For 25 servings
4 g gelatin powder
25 g water
147 g coconut purée
15 g white chocolate
74 g Debic Duo
Coconut shortcrust pastry
220 g Debic Croissant Gold Butter
4 g salt
140 g icing sugar
50 g almond powder
2 g vanilla powder
30 g coconut purée
70 g whole egg
380 g flour
44 g almond powder
44 g sugar
44 g whole egg
13 g egg yolk
54 g egg white
33 g sugar
33 g flour
70 g sugar
25 g Debic Cake Gold Butter
136 g Debic Cream 40%
9 g glucose syrup
91 g milk chocolate
300 g sugar
300 g glucose
150 g water
200 g Debic Végétop
120 g gelatin mix (20 g gelatin powder + 100 g water)
300 g white chocolate
White powder pigment
400 g Debic Stand & Overrun
40 g sugar
Debic products used
Debic Duo 2L
- 50% milkfat and 50% vegetable oils
- Tasteful and light cream taste
- High stability and firmness even after 24 hours
Cream 40% 2L
- Full authentic cream taste
- Firm decoration, perfect stand
- Good cooking characteristics
- Constant high quality
- Debic’s unique UHT-method results in a long shelf life with the preservation of a fresh cream taste
Mix the water with the gelatin powder.
Heat 1/3 of the coconut purée and let the gelatin mix melt in it.
Add it to the melted white chocolate.
Mix the whole with a hand blender to get a nice emulsion.
Apply with a spatula onto the whisked Debic Duo together with the rest of the coconut purée.
Transfer the mousse to a piping bag and fill the silicone bowls (3 cm in diameter).
Put in the freezer.
Coconut shortcrust pastry
Blend the Debic Croissant Gold Butter, salt, and icing sugar in the food processor.
Add the whole egg and the coconut purée.
Then mix all the ingredients.
Leave in the fridge overnight.
Roll out the dough to 2 mm thickness.
Cut out 12 cm rectangles and bake for 7 minutes at 220 °C.
Mix the almond powder, sugar, the whole egg, and egg yolk.
Whisk the egg white together with the sugar lightly.
Add the egg whites to the almond mix.
Mix the flour.
Scoop the batter into the baking trays.
Bake for 7 minutes at 210 °C.
Cut circles with a diameter of 7 cm.
Caramelize the sugar.
Melt the Debic Cake Gold Butter.
Bring the Debic Cream 40% and glucose syrup to a boil.
When the caramel is sufficiently coloured, add the liquid butter.
Gradually the boiling cream.
Pour the mix onto the milk chocolate mix and put in the fridge.
Bring the water to a boil together with the sugar and glucose.
Add the gelatin mix and the Debic Végétop.
Pour the mix over the white chocolate.
Blend in the colouring agent.
Mix with a hand blender and leave to cool.
Put in the fridge for 24 hours.
Process the icing at 35 °C.
Whip the Debic Stand & Overrun with the sugar into a light mix.
Use a piping bag with a fine, serrated nozzle.
Place a circular almond biscuit into the tartlet.
Coat the frozen coconut mousse with the white glaze and put it into the tartlet.
Finish with the sweetened cream and caramel ganache.