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Recipe Step by Step
COCONUT CHANTILLY DOME
1590g Heavy Cream
360g Coconut Puree
Soak the gelatin and bring the cream and the puree to a boil.
Pour into the white chocolate with the gelatin and blend until smooth.
PASSION FRUIT CREMEUX
215g Cream (1)
215g Cream (2)
430g Passion fruit puree
Soak the gelatin in cold water, and bring the first cream and the passion fruit puree to a boil. Pour in the inspiration chocolate.
Add the gelatin and blend until smooth at the end add the second cream and blend.
Let it rest overnight.
125g Coconut Puree
230g Whipped cream
Soak the gelatin in cold water.
Melt the chocolate, bring the coconut puree to a boil mix with the chocolate and the gelatin add the whipped cream, and put into the ring molds.
Smooth out the mold with a spatula using extra mousse if necessary, and freeze.
230g Egg Whites
215g powdered sugar
47g ap flour
220g shredded coconut
Whip the egg whites with sugar until soft peaks.
Sift confectioner sugar and ap flour and keep aside.
Fold the dry in the meringue place in half sheets 700g and bake at 330℉ x 10 minutes.
PASSION FRUIT GLAZE
200g condensed milk
1g gold powder
Bring the water, glucose and sugar to 107°C (224°F).
Pour into the white chocolate, condensed milk and gelatin.
Add the colorants and blend.
Let it cool and rest overnight.
Assembly and finishing
Passion Fruit Crémeux:
Hydrate the gelatin in an ice bath. Heat the cream, passion fruit purée, glucose, and sugar to a boil. Pour cream mixture over the hydrated gelatin and Valrhona Passion Fruit Inspiration Chocolate. Blend, cool, and mold into a medium semi-sphere mold and freeze.
Coconut Chantilly Dome:
Hydrate the gelatin in an ice bath. Heat the cream, coconut purée, glucose, and sugar to a boil. Pour cream mixture over the hydrated gelatin and Valrhona Ivoire Chocolate. Blend and chill overnight. Whip the chantilly and fill a large semi-sphere mold halfway. Place in the frozen Passion Fruit Crémeux semi-sphere, and smooth out the mold with a spatula using extra chantilly if necessary, and freeze.
Sift powdered sugar and Cup4Cup gluten free flour together and set aside with shredded coconut. Measure out egg whites and sugar separately, whip egg whites until foamy and slowly sprinkle in sugar. Whip egg whites to stiff peaks. Fold the shredded coconut mixture into the whipped egg whites. Bake until golden brown. Cut into rounds.
Hydrate the gelatin in an ice bath. Melt Valrhona Ivoire Chocolate and set aside. Bring the coconut purée to a boil and mix with the white chocolate and gelatin, cool to 37℃. Whip heavy cream to stiff peaks, and fold into the coconut chocolate mix. Fill a round disk mold halfway and add the Coconut Daquoise rounds. Smooth out the mold with a spatula using extra mousse if necessary, and freeze.
Place Valrhona Absolu Cristal Glaze on the edges of the Coconut Mousse disk and roll in shredded coconut. Melt the Valrhona Ivoire Shell made with equal parts Ivoire Chocolate and Cocoa Butter to 45℃. Heat Yellow Mirror Glaze to 28℃. Dip the Coconut Chantilly Dome in the Ivoire Chocolate Shell and then the Yellow Mirror Glaze. Let the dome drain thoroughly on a wire rack. Drag the dome across the wire rack to dispose of excess glaze, and then drag and wipe dome across parchment to fully dispose of excess glaze. Place dome on top of the Coconut Mousse disk, place silver leaf in a sifter and while using a brush, sift silver dust over the top of the gâteau. Place the fondant flower with a yellow royal icing center on top of the dome.