Containing: 10 Components
Coconut Cake
Ingredients: Coconut Cake
-
183 gpowdered sugar
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208 gEggs, whole
-
1 gsalt
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183 gdesiccated coconut
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31 gAll purpose flour
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31 gCornstarch
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4 gbaking powder
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110 gbutter
-
water
Preparation: Coconut Cake
- Using the paddle attachment, combine the eggs, salt and half of the powdered sugar and beat on medium speed for 2-3 minutes until the color of the mixture lightens.
- Add the coconut and the remaining powdered sugar.
- Sift together the all-purpose flour, the cornstarch and the baking powder.
- Melt the butter.
- Add the flour mixture into the mixing bowl and stir with a spatula.
- Gradually add the melted butter and continue mixing until it is fully incorporated.
- Transfer into a piping bag and pipe a layer onto the bottom of an egg-shaped silicon mold.
- Dip your finger in water and gently flatten the preparation to make sure that is evenly spread out into the mold. The water prevents the dough from sticking to the finger.
- Bake at 160°C (320°F) for around 10 minutes until pale golden and just set.
- Place in the blast freezer just to stop cooking.
Tools
- Microwave
- Piping Bag
- Scissors
- Parchment paper
- Tabletop mixer, mixing bowl and a paddle attachment
- Spatula
- Egg shaped silicon mold
- Sieve
White Chocolate Glaze
Ingredients: White Chocolate Glaze
-
4 piece(s)IBC white Power Flowers™
-
300 gCallebaut W2 White Chocolate
-
200 gCallebaut Cocoa Butter
Preparation: White Chocolate Glaze
- Melt the chocolate, the cocoa butter and the Power Flowers™ together in the microwave.
- Cool down to 25°C (77°F) and keep for the final assembly.
Tools
- Whisk
- Microwave
Coconut Crumble
Ingredients: Coconut Crumble
-
128 gunsalted butter
-
115 gGolden Sugar
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115 gAll purpose flour
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13 gmaltodextrine
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128 gdesiccated coconut
-
1 gbaking soda
Preparation: Coconut Crumble
- Mix the sugar and the other dry ingredients together in the food processor.
- Cut the butter into cubes, let warm to 8°C (46°F) and add into the food processor.
- Mix until all the ingredients come together and start forming a dough.
- Pour onto a silicon mat and shape into a rectangle.
- Take the dough pieces and using a rack, scrape them into crumbles.
- Place in the fridge for about 2 hours or until firm.
- Bake at 150°C (302°F) for 5-6 minutes or until golden.
- Let cool completely, break into small pieces and reserve for assembly.
Tools
- Silicon mat
- Gloves
- Rack
- Thermomix® or food processor
- Spatula
Coconut Mousse
Ingredients: Coconut Mousse
-
402 gcoconut puree
-
67 gGelatin mass (1:5 gelatin powder 200 bloom + water)
-
301 gHeavy cream 35% fat
Preparation: Coconut Mousse
- Whip the heavy cream until semi-whipped and barely holding a peak.
- Transfer into a bowl and set aside at 18-20°C (64-68°F).
- Place 100 g (3.5 oz) of the 2 x 3 meringue base into a second mixing bowl and whip until the preparation holds soft peaks.
- In the meantime, place half of the coconut purée and the gelatin mass into the saucepan and heat until the gelatin is completely melted.
- Once, completely melted, add the remainder of the purée.
- When the purée mixture is around 25°C (77°F), gradually fold
- the coconut mixture into the meringue.
- Add the semi-whipped cream in three additions.
- Transfer into a piping bag, pipe the mousse over the banana gelée and fill the molds completely.
- Using an offset spatula, flatten the surface of the preparation and remove the excess mousse.
- Place in a blast freezer until the final assembly.
Tools
- Cooktop
- Saucepan
- Whisk
- Piping Bag
- Scissors
- Offset spatula
- Tabletop mixer, mixing bowl and a whisk
- Spatula
Pre-Assembly
- Stir the banana gelée until smooth and pipeable.
- Transfer it into a piping bag and immediately pipe a layer of gelée into the mold and over the coconut cake.
- Place back in the fridge.
Tools
- Piping Bag
- Scissors
- Spatula
2 x 3 Meringue Base
Ingredients: 2 x 3 Meringue Base
-
60 gsugar
-
40 gPasteurised egg whites
-
3 drop(s)Citric acid solution (1:1 water + citric acid)
Preparation: 2 x 3 Meringue Base
- Combine the sugar, the egg whites and the citric acid solution together.
- Poach over a bain marie to 50°C (122°F) until all of the sugar is dissolved. Whisk continuously to prevent the egg whites from coagulating.
Tools
- Cooktop
- Saucepan
- Whisk
- Thermometer
- Plastic film
- Spatula
Tropical Crémeux
Ingredients: Tropical Crémeux
-
89 gcoconut puree
-
89 gmango puree
-
43 gpassion fruit puree
-
1 gMadagascar vanilla bean, scrapings
-
66 gegg yolks
-
66 gEggs, whole
-
36 gsugar
-
3 gGelatin powder 200 bloom
-
18 gWater, cold for gelatin hydration
-
88 gbutter
Preparation: Tropical Crémeux
- Combine the gelatin powder and the water together. Let hydrate.
- Using a whisk, mix the fruit purées, the vanilla, the sugar, the eggs and the egg yolks together.
- Cook to 90°C (194°F) and make sure not to scramble the mixture.
- Strain the mixture into a mixing bowl and cool to 60°C (140°F).
- Once at 60°C (140°F), place into the food processor and add the gelatin mass.
- Gradually add the butter while continuously mixing until obtaining a smooth emulsion.
- Transfer into a sauce gun and pipe into a quenelle silicon mold.
- Fill the mold completely and place in the blast freezer.
Tools
- Cooktop
- Saucepan
- Whisk
- Strainer
- Thermometer
- Spoon
- Thermomix® or food processor
- Spatula
- Sauce gun or dosing funnel
- Mini quenelle Silicon mold
Tropical Compote
Ingredients: Tropical Compote
-
87 gBananas, diced
-
67 gpassion fruit puree
-
102 gmango puree
-
12 gglucose syrup DE 38
-
1 beans(s)Madagascar vanilla bean, scrapings
-
27 gsugar
-
4 gPectin NH325
Preparation: Tropical Compote
- Warm up the bananas, the fruit purées, the glucose syrup and the vanilla bean to 45°C (113°F).
- Mix together the sugar and the pectin and add them into the warmed mixture.
- Bring to a high simmer and remove from the heat immediately.
- Transfer into a bowl, cover with plastic film and let cool completely.
- Once cooled completely, remove from the fridge and mix in the food processor.
- Strain into a mixing bowl and transfer into a piping bag.
- Reserve for the final assembly.
Tools
- Cooktop
- Saucepan
- Piping Bag
- Scissors
- Plastic film
- Thermomix® or food processor
- Spatula
Banana Gelée
Ingredients: Banana Gelée
-
125 gBananas, diced
-
16 gSugar #1
-
3 beans(s)Madagascar vanilla bean, scrapings
-
131 gBanana purée
-
16 gSugar #2
-
5 gPectin NH325
-
4 glime juice
Preparation: Banana Gelée
- Warm the diced bananas with the sugar #1 and the vanilla beans to 45°C (113°F) until the sugar has dissolved and the bananas are soft.
- Mix the sugar #2 and the pectin together.
- Add the banana purée, the pectin and the sugar mixture.
- Bring to the boil, stop the heat and add the lime juice.
- Transfer into a bowl, cover with plastic film and let cool completely.
Tools
- Cooktop
- Saucepan
- Plastic film
- Spatula
Assembly
Ingredients: Assembly
-
desiccated coconut
-
IBC creative silver powder
-
IBC White cocoa butter
-
pistachios
-
Mango slices, dry
Preparation: Assembly
- Remove the crémeux quenelles from the freezer and unmold them.
- Using a wooden skewer, dip them into the glaze, gently tap to remove the excess and place onto a metal tray lined with a silicon mat.
- Use a heat gun to slightly melt the glazed crémeux and cover with desiccated coconut.
- Use a brush to cover with the silver powder and place into the fridge.
- Unmold all the coconut cakes and polish them with your fingers.
- Immediately spray non pre-crystallized white cocoa butter onto the cakes to create a velvet effect. The temperature difference between the cocoa butter and the frozen cake will result in a nice velvety surface.
- When spraying, always keep the same distance and angle between the frozen pastry and the spray gun in order to have an even application of color.
- Using a piping bag, sauce the plate with the tropical compote and place the coconut cake on the plate.
- Grate pistachios over the cake with a microplane.
- Place the crémeux on top of it and garnish with the crumble and the dry mango slices.
Tools
- Metal Tray
- Strainer
- Spray gun
- Gloves
- Heat gun
- Spoon
- Brush
- Silicone mat
- Microplane
- Wooden Skewers
- Spatula
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