Coconut macaroon and its red fruit «fall»

Pastry recipe
Ollivier Christien

Ollivier Christien

Pastry Chef
Born in Brittany, into a family of restaurant owners, Ollivier Christien holds a CAP (French vocational training certificate) in pastry-making and bakery. In 1986, Ollivier Christien worked for a year...
  1. Coconut macaroon


    • Almond powder - 250 g
    • Icing sugar - 450 g
    • Egg white - 200 g
    • Caster sugar - 50 g
    • Egg white (powder) - 4 g
    • Dessicated coconut - 200 g

    Sieve the icing sugar and the ground almond . Whisk the egg whites, add the sugar and whisk for 3 to 5 minutes. Fold the dry ingredients into the whites. Pipe out 20 x 7,5 cm bulbs with an 8 mm pastry nozzel. Bake at 150°C in a ventilated oven during 10 minutes.

  2. Light Coconut mousse


    • Frozen fruit purée, sugar added : Coconut - 20 g
    • Whipped cream - 900 g
    • Gelatine leave - 20g

    Soften the gelatine leaves in cold water, strain it. Then warm it up on a bain-marie . Prepare an italian meringue ( 6 eggs whites and 375 g sugar) while still warm add the melted gelatine. Gently mix together the coconut puree to the whipped cream and the meringue. Keep in the fridge before setting the dessert.

    In this step

  3. Red fruit « fall »


    • Frozen fruits IQF : Red fruits - 500 g
    • Caster sugar - 30 g
    • pectin NH - 10 g

    Heat the fruit up to 60°C. Then infuse with fennel cubes. Add the mixed pectin and sugar and leave it to the boil. Leave on low heat during 5 minutes. Keep refrigerated.

    In this step

    Frozen whole fruit and pieces IQF

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