Ingredients
For 12 servings
Pâte sablé
1 kg Debic Croissant Butter
8 g salt
265 g icing sugar
93 g almond powder
8 g powdered vanilla pod
143 g eggs
715 g flour
Dacquoise sponge (1 tray 60x40 cm)
375 g egg white
45 g sugar
305 g grounded hazelnut
65 g almond powder
315 g icing sugar
35 g flour
35 g grounded coconut
Yuzu crémeux
135 g yuzu puree
65 g mango puree
2 recuperated vanilla pods
225 g eggs
100 g sugar
250 g Debic Crème Butter
9 g powdered gelatin
45 g water
Coconut mousse
250 g puree of coconut
600 g Debic NaTop
400 g white chocolate 32% Velvet
4 g powdered gelatin
20 g water
Preparation
Pâte sablé
Turn the butter to a powdered mass with the salt, the vanilla, the icing sugar and the almond powder.
Add the eggs and finish with the flour.
Store at 4°C for 1 night.
Roll out to 2,5 mm and line tartelettes of 8 cm diameter.
Bake at 165°C during 12-15 minutes.
Dacquoise sponge (1 tray 60x40 cm)
Whip the egg white with the sugar.
Mix all dry ingredients and combine with the meringue.
Spread over a baking tray and bake at 175°C for 17 minutes.
Yuzu crémeux
Dissolve the gelatin in water.
Heat the puree with the sugar, the recuperated vanilla pods and the eggs.
Bring to 85°C and mix in the gelatin mass.
Emulsify with the butter, using a hand blender, once the mass reaches 40°C .
Store cold.
Coconut mousse
Dissolve the gelatin in water.
Heat the puree and pour over the white chocolate.
Melt the gelatin mass and mix with a hand mixer.
Add the cold Debic NAtop/Duo.
Mix briefly and store for 1 night in the refrigerator.
Assembly
Whip the coconut mousse and pipe into silicon molds.
Freeze.
Spread the yuzu crémeux into the tartelettes and cover with a thin layer of dacquoise.
Demold the coconut mousse and glaze with a white glaçage.
Finishing touch
Decorate with an extra ball of coconut.
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