SocChefShop

Support

ENVÍOS GRATIS A TODA LA PENÍNSULA POR COMPRAS SUPERIORES A 50€ (sin Iva)

Shipping in 24h

Original recipe by Emmanuel Ryon - Coconut Passion

Original recipe by Emmanuel Ryon.
World Pastry Champion.

Recipe for 16 individual cakes.

Viennese shortbread

Butter - 250 g
Icing sugar - 100 g
Salt - 2 g
Vanilla powder - 2 g
Egg whites - 40 g
Type 55 flour - 300 g

In a mixer fitted with a flat beater, cream the softened butter and icing sugar together. Add the salt, vanilla powder and egg whites. Fold in the flour. Roll out to a thickness of 0.5 cm and cut out 7 cm discs. Set aside in the fridge. Pipe the shortbread into a piping bag fitted with an A8 fluted nozzle and pipe around the bases. Bake at 165 °C for about 15 minutes. Set aside for assembly.

Passoa coconut bread

Coconut purée - 500 g
Lime zest - 2 g
Gelatine leaves - 10 g
Passoa 40º - 70 g

Soak the gelatine in cold water. Heat the coconut purée and zest (to around 40°C). Add the drained gelatine. Mix and pour in the Passoa. Set aside for assembly.

Light vanilla-flavoured cream

Gelatine leaves - 5 g
Whipping cream - 250 g
Vanilla pod - 1 g
Sugar 1 - 10 g
Egg yolks - 60 g
Water - 30 g
Sugar 2 - 60 g
Glucose - 20 g
Egg whites - 50 g

Soak the gelatine in cold water. Make a crème anglaise with the cream, the scraped pod, sugar 1 and the egg yolks. Add the drained gelatine and leave to cool to room temperature. Make an Italian meringue with the water, sugar 2 and glucose heated to 116 °C, then pour over the semi-whipped egg whites. Whisk until completely cooled. Gently fold the two mixtures together and set aside for assembly.

Caramel glaze

Sugar - 360 g
Water - 300 g
Whipping cream - 300 g
Cornflour - 20 g
Gelatine leaves - 10 g

Soak the gelatine in cold water. Cook the sugar in a dry pan at 185 °C and add the hot water. Mix the whipping cream and cornflour whilst cold and bring to the boil. Gradually add the caramel, then the drained gelatine. Set aside in the fridge. Serving tip: Melt the glaze completely at around 40 °C and use it cold (around 22 °C).

Assembly

In a 7 cm tartlet ring, place a 2 cm high strip of Rhodiade or use flexible moulds. Pour in about 30 g of Passoa jelly (texture beginning to set). In smooth, flexible moulds 4 cm in diameter, pour in about 8 g of Passoa jelly. Set aside in the freezer. On the 7 cm diameter jelly discs, pour about 25 g of light cream and set aside in the freezer until completely set.

Finishing

Glaze the 7 cm diameter disc (Passoa jelly and light cream) with the caramel glaze. Dust each shortbread biscuit with sugar and place a disc on top of each base. Using a neutral glaze, glaze each small jelly disc and place on top of each cake. Garnish with thin slices of mango, strips of vanilla pod and gold leaf.