Original creation by
Tanguy Coelis,
Pâtisserie Manus,
Brasschaat, Belgium
TROPICAL
Chef :
Brand
Quantity :
Recipe for 4 pieces - ø 15 cm
1. COCONUT DACQUOISE
Ingredients
185 g icing sugar
115 g grated coconut
75 g grinding 50/50
225 g egg whites
75 g sugar
Step
Beat the whites with the sugar. Add the dry, sifted ingredients
to the meringue. Pipe the dacquoise in circles (15 cm ø) and
bake at 180°C for 20 minutes.
2. CRISP STREUSEL
Ingredients
80 g cream butter
80 g brown sugar
0,5 g fleur de sel
100 g grinding 50/50
80 g flour
Step
Quickly combine the ingredients with a blender. Cover and
refrigerate for 2 hours. Roll out to 2 mm thick and cut 14 cm
diameter circles with a ring. Bake at 160°C for 15 minutes.
3. PASSION FRUIT MANGO CREAMY
Ingredients
1 25 g whole milk
1 25 g cream (35% fat)
50 g egg yolks
25 g sugar
50 g trimolin
6 g gelatin powder
24 g water
200 g mango puree
50 g passion fruit puree
240 g Velvet white chocolate
40 g passion fruit powder
170 g cream butter
Step
Heat cream, milk, sugar, trimolin and egg yolks to 84°C
(Anglaise). Add the melted gelatin mass and pour over the
melted white chocolate (45°C). Stir in the passion fruit powder
and purees, mix and let cool to 40°C. Finally add the butter
gently with the hand blender.
4. TROPICAL JELLY A
Ingredients
14 g crystallized sugar
5 g agar
150 g apricot puree
150 g pineapple puree
12 g fresh ginger
25 g The Botanist® gin 60%
Step
Combine ingredients except Gin and bring to a boil. Let cool
before adding The Botanist® Gin. Refrigerate.
5. TROPICAL JELLY B
Ingredients
250 g tropical jelly A
100 g neutral jelly
400 g fresh pineapple cubes
S.Q. fresh mint
Step
Mix the tropical jelly A with neutral jelly. Add pineapple cubes
and mint leaves. Mix et set aside.
6. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Place the cooked streusel base in the bottom of the dacquoise
circles. Fill with creamy, let set before covering with tropical
jelly B.
Other recipes
Discover them all
