Tropical Breeze Coconut Entremet

Recipe by: Frank Vollkommer

Rum-Passion Cremeaux

9.00 oz (255g) Cream
5.00 oz (142g)Milk
4.00 oz (112g)Passionfruit Puree (DGF 4439)
0.50 oz (14g)Jamaica Rum Flavor Paste (DRE 21904 2)
1 ctVanilla Bean
3.50 oz (100g)Sugar
5.60 oz (160g)Egg Yolks
0.30 oz (10g)Gelatin Leaves - Silver (DGF 8252)

Coconut Soft Dacquoise

5.20 oz (147g) Egg Whites
1.70 oz (48g)Sugar, Granulated
0.10 oz (1g)Cream of Tartar
5.00 oz (142g)Sugar, 10X
2.50 oz (71g)Coconut, Desicated
3.00 oz (85g)Almond Meal

Mango-Coconut Mousse

7.00 oz (198g)Mango Puree (DGF 4435)
28.00 oz (794g)Heavy Cream
2.00 oz (57g)Water
3.00 oz (85g)Honey
5.00 oz (142g)Sugar
8.00 oz (227g)Yolks
0.60 oz (18g)Gelatin Leaves - Silver (DGF 8252)
0.70 oz (20g)Coconut Flavor Paste (DRE 22808 2)

White Chocolate Glacage

5.29 oz (150g)Milk
3.00 oz (90g)Glucose Syrup (DGF 8311)
1.30 oz (38g)Cream
0.30 oz (1g)Vanilla Moroni Flavor Paste (DRE 22004 8)
17.00 oz (488g)Nevado 34% White Couverture (LUK W207)
0.28 oz (8g)Gelatin Leaves - Silver (DGF 8252)
1.30 oz (38g)Water

French Macarons

10.60 oz (300g)Almond Flour
10.60 oz (300g)Sugar, 10X
4.00 oz (110g)Egg Whites
10.60 oz (300g)Sugar
5.30 oz (150g)Water
4.00 oz (110g)Egg Whites
As NeededDry Colorant - Yellow (PC 8710)

Rum-passion Cremeaux

  1. Bloom the gelatin.
  2. Heat the dairy, half the sugar and vanilla in a small pan.
  3. Whisk the sugar and yolks together in a small bowl.
  4. Temper the hot liquid into the yolk mixture and return to the heat until nappe consistency.
  5. Add the bloomed gelatin, passion and rum flavor. Emulsify and strain.
  6. Pour into flexible silicone molds and freeze.

Coconut Soft Dacquoise

  1. Whip the whites, sugar and cream of tartar to medium stiff peaks, adding the granulated sugar slowly.
  2. 2.Fold in the 10x sugar, coconut and almond meal.
  3. Spread onto a prepared half sheet pan.
  4. Bake at 375 f until set and light golden brown.
  5. Cool prior to cutting.
  6. Cut into discs appropriate in size for entremets.

Mango-Coconut Mousse

  1. Whip cream and puree to medium peaks.
  2. Cook the water, honey and sugar to 240 f while whipping the yolks.
  3. Pour the hot syrup over the yolks to make a pate a bombe.
  4. Bloom and melt the gelatin; add to the warm yolk mixture.
  5. Fold together with the whipped cream/puree mixture.
  6. Fill the rum passion cremeaux molds with mousse, place pre-frozen insert in the center and top with the coconut soft dacquoise. Freeze overnight.

White Chocolate Glacage

  1. Bloom gelatin with 38g cold water.
  2. Heat milk, cream, glucose and vanilla paste.
  3. Add the bloomed gelatin/water mixture.
  4. Pour over the chocolate.
  5. Emulsify and strain.
  6. Cool to 100-104°F / apply to frozen entremets.
  7. Color and/or whitening agents may be added.
  8. Adding a small amount of Titanium Dioxide to the White Chocolate Glaze gives it a more opaque finish

French Macarons

  1. Sift the almond flour and 10x sugar together.
  2. Add the first egg whites to create a smooth paste. Add coloring.
  3. Make a 240°F Italian meringue with the sugar, water and remaining whites.
  4. Fold the meringue into the almond mixture in three stages.
  5. Pipe onto silicone baking sheets and allow to rest for 45 min.
  6. Bake at 275°F convection / approx 14-16 min.