Co (“arc” - cÔne - coco)

Pastry recipe
Masaaki Hayashi

Masaaki Hayashi

Pastry Chef
  1. 1 - LIGHT COCONUT JOCONDE BISCUIT (for 1 sheet)

    Ingredients

    • Egg - 345 g
    • Almond powder - 162 g
    • Coconut (powder) - 117 g
    • Icing sugar - 172 g
    • Egg white - 202 g
    • Caster sugar - 101 g
    • Flour - 67 g
    Cut a 5 cm diameter circle.
  2. 2 - COCONUT CREAM (for 20 pieces)

    Ingredients

    • Frozen fruit purée, sugar added : Coconut - 154 g
    • Cream 38% fat - 38 g
    • Egg yolk - 58 g
    • Caster sugar - 41 g
    • Gelatin - 2,4 g
    Place in Flexipan 10g per piece.

    In this step

  3. 3 - BITTER ORANGE JELLY (for 20 pieces)

    Ingredients

    • Frozen fruit purée : Orange and Bitter Orange - 190 g
    • Caster sugar - 20 g
    • Orange Honey - 15 g
    • Gelatin - 3,3 g
    Place in Flexipan 10g per piece.

    In this step

  4. 4 - WHITE CHOCOLATE AND BITTER ORANGE MOUSSE

    Ingredients

    • Frozen fruit purée : Orange and Bitter Orange - 77 g
    • Milk - 38,5 g
    • Caster sugar - 17 g
    • Egg yolk - 46 g
    • Gelatin - 4,6 g
    • White chocolate - 115 g
    • Whipped cream - 276 g

    In this step

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