Zlatka

Pastry recipe
Francisco Somoza

Francisco Somoza

Pastry Chef
  1. 1 - COCONUT DACQUOIS CAKE

    Ingredients

    • Egg white - 300 g
    • Granulated sugar - 100 g
    • Almond powder - 50 g
    • Icing sugar - 250 g
    • Coconut (powder) - 200 g
    • Finely sliced lemon zest - Cuil. à soupe
    • Sesame seeds - Cuil. à soupe

    Whisk the egg whites and the sugar together until firm (add the sugar right at the beginning, the whisking will take longer but the final consistency will be better). Sieve the solid ingredients together and whisk in gently, so as not to dissolve them. Using a piping bag with a smooth nozzle, pour the mixture either into Flexipan moulds(whose size is slightly smaller than the diameter of the tart) or form discs, smoothing the top. Then sprinkle with the uncooked sesame and sieve with icing sugar before putting in the oven. Cook at 180-190°C.

  2. 2 - JELLIED COULIS

    Ingredients

    • Frozen fruit purée 100% : Mandarin - 200 g
    • Frozen fruit purée 100% : Passion fruit - 100 g
    • Frozen fruit purée, sugar added : Pear - 200 g
    • Cinnamon (sticks) - 1 unité
    • Water - 150 g
    • Gelatin - 10 g
    • Sugar - 100 g

    Soak the gelatine leaves and dilute them in warm water. Add the sugar and incorporate the purees, in which the cinnamon has previously infused while still cold. Pour the preparation into Flexipan moulds 1 centimetre high with a smaller diameter than the tart. Freeze and keep until ready to use.

    In this step

  3. 3 - WHITE CINNAMON MOUSSE

    Ingredients

    • Milk - 620 g
    • Egg yolk - 160 g
    • Sugar - 50 g
    • White couverture - 410 g
    • Gelatin - 16 g
    • Whipped cream - 1000 g

    Make a custard with the egg yolks, the sugar and the milk. Add the soaked gelatine leaves to the custard. Filter the mixture and pour while still hot into the white coating. Mix well and cool to 30-33°C (so that the whipped cream does not liquefy due to excessive heat). Once the mixture has cooled, add the semiwhipped cream in two parts (in order to get a smooth texture), mixing with a spatula.

  4. 4 - WHITE GLAZING

    Ingredients

    • Milk - 375 g
    • Sugar - 120 g
    • Gelatin - 12 g
    • White couverture - 450 g
    • White chocolate glaze - 450 g

    Bring the milk and sugar to the boil. Add the gelatine leaves that have previously been soaked in cold water and pour over the crushed coating. Mix with a beater (take care not to incorporate air in order to avoid the ultimate appearance of bubbles in the glazing).

  5. ASSEMBLY

    Assemble upside down in a Flexipan mould or in plastic acetate or on a plastic tray. By doing this the surface remains quite smooth and when the tart is coated there are no bubbles and a perfect glaze is obtained.

    1- white chocolate mousse.
    2- discs of frozen puree (this makes handling easier and allows us to store using up little
    space).
    3- white chocolate mousse.

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