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ORELYS 35% COCONUT GÂTEAU
Made with BLOND ORELYS 35%
An original recipe by Jérémy AspaPastry Chef, L’École Valrhona Tain l’HermitageMakes one 40 x 60cm frame, i.e.: twenty-four 18 x 4.5cm cakes.4 steps
Recipe Step by Step
345g almond flour
345g coconut (grated)
300g Pastry Flour
680g confectioner’s sugar
455g egg whites
150g whipping cream
1370g egg whites
Use a spatula to mix the dry ingredients with the smaller portion of unbeaten egg whites and cream.
Whisk the larger portion of whites and gradually add the sugar. Add the stiffened egg whites to the first mixture.
BLOND ORELYS AND COCONUT GANACHE
370g coconut purée
740g whipping cream
185g invert sugar
2210g 13536 (ORELYS 35% FEVE 3 KG)
Heat the purée and cream with the invert sugar.
Slowly pour the hot mixture over the melted chocolate.
Immediately mix using an immersion blender to make a perfect emulsion.
ORELYS AND COCONUT GLAZE
1000g 13536 (ORELYS 35% FEVE 3 KG)
150g 160 (BEURRE DE CACAO 3KG)
50g grape seed oil
150g coconut (grated and toasted)
Melt the chocolate and cocoa butter.
Mix with the grape seed oil and grated and toasted coconut.
Use at 35°C (95°F).
COCONUT LIQUEUR ABSOLU GLAZE
500g 5010 (ABSOLU CRISTAL NAPPAGE NEUTRE 5KG)
50g coconut liqueur
Heat all the ingredients to 70°C (160°F).
Assembly and finishing
Make the Coconut Sponge and weigh out 1100g per 40 x 60cm sheet.Bake at 180°C (356°F) for 18 minutes.Prepare the Ganache in advance.Place a layer of Sponge in a 40 x 60cm frame and spread out 1100g of Ganache.Repeat until you have 3 layers of Ganache and 4 layers of Sponge, reaching a height of 4.5cm.Store in the refrigerator for at least 2 hours, then freeze.Cut out 4.5 x 4.5cm cubes.Using the remaining Ganache, stick 4 cubes side by side facing alternate ways.Freeze.Use modeling tools to partially glaze the travel-size Gateau with ORELYS and Coconut Glaze.Glaze the upper surface with ABSOLU Glaze and add a homemade chocolate decoration.