Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 376 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 381 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 386 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 391
Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/search_navi.php on line 38

Home / Coconut Exotic Entremet

Coconut Exotic Entremet

Coconut Exotic Entremet

Rating:

Recipe Created By:
Frederic Monti
Difficulty:
Advanced

  • Components Of Recipe
  • Meringue
  • Lime Dacquoise
  • Coconut Nougatine
  • Pineapple Confit
  • Caramel Kalamansi Coulis
  • Exotic Cremeaux
  • White Chocolate Coconut Mousse
  • Final Assembly

Meringue

100g (3.5oz)
133g (4.7oz)
37g (1.3oz)

Method of Preparation

  1. In a mixing bowl fitted with a whip attachment, add sugar and water.
  2. Whip until sugar is dissolved.
  3. Add and whip until stiff peaks are obtained.
  4. Use as needed in Lime Dacquoise recipe.

Lime Dacquoise

235g (8.3oz)
125g (4.4oz)
30g (1.1oz)
65g (2.3oz)
4 each

Method of Preparation

  1. Combine the sifted almond flour, pastry flour and powdered sugar.
  2. Take a portion of the stiffly whipped meringue and fold in the dry ingredients and lime zest.
  3. Combine this mixture with the rest of the meringue.
  4. Spread into molds and bake at 163°C/325°F in a conventional oven until done.
  5. Cool; cut rounds to fit into bottom of entremet.

Coconut Nougatine

150g (5.3oz)
2.5g (0.9oz)
75g (2.6oz)
75g (2.6oz)
125g (4.4oz)

Method of Preparation

  1. In a saucepot, melt the butter and glucose, whisk in the sugar and pectin and cook, whisking continually, for two minutes.
  2. Stir in the coconut.
  3. Bake at 176°C/350°F until golden brown.
  4. Allow to cool.
  5. Break into small pieces to use as needed to garnish the entremet.

Pineapple Confit

500g (17.6oz)
500g (17.6oz)
1000g (35.3oz)
20g (0.7oz)

Method of Preparation

  1. Bring sugar and water to a boil.
  2. Stir in pineapple.
  3. Cook until pineapple is transparent and tender; add .
  4. Place in the bottom of entremet mold.

Caramel Kalamansi Coulis

186g (6.6oz)
186g (6.6oz)
186g (6.6oz)
126g (4.4oz)
95g (3.4oz)
63g (2.2oz)
63g (2.2oz)

Method of Preparation

  1. Cook granulated sugar to a light caramel; add and cook to a light caramel.
  2. Combine purees, orange juice, and water; heat until hot to the touch.
  3. Add heated liquids to warm caramel; whisk together until combined.
  4. Add ; whisk together until completely combined.
  5. Pour over Pineapple Confit in entremet mold.
  6. Freeze; unmold and use as needed in final assembly.

Exotic Cremeaux

228g (8.0oz)
148g (5.2oz)
48g (1.7oz)
28g (1.0oz)
280g (9.9oz)
140g (4.9oz)
35g (1.2oz)

Method of Preparation

  1. Combine purees and burr mix; add heavy cream.
  2. Combine yolks and sugar; heat heavy cream mixture to simmer; temper heavy cream into yolk mixture; return to heat and cook to 85°C/180°F.; remove from heat.
  3. Whisk in .
  4. Pour into entremet mold.
  5. Freeze until ready to use in final assembly.

White Chocolate Coconut Mousse

58g (2.0oz)
16g (0.6oz)
84g (3.0oz)
16g (0.6oz)
2g (0.1oz)
20g (0.7oz)
225g (7.9oz)
54g (1.9oz)
150g (5.3oz)
90g (3.2oz)
585g (20.6oz)
600g (21.2oz)

Method of Preparation

  1. Combine water, ,egg yolks, glucose, fleur de sel, and coconut flavored rum in mixing bowl; heat over double boiler, while whisking, until frothy; transfer to mixer and whip to full volume to create Pate a Bombe.
  2. In a pot, heat Boiron Coconut Puree; temper into egg yolks; continue to cook to an anglaise.
  3. Remove anglaise from heat; add ; mix well.
  4. Add and mix well; pour over white chocolate and mix to combine, ensuring that all chocolate is melted; allow to cool to approximately 30°C/86°F.
  5. Fold in whipped cream.
  6. Fold in pate a bombe.
  7. Use as needed to build entremet.

Final Assembly

as desired

Final Assembly

  1. Build entremet upside down on a sheet pan lined with acetate.
  2. Fill cake ring with White Chocolate Coconut Mousse, just enough to cover the bottom, about ½ inch thick.
  3. Place a layer of Exotic Cremeaux in the cake ring; follow with a thin layer of White Chocolate Coconut Mousse.
  4. Place a layer of Caramel Kalamansi Coulis with Pineapple Confit in the cake ring; follow with a thin layer of White Chocolate Coconut Mousse.
  5. Place a layer of Lime Dacquoise in the cake ring; place in blast freezer until set.
  6. Remove entremet from cake ring; store in freezer until ready to decorate.
  7. Glaze with .
  8. Garnish as desired.

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
4450 Fortune Ave. NW Concord, NC 28027        Tel: 704.707.0300        Fax: 704.707.0301        Toll-Free: 866.977.3435
© 2014 PreGel America. All Rights Reserved.
Pinterest Twitter Facebook YouTube Instagram
 

Select Your Region

Please select your region below so we can better suit your recipe and ingredient needs.

Close

Contact Us Today

Speak to our Instructors at the PreGel Professional Training Center to learn more about how PreGel can help your business and passion grow. Fill out the form below to start: