Milky Coconut Whirl

Pastry recipe

For 4 entremets

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Milky Coconut Whirl
Yann Brys

Yann Brys

Pastry Chef
YANN BRYS AN AMAZING CAREER AS A PATISSERIE CHEF Yann discovered a passion for patisserie at a very early age. Even as a young lad, this highly talented patisserie chef helped his mother to make cakes...
  1. Vanilla Trocadero Sponge


    • TPT - 567g
    • Vanilla pods - 1
    • Starch - 37g
    • Egg white - 188g
    • Egg yolk - 24g
    • Melted butter - 217g
    • Egg white - 188g
    • Caster sugar - 100g

    Combine the TPT with the scraped vanilla, the starch, the egg whites and yolks. Whisk the second egg whites then add the caster sugar.
    Combine with the first mixture then add the melted butter.
    Spread 1,200 g onto a baking sheet lined with a Silpat mat and bake at 165°C for about 16 min.
    Cut into 16-cm discs.

  2. Crunchy Biscuit


    • Puffed rice - 94g
    • Hazelnut (powder) - 212g
    • Roasted grated coconut - 10g
    • Feuilletine - 115g
    • Gianduja - 145g
    • Milk chocolate couverture - 145g
    • Fleur de sel - 1g

    Toast the hazelnuts and the coconut, mix with the feuilletine, puffed rice and fleur de sel.
    Melt the gianduja and the milk chocolate couverture at 40°C and pour it over the crunchy mixture.
    Spread 175g into a 18-cm ring.

  3. Caramel Crémeux


    • Frozen speciality : Coconut cream - 220g
    • Caster sugar - 53g
    • Liquid cream - 122g
    • Egg yolk - 40g
    • Fish gelatin - 2,5g
    • Water - 17,5g
    • Milk chocolate couverture - 135g
    • dark chocolate couverture - 70g

    Caramelise the sugar and deglaze with the heated purée and cream.
    Add the egg yolks and cook to 82°C. Pour it over the bloomed gelatine and couvertures. Blend and pour 130g into 16-cm rings with the sponge already inside.

    In this step

    Frozen fruit purées
  4. Coconut Crémeux


    • Frozen speciality : Coconut cream - 286g
    • Caster sugar - 28g
    • Gelatin (powder) - 2,5g
    • Water - 17,5g
    • Butter - 100g
    • Grated coconut - 33g
    • White rum - 7g

    Heat the purée with the sugar, pour it over the bloomed gelatine. Add the butter and blend, add the rum and grated coconut. Pour 120 g per piece onto the sponge into the 16-cm ring.

    In this step

    Frozen fruit purées
  5. Milk Chocolate Mousse


    • Milk - 422g
    • Egg yolk - 117g
    • Caster sugar - 80g
    • Gelatin (powder) - 7g
    • Water - 49g
    • Milk chocolate couverture - 320g
    • dark chocolate couverture - 60g
    • Liquid cream - 528g

    Pour the custard with the gelatine over the chocolate, cool down to 29°C and add the whipped cream.
    Put 350g for each entremets into moulds.

  6. Milk Chocolate Glaze


    • Water - 65g
    • Caster sugar - 150g
    • Glucose - 100g
    • Evaporated milk - 150g
    • Milk chocolate couverture - 180g
    • Fish gelatin - 7g

    Cook the water, caster sugar and glucose to 108°C. Remove from heat then add the condensed milk and bring to a boil. Pour it over the milk chocolate couverture and add the bloomed gelatine. Blend and chill for 12 hours. Melt the glaze at 25°C and glaze the mousse. Then place it on the crunchy biscuit.

  7. Milk Chocolate Whipped Ganache


    • Frozen speciality : Coconut cream - 40g
    • Whole milk - 100g
    • Caster sugar - 30g
    • Gelatin (powder) - 2g
    • Water - 7g
    • Milk chocolate couverture - 150g
    • Liquid cream - 300g

    Heat the milk and purée with the sugar, add the gelatine, pour it over the milk chocolate couverture, blend and add the liquid cream. Leave to cool for 12 hours in the refrigerator and whip with a beater.
    Pipe with a petal nozzle 104 on potter's wheel.

    In this step

    Frozen fruit purées

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