Coco beach

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. Composition

    Almond coconut dacquoise

    Tropical fruit garnish

    Coconut crisp

    Exotic fruit cream mousse

  2. 2 almond coconut dacquoise

    Ingredients

    • Almond powder - 50 g
    • Dessicated coconut - 200 g
    • Icing sugar - 250 g
    • Egg white - 300 g
    • Caster sugar - 80 g

    Mix together the powdered almonds, the coconut and the icing sugar. Whisk the egg whites with the caster sugar until dry. Place in strips 12 mm thick. Bake in the oven at 200°C for 5 minutes then at 170°C for 15 to 20 mins.

  3. 3 Exotic fruit garnish

    Ingredients

    • Coco beach > Etape (previous revision) > produits (previous revision) - 150 g
    • Frozen fruit purée 100% : Banana - 130 g
    • Lemon semi-candied sticks - 40 g
    • Gelatin - 6 g

    Fold the fruits together and leave to soak for 30 mins. Soak the gelatine in cold water. Add the gelatine and start to assemble.

    In this step

    PuréeSurgelée_Banane-RVB-150dpi-697x697
    Frozen fruit purées
  4. 4 Coconut crisp

    Ingredients

    • Caramelised grilled almonds - 180 g
    • Dessicated coconut - 80 g
    • Caster sugar - 80 g
    • Puffed rice - 60 g
    • White couverture - 120 g
    • Cocoa butter - 60 g

    Toast the almonds and the grated coconut, while still hot pour them into the cooked sugar stir and cook (121°C) and cook until golden and caramelise. Add the rice crispies and the tempered white coating. Spread with a fork to 3mm thickness. Leave to cool then cut.

  5. 5 Exotic fruit cream mousse

    Ingredients

    • Frozen fruit purée, sugar added : Tropical Fruits - 260 g
    • Whole milk - 100 g
    • Egg - 160 g
    • Sugar - 150 g
    • Butter - 230 g
    • Gelatine leave - 6 g
    • Whipped cream - 250 g

    Mix together all the ingredients except butter and gelatine. Bring up to simmering while whisking to obtain a smooth texture. Once the mixture has cooled to around 35/40°C add the softened and gelatine. Add the diced butter and emulsify in the blender for 3 minutes, add the whipped cream, pour into tart cases and freeze for assembly.

    See other recipes *table of fruit creams*

    In this step

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