By Baptiste Villefranque
Ingredients
Shortbread
- Candia Professional Signature Gourmet Butter 150 gr
- white sugar 87.5 gr
- whole eggs 1.5
- All purpose flour 312.5 gr
- Total 620gr
Dacquoise Coconut
- white eggs 225gr
- Sugar 75gr
- almond powder 100gr
- coconut 100gr
- icing sugar 200gr
Mango Jelly
- Mango puree 250 gr
- White sugar 10gr
- xanthan gum 3 gr
Coconut Mousse
- Coconut puree 250 gr
- Candia Professional Signature Whipping Cream 35% 150 gr
- cocoa butter 41 gr
- white chocolate 375 gr
- gelatin 14 gr
- Candia Professional Signature Whipping Cream 35% 460 gr
Dacquoise Coconut
.Preheat the oven at 170DC.
.Whipped the white eggs and sugar together in a mixer bowl.
.Mix together Almond powder, coconut and icing sugar.
.Sift the mixture and pour on top of a baking paper.
.When the white eggs are whipped, add slowly the powders mixture into the white eggs while mixing slowly, mix well until the mixture is smooth.
.Prepare a baking tray with silicone on a top
. Pour the sponge mixture on top and with spatula spread out with the same Thickness everywhere.
.Bake at 170DC for 12 min and take it out from the oven, and place the tray on shell.
Coconut Mousse
.In a pan Boil Coconut puree, cream signature
.Pour the gelatine in a cold water.
.In a bowl, pour the cocoa butter, white chocolate and then pour on the top the hot mixture and the gelatin
.In a mixeur Whipped the Signature cream.
.When the mixture is around 38 degrees, add step by step the whipped Signature cream and create the mousse.
. Ready to use
Decor
Coconut shaving
Candia Signature 35% cream Pipping
