Coconut cocoa Saint Honoré
Ingredients
Cocoa sugar dough
250 g Butter
180 g Icing sugar
80 g Eggs
360 g Flour T55
50 g Almonds
50 g Cocoa powder
Cocoa choux pastry
240 g Whole milk
100 g Butter
4 g Sugar
4 g Salt
104 g Flour T 55
28 g Cocoa powder
240 g Eggs
Cocoa craquelin
221 g Brown sugar
86 g Sugar
319 g Flour
98 g Cocoa powder
7 g Fleur de sel
270 g Butter
Chocolate coconut whipped cream
300 g Liquid cream 1
240 g Coconut puree
30 g Glucose syrup
30 g Inverted sugar
225 g Dark chocolate 70 %
45 g Cocoa paste
540 g Liquid cream 2
22 g Gelatine mass
Coconut confit
1/2 g Ginger
300 g Coconut puree 1
25 g Sugar
5 g Pectin NH 325
2 g Agar-Agar
200 g Coconut puree 2
Sweetened coconut puree
The Andros Chef frozen coconut puree has a thick and smooth texture with a nice coconut water taste from the blend of two Asian varieties. A premium quality puree of coconut without stabilizer or additive added which will perfectly pair with mango, pineapple and chocolate flavors. Packed in a 1kg tub.
Discover our products range Sweetened puree 90%Preparation steps
-
Cocoa sugar dough
Mix the butter with icing sugar then add eggs by two times. Add almond powder, flour and sifted cocoa powder. Homogenize then spread at 1.5mm thickness.
-
Cocoa choux pastry
Bring to a boil milk, butter, sugar and salt. Off the heat, add the sifted flour and the cocoa powder. Stir over high heat for 2 minutes. Transfer in a mixer bowl, with a flat beater, gradually add the eggs. Place in the oven at 160°C then bake for 30 minutes at 160°C.
-
Cocoa craquelin
With a flat beater, mix the ingredients until a dough is obtained. Spread at 1 mm thickness between two parchment papers.
-
Chocolate coconut whipped cream
Heat the cream 1 and coconut puree with glucose syrup and inverted sugar. Add the gelatine mass. Pour on the chocolate and cocoa paste. Blend, add the cold cream 2.
-
Coconut confit
Heat the coconut puree 1 with ginger and infuse for 5 minutes. Sieve then add the mix sugar, pectin and agar-agar. Bring to a boil then cool to 4°C. Mix and mold il half sphere shape. Freeze.
-
Assembly
Shape a stripe of cocoa sugar dough and line in a ring tart. Pipe the choux pastry on a silicone mat then place a craquelin disk on the top. Cut out the choux’s bottom and fill with chocolate whipped cream then add the confit. Close up. Pipe on the top a whipped cream with a 20 nozzle tip then place the choux.
-
Finishing
Shape coconut shavings and sprinkle with sweet white decoration powder.
