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Recipe Step by Step
01
TANARIVA PRALINÉ Sweet Shortcrust
6g powdered vanilla
1 ea lemon, zested
35g confectioners' sugar
35g brown sugar
170g European-style butter
50g whole milk
25g 50% ALMOND/HAZELNUT PRALINÉ
50g TANARIVA 33%
230g all-purpose flour
Combine the vanilla, lemon zest and sugars.
Add this to the softened butter and beat in a freestanding mixer with a paddle attachment until pale.
Heat the milk and emulsify with the praliné and the melted couverture.
When the ganache is at 26°C (79°F), add to the butter and sugar mixture, then fold in the flour.
Roll out to a thickness of 4 mm between two acetate sheets.
Set aside in the refrigerator.
Add this to the softened butter and beat in a freestanding mixer with a paddle attachment until pale.
Heat the milk and emulsify with the praliné and the melted couverture.
When the ganache is at 26°C (79°F), add to the butter and sugar mixture, then fold in the flour.
Roll out to a thickness of 4 mm between two acetate sheets.
Set aside in the refrigerator.
02
Tropical Vanilla Egg-Free Meringue
15g powdered gelatin
50g water
150g sugar
50g coconut purée
50g mango purée
160g passion fruit purée
20g lime juice
1 ea lime, zested
1 ea NOROHY VANILLA BEAN
Rehydrate the gelatin.
Make a syrup with the water and sugar.
Add the fruit purées, lemon juice, water, lime zests, scraped vanilla beans and gelatin, and bring to a boil.
Leave to set in the refrigerator overnight.
Whip the jellified syrup in a freestanding mixer for 50-60 minutes, until it forms a mousse.
Pour into a frame and store at -18°C (-0.4°F).
Make a syrup with the water and sugar.
Add the fruit purées, lemon juice, water, lime zests, scraped vanilla beans and gelatin, and bring to a boil.
Leave to set in the refrigerator overnight.
Whip the jellified syrup in a freestanding mixer for 50-60 minutes, until it forms a mousse.
Pour into a frame and store at -18°C (-0.4°F).
03
Whipped TANARIVA Ganache
Bring the first quantity of cream to a boil with the glucose and invert sugar.
Slowly pour the boiling mixture onto the chopped chocolate, mixing until glossy and elastic in the center, signifying that the emulsion process is underway.
Continue gradually adding the liquid, taking care to preserve this texture.
Blend to perfect the emulsion.
Add the remaining chilled cream and blend again.
Place in the refrigerator and leave to set for two or three hours before whisking until thick enough to pipe or spread.
Slowly pour the boiling mixture onto the chopped chocolate, mixing until glossy and elastic in the center, signifying that the emulsion process is underway.
Continue gradually adding the liquid, taking care to preserve this texture.
Blend to perfect the emulsion.
Add the remaining chilled cream and blend again.
Place in the refrigerator and leave to set for two or three hours before whisking until thick enough to pipe or spread.
04
Tropical Vanilla Jelly
3g powdered gelatin
65g coconut purée
80g mango purée
65g passion fruit purée
40g water
1 ea lime, zested
1 ea NOROHY VANILLA BEAN
50g sugar
2g agar-agar
Rehydrate the gelatin.
Heat the fruit purée with the water, lime zest and the scraped vanilla beans.
Mix the sugar with the agar-agar and sprinkle onto the first mixture, mixing vigorously.
Then add the gelatin and bring to a boil.
Use and leave to set in the refrigerator.
Heat the fruit purée with the water, lime zest and the scraped vanilla beans.
Mix the sugar with the agar-agar and sprinkle onto the first mixture, mixing vigorously.
Then add the gelatin and bring to a boil.
Use and leave to set in the refrigerator.
05
Tropical TANARIVA Caramel Sauce
70g passion fruit purée
85g mango purée
70g coconut purée
1 ea NOROHY VANILLA BEAN
1 ea lime, zested
100g sugar
70g TANARIVA 33%
Heat the fruit purées with the zest and the scraped vanilla beans.
Meanwhile, make a dry caramel with the sugar. When it starts to color, stop the cooking with the strained fruit mixture.
Leave the caramel to cool to around 60°C (140°F).
Slowly pour the hot mixture onto the melted couverture, mixing until smooth, elastic and glossy, signifying the emulsion process is underway.
Gradually add the remaining liquid, taking care to preserve the texture.
Blend to perfect the emulsion and set aside in the refrigerator.
Meanwhile, make a dry caramel with the sugar. When it starts to color, stop the cooking with the strained fruit mixture.
Leave the caramel to cool to around 60°C (140°F).
Slowly pour the hot mixture onto the melted couverture, mixing until smooth, elastic and glossy, signifying the emulsion process is underway.
Gradually add the remaining liquid, taking care to preserve the texture.
Blend to perfect the emulsion and set aside in the refrigerator.
Assembly and finishing
Setting:
Cut out circles of Sweet Shortcrust, 85 mm in diameter.
Make a 35 mm hole in the center of the circles.
Bake in a convection oven at 150°C (302°F) for around 15 minutes.
Roast the grated coconut at 150°C (302°F) for around eight minutes.
Pour the Tropical Jelly into a 200 x 200 x 5 mm frame and leave to set in the refrigerator. Once set, cut into 5 mm cubes.
Whip the set Tropical Vanilla Egg-Free Meringue mixture in a freestanding mixer, and then pour into a 200 x 200 x 10 mm frame. Blast freeze and then remove from the frame and cut into 10 mm cubes. Roll the cubes in roasted grated coconut.
Whip the Tanariva Ganache in a freestanding mixer.
Place the mixture in a piping bag with a plain n°12 nozzle and set aside in the refrigerator ready for assembly.
To make the chocolate decoration, temper some milk-chocolate couverture. Put little droplets of couverture on a strip of acetate and immediately cover with a second strip. Flatten the couverture evenly, and remove before it sets fully to draw veins on the leaves.
Place them in a U-shaped container to make them curved and leave to set at 17°C (63°F).
Assembly:
Place some blobs of Whipped Tanariva Ganache (around 40g) on the circle of Tanariva Praliné Sweet Shortcrust. Add five cubes of Tropical Vanilla Jelly.
Arrange the circle in the center of the plate, then add around 10g of Tropical Tanariva Caramel Sauce.
Add three cubes of meringue and three milk-chocolate petals.
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