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Made with Bahibé 46%
An original L École Valrhona recipeMakes 6 Tarts (16cm)5 steps
Recipe Step by Step
COCONUT BAHIBÉ WHIPPED GANACHE
200g Coconut Milk
25g Invert Sugar
250g MILK BAHIBE 46%
500g Whipping Cream
20g Coconut Liqueur 21°
Slowly pour this hot mixture onto the melted couverture BAHIBE 46%
Immediately mix using an electric mixer to make a perfect emulsion.
Add the cold whipping cream and then the coconut liqueur.
Store in the refrigerator and leave to stiffen, preferably overnight.
Whip until firm.
FRENCH COCONUT MERINGUE
250g Egg whites
240g Confectioner's Sugar
130g Coconut Flour
Gently add the confectioner's sugar and coconut flour using a sieve.
Cook at 195°F (90°C) for approx. 2 hours.
530g Cubed pineapple
1 ea Vanilla bean
20g Lemon juice
25g Aged Rum
10g Corn starch
1 ea Lime Zest
Heat in a skillet with the vanilla.
Mix the lemon juice, rum and corn starch and add them to the pineapple.
Mix well and boil.
Add the zest then set aside.
ABSOLU GLAZE SPRAY
300g ABSOLU CRISTAL NEUTRAL GLAZE
Immediately apply using a spray gun at about 175°F (80°C).
Assembly and finishing
Prepare the Whipped Ganache in advance and leave to cool.Place 120g of Coconut Meringue in 16cm diameter cake rings which have been coated in butter and sprinkled with grated coconut.Use a spoon to make irregular waves in the Meringue.Cook at 195°F (90°C) for about 2 hours. Protect the cold Meringues from humidity by spraying them with the Opalys spray mix. Place approx. 60g of Pineapple Marmalade on top of the Meringue.Finish the Whipped Ganache and irregularly pipe approx. 140g all over using a piping bag with a Saint Honoré nozzle. Place approx. 20g of Pineapple Marmalade on the Whipped Ganache.Freeze.Use a spray gun to glaze with ABSOLU Spray Glaze.FOR THE CHOCOLATE DECORATIONS:Use a fine layer of white chocolate to mold Solstis (ref: 6409) shells and sprinkle with grated coconut.Leave to harden, then break to form coconut shell pieces. Decorate.