Snowball - Coconut-mango-pineapplePastry recipe
Soft orange biscuit
- Butter - 300g
- Almond powder - 360g
- Icing sugar - 275g
- Egg - 9
- Orange Juice - 60g
- Orange (zest) - 1
Melt the butter and mix the ingredients in the order listed.
Garnish with 2/3 half-spheres 6cm diameter.
Bake at 150 ° c.
Mango / passion / pineapple insert
- Frozen fruit purée 100% : Pineapple - 400g
- Frozen fruit purée 100% : Mango - 60g
- Frozen fruit purée 100% : Passion fruit - 60g
- Gelatine (sheet) - 4
- Mango - 125g
- Pineapple - 125g
Mix the softened and melted gelatin with the fruit purees.
Add the mango and pineapple brunoises (well drained).
Garnish with half-sphere molds diameter 4.5cm
In this step
- Frozen speciality : Coconut cream - 1600g
- Gelatine 200 bloom (powder) - 50g
- Water - 300g
- Egg white - 280g
- Caster sugar - 320g
- Single cream - 1,2l
Cook the sugar in a little water at 121 ° C and make an Italian meringue.
Add the melted gelatin mass.
When the meringue is at room temperature, gradually add the coconut cream and the whipped cream.
In this step
Assembly and finishing
- Neutral glaze - 300g
- Water - 30g
- Coconut (powder) - 150g
- Caster sugar - 30g
- Silver glitter - 2g
Line 6cm diameter half-spheres with coconut mousse and place a biscuit; smooth.
Line other molds with coconut mousse and place a fruit insert; smooth.
Unmold and glue the hemispheres; cut the underside to have a stable seat.
Heat the topping and water to about 80 ° C; mix and spray.
Cover the balls with the coconut powder + sugar + glitter-effect silver powder mixture.