- A recipe by Thibault MARCHAND
Ingrédients
Coconut cream (1) – 30g
Glucose syrup (1) – 135g
Gelatin mass – 165g
Coconut cream (2) – 180g
Glucose syrup (2) – 150g
Sugar – 405g
Water – 90g
Place the gelatin mass in the bowl of a stand mixer.
Add the fi rst quantities of glucose syrup (1) and fruit purée (1), then set aside.
In a saucepan, combine the second quantities of fruit purée (2) and glucose syrup (2) with the sugar and water.
Bring to a boil over medium heat, then continue cooking until the mixture reaches 110°C.
Remove from the heat and pour the hot syrup over the gelatin, glucose syrup and fruit purée mixture.
Whip on high speed for 7 – 8 minutes, until the mixture is light and fluff y and has cooled to approximately 24°C.
Pipe into previously greased molds.
Leave to set for 24 hours before unmolding.
Coat with toasted shredded coconut.
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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