Snowball - Coconut-mango-pineapple

Pastry recipe

Composition :

Soft orange biscuit

Mango / passion / pineapple insert

Coconut mousse

Sparkling coconut powder

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Snowball - Coconut-mango-pineapple
Jérôme Chaucesse

Jérôme Chaucesse

Chef pâtissier - MOF Pâtissier confiseur 2015
After having cut his teeth at Gérard Boyer in Reims (*** Michelin), Marc Meneau in Saint-Père-sous-Vézelay (*** Michelin), Philippe Urraca (MOF pâtissier) and Michel Guérard in Eugénie-les-Bains ( ***...
  1. Soft orange biscuit

    Ingredients

    • 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.

  2. Mango / passion / pineapple insert

    Ingredients

    • 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

    Freeze.

    In this step

  3. Coconut mousse

    Ingredients

    • 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

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    Frozen fruit purées
  4. Assembly and finishing

    Ingredients

    • topping neutral - 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.

    Freeze.

    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.

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