Ingredients

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Coconut Financier
130 gr. coconut
250 gr. icing sugar
120 gr. pastry flour
250 gr. egg white
250 gr. GIOIA margarine
Almond Dacquoise
250 gr. Κiye Μix (italian merinque mix)
200 gr. water
200 gr. crushed almonds
125 gr. icing sugar
Yuzu Crunchy Ganache
200 gr. Cremfilling Deluxe Yuzu
70 gr. feuilletine
200 gr. Ariba White Discs 31%
200 gr. Décor Up Gold
Passion Fruit Cremeux
250 gr. puree Passion Fruit 10% sugar
150 gr. sugar
250 gr. eggs
4 gr. gelatine
150 gr. GIOIA margarine
150 gr. Ariba White Discs 31%
Mirall White, Yellow, Green (background)
500 gr. Mirall White
30 gr. water yellow and green colours Il Punto Italiana Idro (application temperature, 35 Celsius degrees)
Black Mirror Glaze (spider effect)
100 gr. White Mirror Glaze
25 gr. water black colour Il Punto Italiana Idro (application temperature, 50 Celsius degrees)

Method

Coconut Financier recipe execution

Step 1

Put the coconut, the icing sugar and the flour in a bowl.

Step 2

Αdd the egg while stirring.

Step 3

Αdd the melted margarine and mix well.

Step 4

Spread 700 gr. on a 40×60 baking tray and bake at 165 for 7 minutes.

Almond Dacquoise recipe execution

Step 1

Roast the almonds.

Step 2

Beat the italian merinque mix in the mixer with the water until the meringue is formed

Step 3

Add the almonds and the sugar at the end of the beating.

Step 4

With a pastry bag, pipe circles to the desired diameter.

Step 5

Bake at 160 for 15 minutes.

Yuzu Crunchy Ganache recipe execution

Step 1

Put Ariba white with Deluxe Yuzu in a bowl.

Step 2

Boil the Décor up and pour it over in the bowl.

Step 3

Whisk until smooth and glossy.

Step 4

Allow the ganache to cool / set and add the feuilletine.

Passion Fruit Cremeux recipe execution

Step 1

Boil the puree with the sugar.

Step 2

Pasteurise the eggs with the puree.

Step 3

Add the softened gelatin in the mix and stir until melted.

Step 4

Pour over the margarine and the white chocolate and mix well until all ingredients desolved.

Step 5

Put in the fridge and let it set.

Preparation of the mirror glazes

Heat in the microwave and stir slowly, avoiding bubbles. Dissolve the colors first in the water of the recipe and then mix them in the mirror glaze or in the mirall white.

Composition of the dessert

Cut the coconut financier to the diameter of the insert you want, pipe on top of it a circle with a pastry bag yuzu crunchy ganache, then stick the almond dacquoise on top and with a pastry bag pipe in a circle a layer of passion fruit cremeux. Once we finish the coconut mousse we fill our moulds and put in the center the insert we made. We put our molds in the freezer to freeze well at -18 at least, so that they can be easily unmolded.

Décor

For decor we will glaze our entremet with the spider web effect. After unmolding our dessert, first pour the mirall white covering its entire surface, then add a little yellow and green mirall and finally pour a black mirror glaze on a spatula and flatten the surface, leave it to cool before placing it on our plate.

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