Coconut mousse, raspberry jelly on sable breton
Pastry recipeFor 8 - 10 individuals
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Coconut mousse
Ingredients
- Frozen fruit purée, sugar added : Coconut - 400 g
- Sugar - 60 g
- Gelatine (sheet) - 4
- Whipped cream - 280 g
- Malibu® - 64 mL
Warm the Coconut purée with the sugar.
Add the soaked gelatin and Malibu.
At 40°C, fold in the whipped cream.
In this step
Frozen fruit purées -
Raspberry jelly
Ingredients
- Frozen fruit purée 100% : Raspberry - 200 g
- Sugar - 20 g
- Gelatine (sheet) - 2
Warm the purée with the sugar.
Add to it the soaked gelatin.
In this step
Frozen fruit purées -
Dacquoise
Ingredients
- Egg white - 300 mL
- Sugar - 100 g
- Almond powder - 250 g
- Icing sugar - 170 g
- Flour - 30 g
Beat the egg whites.
Mix the raw powdered almonds with the flour then sift.
Fold the sugar into the egg whites.
Fold the beaten egg whites into the first mixture.
Bake at 170°C for about 20 min. in a fan oven.
Dust with icing sugar then leave outside to crust for 10 min.
Bake in a preheated oven at 175°C.
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Sable breton
Ingredients
- Sugar - 175 g
- Egg yolk - 75 g
- Butter - 185 g
- Flour - 250 g
- Yeast - 2,5 g
- Salt - 5 g
With an electric mixer fitted with paddle attachment, cream the egg yolks and sugar until light and foamy.
Add the well softened butter, salt, flour and the baking powder sifted together.
Bake in fan-forced oven at 180°C until golden brown.
Remove and set aside in dry place.
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White sweetened condensed milk glaze
Ingredients
- Water - 150 mL
- Sugar - 300 g
- Glucose - 300 g
- Condensed milk - 200 g
- Gelatin - 140 g
- White couverture 35% - 300 g
- white coloring - 12 g
Boil the water and sugar (103°C).
Fold in the sweetened condensed milk, white chocolate, glucose and gelatin.
Mix well with a hand blender.
Leave to set 24 h before using in a refrigerator.
