Ingredients
For 10 servings
Chocolate pâte sablé
380 g Debic Croissant Gold
361 g powder sugar
4 g salt
110 g almond powder
210 g whole egg
70 g cocoa powder
653 g flour
209 g potato starch
Coconut sponge cake
1000 g eggs
450 g almond powder
300 g coconut powder
750 g sugar (1)
175 g Debic Cake Gold
375 g flour
750 g egg white
175 g sugar (2)
Coconut confit
200 g coconut purée
80 g coconut liqueur
40 g sugar
5 g agar
Mascarpone cream
1000 g Debic Cream Plus Masacarpone
80 g sugar
Garnish
100 g fresh blueberries
20g grated coconut
Preparation
Chocolate pâte sablé
Mix the Debic Croissant Gold, the icing sugar, the salt and the almond powder into a dough.
Add the eggs and mix.
Mix the flour, cocoa powder and potato starch.
Cool the dough and roll out to 2 mm.
Line in a 8 cm ring and bake the sablé at 150 ° C for 40 min.
Coconut sponge cake
Whisk the eggs, the sugar (1), the almond and coconut powder.
Melt the Debic Cake Gold.
Whip the egg whites with the addition of sugar (2).
Mix the melted Debic Cake Gold with the almond powder mass and fold in the flour.
Spread it 1 cm thick and bake at 210 ° C for 10 min.
After baking, immediately remove from the baking tray and allow to cool.
Coconut confit
Mix the sugar and the agar.
Whisk the mixture into the coconut purée.
Bring to a boil for 30 sec, cool down and mix the coconut liqueur in.
Mascarpone cream
Mix the Debic Cream Plus Mascarpone with the sugar.
Whip on medium speed till airy.
Assembly
Pipe the coconut confit in the chocolate tart.
Cut the coconut sponge cake in 7 cm circles and place in the tart.
Place the fresh blueberries around the edge.
Pipe a dot of mascarpone cream in the centre.
Grate fresh coconut on top.
Give the top a round dent by pressing a hot spoon into it.
Fill this pit with the blueberry confit.
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