Coconut Easter Egg Plated Dessert

Coconut Easter Egg Plated Dessert
Difficult
Makes: 24 Yield
Modern plated dessert in a subtle egg shape with fresh tropical flavors and crunchy textures.
Modern plated dessert in a subtle egg shape with fresh tropical flavors and crunchy textures.
Shelf life:
6 Weeks
Conservation:
8°C - 16°C
Containing: 10 Components
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Demonstration video<span>Coconut Easter Egg Plated Dessert</span>
Demonstration videoCoconut Easter Egg Plated Dessert

Coconut Cake

Ingredients

  • 183 g
    powdered sugar
  • 208 g
    Eggs, whole
  • 1 g
    salt
  • 183 g
    desiccated coconut
  • 31 g
    All purpose flour
  • 31 g
    Cornstarch
  • 4 g
    baking powder
  • 110 g
    butter
  • water

Preparation

  1. Using the paddle attachment, combine the eggs, salt and half of the powdered sugar and beat on medium speed for 2-3 minutes until the color of the mixture lightens.
  2. Add the coconut and the remaining powdered sugar.
  3. Sift together the all-purpose flour, the cornstarch and the baking powder.
  4. Melt the butter.
  5. Add the flour mixture into the mixing bowl and stir with a spatula.
  6. Gradually add the melted butter and continue mixing until it is fully incorporated.
  7. Transfer into a piping bag and pipe a layer onto the bottom of an egg-shaped silicon mold.
  8. Dip your finger in water and gently flatten the preparation to make sure that is evenly spread out into the mold. The water prevents the dough from sticking to the finger.
  9. Bake at 160°C (320°F) for around 10 minutes until pale golden and just set.
  10. Place in the blast freezer just to stop cooking.

View tools

  • Microwave
  • Piping Bag
  • Scissors
  • Parchment paper
  • Tabletop mixer, mixing bowl and a paddle attachment
  • Spatula
  • Egg shaped silicon mold
  • Sieve

White Chocolate Glaze

Ingredients

  • 4 piece(s)
    IBC white Power Flowers™
  • 300 g
    Callebaut W2 White Chocolate
  • 200 g
    Callebaut Cocoa Butter

Preparation

  1. Melt the chocolate, the cocoa butter and the Power Flowers™ together in the microwave.
  2. Cool down to 25°C (77°F) and keep for the final assembly.

View tools

  • Whisk
  • Microwave

Coconut Crumble

Ingredients

  • 128 g
    unsalted butter
  • 115 g
    Golden Sugar
  • 115 g
    All purpose flour
  • 13 g
    maltodextrine
  • 128 g
    desiccated coconut
  • 1 g
    baking soda

Preparation

  1. Mix the sugar and the other dry ingredients together in the food processor.
  2. Cut the butter into cubes, let warm to 8°C (46°F) and add into the food processor.
  3. Mix until all the ingredients come together and start forming a dough.
  4. Pour onto a silicon mat and shape into a rectangle.
  5. Take the dough pieces and using a rack, scrape them into crumbles.
  6. Place in the fridge for about 2 hours or until firm.
  7. Bake at 150°C (302°F) for 5-6 minutes or until golden.
  8. Let cool completely, break into small pieces and reserve for assembly.

View tools

  • Silicon mat
  • Gloves
  • Rack
  • Thermomix® or food processor
  • Spatula

Coconut Mousse

Ingredients

  • 402 g
    coconut puree
  • 67 g
    Gelatin mass (1:5 gelatin powder 200 bloom + water)
  • 301 g
    Heavy cream 35% fat

Preparation

  1. Whip the heavy cream until semi-whipped and barely holding a peak.
  2. Transfer into a bowl and set aside at 18-20°C (64-68°F).
  3. Place 100 g (3.5 oz) of the 2 x 3 meringue base into a second mixing bowl and whip until the preparation holds soft peaks.
  4. In the meantime, place half of the coconut purée and the gelatin mass into the saucepan and heat until the gelatin is completely melted.
  5. Once, completely melted, add the remainder of the purée.
  6. When the purée mixture is around 25°C (77°F), gradually fold
  7. the coconut mixture into the meringue.
  8. Add the semi-whipped cream in three additions.
  9. Transfer into a piping bag, pipe the mousse over the banana gelée and fill the molds completely.
  10. Using an offset spatula, flatten the surface of the preparation and remove the excess mousse.
  11. Place in a blast freezer until the final assembly.

View tools

  • Cooktop
  • Saucepan
  • Whisk
  • Piping Bag
  • Scissors
  • Offset spatula
  • Tabletop mixer, mixing bowl and a whisk
  • Spatula

Pre-Assembly

  1. Stir the banana gelée until smooth and pipeable.
  2. Transfer it into a piping bag and immediately pipe a layer of gelée into the mold and over the coconut cake.
  3. Place back in the fridge.

View tools

  • Piping Bag
  • Scissors
  • Spatula

2 x 3 Meringue Base

Ingredients

  • 60 g
    sugar
  • 40 g
    Pasteurised egg whites
  • 3 drop(s)
    Citric acid solution (1:1 water + citric acid)

Preparation

  1. Combine the sugar, the egg whites and the citric acid solution together.
  2. Poach over a bain marie to 50°C (122°F) until all of the sugar is dissolved. Whisk continuously to prevent the egg whites from coagulating.

View tools

  • Cooktop
  • Saucepan
  • Whisk
  • Thermometer
  • Plastic film
  • Spatula

Tropical Crémeux

Ingredients

  • 89 g
    coconut puree
  • 89 g
    mango puree
  • 43 g
    passion fruit puree
  • 1 g
    Madagascar vanilla bean, scrapings
  • 66 g
    egg yolks
  • 66 g
    Eggs, whole
  • 36 g
    sugar
  • 3 g
    Gelatin powder 200 bloom
  • 18 g
    Water, cold for gelatin hydration
  • 88 g
    butter

Preparation

  1. Combine the gelatin powder and the water together. Let hydrate.
  2. Using a whisk, mix the fruit purées, the vanilla, the sugar, the eggs and the egg yolks together.
  3. Cook to 90°C (194°F) and make sure not to scramble the mixture.
  4. Strain the mixture into a mixing bowl and cool to 60°C (140°F).
  5. Once at 60°C (140°F), place into the food processor and add the gelatin mass.
  6. Gradually add the butter while continuously mixing until obtaining a smooth emulsion.
  7. Transfer into a sauce gun and pipe into a quenelle silicon mold.
  8. Fill the mold completely and place in the blast freezer.

View tools

  • Cooktop
  • Saucepan
  • Whisk
  • Strainer
  • Thermometer
  • Spoon
  • Thermomix® or food processor
  • Spatula
  • Sauce gun or dosing funnel
  • Mini quenelle Silicon mold

Tropical Compote

Ingredients

  • 87 g
    Bananas, diced
  • 67 g
    passion fruit puree
  • 102 g
    mango puree
  • 12 g
    glucose syrup DE 38
  • 1 beans(s)
    Madagascar vanilla bean, scrapings
  • 27 g
    sugar
  • 4 g
    Pectin NH325

Preparation

  1. Warm up the bananas, the fruit purées, the glucose syrup and the vanilla bean to 45°C (113°F).
  2. Mix together the sugar and the pectin and add them into the warmed mixture.
  3. Bring to a high simmer and remove from the heat immediately.
  4. Transfer into a bowl, cover with plastic film and let cool completely.
  5. Once cooled completely, remove from the fridge and mix in the food processor.
  6. Strain into a mixing bowl and transfer into a piping bag.
  7. Reserve for the final assembly.

View tools

  • Cooktop
  • Saucepan
  • Piping Bag
  • Scissors
  • Plastic film
  • Thermomix® or food processor
  • Spatula

Banana Gelée

Ingredients

  • 125 g
    Bananas, diced
  • 16 g
    Sugar #1
  • 3 beans(s)
    Madagascar vanilla bean, scrapings
  • 131 g
    Banana purée
  • 16 g
    Sugar #2
  • 5 g
    Pectin NH325
  • 4 g
    lime juice

Preparation

  1. Warm the diced bananas with the sugar #1 and the vanilla beans to 45°C (113°F) until the sugar has dissolved and the bananas are soft.
  2. Mix the sugar #2 and the pectin together.
  3. Add the banana purée, the pectin and the sugar mixture.
  4. Bring to the boil, stop the heat and add the lime juice.
  5. Transfer into a bowl, cover with plastic film and let cool completely.

View tools

  • Cooktop
  • Saucepan
  • Plastic film
  • Spatula

Assembly

Ingredients

  • desiccated coconut
  • IBC creative silver powder
  • IBC White cocoa butter
  • pistachios
  • Mango slices, dry

Preparation

  1. Remove the crémeux quenelles from the freezer and unmold them.
  2. Using a wooden skewer, dip them into the glaze, gently tap to remove the excess and place onto a metal tray lined with a silicon mat.
  3. Use a heat gun to slightly melt the glazed crémeux and cover with desiccated coconut.
  4. Use a brush to cover with the silver powder and place into the fridge.
  5. Unmold all the coconut cakes and polish them with your fingers.
  6. Immediately spray non pre-crystallized white cocoa butter onto the cakes to create a velvet effect. The temperature difference between the cocoa butter and the frozen cake will result in a nice velvety surface.
  7. When spraying, always keep the same distance and angle between the frozen pastry and the spray gun in order to have an even application of color.
  8. Using a piping bag, sauce the plate with the tropical compote and place the coconut cake on the plate.
  9. Grate pistachios over the cake with a microplane.
  10. Place the crémeux on top of it and garnish with the crumble and the dry mango slices.

View tools

  • Metal Tray
  • Strainer
  • Spray gun
  • Gloves
  • Heat gun
  • Spoon
  • Brush
  • Silicone mat
  • Microplane
  • Wooden Skewers
  • Spatula

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