egg whites |
225g |
sugar |
80g |
AVOLETTA |
120g |
GRANCOCCO |
150g |
confectioner's sugar |
140g |
strong flour |
45g |
PRALIN DELICRISP TROPICAL |
qb |
milk 3.5% fat |
50g |
liquid cream 35% fat |
600g |
GLUCOSIO |
10g |
SINFONIA CIOCCOLATO BIANCO |
320g |
BURRO DI CACAO |
20g |
LILLY NEUTRO |
130g |
fruit purée |
540g |
MIRROR TROPICAL |
qb |
FRUTTIDOR TROPICAL |
qb |
grated coconut |
qb |
COCONUT DAQUOISE
Ingredients
Preparation
Mix together all the powder ingredients .
Whip the egg white with the sugar until firm and shiny texture.
Add progressively the dry ingredients.
Dress directly in the chosen mold and bake at 170C° in convection oven around 18 to 20 minutes.
Unmold when still warm and place in the refrigerator.
CRUNCHY INSERT
Ingredients
PRALIN DELICRISP TROPICAL - lightly warmed
qb
Preparation
Spread the DELICRISP on the cold daquoise and freeze.
PINEAPPLE CREAM
Ingredients
milk 3.5% fat - boiling
25g
liquid cream 35% fat - boiling
125g
5g
SINFONIA CIOCCOLATO BIANCO
160g
10g
20g
liquid cream 35% fat - cold
75g
fruit purée - pineapple
135g
Preparation
Dissolve the LILLY and GLUCOSE in hot liquids.
Pour over the SINFONIA and COCOA BUTTER and emulsify with a hand blender to obtain a ganache.
Still emulsifying, add the cream and puree.
Store in the refrigerator for 8-24 hours before use.
Dress the cream on the daquoise and store in the freezer.
COCONUT CREAM
Ingredients
milk 3.5% fat - boiling
25g
liquid cream 35% fat - boiling
125g
5g
SINFONIA CIOCCOLATO BIANCO
160g
10g
20g
liquid cream 35% fat - cold
75g
fruit purée
155g
Preparation
Dissolve the LILLY and GLUCOSE in hot liquids.
Pour over the SINFONIA and COCOA BUTTER and emulsify with a hand blender to obtain a ganache.
Still emulsifying, add the cream and puree.
Store in the refrigerator for 8-24 hours before use.
Dress the cream on a sheet of acetate following the shape of the mold, making drops of different sizes, creating a frame and keeping the center open.
Freeze completely.
COCONUT MOUSSE
Ingredients
Preparation
Mix the puree with the LILLY.
Add the cream, incorporating it gently, obtaining a firm mousse.
Final composition
Place the daquoise on the bottom of the mold and cover with the coconut mousse until the mold is completely filled.
Freeze completely.
Unmould the cake and glaze with the MIRROR.
Decorate the sides of the cake with the rapé coconut.
Place the coconut cream on the surface of the cake, previously sprinkled with white velvet effect cocoa butter.
Decorate the cake with FRUTTIDOR and CHOCOLATE PASSION FRUIT DOBLA.
