Layered coconut and passion fruit saffron caramel

Pastry recipe

Gluten free

6 servings

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Layered coconut and passion fruit saffron caramel
Emile Pillot

Emile Pillot

Pastry Chef, Poulaillon
Émile Pillot, who is only 37 years old, has already established an impressive track record. Currently, he is Head of production of the Pastry section of Poulaillon, one of France’s leading caterers, w...
  1. Chocolate nougatin

    Ingredients

    • Sugar - 240 g
    • Glucose - 240 g
    • Water - 40 g
    • Dark chocolate - 50 g
    • Ground almonds - 90 g

    Cook the sugar, water and glucose to 170°C then add the chocolate and almond powder.
    Roll out the mixture very thinly and cut into half-moons using a cutter
     

  2. Coconut cream

    Ingredients

    • Frozen fruit purée, sugar added : Coconut - 350 g
    • Cream - 150 g
    • Gelatine leave - 3

    Combine all ingredients and pour over the plastic sheet.
    Freeze and cut into half moons.
     

    In this step

  3. Saffron passion caramel

    Ingredients

    • Frozen fruit purée 100% : Passion fruit - 200 g
    • Sugar - 50 g
    • Gelatine leave - 2,5
    • Saffron stigmas - 6

    Caramelize the sugar then deglaze with the Passion fruit purée and saffron.
    Add the gelatin. Pour over a plastic sheet.
    Freeze and cut.
     

    In this step

  4. Coconut sorbet

    Ingredients

    • Frozen fruit purée, sugar added : Coconut - 500 g
    • Glucose - 40 g

    Churn the mix. Mold the sorbet into spheres.
    Roll into grated coconut. Set aside in the freezer until ready to plate.
     

    In this step

  5. Pulled white chocolate caramel

    Ingredients

    • Sugar - 240 g
    • Water - 40 g
    • Glucose - 240 g
    • White chocolate - 50 g

    Cook the sugar, water and glucose to 170°C then add the white chocolate.
    Roll out the mixture flat while hot and scissor transparent thin sheets.
    Leave to cool and store in a dry place.
     

  6. Lime mint jelly

    Ingredients

    • Frozen fruit purée 100% : Lime - 130 g
    • Water - 200 g
    • Sugar - 80 g
    • Mint (leaves) - 9 g
    • Gelatine leave - 1,5

    Mix the purée, water, sugar and gelatin leaves previously melted to 50°C.
    Leave to cool and add the finely chopped mint.
     

    In this step

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    Frozen fruit purées
  7. Assembly

    Assemble the nougatin, chocolate and coconut cream half-moons like a mille-feuille.
    Place the passion fruit caramel, coconut spheres and lime jelly.
    Finish with a thin white chocolate caramel sheet.
     

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