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Home / Le Beret

Le Beret

Le Beret


Recipe Created By:
PreGel International Training Centers

  • Components Of Recipe
  • Coconut Crumble
  • Guava Cremeaux
  • Coconut Meringue
  • Coconut Mousse
  • Passion Fruit Gelee
  • Final Process

Coconut Crumble

150g (5.3oz)
150g (5.3oz)
75g (2.6oz)
75g (2.6oz)
200g (7.1oz)
2g (0.1oz)
100g (3.5oz)
20g (0.7oz)
75g (2.6oz)

Method of Preparation

  1. Place the first six ingredients in the bowl of a stand mixer. With the paddle attachment, mix at low speed until loose and crumbly.
  2. Add melted white chocolate and ; mix just until the crumble comes together.
  3. Crumble by hand on a Silpat® lined sheet pan.
  4. Refrigerate until firm.
  5. Loosely sprinkle the chilled crumble into small savarin flexi-molds.
  6. Bake at 160°C/320°F until golden brown.
  7. Remove from oven and dust lightly with .
  8. Cool completely and set aside for assembly.

Guava Cremeaux

452g (15.9oz)
3g (0.1oz)
24g (0.8oz)
280g (9.9oz)
140g (4.9oz)
290g (10.2oz)
35g (1.2oz)

Method of Preparation

  1. Combine the , , and the in a saucepan. Heat to a high simmer.
  2. Whisk together the egg yolks and sugar. Temper the hot liquid into the egg yolk mixture; return to the heat and cook to 85°C/180°F; remove from the heat.
  3. Whisk in .
  4. Pour into desired mold.
  5. Blast freeze until completely frozen.
  6. Place the frozen insert inside the coconut mousse when filling the sphere mold for the dessert.

Coconut Meringue

167g (5.9oz)
267g (9.4oz)
67g (2.4oz)

Method of Preparation

  1. Combine the water and sugar in a saucepan and heat until the sugar is dissolved to form a simple syrup.
  2. In the bowl of a stand mixer, combine the with the simple syrup and whisk by hand to dissolve the powder.
  3. Whip on medium-high speed until the meringue reaches full volume.

Coconut Mousse

550g (19.4oz)
87g (3.1oz)
616g (21.7oz)
100g (3.5oz)
176g (6.2oz)
190g (6.7oz)
467g (16.5oz)

Method of Preparation

  1. Whip the cream to soft peaks; reserve.
  2. Combine the and the and bring to a high simmer.
  3. Whisk the sugar and egg yolks together.
  4. Temper the hot puree mixture into the egg yolk mixture; return to the pot.
  5. Cook like an anglaise to 85°C/185°F; remove from heat.
  6. Whisk in the until dissolved.
  7. Strain through a chinoise.
  8. Place onto an ice bath and stir occasionally until cool.
  9. Fold the coconut meringue into the anglaise, followed by the whipped cream.
  10. Fill molds as needed with the mousse.
  11. Blast freeze the mousse until frozen solid before removing from the mold. Set aside for assembly.

Passion Fruit Gelee

200g (7.1oz)
300g (10.6oz)
100g (3.5oz)
10g (0.4oz)
95g (3.4oz)

* can be replaced with

Method of Preparation

  1. Combine all of the ingredients in a small saucepan and whisk together until no lumps remain.
  2. Heat gently to a simmer.
  3. Pour into desired mold and refrigerate until set.
  4. Cut the gelee using a ring cutter and use as needed in final assembly.
Notes to Consider: You may replace with .


as needed

Final Assembly

  1. Begin by filling the small depression in the Coconut Crumbles with .
  2. Remove the frozen Coconut Mousse spheres from the molds and spray with a 50/50 mixture of white chocolate and white cocoa butter.
  3. Place the sprayed spheres on top of the Coconut Crumbles filled with the .
  4. Place a "beret" of the Passion Fruit Gelee on top of the sprayed Coconut Mousse sphere.
  5. Allow the dessert to thaw completely in the refrigerator before service.
  6. Garnish with tempered white chocolate sticks garnished with crushed, freeze-dried passion fruit pieces.