Madani Chocolate Coconut and Passion Mini Pies

Made with ITAKUJA 55%

Original Recipe by Chef Saura Madani.

5 steps

Recipe Step by Step


Coconut OPALYS Cremeux

113g Coconut Milk
113g Cream
48g Egg Yolks
28g Sugar
75g 8118 (OPALYS 33% FEVE 3KG)
96g Flaked Coconut Shreds
2g Salt
2 Sheets Gelatin

Insert, bloom gelatin in ice water first.

Mix coconut milk, cream, sugar, and salt in a saucepot.

Temper in egg yolks and return the sauce pot to cook until thick. Whisk in bloomed gelatin then pour over white chocolate. Whisk to combine.

Fold in flaked coconut and fill the molds the remainder of the way. Freeze overnight.



12219 (ITAKUJA 55% FEVE 3KG)
300g Cream
54g Egg Yolks
60g Brown Sugar
2g Salt
32g Butter

Heat cream, brown sugar, and salt in a sauce pot.

Temper in yolks and return the sauce pot to cook until thick.

Pour over Itakuja and whisk until smooth. Pour into dome molds ¾ of the way. Freeze for 2 hours.


Lime-Rum Sabayon

65g Egg Yolks
113g Sugar
113g Fresh Lime Juice
54g Spiced Rum

Whisk all ingredients in a large bowl over a double boiler.

Whisk until sauce appears thick and yolks have cooked.


Guava Passion Fruit Curd

113g Guava Puree
30g Lime Juice
1 ea Lime Zest
64g Egg Yolks
74g Sugar

Combine guava puree, lime zest, lime juice, sugar, and egg yolks in a large bowl over a double boiler.

Whisk over heat until custard has thickened up and lightened in color.

Mount in Passion Fruit Inspiration and chill to let it set up.

After 4 hours, transfer to a piping bag.


Brown Sugar Pate Brisee

28g Brown Sugar
2g Salt
85g Butter
1-2 Tbsp. Ice Water

Combine flour, brown sugar, salt, and cold butter in a robot coupe.

Turn on and let the butter cut into flour for 15 seconds. Pour in ice water, 1 Tbsp. at a time until the dough forms together in small chunks.

Remove from robot coupe and form into a ball. Wrap and chill for 30 minutes.

After 30 minutes, roll dough out onto a floured surface. Roll to 1/8”thickness. Use a 2-3” cookie cutter to punch out pate brisee bases.

With the rest of the dough, cut in 1/8” thickness. Cut into ½” strips.

Create a large lattice then use a cookie cutter to cut out circles of lattice. Place both onto a sheet tray and chill for 20 minutes.

Bake at 176°C (350°F) until golden brown

Assembly and finishing

Unmold ITAKUJA Cremeux and place onto Brown Sugar Pate Brisee base. Pipe dots of Guava Passion Fruit Curd, and some fresh berries. Drizzle Lime-Rum Sabayon over the top of the dome, and top with a Brown Sugar Pate Brisee tuile.