biscuit pain de Gênes, compote griottes, crème noisette, crème au Cointreau) from Entremets Petits Gâteaux Fusion (page 214) by Jean-Michel Perruchon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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