- A recipe by Thibault MARCHAND
COCONUT DACQUOISE
Ingrédients
Egg whites – 640g
Caster sugar – 250g
Ground almonds – 300g
Icing sugar – 380g
Flour – 120g
Grated coconut – SQ
Using the whisk attachment, whip the egg whites and caster sugar into a meringue in the mixer bowl. Sieve the dry ingredients together. Gently fold the sifted ingredients into the meringue. Divide the mixture in half and spread onto two baking sheets lined with baking paper. Bake in an oven at 170°C until golden. Leave to cool for the assembly.
COCONUT CONFIT
Ingrédients
Frozen puree without added sugar Coconut cream -1500g
Caster sugar – 180g
NH Pectin – 20g
Heat the Coconut cream in a pan. Mix the dry ingredients together. Add the dry ingredients to the heated Coconut Cream and cook at 103°C. Set aside.
COCONUT MOUSSE
Ingrédients
Frozen puree without added sugar Coconut cream – 1000g
Italian meringue – 300g
Gelatin mass – 120g
Whipped cream – 600g
Heat some of the Coconut cream with the gelatin mass until melted. Add the remaining Coconut cream to the heated cream and stir. Add the Italian meringue, then the whipped cream.
TROPICAL FRUIT CREMEUX
Ingrédients
Frozen puree without added sugar 4 Tropical fruits – 1000g
Water – 300g
Frozen puree without added sugar Lemon – 30g
Caster sugar – 390g
NH Pectin – 21g
Cornflour – 66g
Butter – 195g
Heat the purees with the water. Mix all the dry ingredients together. Add the dry ingredients to the hot liquid while stirring. Boil for 2 minutes. Cool to 40°C, add the chopped butter and mix with a hand blender.
PASSION FRUIT GLAZE
Ingrédients
Frozen puree without added sugar Passion fruit – 900g
Quick set Pectin – 30g
Caster sugar – 300g
Glucose – 70g
Inverted sugar – 65g
Gelatin mass – 320g
Water – 15g
Citric acid – 15g
Dried Passion Fruit Seeds – SQ
Heat the puree with the glucose and inverted sugar. Mix the sugar with the pectin. Add the dry ingredients to the hot mix and boil. Add the water and acid mix, then the gelatin mass. Mix and set aside for assembly.
VANILLA CREAM
Ingrédients
Whipping cream 35% – 500g
Caster sugar – 62.5g
Egg yolks – 52.5g
Ground vanilla – 2g
Gelatin mass – 45g
Heat the cream with the ground vanilla. Mix together the sugar and egg yolks. Stir the mix into the hot cream. Cook at 85°C. Add the gelatin mass and mix with a hand blender. Set aside for the assembly.
Place a sheet of Coconut dacquoise in a square and pour the Coconut confit over it. Cover with the second dacquoise sheet, pour the tropical fruit cremeux over it and freeze. Once frozen, cut 6 strips lengthwise, 6cm wide. Layer them two by two and set aside in the freezer. Make the Coconut mousse. Pour 650g of mousse into each log mold and insert the cut strips. Smooth to remove any excess and freeze. Heat the glaze gently and mix using a hand blender. Add the dried passionfruit seeds and mix with a spatula. Turn out the log molds and cut into three equal 17.5cm sections. Glaze each log, then place a rectangle of white chocolate, 3cm wide and 17cm long, in the center of the log, followed by two 8.5cm x 7.5cm end pieces. Using a whisk, whip the vanilla cream and pipe over the log. Decorate with fresh fruit.
Thibault Marchand, a renowned pastry chef with a passion for challenges, has made his mark on the world of patisserie with his exceptional skills and competitive spirit.
With no less than 15 competitions under his belt at just 30 years old, Thibault Marchand loves a challenge, and is known for his determination and perfectionism.
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