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Home / Coconut

Coconut

Coconut

Rating:

Recipe Created By:
Jean-Michel Perruchon
Difficulty:
Advanced

  • Components Of Recipe
  • Coconut Joconde
  • Coconut Crunchy
  • Milk Chocolate and Lime Cream
  • Coconut Mousse
  • Titanium White Velvet Mix
  • Decorations

Coconut Joconde

200g (7.1oz)
10g (0.4oz)
120g (4.2oz)
120g (4.2oz)
40g (1.4oz)
30g (1.1oz)
240g (8.5oz)
60g (2.1oz)
as needed (as needed)

Method of Preparation

  1. In an electric mixer, whisk the eggs with , the icing sugar, the almond powder and the flour.
  2. Add the melted butter and the egg whites, already whipped firm with the caster sugar.
  3. Spread on a sheet of " Silpat " 60 cm x 40 cm, sprinkle some grated coconut and bake at 200°C/392°F in a fan forced (convection) oven for 6 to 7 minutes.

Coconut Crunchy

60g (2.1oz)
20g (0.7oz)
50g (1.8oz)
100g (3.5oz)

Method of Preparation

  1. In a fan forced (convection) oven, roast the grated coconut and the caster sugar for 10 minutes at 170°C/338°F.
  2. Melt the milk chocolate at 40°C/104°F, add the Feuilletine and the roasted grated coconut.
  3. Roll out very fine between two sheets, freeze and then cut circles with a cutter of 5.5 cm in diameter.

Milk Chocolate and Lime Cream

210g (7.4oz)
40g (1.4oz)
1 each (1 each)
180g (6.3oz)
80g (2.8oz)
35g (1.2oz)
60g (2.1oz)
5g (0.2oz)

Method of Preparation

  1. In a pan, boil the milk, the butter and the zest of lime.
  2. Add the mix of eggs, caster sugar, cook all at 90°C/194˚F. Mix.
  3. Stir in the milk chocolate and the cocoa paste.

Coconut Mousse

210g (7.4oz)
60g (2.1oz)
170g (6.0oz)
150g (5.3oz)
1/2 each (1/2 each)
20g (0.7oz)
56g (2.0oz)
300g (10.6oz)

Method of Preparation

  1. In a pan, boil the coconut with the butter, and the grated vanilla pod, add the mixture of egg and caster sugar.
  2. Cook at 90°C/194˚F, blend and add the Malibu®, then quickly chill at 3°C/37.4°F.
  3. Fold in the gelatin mixture melted at 30°C/86°F, then fold in the whipped cream.

Titanium White Velvet Mix

150g (5.3oz)
150g (5.3oz)
as needed (as needed)

Method of Preparation

  1. In tartelettes rings (circles) of 7.5 X 2 cm high, line a strip of Coconut Joconde of 21 cm X 2cm in height.
  2. In the bottom, lay a disc of Coconut Joconde and a disc of Coconut Crunchy of 5.5 cm in diameter.
  3. Pour 30g of Milk Chocolate and Lime Cream and place in the freezer for 10 minutes.
  4. Finish the assembly by piping the coconut mousse. Place in the freezer.

Method of Preparation

  1. Spray titanium white velvet glaze over the small cake, decorate with some chocolate chips, roasted grated coconut and points of gold
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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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