Coconut and raspberry pavlova

Pastry recipe

15 servings

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Coconut and raspberry pavlova
Árpád SZÜCS

Árpád SZÜCS

Executive Pastry Chef, Four Seasons Hotel
Árpád has been head pastry chef for the Four Seasons hotel chain since 2006, in his native Budapest, London, Milan and now in Prague. He was interested in gastronomy, “as long as I can remember”, work...
  1. French meringue

    Ingredients

    • Egg white - 150 g
    • Sugar - 150 g
    • Icing sugar - 150 g

    Whip the egg whites with sugar.
    Then, mix with the icing sugar.
    Bake at 90°C for 90 min.
     

  2. Coconut streusel

    Ingredients

    • Butter - 120 g
    • Flour T45 - 100 g
    • Brown sugar - 120 g
    • Ground almonds - 120 g
    • Dessicated Coconut (rape) - 20 g

    Mix all dry ingredients in a bowl.
    Then, add the cold butter pieces.
    Don’t make pasta base.
    Bake at 155°C for 20 min.
     

  3. Coconut dacquoise

    Ingredients

    • Egg white - 504 g
    • Sugar - 240 g
    • Ground almonds - 300 g
    • Dessicated Coconut (rape) - 220 g
    • Flour T55 - 8 g
    • Icing sugar - 375 g

    Start to whipping the egg whites with the sugar.
    When is your mousse is ready, add the dry ingredients, bake with the coconut streusel.
    Bake at 190°C for 8 min.
     

  4. Coconut whipped ganache

    Ingredients

    • Frozen fruit purée, sugar added : Coconut - 220 g
    • Glucose - 25 g
    • White couverture 35% - 190 g
    • Cream - 380 g
    • Coconut milk - 50 g
    • Malibu® - 20 g

    Melt the chocolate.
    Heat the purée with the glucose.
    Mix perfectly with the chocolate.
    Then, mix with the remaining ingredients.
    Store overnight in the fridge.
    The next day, whip well.
     

    In this step

  5. Coconut pastry cream

    Ingredients

    • Frozen fruit purée, sugar added : Coconut - 500 g
    • Egg yolk - 50 g
    • Sugar - 125 g
    • Cornstarch - 45 g
    • Butter - 60 g

    Start to heat the purée.
    Mix the eggs with the sugar and cornstarch.
    When the purée starts boiling, add the egg mixture and make a normal pastry cream.
    When your cream is ready, start to cool it down.
    At 40°C, add the butter.
    Store overnight in the fridge
     

    In this step

  6. Raspberry cremeux

    Ingredients

    • Frozen fruit purée, sugar added : Raspberry - 1 000 g
    • Frozen fruits IQF : Williamette raspberry - As required
    • Egg yolk - 300 g
    • Egg - 375 g
    • Sugar - 250 g
    • Butter - 400 g
    • Gelatin - 15 g

    Soak the gelatin in cold water
    Warm butter at room temperature.
    Start to heat Raspberry purée, after add the eggs and sugar mix.
    Remove from heat.
    Make a custard.
    Put in gelatin and cool down.
    When your mix 34-36°C, add the butter.
    Mix well.
    After, mix with the whole raspberries.
    Store overnight in the fridge.
     

    In this step

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    Frozen whole fruit and pieces IQF
  7. Coconut pastry cream

    Ingredients

    • White couverture 35% - 45 g
    • Hazelnut flour - 135 g
    • Praline hazelnut paste 60% - 90 g
    • Cocoa butter - 45 g
    • Dessicated Coconut (rape) - 43 g
    • Lace crepe chips - 100 g

    Melt the cocoa butter and white chocolate.
    Mix with the remaining ingredients.
    Place between two baking paper sheets.
    Roll to 2 mm thick.
    Store in the freezer.
     

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